Roscoe's Recipes

Southern Recipes and Soul Food

Category: Recipe

  • Slow Cooker Chicken Enchilada Casserole

    Slow Cooker Chicken Enchilada Casserole

    If you’re looking for an easy meal that will please a crowd, look no further than this Slow Cooker Chicken Enchilada Casserole.

    Just dump all the ingredients into your slow cooker, let it cook all day, and you’ll have a delicious dinner ready and waiting when you get home.

    Plus, this recipe is so versatile that you can adjust it to fit your own taste buds. So put on your apron and get cooking!

    Slow Cooker Chicken Enchilada Casserole

    There are plenty of reasons to make chicken enchilada casserole in a slow cooker. For one, it’s an easy and convenient way to cook chicken enchiladas.

    All you have to do is layer the ingredients in the slow cooker and let it do its thing.

    Another reason to make chicken enchilada casserole in a slow cooker is that it can be a healthy and hearty meal.

    Slow cookers tend to preserve nutrients better than other cooking methods, so you can be sure that you’re getting all the goodness out of your chicken enchiladas.

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    And last but not least, chicken enchilada casserole made in a slow cooker just tastes really good.

    The slow cooking process allows all the flavors to meld together nicely, resulting in a rich and flavor-packed dish.

    So go ahead and give it a try – your taste buds will thank you!

    Slow Cooker Chicken Enchilada Casserole

    Ingredients:

    • 1.5 lbs. boneless skinless chicken breasts, uncooked (Tip: Weigh your chicken. If you use more than 1.5 lbs. casserole will be dry)
    • 28 oz. can red enchilada sauce
    • ½ tsp garlic powder
    • ½ tsp cumin
    • 10 corn tortillas (flour tortillas do not work)
    • 2 cups grated cheddar cheese, divided
    • 4 oz. can sliced black olives, divided
    • Sour cream (optional)
    • Fresh cilantro (optional)

    Recipe notes:

    Corn tortillas are a must for this recipe or you will end up with a gooey mess.

    We like to top ours with sour cream and cilantro on the serving plates not in the slow cooker.

    Directions:

    Spray your slow cooker insert with nonstick spray or use a slow cooker liner.

    Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.

    Cook on HIGH for 4 hours or LOW for 6-8 hours.

    Shred the chicken in the slow cooker insert.

    Cut the corn tortillas into strips and add them to chicken and sauce mixture.

    Stir until well coated.

    Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.

    Using the back of a spoon flatten the mixture.

    Top with remaining cheese and the rest of the olives.

    Cook on low for an additional 45 minutes.

    Top with sour cream and chopped fresh cilantro before serving, if desired.

    Slow Cooker Chicken Enchilada Casserole

    Slow Cooker Chicken Enchilada Casserole

    Slow Cooker Chicken Enchilada Casserole

    Ingredients

    • 1.5 lbs. boneless skinless chicken breasts, uncooked (Weigh your chicken. If you use more than 1.5 lbs casserole will be dry)
    • 28 oz. can Red Enchilada Sauce
    • ½ tsp garlic powder
    • ½ tsp cumin
    • 10 corn tortillas (flour tortillas do not work)
    • 2 cups grated cheddar cheese, divided
    • 4 oz. can sliced black olives, divided
    • Sour cream (optional)
    • Fresh cilantro (optional)

    Instructions

    Spray your slow cooker insert with nonstick spray or use a slow cooker liner.

    Put the chicken breasts in the bottom of the slow cooker and top with enchilada sauce.

    Cook on HIGH for 4 hours or LOW for 6-8 hours.

    Shred the chicken in the slow cooker insert.

    Cut the corn tortillas into strips and add them to chicken and sauce mixture.

    Stir until well coated.

    Add 1/2 cup of cheese and half the olives into the chicken and sauce mixture and stir until well coated.

    Using the back of a spoon flatten the mixture.

    Top with remaining cheese and the rest of the olives.

    Cook on low for an additional 45 minutes.

    Top with sour cream and chopped fresh cilantro before serving, if desired.

    Frequently Asked Questions

    Can I use flour tortillas instead of corn tortillas?

    No, flour tortillas do not work well in this recipe. They will result in a gooey mess. Corn tortillas are a must for the proper texture.

    Can I use more than 1.5 lbs. of chicken?

