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.
CHICKEN AND TURKEY GUMBO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 5h55m
Yield 10 to 12 servings
Number Of Ingredients 22
Steps:
- For the smoked turkey stock: Bring the smoked turkey legs, carrot, celery, onions and 1 gallon water to a simmer in a large pot and cook for 3 hours. Strain the stock, pick the turkey meat off of the legs and reserve. You should have about 3 quarts stock.
- For the gumbo: Melt the butter in a large pot over high heat. Whisk in the flour, reduce the heat to medium and cook, stirring constantly so the roux doesn't burn, until chocolate brown, about 15 minutes.
- Add the onions to the roux and continue to cook, stirring frequently, until the onions are caramelized and brown, 15 to 20 minutes. Stir in the Creole spice mix, and then add the smoked chicken sausage, celery, peppers and garlic and cook for 4 to 5 minutes. Whisk in the Worcestershire sauce, thyme, bay leaves and turkey stock and bring to a simmer. Cook the gumbo, stirring occasionally, for about 60 minutes.
- Add the okra, tomatoes, file powder, hot sauce and picked turkey meat. Season with salt and pepper and simmer for 30 minutes more.
- For the white rice: Bring 3 cups water to a boil in a saucepan. Stir in the long-grain rice, reduce the heat to a simmer, cover and cook until all of the liquid is absorbed, 12 to 15 minutes. Fluff the rice with a fork and season with salt and pepper.
- For serving: Divide the rice among bowls and ladle the gumbo on top.
CHICKEN AND SMOKED SAUSAGE GUMBO
Provided by Emeril Lagasse
Categories main-dish
Time 3h50m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
- Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
- Combine all ingredients and store in an air-tight container.
CHICKEN & TURKEY SAUSAGE GUMBO (WW)
From the Weight Watchers New Complete Cookbook. This is a much lower calorie and fat version of a beloved classic, made in a slow-cooker! As written, it's very mild; so if you like it hot, you will need to add cayenne or chile flakes to taste. Cooking time assumes you will cook on low; if you cook on high time will be 5 hours.
Provided by IngridH
Categories Gumbo
Time 9h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine onion, bell pepper, and celery in a 6 quart slow cooker. Place chicken and sausage on top of the vegetables. Sprinkle with Cajun seasoning and salt (I use about a teaspoon of kosher salt at this point). Top with stock and tomatoes.
- Cover and cook on low for about 8 hours, or on high for about 4 hours until the meat and vegetables are fork tender.
- In a small bowl, mix together the flour and cold water to form a loose paste. Add 1/4 cup of the hot liquid from the slow cooker, mixing until well combined. Add the mix into the slow cooker, and stir to mix well.
- Add the okra and corn, and cook on high for 45 minutes to an hour; until the gumbo is bubbling and thickened. Taste for seasoning, and salt or pepper or more Cajun seasoning as needed before serving.
Nutrition Facts : Calories 321.1, Fat 13.9, SaturatedFat 3.1, Cholesterol 139.2, Sodium 506.8, Carbohydrate 25, Fiber 3.2, Sugar 4.2, Protein 25.2
CHICKEN, TURKEY, AND SMOKED SAUSAGE GUMBO
The file gumbo should be added to the pot off the fire for its proper thickening action. Go ahead make my day and add mussels, clams, crab.
Provided by Rita1652
Categories Gumbo
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Combine the oil and flour in a large cast-iron Dutch oven over medium heat.
- Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux.
- Add the onions, garlic, celery, carrots and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
- Add the sausage, salt, cayenne, and bay leaves.
- Continue to stir for 3 to 4 minutes.
- Add the chicken broth or water.
- Stir until the roux mixture and water are well combined.
- Bring to a boil, then reduce heat to medium-low.
- Cook, uncovered, stirring occasionally, for 1 hour.
- Season the chicken and turkey with old bay and add to the pot.
- Simmer for 1 hour.
- Add okra simmer 45 minutes.
- Add shrimp simmer another 5 to 8 minutes don`t overcook the shrimp!
- Skim off any fat that rises to the surface.
- Remove from the heat.
- Stir in the parsley, green onions.
- Remove the bay leaves and serve with lots of white rice.
- Add extra seasoning if needed or hot sauce for heat to your liking!
- If you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor.
SAUSAGE & CHICKEN GUMBO
This recipe for classic southern comfort food was the first thing I ever cooked for my girlfriend. It was simple to make but tasted gourmet-definitely love at first bite. -Kael Harvey, Brooklyn, NY
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown, about 4 minutes. Reduce heat to medium-low; cook and stir until dark reddish brown, about 15 minutes (do not burn). Gradually stir in 3 cups broth; transfer to a 4- or 5-qt. slow cooker., Stir in sausage, vegetables, garlic and seasonings. Cook, covered, on low until flavors are blended, 6-8 hours. Stir in chicken and remaining broth; heat through. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 427 calories, Fat 31g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 1548mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
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