Shrimp and Sausage and Chicken Gumbo Recipe
This hearty Indiana gumbo with chicken, Italian sausage, and shrimp is a great cold weather meal.
Making gumbo can be time consuming, so speed things up by using your multi-functional pressure cooker. Garnish with chopped flat leaf parsley, if desired, and serve over rice.
This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.
Chicken, sausage, and okra gumbo made from scratch the old-school way, with a deep, rich roux and plenty of time for simmering.
Take your time making this sumptuous gumbo with duck legs, pork hock, sausage, shrimp, and crawfish meat. Serve it with a scoop of cooked rice for a Louisiana treat.
While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe.
A classic roux is the thickening agent for this traditional Cajun-style gumbo made rich and hearty with chicken, sausage, onions, bell peppers, celery, garlic, and lively seasonings.
This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion. Serve over rice. Browning the chicken pieces in the oil used for the roux adds flavor to the dish. I use the cooked chicken for chicken salad. File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant. File is ground sassafras leaves. It is available in many supermarkets.
A big, complex Cajun soup with lots of steps and lots of flavor features seasoned, marinated chicken and smoked sausage. A handcrafted roux ties it all together.
Sausage and shrimp gumbo is a nice twist on the classic Cajun stew traditionally served over rice and is perfect for cold evening meals.