    It’s important to stick to 1.5 lbs. of chicken. Using more than this will make the casserole dry.

    What type of enchilada sauce should I use?

    You should use a 28 oz. can of red enchilada sauce for this recipe.

    Can I cook this on high if I’m short on time?

    Yes, you can cook the chicken on high for 4 hours instead of low for 6-8 hours.

    When do I add the cheese and olives?

    Add 1/2 cup of cheese and half of the olives into the chicken and sauce mixture after shredding the chicken and mixing with tortilla strips. The remaining cheese and olives are added on top before the final 45 minutes of cooking.

    Is it necessary to use a slow cooker liner or nonstick spray?

    While not absolutely necessary, using a slow cooker liner or spraying with nonstick spray makes cleanup easier.

    Can I top the casserole with sour cream and cilantro in the slow cooker?

    We recommend topping each serving with sour cream and chopped cilantro on the serving plates, not in the slow cooker, for the best presentation and taste.

    What is the total cooking time for this recipe?

    The total cooking time on low is 8 hours and 45 minutes, including the additional 45 minutes after adding the final layer of cheese and olives.

  • Orange Glazed Carrots

    Orange Glazed Carrots

    Do you love orange flavored recipes? Try these Orange Glazed Carrots and serve as a side dish with your favorite meal this week!

    orange glazed carrots

    Roasted Carrots and Mushrooms

    Orange Glazed Carrots

    Ingredients:

    • 1 1/2 lbs. baby carrots, or carrots chopped to uniform size
    • 1/3 cup brown sugar
    • 2 tsp. orange zest
    • 2 tbsp. butter
    • 2 tbsp. orange juice

    Directions:

    1. Steam the baby carrots.

    2. Melt butter over medium in a saucepan.

    3. Add brown sugar, orange juice and orange zest, and stir until a glaze forms.

    4. Turn off the heat and carefully stir in the carrots.

    5. Toss until well coated.

    Orange Glazed Carrots
  • Oven Baked Scalloped Potatoes

    Oven Baked Scalloped Potatoes

    If you are looking for a tasty side dish to serve this week, try these cheesy and delicious Oven Baked Scalloped Potatoes!

    Oven Baked Scalloped Potatoes

    Easy Oven Baked Scalloped Potatoes – A Classic Southern Side Dish

    When you’re looking for a comforting, crowd-pleasing side dish, it’s hard to beat a pan of oven baked scalloped potatoes.

    This is the kind of recipe that brings folks back to the table for seconds—maybe even thirds.

    Whether you’re cooking up a holiday dinner, Sunday supper, or just a regular weeknight meal, scalloped potatoes made from scratch add that homemade touch that boxed mixes just can’t match.

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    What Are Scalloped Potatoes Made Of?

    This recipe uses simple, everyday ingredients—white or yellow potatoes, onions, flour, milk, butter, and cheddar cheese.

    No fancy tools are required beyond a sharp knife or mandolin, and the steps are straightforward.

    It’s the kind of recipe that shows how basic pantry staples can come together to make something rich, warm, and satisfying.

    When to Serve This Southern Baked Scalloped Potatoes Recipe

    Scalloped potatoes are versatile enough for both special occasions and casual meals.

    They’re perfect for Easter, Thanksgiving, or Christmas, but they also work great alongside grilled chicken or pork chops during the week.

    This is a make-ahead friendly recipe too—just prep it earlier in the day and pop it in the oven when you’re ready to bake.

    Why This Homemade Scalloped Potatoes Recipe Works

    People are always searching for an easy scalloped potatoes with cheese and milk recipe—something that doesn’t call for heavy cream or a roux made on the stovetop.

    That’s exactly what this recipe delivers. You get that creamy texture and cheesy top layer without having to spend extra time making a separate sauce.

    The ingredients cook together in the oven, and the result is a comforting, old-fashioned side dish that doesn’t skimp on flavor.

    Where to Serve Scalloped Potatoes – Think Beyond the Dinner Table

    This dish isn’t just for holiday dinners. You can bring this to church potlucks, family reunions, or neighborhood cookouts.

    Serve it alongside baked ham or fried chicken, or pair it with meatloaf and green beans for a full southern meal. It travels well and reheats even better the next day.

    How to Customize This Classic Scalloped Potatoes Recipe

    While the base recipe is straightforward, there’s room to make it your own.

