Big Ole Bills Chicken Andouille Gumbo Recipes

CHICKEN GUMBO WITH ANDOUILLE SAUSAGE

Steps:

• Brown the sausages: Brown the sausages in the fat, remove and set aside.
• Heat the chicken stock: While you are stirring and cooking the roux, bring the chicken stock and water to a boil in a separate pot.
• Add the sausage, okra, and chicken meat: While the chicken is cooling, cut the andouille sausage into thick discs and drop them into the gumbo. Add the okra. Pick the chicken meat from the bones and chop it roughly. Add it back into the gumbo. At this point, you can cook the gumbo for another hour or up to several more hours, depending on how cooked down you want the final stew to be.

SUNNY'S BIG EASY CHICKEN AND ANDOUILLE FILE GUMBO

Steps:

• Add the oil, chicken and sausage rounds to a stockpot on medium-high heat. Sear the chicken to get color and sausage to get color and render fat, but not to cook fully. As the parts finish searing, use a slotted spoon to remove them and place on a plate, leaving the fat in the pot, about 10 minutes total.
• Add the butter, flour and Cajun seasoning to the pot. Cook on medium heat, constantly stirring, until the roux becomes a rich, dark caramel color, 10 to 15 minutes.
• Add the bell peppers, onions, celery, jalapenos and garlic. Season with salt and pepper. Cook, stirring, to coat, until everything gets tender, 5 to 8 minutes, then add the stock base and 8 cups water and stir to mix the base into the pot. Add the bay leaves and cover the pot to simmer until the gumbo is thickened, 30 minutes to 1 hour.
• Add the reserved chicken and sausage, then stir in the file powder. Simmer, uncovered, for another 30 minutes.
• Shred the chicken in the pot. Serve over rice with a shake of hot sauce and file powder.

CHICKEN AND ANDOUILLE GUMBO

Steps:

• Heat a large Dutch oven over medium-high heat and add the vegetable oil. Add the sausage and cook, stirring occasionally, until browned and much of the fat is rendered. Remove the sausage to plate with a slotted spoon.
• While the sausage browns, pour a good amount of flour into a shallow baking dish, and season with salt and pepper. Dredge the chicken with the flour and add to the Dutch oven, in batches if necessary, and cook until brown on both sides. Remove to the plate with the sausage.
• Add the 1/2 cup flour to the Dutch oven and cook, stirring constantly, until light golden brown. Add the onions, peppers, and celery to the Dutch oven and cook, stirring, about 2 minutes. Stir in the okra and the garlic and cook, stirring, about 2 minutes.
• Strip the leaves from the thyme into the Dutch oven, and stir in the bay leaves, red pepper flakes, and 6 cups broth. Crush the tomatoes through your hands into the pot. Return the chicken and sausage to the pot, bring to a boil, reduce the heat, and simmer, uncovered, 25 to 30 minutes, until the chicken is cooked through. Stir in some additional chicken stock to thin the sauce a bit, if desired.
• Stir in the vinegar, scallions, and parsley, taste, and adjust the seasoning.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
• 2 cups long-grain rice
• 3 cups water or chicken broth
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Put the rice in a medium saucepan with a cover. Stir in the water or broth, salt, and pepper. Smooth the rice to make an even surface, cover and heat over low to medium-low heat until all the liquid has been absorbed and rice is tender, about 15 to 20 minutes.
• Yield: 4 servings

CHICKEN, TASSO AND ANDOUILLE GUMBO

Steps:

• In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
• While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.

BIG-BATCH ANDOUILLE GUMBO

Steps:

• Heat a large Dutch oven over medium-high heat. Add 1/2 cup of the oil and the sausage, and cook, stirring, until it has browned and much of the fat has rendered, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon; set aside.
• Add the remaining 1/2 cup oil, and heat. Add the flour, and cook, stirring constantly, until light golden brown, about 3 minutes. Add the onions, peppers, celery and 2 teaspoons salt, and cook, partially covered, lifting the lid to stir occasionally, until the vegetables begin to soften, about 5 minutes (add a splash of water or broth if the mixture begins to stick to the bottom of the pot). Add the okra, garlic, thyme, bay leaves and crushed red peppers, and cook, stirring, until the okra begins to soften, about 2 minutes.
• Add the chicken broth, tomatoes and reserved sausage, and bring to a high simmer. Adjust the heat to maintain a low simmer, and cook, stirring occasionally, to heat through the soup and let the flavors meld, about 20 minutes. If you want the soup thinner, add a little more chicken broth or water. Stir in the vinegar, scallions and parsley, and add salt to taste.
• Let the soup cool to room temperature, then divide it among four 1-quart containers and freeze for up to 1 month.
• To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and adjust the seasoning with salt. Serve with steamed white rice.

GRANDMA'S BOILED CHICKEN

Steps:

• Wash chicken well. Place all ingredients in large pot. Cover with water.
• Cover and bring to boil over high heat. Set lid at angle so steam can escape from pot. Lower heat to gentle boil and cook for 1-1 1/2 hours. Add more water if needed.
• When meat is falling off the bone, remove from heat. Remove chicken from broth and let cool. Once cool, remove skin and bones and discard. Chop or shred meat.
• Strain broth and cool in fridge until fat hardens on top. Remove fat and discard. Freeze unused broth for future use.

BAKED CHICKEN WITH LEMON, POTATO AND OLIVES

Steps:

• Preheat oven to 180 Degrees Celsius.
• Place potatoes, onion, olives, lemon, pancetta and bay leaves in roasting tin.
• Pour over stock.
• Place chicken pieces on top and drizzle with olive oil. Season.
• Roast for 50 minutes unil chicken is golden.
• Remove chicken, place on warm plate and cover with foil.
• Increase oven temperature to 220 Degrees Celsius.
• Return roating tin to oven and cook for approx 10 more minutes until potatoes are golden.
• Place chicken back on top, heat through, sprinkle with parsley and serve.

BIG OLE BILL'S CHICKEN & ANDOUILLE GUMBO

Steps:

• Heat 3 Tbs. of Peanut Oil on medium/high heat in a 7 Qt. Dutch Oven.
• Season Chicken with Salt, Pepper and Creole Seasoning and Brown on both sides in batches and remove.
• Add all the Sausage in batches, brown and remove. Remember to scrape all the good stuff from the bottom of the pot. At this point I added a small amount of water, scraped the bottom clean and let all the water evaporate.
• Turn the heat down to Low to Medium. Added the 1 cup of oil and let it heat up. Add the flour to the warm oil, stirring constantly until you get a coffee colored Roux. It took me about an hour.
• Add the vegetables, stirring quickly and constantly cook 4 to 5 minutes.
• Add the Chicken Stock, seasonings, Browned Chicken Thighs and Sausage
• Turn heat up to Medium/ High and bring to a boil.
• Turn heat back down to low and cook for about an hour. Skim the fat off the top as you go.
• Serve over Jasmin Rice. Garnish with Green Onion and Fresh Parsley. Sprinkle with File' Powder after serving. Serve with a Crusty French Bread.