Chicken Sausage Gumbo The Hard Way Recipes

CAJUN CHICKEN AND SAUSAGE GUMBO

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.

CHICKEN & SAUSAGE GUMBO

Steps:

• Using a heavy bottom stock pot add flour and oil and stir continuosly until the roux is the color of an old penny.
• Add diced vegetables to the roux, cover and cook until the vegetables are tender.
• Add 3/4 gallon of water.

CHICKEN & SAUSAGE GUMBO

Steps:

• Boil and debone chicken (save Stock).
• make the roux by heating the oil and flour in pan.
• till it's the color of peanut butter (DO NOT BURN).
• add the seasoning and cook til onions are clear.
• Add the chicken Stock and deboned chicken and sauage.
• Salt& pepper to taste.
• Bring to boil and simmer 1 hour.

CHICKEN & SAUSAGE GUMBO

Steps:

• Rinse and dry chicken then season with pepper and salt.
• Heat a couple tablespoons oil in a skillet over moderately high heat until the oil is hot,but not smoking, and brown the chicken.
• Turn down the heat and brown sausage.
• Drain the fat from the sausage by placing it on a paper towel.
• Using some of the fat from browning the sausage cook onions, celery, and bell peppers, until onions are brown and soft. Add garlic last as it will burn.
• Cook, stirring, 1 minute.
• Add 1 cup stock and cook, stirring, 1 minute.
• Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (optional), and remaining cup stock.
• Simmer, partially covered, until chicken is tender, about 30 minutes.
• Preheat oven to 325°F
• Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups. If over 7 cups, boil to reduce.
• Stir rice into cooking liquid (in pot). Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring.
• Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes.
• Remove from heat and let gumbo stand, covered, 10 minutes.
• Gently stir in scallion greens, sausage, and salt to taste.

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.

CHICKEN & SAUSAGE GUMBO - THE HARD WAY

Steps:

• Heat oven to 400F (200C) -- Arrange chicken in pan. Bake chicken for 50 minutes.
• Fry bacon in batches -- preferrably in a cast iron skillet, collect grease. Bacon should be slightly crispy but not brittle.
• Chop veggies, Slice Sausage -- While you are frying bacon, be chopping up all your vegetables. Mix in a large mixing bowl.
• Make a Roux -- The bacon should be about done. Reduce heat to MED-LOW. Using a wisk or flat wooden ladle, sprinkle in flour stirring constantly. Be sure to stir the whole bottom of the skillet at least 2-3 times a minute.
• Cool the Roux -- When the roux is the color of milk chocolate you are done (about 10-15 minutes depending on your stove). Add about half the veggies. Mix well. This should stop the roux from cooking. Saute until onions are clear.
• Put it all in the pot -- Transfer the roux to a large stock pot, add remaining vegetables, bacon, sausage, bay leaves and season salt and 3-4 quarts of water. Bring to a boil on HIGH, stirring every few minutes. Reduce heat to LOW and simmer for 30-60 minutes.
• Add the chicken -- The chicken should be out of the oven by now, you can debone or simply drop in the gumbo as soon as it comes out.
• Skim oil from the top of the gumbo before serving. Serve over steamed rice. Top with hot sauce, file, season salt, chopped green onions.
• Recommended sides: potato salad, french bread, crackers, more gumbo.