    Add cooked bacon or diced ham between the layers for a heartier dish. Swap out the cheddar for smoked gouda or gruyere if you’re feeling fancy.

    Toss in a few minced garlic cloves with the onions for extra flavor.

    Once you’ve made this a time or two, you’ll find ways to tweak it to suit your own taste—or the picky eaters at your table.

    Tips for the Best Southern Scalloped Potatoes From Scratch

    • Use a mandolin slicer if you have one—it helps the potatoes cook evenly.
    • Preheating the milk is key. Warm milk blends better with the layers and speeds up the baking process.
    • Don’t skip the rest time after baking. Giving the dish 15 to 20 minutes to sit lets the sauce thicken so it serves up clean slices.

    An Easy Cheesy Scalloped Potatoes Recipe for Busy Cooks

    This is the kind of side dish that looks like you put in a ton of effort, but really didn’t.

    No fancy ingredients, no complicated steps—just hearty, classic comfort food that works every time.

    If you’re searching for a simple oven baked scalloped potatoes recipe with cheese, this one hits the mark.

    It’s meals like this that remind us why we love southern cooking—simple ingredients, cooked slow, and full of flavor.

    Whether you’re feeding family or friends, this easy scalloped potatoes dish is one you’ll come back to again and again.

    Oven Baked Scalloped Potatoes

    Ingredients:

    • 1 ½ lbs. white or yellow potatoes
    • 1/2 medium onion
    • 4 tbsp. all purpose flour
    • Salt and pepper to taste
    • 2 cups whole milk
    • 3 tbsp. butter, cubed 
    • 1 cup shredded cheddar cheese
    • 1 tbsp. chopped parsley for garnish
    Oven Baked Scalloped Potatoes

    Directions:

    Preheat the oven to 375 degrees.

    Wash and peel the potatoes.

    Use a mandolin or sharp knife and slice the potatoes to about ¼ inches thick.

    Oven Baked Scalloped Potatoes

    Finely chop the onions.

    Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray.

    Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. You should have 3 layers. *See recipe notes

    Oven Baked Scalloped Potatoes
    Oven Baked Scalloped Potatoes

    Top with cubed butter.

    Heat the milk until just before boiling. 

    Oven Baked Scalloped Potatoes

    Pour the milk over the layers in the baking dish. 

    Top with shredded cheese. 

    Oven Baked Scalloped Potatoes

    Bake covered until the potatoes are fork tender. (Approx. 50 minutes)

    Uncover and bake until the cheese bubbles and browns. (Approx. 15 minutes)

    Broil for 2 minutes to get a nice golden brown top.

    Remove the dish from the oven.

    Oven Baked Scalloped Potatoes

    Let it sit for about 15 – 20 minutes or until the sauce thickens.

    Notes

    ● A mandolin will help you get even thickness of slices. If you don’t have one, you will need a very sharp knife.

    ● Put potatoes in a single layer, minimally overlapping but fit larger pieces together with smaller pieces to form a sort of puzzle, to cover as much space as possible. 

     ● Place a cookie sheet or drip pan under the dish while baking to catch anything that bubbles over.

    Oven Baked Scalloped Potatoes

    Frequently Asked Questions for Oven Baked Scalloped Potatoes Recipe

    What is the best cheese to use in oven baked scalloped potatoes?
    For the best flavor and melt, sharp cheddar cheese is a popular choice in scalloped potatoes baked in the oven. It melts well, adds a rich taste, and pairs nicely with the creamy sauce and soft potatoes. You can also try smoked gouda or gruyere for a more robust flavor.

    Can I make scalloped potatoes ahead of time and bake later?
    Yes, you can prepare scalloped potatoes ahead of time by layering everything in the baking dish, covering it tightly with foil, and storing it in the fridge for up to 24 hours before baking. This is a great option if you need a make ahead scalloped potatoes recipe for a holiday or family gathering.

    Why are my scalloped potatoes still hard after baking?
    If your scalloped potatoes are not getting tender, it’s likely the slices are too thick or the oven temperature isn’t high enough. For evenly cooked scalloped potatoes with cheddar cheese, slice the potatoes about 1/4 inch thick and bake at 375°F for the full recommended time, covered tightly.

    Can I use russet potatoes in scalloped potatoes from scratch?
    While white or yellow potatoes are ideal for scalloped potatoes baked with milk, russet potatoes can be used too. Just keep in mind they’re starchier and may break down a bit more during baking, which can make the dish creamier but less structured.

