Pams Shrimp and Sausage Gumbo

Pams Shrimp and Sausage Gumbo

Ready in 1 hour

Try this Pams Shrimp and Sausage Gumbo recipe, or contribute your own. "Cajun" and "Pams stuff" are two of the tags cooks chose for Pams Shrimp and Sausage Gumbo.

"Simple and beautiful recipe; my son helps me make the gumbo (he likes to stir). My husband approved this recipe and he is from Gretna, Louisiana. We changed it a little by using only about one pound of shrimp and adding about one chicken breast.

I have a wonderful photo and will upload it when my husband returns my portable drive."

- mashpole

Top-ranked recipe named "Pams Shrimp and Sausage Gumbo"

4 avg, 2 review(s) 50% would make again

Ingredients

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1/4 c Green pepper; chopped
1 ts Cajun seasoning
1/4 ts Black pepper
1/2 c Onion; chopped
1 1/2 c Okra; sliced, OR 10-oz frozen cut okra, thawed
3 c Chicken broth; heated
4 Garlic; minced
2 c Hot cooked rice
1/4 c Cooking oil
1/3 c All-purpose flour
1 1/2 lb Frozen shrimp **; shelled
1/3 c Celery; chopped
8 oz Andouille; or smoked
1/2 ts Cayenne pepper
2 Bay Leaves

Original recipe makes 6

Servings  

Preparation

* In Saudi Arabia, I use spicy sausage. I remove the casings and lightly brown it like ground beef first. ** You can substitute chicken for the shrimp. Use 1 whole boneless, skinless chicken breast or 1/2 breast and 1 leg/thigh joint, cooked and cut into bite sized pieces. For roux, in a large heavy saucepan or Dutch oven combine flour and oil till smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 15 minutes more or till roux is the color of a penny. Stir in onion, celery, green pepper, garlic, black and red pepper. Cook over medium heat for 3-5 minutes or till vegetables are just crisp-tender, stirring often. Gradually stir in hot chicken broth, sausage, okra and bay leaves. If using chicken, add now. Bring to boiling; reduce heat. Cover; simmer 20-30 minutes, or until chicken is tender--if using shrimp, add during last 5 minutes of cooking. NOTES : Every time I try to make a gumbo without okra, I catch hell. So here is the recipe that always seems to be a hit! Modified from the traditional Better Homes & Gardens recipe. Recipe by: Pamela Creeden Posted to MC-Recipe Digest V1 #810 by Creedenite@aol.com on Sep 26, 1997

Verified by stevemur

Pams Shrimp and Sausage Gumbo photo by dakotarussell dakotarussell

Calories Per Serving: 490 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This came out decent, although I think I'd prefer the chicken version. The flavors were better blended after sitting overnight in the fridge. I'd say 20-30 minutes is the bare minimum for simmering, I think leaving it for closer to an hour would create better results.
dakotarussell 1 year ago
Simple and beautiful recipe; my son helps me make the gumbo (he likes to stir). My husband approved this recipe and he is from Gretna, Louisiana. We changed it a little by using only about one pound of shrimp and adding about one chicken breast. I have a wonderful photo and will upload it when my husband returns my portable drive.
mashpole 4 years ago
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