Blue Eyed Cajun Girls Chicken And Sausage Gumbo Recipes

CAJUN-STYLE CHICKEN AND SMOKED SAUSAGE GUMBO

Steps:

• Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).
• Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.
• Chop the chicken into large pieces; set aside (you will add in the chicken later).
• To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes.
• Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).
• Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes.
• After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.
• Skim off the fat that has accumulated on the top.
• Add in green onions and parsley; simmer on low heat for 10 minutes.
• Remove from heat and add in file powder and season with salt and pepper; stir to combine.
• Serve gumbo over hot cook rice.

CAJUN CHICKEN & SAUSAGE GUMBO

Steps:

• 1. To a 10-12 quart pot, add water and chicken broth. Bring to a boil. In the meantime, prepare the vegetables, meat, and cook the roux. (It is much easier to achieve this faster if working with a partner. Huey gets the water going and chops the veggies, while I cook the roux!!)
• 2. Prepare the vegetables. Remove the outer skins of 2 yellow onions, rinse, core and remove seeds of 1 bell pepper, rinse 4 stalks of celery, slice into chunks and place in food processor and chop very fine. Set aside.
• 3. If the hen is already cut into pieces, simple rinse to remove bone fragments and debris. (For this recipe, I used half of a 12 lb hen.) Be sure to use all of the bones to ensure getting maximum flavor!!!)
• 4. I like to cut the breast meat into cubes prior to cooking, so that as soon as the gumbo is cooked, I can enjoy it immediately ... free of bones. Set hen pieces aside.
• 5. We prefer using fresh pork sausage for this gumbo to achieve just the perfect balance of flavors. You should be able to taste the sausage and the chicken, without one flavor over-powering the other!!! If you have a very keen palate, you can probably taste the other ingredients, as well.
• 6. Often, I remove the casings by making a slice down the sausage and it comes off easily, or just remove after it's sliced .... and sometimes, I just leave it on!!!
• 7. Slice frozen sausage into 1/2 inch pieces. (It is much easier to slice the sausage if at least partially frozen.) Set aside.
• 8. ROUX DIRECTIONS: In a large skillet (black iron, preferred), add 2 cups each of all purpose flour and vegetable oil. (If you are experienced in making roux, you can reduce the oil to 1 1/2 cups to 1 3/4 cups, however, it is a little harder to get the roux dark enough without burning. The additional oil makes the mixture thinner, and therefore, easier to manage.)
• 9. Cook on HIGH fire, STIRRING CONSTANTLY (with a long handled metal or wooden spoon, one that is blunt on the end works best), until it reaches a medium brown (peanut butter) color.
• 10. Reduce the heat to MEDIUM and continue cooking and STIRRING until it reaches a dark brown.
• 11. Reduce the heat to MEDIUM LOW, or LOW, and continue STIRRING CONSTANTLY until it reaches an almost black color, but not burned. At this point, the oil will begin to separate and will create a glossy appearance. Turn fire off.
• 12. Immediately, add roux to boiling water, one spoonful at a time, stirring and scraping bottom of pot to prevent sticking and burning, after each addition. Use ALL of the roux!!! Reduce fire, as this can QUICKLY boil over!!!
• 13. Add bay leaves and garlic. Cover with lid, leaving a slight opening. Bring to a boil. Keep a CLOSE eye on it, because, once it starts to boil, the liquid climbs quickly, and the pot will boil over!!!! If this happens, turn fire off, and remove the lid, briefly, then return heat to medium-low or low to maintain a low boil.
• 14. Add chopped celery, bell pepper, and onions. Bring back to a rolling boil. DO NOT TAKE YOUR EYE OFF THE POT FOR MORE THAN 15 SECONDS!!!!!! Once boiling, reduce heat to a low boil. When the FOAMING STOPS, stir in Tony's Seasoning and Accent. Bring back to a low boil. (Accent blends and enhances the flavors and makes today's gumbo taste like tomorrow's gumbo .... rich and full of flavor!!!
• 15. Add hen pieces and sliced sausage. Return mixture to a boil, lower heat to medium or low (very low boil), and cook mixture 1 1/2 hours, covered.
• 16. Remove oil from the surface of the gumbo and discard. (You may have to do this 2 or three times). Taste test, and add additional seasonings, if needed, or if it has cooked down too much and the mixture begins to thicken, add additional HOT water.)
• 17. Prior to serving, add 1 bundle of finely sliced green onion tops and dried parsley flakes. Simmer for 15 minutes.
• 18. You can actually serve after 1 1/2 hours. If you are not in a hurry to eat, remove the bone-in chicken pieces, allow to cool slightly, de-bone, slice into bite-size pieces, and return to the pot. The gumbo can be simmered up to 3 hours, but you may need to add additional HOT water to thin the mixture. Remove bay leaves prior to serving.
• 19. Serve with short-grain rice, as it absorbs the liquid better than long grain rice, (I use Mahatma) and Garlic Parsley Croutons, and a plain mustard potato salad. (Since the gumbo is soo flavorful, the plain potato salad compliments the flavors without competing!!) These foods can be prepared while the gumbo is cooking. I will be posting these recipes, also. Bon Apetite!!!!!!

CHICKEN & SAUSAGE CAJUN GUMBO

Steps:

• 1. To Make Roux: In a microwave proof bowl combine cooking oil and flour to make a paste. Microwave for 5 minutes and stir. Do this 3 or 4 times until mixture is the color of dark chocolate (do not burn or it will be bitter) Set aside while you are making the gumbo
• 2. In a large stock pot add onions, bell pepper, celery, garlic and parsley. Stir in 1 gallon of water and bring to a boil.
• 3. Stir in roux mixture until it is dissolved. Add tomato sauce, salt, black pepper and red pepper. Drop in okra (optional), sausage and chicken and bring to a boil. Simmer on medium until chicken is thoroughly cooked, about 40 minutes. When gumbo is cooked, turn off the burner and add Gumbo File', this will add flavor and thicken the gumbo.
• 4. Serve over cooked white rice.

BLUE-EYED CAJUN GIRL'S CHICKEN AND SAUSAGE GUMBO

Steps:

• Generously season the chicken with salt, pepper and Emeril's Rustic Rub, and brown a few pieces at a time, on medium high heat, in 1TBS of oil in a large fry pan, then transfer to a plate and set aside. Next, brown the sausage in batches on medium high heat, in 1TBS of oil in the same fry pan, transfer to a plate and set aside. In a heavy stock pot, heat the oil and cook the flour in the oil over medium- high heat stirring constantly (if the oil starts to smoke, take the pot off the heat, keep stirring until the smoking stops, then put the pot back on the heat and keep stirring) until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun style roux (or if you like a lighter tasting roux, it's done when it is the color of peanut butter). Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 to 6 minutes, till the vegetables are tender. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about 2 ½ hours on medium heat, skimming fat off the top as needed. Take chicken out and debone it, discard bones and skin, shred chicken into medium sized chunks. Discard bay leaves. Serve over rice and sprinkle scallions and parsley on top. Serve with lots of hot, GOOD quality French bread.