    Do I need to peel the potatoes for scalloped potatoes?
    Peeling is recommended when making old fashioned scalloped potatoes with onions and cheese, especially if you’re using russet or thick-skinned varieties. However, if you’re using thin-skinned yellow potatoes, peeling is optional and based on personal preference.

    How do I keep scalloped potatoes from curdling?
    To prevent curdling in your scalloped potatoes with milk and cheese, make sure to heat the milk before pouring it over the layers. Avoid boiling, but warm it just before the point of boiling to help it blend smoothly into the dish as it bakes.

    Can I freeze baked scalloped potatoes?
    Scalloped potatoes made with milk and cheese can be frozen after baking, but the texture may change slightly. To freeze, cool the dish completely, wrap tightly, and store for up to 2 months. Thaw overnight in the fridge and reheat, covered, in the oven at 350°F.

    What meat goes well with homemade scalloped potatoes?
    Scalloped potatoes are a versatile southern side dish that pairs well with baked ham, roasted chicken, pork chops, or even grilled steak. They also go great with meatloaf or barbecue ribs for a hearty, comforting meal.

    Are scalloped potatoes the same as au gratin potatoes?
    Scalloped potatoes and au gratin potatoes are similar but not exactly the same. Classic scalloped potatoes baked with milk may or may not include cheese, while au gratin potatoes always include cheese and often breadcrumbs. This recipe is more of a cheesy scalloped potatoes recipe without breadcrumbs.

    How long should scalloped potatoes sit before serving?
    Let your oven baked scalloped potatoes with cheddar rest for 15–20 minutes after baking. This allows the sauce to thicken and set, making it easier to serve neat, creamy slices.

    Oven Baked Scalloped Potatoes

    Oven Baked Scalloped Potatoes

    Ingredients

    • 1 ½ lbs. white or yellow potatoes
    • 1/2 medium onion
    • 4 tbsp. all purpose flour
    • Salt and pepper to taste
    • 2 cups whole milk
    • 3 tbsp. butter, cubed 
    • 1 cup shredded cheddar cheese
    • 1 tbsp. chopped parsley for garnish

    Instructions

    Preheat the oven to 375 degrees.

    Wash and peel the potatoes.

    Use a mandolin or sharp knife and slice the potatoes to about ¼ inches thick.

    Finely chop the onions.

    Spray the bottoms and sides of an 8 x 8 baking dish with non-stick cooking spray.

    Alternate layers of potatoes, onions, flour, salt and pepper, starting with potatoes first and ending with flour mixture on top. You should have 3 layers. *See recipe notes

    Top with cubed butter.

    Heat the milk until just before boiling. 

    Pour the milk over the layers in the baking dish. 

    Top with shredded cheese. 

    Bake covered until the potatoes are fork tender. (Approx. 50 minutes)

    Uncover and bake until the cheese bubbles and browns. (Approx. 15 minutes)

    Broil for 2 minutes to get a nice golden brown top.

    Remove the dish from the oven.

    Let it sit for about 15 – 20 minutes or until the sauce thickens.

    Notes

    A mandolin will help you get even thickness of slices. If you don't have one, you will need a very sharp knife.

    Put potatoes in a single layer, minimally overlapping but fit larger pieces together with smaller pieces to form a sort of puzzle, to cover as much space as possible. 

    Place a cookie sheet or drip pan under the dish while baking to catch anything that bubbles over.

    © Roscoe

  • Pinto Bean Casserole

    Pinto Bean Casserole

    Pinto Bean Casserole

    Hearty Pinto Bean Casserole for an Easy Southern Family Meal

    If you’re looking for a budget-friendly dinner recipe with canned pinto beans, this Pinto Bean Casserole is one to keep in your back pocket.

    It’s a no-fuss, oven-baked dish that’s packed with pantry staples, and it comes together without any fancy prep or hard-to-find ingredients.

    Whether you’re cooking for a weeknight family dinner, hosting a casual get-together, or just want a warm dish that stretches what you’ve already got on hand, this casserole makes good sense.

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    Who This Recipe is For

    This casserole is perfect for busy families, folks trying to save money on groceries, or anyone who needs an easy recipe using canned beans and corn.

