CHICKEN, SAUSAGE, AND OKRA GUMBO
Steps:
- In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and brown sausage in batches, without crowding, transferring to paper towels to drain. Pat chicken dry and season with salt and pepper. Brown chicken in fat remaining in skillet in batches, without crowding, transferring to paper towels to drain.
- Pour off all but about 1 tablespoon fat from skillet and cook okra over moderate heat, stirring occasionally, until golden. Add onions and celery and cook, stirring occasionally, until celery is softened.
- In a 9 1/2-to-10 quart heavy kettle bring broth and water to a boil. Stir in okra mixture and chicken and simmer, stirring occasionally, until chicken is cooked through and gumbo is thickened, about 30 minutes. Add sausage, scallions, and salt and pepper to taste and simmer, stirring occasionally, 5 minutes. Gumbo may be made 3 days ahead, cooled completely, uncovered, and chilled, cover.
- Serve gumbo ladled over rice in large soup plates. Serve hot sauce on the side.
CREOLE CHICKEN AND OKRA GUMBO
Categories Soup/Stew Chicken Tomato Vegetable Quick & Easy Mardi Gras Kwanzaa Winter Okra Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 8
Steps:
- Stir vegetable oil and flour in large saucepan over high heat until smooth and dark brown, about 3 minutes. Mix in okra, then chicken broth and tomatoes with their juices; simmer 3 minutes. Sprinkle chicken with thyme, salt and pepper. Add to saucepan. Simmer gumbo uncovered until chicken is cooked through, about 10 minutes. Season gumbo to taste with hot pepper sauce , salt and pepper and serve.
SHRIMP, CHICKEN, AND ANDOUILLE GUMBO
Provided by Jeanne Thiel Kelley
Categories Soup/Stew Chicken Fish Onion Pork Rice Shellfish Tomato Vegetable Christmas Super Bowl Dinner Sausage Seafood Shrimp Tailgating Christmas Eve Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 16 servings
Number Of Ingredients 19
Steps:
- Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. Do ahead Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.
- Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley and serve with steamed rice alongside.
CHICKEN AND OKRA CREOLE GUMBO
Number Of Ingredients 7
Steps:
- Cook Okra, chicken broth and tomatoes with juice, simmer for 3 mins. Sprinkle chicken with thyme, salt and pepper. Add to saucepan, simmer uncovered until chicken is cooked through, about 10 mins Season with salt and pepper and tabasco if using.
CHICKEN AND OKRA GUMBO
Steps:
- Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.
Nutrition Facts : Calories 222 calories, Fat 13g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.
CHICKEN AND SAUSAGE GUMBO
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Chicken Poultry Dinner Lunch Meat Sausage Okra Simmer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- Combine 1 tablespoon salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 1/2 cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about 5 minutes per side. Transfer to a plate. Add sausage to pot; cook until browned, about 4 minutes per side. Transfer to plate with chicken.
- Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup. Wipe pot clean; return drippings to pot.
- Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the color of milk chocolate, 15-20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about 10 minutes. Stir in white and pale-green parts of scallions and next 3 ingredients. Cook, stirring often, until soft, about 10 minutes.
- Slowly whisk in broth. Add bay leaves, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.
- Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about 45 minutes. Stir in remaining 1 cup okra; simmer until okra is crisp-tender, about 5 minutes. Remove from heat. Season to taste with salt. DO AHEAD: Can be made 2 days ahead. Let cool slightly; chill uncovered until cold. Cover and keep chilled. Rewarm gently before continuing. Add 1 teaspoon filé powder, if using.
- Serve gumbo over rice. Garnish with dark-green parts of scallions. Sprinkle with more filé powder, if desired.
GUMBO STYLE CHICKEN CREOLE
Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired.
Provided by SMFLRN
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
- Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 12.3 g, Cholesterol 0.5 mg, Fat 9.4 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 735 mg, Sugar 3.2 g
GOOD NEW ORLEANS CREOLE GUMBO
I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Provided by Mddoccook
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h40m
Yield 20
Number Of Ingredients 24
Steps:
- Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
- Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
- Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
- Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g
CREOLE SAUSAGE, SHRIMP, AND OYSTER GUMBO
Sausage in a gumbo usually means smoked sausage. Sometimes Louisiana smoked ham, called tasso, is also added or is used in place of the sausage. A roux (a mixture of flour and fat) is the traditional thickener, usually augmented with filé powder (ground dried sassafras leaves) or okra. In keeping with today's taste for lighter fare, I swap the smoked sausage and/or ham for my homemade sausage and eliminate the roux. The okra alone does the thickening, and the step of soaking the okra pods in a salt-and-vinegar bath before adding them to the pot ensures they won't be overly viscous. It is important to use dried herbs and canned tomatoes to produce the distinguishing flavors of this dish from a cuisine built around preserved goods. Make sure the okra is fresh, however. I like to use shrimp in the shell because they enrich the broth. That does make for somewhat messy eating, however. If you want to save your guests the trouble of peeling their own shrimp, remove the shells and simmer them in 1 cup of the broth, then strain the liquid into the pot when adding the remainder of the broth. Shell-on shrimp are easy enough to devein, if it's necessary to do so, by simply cutting through the shell along the back of each shrimp with a sharp paring knife.
Yield serves 4
Number Of Ingredients 18
Steps:
- In a medium bowl, toss together the okra, vinegar, and salt. Set aside for about 30 minutes.
- Meanwhile, in a large pot, heat 2 tablespoons of the oil over medium heat. Add the onion, celery, bell pepper, and garlic and sauté until well wilted but not browned, about 6 minutes. Stir in the bay leaf, thyme, oregano, cayenne, and tomatoes. Add the broth, raise the heat to medium-high, and bring to a boil. Decrease the heat to maintain a brisk simmer and cook for 30 minutes to blend the flavors.
- While the broth simmers, heat the remaining 1 tablespoon oil in a large sauté pan over medium-high heat. Working in batches to avoid crowding, brown the sausage balls on all sides, 7 to 8 minutes per batch. As each batch is finished, transfer the balls to the simmering broth mixture.
- When all the balls have been added, rinse the okra and add it to the pot. Continue simmering for 15 minutes. Add the shrimp and the oysters and their liquor, cover the pot, and remove from the heat. Let stand until the shrimp are barely pink and the oysters are slightly plump, about 5 minutes.
- Serve right away, accompanied with the corn bread.
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EASY CHICKEN AND OKRA GUMBO RECIPE - FOOD & WINE
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- In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes. Add the onion, celery, bell peppers and garlic and cook over moderately low heat, stirring, until the onion is translucent, about 20 minutes.
- Gradually add the stock to the casserole, whisking until smooth. Add the andouille, bay leaves, jerk paste, thyme and paprika and bring to a simmer. Cook over low heat for 45 minutes, stirring occasionally.
- Add the okra to the casserole and simmer until tender, 15 minutes. Stir in the chicken meat and season the gumbo with salt, pepper and Tabasco. Discard the bay leaves, ladle the gumbo over rice, garnish with the scallions and serve with Tabasco.
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