Best 3 Merwins Shrimp Gumbo Recipes
Merwin's shrimp gumbo is a classic Louisiana seafood dish that is loved by people of all ages. Made with fresh shrimp, okra, tomatoes, and a variety of other ingredients, this hearty gumbo is the perfect comfort food for a cold night. The history of Merwins's Shrimp Gumbo is long and storied, with the recipe being passed down from generation to generation. It is said that the original recipe was created by a chef named Merwin in the early 1900s. The dish quickly became a hit, and it has been a staple of Louisiana cuisine ever since.
Check out the recipes below so you can choose the best recipe for yourself!
MERWIN'S SHRIMP GUMBO
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.
Provided by Merwin Chambers
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h45m
Yield 8
Number Of Ingredients 17
Steps:
- In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
- In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
- Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
- When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
- Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
- Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.
Nutrition Facts : Calories 836.9 calories, Carbohydrate 19.1 g, Cholesterol 327.7 mg, Fat 52.2 g, Fiber 1.6 g, Protein 69 g, SaturatedFat 13.4 g, Sodium 822.6 mg, Sugar 3 g
SHRIMP GUMBO
A crisp green salad and crusty French bread complete this shrimp gumbo meal. I always have hot sauce available when I serve this and have found that the instant microwave rice packages make the process a little easier. -Jo Ann Graham, Ovilla, Texas
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 11 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven over medium heat, cook and stir flour and oil until caramel-colored, stirring occasionally, about 12 minutes (do not burn). Add the celery, green pepper and onion; cook and stir until tender, for 5-6 minutes. Stir in the broth, garlic, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Stir in the shrimp, okra, green onions and tomato. Return to a boil. Reduce heat; cover and simmer until shrimp turn pink, 10 minutes. Stir in file powder. Serve with rice.
Nutrition Facts : Calories 159 calories, Fat 7g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 681mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
MERWIN'S SHRIMP GUMBO
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.
Provided by Merwin Chambers
Categories Gumbo
Time 2h45m
Yield 8
Number Of Ingredients 17
Steps:
- In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
- In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
- Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
- When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
- Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
- Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.
Nutrition Facts : Calories 836.9 calories, Carbohydrate 19.1 g, Cholesterol 327.7 mg, Fat 52.2 g, Fiber 1.6 g, Protein 69 g, SaturatedFat 13.4 g, Sodium 822.6 mg, Sugar 3 g
Tips:
- Use fresh seafood: The fresher the seafood, the better the gumbo will taste. If you can, try to use shrimp, crab, and/or oysters that have been caught within the last 24 hours.
- Make your own stock: Using homemade stock will give your gumbo a much richer flavor than using store-bought stock. To make shrimp stock, simply boil shrimp shells and heads in water for about 30 minutes. You can also use chicken stock or vegetable stock if you prefer.
- Don't overcook the seafood: Seafood cooks very quickly, so it's important to be careful not to overcook it. Otherwise, it will become tough and rubbery. Shrimp should be cooked for no more than 3-4 minutes, and crab and oysters should be cooked for no more than 5-6 minutes.
- Use a variety of vegetables: Gumbo is a great way to use up leftover vegetables. Some good choices include onions, celery, green bell peppers, okra, and tomatoes. You can also add other vegetables, such as corn, potatoes, or carrots.
- Season to taste: Gumbo is a very versatile dish, so you can season it to your own taste. Some common seasonings include salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper. You can also add fresh herbs, such as thyme, oregano, or basil.
Conclusion:
Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover seafood and vegetables, and it's also a perfect dish for a party. If you've never made gumbo before, I encourage you to give it a try. You won't be disappointed!
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