    If you’ve got kids at home, the slightly sweet and smoky flavor combination goes over well—even with picky eaters.

    It’s also a great option for anyone cooking from a well-stocked pantry, or someone who wants to whip up a meatless meal without sacrificing heartiness.

    What Makes This Pinto Bean Casserole So Good

    At the core, this recipe uses canned pinto beans, corn, and tomatoes with green chilis—ingredients that are affordable and shelf-stable.

    But what brings it all together is the mix of savory spices, a touch of sweetness from the brown sugar, and a creamy egg and cheese mixture that gives it that comforting casserole texture.

    If you’re searching for a cheap dinner with canned beans, this one is simple, satisfying, and full of flavor.

    When to Make This Easy Pinto Bean Bake

    This recipe works well year-round.

    It’s a smart weeknight dinner idea when you’re tired of takeout or don’t feel like spending all night in the kitchen.

    It also makes a solid addition to your Sunday meal prep lineup. Just bake it, refrigerate, and reheat through the week.

    If you’re feeding a crowd at a potluck or need something warm to serve during football season, this easy bean casserole with cheese holds up well and travels easily.

    Where You Can Serve This Pinto Bean Casserole

    This dish fits right in at any southern-style supper, backyard barbecue, or cozy family meal around the table.

    You can dress it up with a side of cornbread or a simple salad.

    It’s just as at home on a church potluck table as it is on your stove during the weekday rush.

    Why This Is a Go-To Budget Meal Idea

    For folks watching their spending, this easy dinner recipe with pantry staples offers a lot of value.

    Canned beans, frozen corn, and basic spices don’t cost much, and you likely already have most of what you need in your kitchen.

    You also don’t need any fancy tools—just a casserole dish, a spoon, and your oven.

    It’s a dependable, filling option when groceries are running low or you’re stretching the last of the month’s budget.

    How to Serve and Customize This Casserole

    Once baked, this casserole can be served as-is, or you can get creative.

    Spoon it into tortillas for an easy Tex-Mex wrap. Serve it over rice for a heartier plate.

    Add chopped cooked chicken or ground beef if you want a little extra protein. You could even serve leftovers with a fried egg on top the next morning.

    For those looking for vegetarian-friendly comfort food dinners, it’s easy to keep this meat-free and still have it taste satisfying.

    Great for Leftovers and Meal Prep

    Another perk?

    This make-ahead bean casserole recipe holds up well in the fridge. Just cover and store it, then reheat for lunch or dinner the next day.

    It even freezes well, so you can double the recipe and stock up your freezer with easy meals for later.

    Add to your meal plan!

    This Pinto Bean Casserole is one of those southern comfort meals that’s practical, hearty, and dependable.

    If you’re looking for a quick meatless weeknight dinner with canned beans that doesn’t take much effort but still tastes homemade, give this one a try.

    Pinto Bean Casserole

    Ingredients:

    • 2-15.5 ounce cans of pinto beans, drained
    • 2 cups of frozen corn
    • 1-10.5 ounce can of diced tomatoes and green chilies
    • 1 tbsp. of dried onion flakes
    • 1 tbsp. of brown sugar
    • 1 tsp. paprika
    • 1/2 tsp. salt
    • 1/2 tsp. chipotle powder or cayenne
    • 2 large eggs
    • 1 tbsp. heavy cream
    • 4 ounces of shredded cheddar cheese

    Directions:

    Preheat the oven to 350 F.

    Grease the casserole dish.

    Combine the beans, corn, tomatoes and green chilis with the brown sugar, onion flakes, paprika, salt and chipotle powder.

    Beat the egg and heavy cream together and stir in 1/2 of the grated cheese then stir this mixture into the bean mixture.

    Mix everything well and pour it into the greased casserole dish and top with the other half of the shredded cheddar cheese.

    Bake for uncovered for 60 minutes or until the internal temperature has reached 170 F.

    Serve warm with cornbread if desired. Refrigerate leftovers.

    Pinto Bean Casserole

    Frequently Asked Questions about Pinto Bean Casserole

    Can I make this pinto bean casserole without meat?
    Yes, this is a vegetarian pinto bean casserole with no meat—perfect for a meatless dinner. It’s packed with protein from the beans and has plenty of flavor without needing any meat added.

