Shrimp and Sausage Gumbo: Research

In this post are notes on Cajun shrimp and sausage gumbo recipes that I currently have in my database. I’m analyzing the process and the ingredients, in order to see what are common threads in shrimp and sausage gumbo making in Cajun Country. Links will take you the Amazon page for each text.

Cajun Seafood Gumbo with Andouille Smoked Sausage, Chef Paul Prudhomme’s Louisiana Kitchen

Roux is made with flour and oil, not butter. Uses Seafood Stock. Uses Trinity: onion, bell pepper, celery. Mix of seafood: shrimp, oysters, and crabmeat. Uses his classic method of creating a seasoning mix. Roux is made to dark red-brown to black, over very hot flame. Roux mixture is dropped into seafood stock, as opposed to seafood stock being added to roux.

Seafood Gumbo, Emeril Lagasse, Every Day’s a Party : Louisiana Recipes For Celebrating With Family And Friends

Made with variety of seafood: shrimp, crabmeat, oysters. Uses trinity: onion, bell pepper, celery. Roux is vegetable oil and flour. Uses dark brown roux, color of chocolate. Uses water for liquid. No sausage in this recipe. Water is added to roux, simmered for 1 ½ hours. Parsley not a garnish, added at end.

Seafood Filé Gumbo, Chef Paul Prudhomme’s Louisiana Kitchen

Can substitute pieces of fish for any or all seafood. Uses margarine instead of butter. Extra heat and oil develops gumbo filé to more desirable taste, texture and color. Above 140º, oil separates out and rises to surface à can skim off. Gumbo made in advance – do not add seafood. Uses canned tomato sauce, which I don’t like. Uses mixture of seafood: shrimp, crabmeat, oysters. No roux in this recipe. Trinity: onion, bell pepper, celery sautéed in margarine. Adds gumbo filé to Trinity. Adds tomato sauce. Adds stock to mixture.

Seafood Gumbo Cajun-Style, Nicole Denee Fontenot, Cooking With Cajun Women: Recipes and Remembrances From South Louisiana Kitchens

Seasons water with onion, onion tops, crabmeat, pre-made roux, salt, black pepper, and red pepper. Doesn’t indicate color of roux. Boils mixture for 45 minutes. Adds seafood and simmers for 15 minutes. Uses mixture of seafood: crabmeat, shrimp, oysters.

Seafood Gumbo, Nicole Denee Fontenot, Cooking With Cajun Women: Recipes and Remembrances From South Louisiana Kitchens

Uses pre-made roux – doesn’t indicate color. Also seasons water with roux, onions, onion tops, parsley. Mixture of seafood: shrimp, crabs, oysters, crabmeat. Adds seafood in increments. Adds seasoning throughout cooking.

Seafood Gumbo, John Besh, My New Orleans: The Cookbook

Roux is made with canola oil and flour, started on high heat until deep brown (15 mins), onion added, then reduced to medium low until roux is rich dark brown (10 mins). Sausage is added to roux and stirred for a minute before adding celery, bell peppers, garlic, okra. Uses mixture of seafood: blue crabs, shrimp, oysters, crabmeat. Adds green onions with shrimp, oysters, crabmeat, 15 mins before end.


One thought on “Shrimp and Sausage Gumbo: Research

  1. Pingback: Shrimp and Sausage Gumbo: Reflection « Amanda Faye Lacson

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