CAJUN CHICKEN AND SAUSAGE GUMBO
This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
- Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g
CHICKEN AND SAUSAGE GUMBO WITH CORN DUMPLINGS
Progresso® gumbo soup takes the guesswork out of making gumbo that's topped with melt-in-your-mouth dumplings. Did you say comfort food?
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Add chicken; cook 5 to 6 minutes, turning once, until evenly browned. Pour soup over chicken; heat to boiling. Reduce heat to low; move chicken to one side of skillet.
- In medium bowl, mix cornbread mix, milk, 1 tablespoon butter and egg until well mixed. Drop batter by 8 rounded tablespoonfuls onto hot soup mixture.
- Cover; cook over low heat 18 to 22 minutes or until toothpick inserted in center of dumplings comes out clean.
Nutrition Facts : Calories 540, Carbohydrate 56 g, Cholesterol 170 mg, Fiber 1 g, Protein 42 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 12 g, TransFat 0 g
CHICKEN THIGH AND SMOKED SAUSAGE GUMBO
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- Sprinkle chicken liberally with Cajun seasoning on prepared sheet pan. Roast chicken for 15 minutes.
- Combine oil and flour in a large cast-iron or enameled Dutch oven over medium heat. Cook, whisking frequently, until it reaches a milk chocolate brown, about 30 minutes.
- Continue to cook the roux until it reaches a dark chocolate brown color, then add the onions, celery, bell peppers and half of the okra. Cook, stirring occasionally, until tender, then add garlic and cook, stirring occasionally, for another 5 minutes.
- Add the sausage, Worcestershire sauce, salt, pepper and bay leaves and stir to combine. Add chicken stock and beef stock and bring to a roaring boil. Add the chicken, green onions, cayenne and remaining okra.
- Simmer for 1 hour, then remove the chicken thighs. Take the meat from the bones and discard the skin. Stir the chicken back into the pot along with the file powder. Skim off any excess grease that has accumulated at the top before serving. Sprinkle with more file powder as garnish.
QUICK ROTISSERIE CHICKEN GUMBO
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Cook the sausages in a large nonstick skillet over medium heat until browned, about 8 minutes. Remove the sausages from the skillet and drain on paper towels.
- Heat the oil in a large Dutch oven over medium-high heat; gradually whisk in the flour and cook, whisking constantly, until the flour is a deep caramel color, 7 to 10 minutes.
- Reduce the heat to medium. Stir in the onion, bell pepper, celery, garlic, thyme, Creole seasoning and cayenne pepper; cook, stirring constantly, about 5 minutes. Gradually stir in the broth; add the chicken, tomatoes, okra, Worcestershire sauce and sausage.
- Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until all the vegetables are tender and the broth has thickened slightly, about 20 minutes. Serve the gumbo over the hot cooked rice topped with the scallions. Serve with hot sauce, if desired.
- Photograph Courtesy of Time Inc. Books/Alison Miksch.
CHICKEN AND SAUSAGE GUMBO
This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.
Provided by Paul Prudhomme
Categories dinner, project, sauces and gravies, main course
Time 1h30m
Yield 6 or more servings
Number Of Ingredients 19
Steps:
- Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
- Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
- Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
- When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
- Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
- Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
- Meanwhile, bring the broth to a boil in a large saucepan.
- Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
- Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
- Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
- Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.
More about "chicken and sausage gumbo with corn dumplings recipes"
CHICKEN AND SAUSAGE GUMBO - SOUTHERN LIVING
From southernliving.com
5/5 (7)Total Time 3 hrs 55 mins
- Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
- Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
- Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
- Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
CHICKEN AND SAUSAGE GUMBO - THE SEASONED MOM
From theseasonedmom.com
5/5 (2)Total Time 1 hr 20 minsCategory DinnerCalories 605 per serving
- Melt butter in a large Dutch oven over medium-low heat. Sprinkle flour over top; cook, stirring constantly, until dark caramel colored, about 10 minutes. Be careful not to let the roux burn.
- Add onion, bell pepper, and celery, and stir until softened, about 5 minutes. Stir in garlic and sausage; cook for 1 more minute.
EASY CHICKEN AND SAUSAGE GUMBO RECIPE - SPEND WITH …
From spendwithpennies.com
5/5 (38)Total Time 35 minsCategory Dinner, Lunch, SoupCalories 263 per serving
CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE …
From seriouseats.com
NEW ORLEANS CHICKEN ANDOUILLE SAUSAGE GUMBO - JESSICA …
From jessicagavin.com
OUR FAVORITE GUMBO RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN GUMBO WITH CORN DUMPLINGS - MADE IN …
From miocoalition.com
CHICKEN, SAUSAGE, AND SHRIMP GUMBO - SOUTHERN BITE
From southernbite.com
CHICKEN AND SAUSAGE GUMBO RECIPE WITH OKRA PILAF - THE COOKIE …
From thecookierookie.com
CHICKEN-AND-SAUSAGE GUMBO RECIPE - AMBER HUFFMAN - FOOD
From foodandwine.com
CLASSIC CHICKEN AND SAUSAGE GUMBO • FREUTCAKE
From freutcake.com
HOW TO MAKE AUTHENTIC CAJUN CHICKEN AND SAUSAGE GUMBO - THE …
From thespeckledpalate.com
TOP 42 CHICKEN GUMBO CROCK POT RECIPE RECIPES
From hibiki.dixiesewing.com
RECIPE CHICKEN AND SAUSAGE GUMBO WITH CORN DUMPLINGS
From youtube.com
15+ BEST CHICKEN SOUP RECIPES | EATINGWELL
From eatingwell.com
CHICKEN GUMBO WITH CORN DUMPLINGS - SHAWNEE MILLING
From shawneemilling.com
CHICKEN AND DUMPLINGS FROM SCRATCH : R/RECIPES - REDDIT
From reddit.com
CHICKEN GUMBO WITH ANDOUILLE SAUSAGE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MAMA’S CHICKEN & SAUSAGE GUMBO - SLAP YA MAMA
From slapyamama.com
CHICKEN AND SAUSAGE GUMBO - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love