    What’s the best way to reheat leftover pinto bean casserole?
    For best results, reheat leftover pinto bean casserole in the oven at 350°F for about 15–20 minutes or until warmed through. You can also microwave individual portions for a quick lunch or dinner.

    Can I freeze this pinto bean casserole for later?
    Yes, this easy freezer-friendly pinto bean casserole holds up well. Let it cool completely, wrap tightly in foil or place in an airtight container, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

    What can I serve with pinto bean casserole for dinner?
    This casserole pairs well with southern cornbread, coleslaw, or a simple green salad. You can also serve it with tortilla chips or over white rice for a heartier meal.

    Can I use dried pinto beans instead of canned?
    Yes, if you prefer to cook from scratch, you can use cooked dried pinto beans in place of canned beans. You’ll need about 3 cups of cooked beans to replace the canned version.

    Is this pinto bean casserole good for meal prep?
    Absolutely. This is a make-ahead pinto bean casserole recipe for weekly meal prep. It stores well and heats up nicely for busy weeknight dinners or work lunches.

    Can I add meat to this casserole if I want?
    Yes, you can add cooked ground beef, shredded chicken, or sausage to this pinto bean casserole for a heartier dish. Just stir the cooked meat into the mixture before baking.

    What kind of cheese works best in pinto bean casserole?
    Cheddar cheese melts well and adds flavor, but you can also try Monterey Jack, pepper jack, or a Mexican cheese blend for a little variety or spice.

    Is this a good cheap family dinner idea?
    Yes, this recipe is ideal for anyone looking for a budget-friendly dinner with canned beans and frozen vegetables. It’s filling, affordable, and makes enough to feed a family.

    Can I make this casserole ahead of time and bake it later?
    Yes, you can mix everything together, pour it into your casserole dish, cover it, and refrigerate the unbaked casserole for up to 24 hours before baking.

    Pinto Bean Casserole

    Pinto Bean Casserole

    Ingredients

    • 2-15.5 ounce cans of pinto beans, drained
    • 2 cups of frozen corn
    • 1-10.5 ounce can of diced tomatoes and green chilis
    • 1 tbl of dried onion flakes
    • 1 tbl of brown sugar
    • 1 tsp paprika
    • 1/2 tsp salt
    • 1/2 tsp chipotle powder or cayenne
    • 2 large eggs
    • 1 tbl heavy cream
    • 4 ounces of cheddar cheese, shredded
    • vegetable shortening to grease casserole dish

    Instructions

      Preheat the oven to 350 F.

      Combine the beans, corn, tomatoes and green chilis with the brown sugar, onion flakes, paprika, salt and chipotle powder.

      Beat the egg and heavy cream together and stir in 1/2 of the grated cheese then stir this mixture into the bean mixture.

      Mix everything well and pour it into the greased casserole dish and top with the other half of the shredded cheddar cheese.

      Bake for uncovered for 60 minutes or until the internal temperature has reached 170 F.

      Serve warm. Refrigerate leftovers.

    © Roscoe
  • Shrimp and Sausage Gumbo

    Shrimp and Sausage Gumbo

    The season for gumbo is here, but you can enjoy gumbo any time of year! Enjoy this Shrimp and Sausage Gumbo for dinner this week!

    Shrimp and Sausage Gumbo

    If you’re like me, and can’t resist a good gumbo, then this dish is perfect for you. The shrimp and sausage mix give it the perfect bite.

    I guarantee that if you make this dish for your friends or family they will be impressed with how tasty it is and want to know where you got the recipe from!

    Chicken and Sausage Gumbo

    Slow Cooker Chicken Chorizo Gumbo

    Crockpot Gumbo

    Why should you make shrimp and sausage gumbo? Well, it’s always been my favorite dish. The rich, savory aroma of gumbo wafts through the kitchen and has everyone running to ask what’s for dinner!

    Gumbo pairs well with both bread or rice, or a side of potato salad!

    More Shrimp Recipes:

    Creamy Shrimp Pasta

    Pineapple Shrimp Skewers

    Shrimp and Sausage Boil Foil Packets

    Shrimp and Sausage Grits

    Shrimp, Turkey, and Sausage Etouffee

    Shrimp and Sausage Gumbo

    Ingredients:

    • 20-25 large shrimp, uncooked
    • 6 medium size Andouille sausage, sliced
    • Olive oil or coconut oil
    • 6 cups chicken broth
    • 5 tablespoons flour of choice
    • 1 large onion, chopped
    • 2 large sweet peppers, chopped
    • 2 stalks celery, chopped
    • 1 clove of garlic, minced
    • 4 bay leaves
    • 2-3 sprigs fresh thyme (or 2 teaspoons)
    • 1 teaspoon cayenne pepper
    • 1 teaspoon paprika
    • 1 tablespoon hot sauce
    • 8 medium okra, chopped
    • 1-16oz can tomatoes

    Directions:

    Heat a tablespoon of oil over medium heat in your main stock pot or Dutch oven, and in the pot you will be making the broth in.

    To the main pot, add your sausages and cook until done (I like to get them slightly charred – at least well browned).

    Once they are done cooking, remove from the pot and set aside.

    cooking sausage in a skillet

    In the pot you will be making your broth in, add the shrimp shells (but not the shrimp), cooking for about 5 minutes until pink.

    Add the chicken broth and bring to a boil. Simmer on medium-low heat for 20 minutes.

    Reduce the heat of the pot you just cooked the sausages in, and add your flour to the remaining oil.

    roux for gumbo

    Stir constantly, adding a bit more oil if you need the roux to loosen up a bit.

    You’re looking for a thin dough-like texture, and you want to keep cooking it slowly until it reaches a dark color, dark like molasses, preferably.

    Note: You can purchase Roux if you want to save some time!

    roux for gumbo

    Once your roux reaches the right color, add a tablespoon more of olive oil, along with the onions, peppers, and celery.

    cut up vegetables

    Cook 5 minutes before adding the bay leaves, thyme, and garlic.

    Cook for another 5 minutes, then add the remaining seasonings, hot sauce, and okra.

    Cook 1 minute while you strain the broth.

    Strain the broth to remove the shrimp shells and add just the broth to the main pot with all of those veggies. Add the tomatoes and simmer 10 minutes.

    Add the sausage and shrimp and cook until the shrimp is a bright pink colour.

    Adjust the seasoning with salt, pepper, lemon juice, and hot sauce and remove the bay and thyme sprigs.

    Serve hot.

    shrimp and sausage gumbo

    Shrimp and Sausage Gumbo

    Shrimp and Sausage Gumbo

    Ingredients

    • 20-25 large shrimp, uncooked
    • 6 medium-size andouille sausage, sliced
    • Olive or coconut oil
    • 6 cups chicken broth
    • 5 Tablespoons flour of choice
    • 1 large onion, chopped
    • 2 large sweet peppers, chopped
    • 2 stalks celery, chopped
    • 1 head garlic, minced
    • 4 bay leaves
    • 2-3 sprigs fresh thyme (or 2 teaspoons)
    • 1 teaspoon cayenne pepper
    • 1 teaspoon paprika
    • 1 Tablespoon hot sauce
    • 8 medium okra, chopped
    • 1-16oz can tomatoes

    Instructions

    Heat a tablespoon of oil over medium heat in your main stock pot or dutch oven, and in the pot you will be making the broth in.

    To the main pot, add your sausages and cook until done (I like to get them slightly charred – at least well browned).

    Once they are done cooking, remove from the pot and set aside.In the pot you will be making your broth in, add the shrimp shells (but not the shrimp), cooking for about 5 minutes until pink.

    Add the chicken broth and bring to a boil. Simmer on medium-low heat for 20 minutes.

    Reduce the heat of the pot you just cooked the sausages in, and add your flour to the remaining oil.

    Stir constantly, adding a bit more oil if you need the roux to loosen up a bit. You’re looking for a thin dough-like texture, and you want to keep cooking it slowly until it reaches a dark colour. (Dark like molasses, preferably.)

    Once your roux reaches the right colour, add a tablespoon more of olive oil, along with the onions, peppers, and celery.

    Cook 5 minutes before adding the bay leaves, thyme, and garlic.

    Cook for another 5 minutes, then add the remaining seasonings, hot sauce, and okra.

    Cook 1 minute while you strain the broth.

    Strain the broth to remove the shrimp shells and add just the broth to the main pot with all of those veggies. Add the tomatoes and simmer 10 minutes.

    Add the sausage and shrimp and cook until the shrimp is a bright pink colour. Adjust the seasoning with salt, pepper, lemon juice, and hot sauce and remove the bay and thyme sprigs.

    Serve hot.