Mississippi Chicken And Sausage Gumbo Recipes

INSTANT POT® CHICKEN AND SAUSAGE GUMBO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil, chicken, and sausage to the pot and cook for 6 minutes. Remove meat with a slotted spoon and set aside. Add 1/2 cup oil and flour to the pot. Whisk until roux is the color of peanut butter, about 10 minutes. Add onion, bell pepper, celery, and garlic. Cook, stirring continually to prevent burning, for 5 minutes. Turn pot off.
• Add broth, tomatoes, okra, black pepper, cayenne pepper, thyme, Creole seasoning, and Worcestershire sauce to the pot. Stir in cooked chicken and sausage. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve immediately.

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 AND SAUSAGE GUMBO

Steps:

• Season the chicken with salt, pepper and Creole seasoning.
• Brown quickly.
• Brown the sausage, pour off fat and reserve meats.
• In large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate.
• If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut butter color, over lower heat if you're nervous about burning it.
• Add the vegetables and stir quickly.
• This cooks the vegetabels and also stops the roux from cooking further.
• Continue to cook, stirring constantly, for about 4 minutes.
• Add the stock, seasonings, chicken and sausage.
• Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
• Add the chopped scallion tops and parsley, and heat for 5 minutes.
• Serve over rice in large shallow bowls.
• Accompany with a good beer and lots of hot crispy French bread.

MISSISSIPPI CHICKEN AND SAUSAGE GUMBO

Steps:

• Brown the sausage in a Dutch oven in oil over medium heat. Remove the sausage to paper towels, leaving the drippings in the Dutch oven.
• Sprinkle the chicken with 1/2 tsp salt and 1/4 tsp pepper. Brown the chicken in the drippings left in the Dutch oven; transfer the chicken to paper towels, reserving the drippings in the Dutch oven.
• Add the flour to the drippings in the Dutch oven; cook over medium heat, stirring constantly (do not leave the Dutch oven -- you must stir constantly and watch the color) until the roux is caramel-colored (about 5 minutes).
• Add the onion, green pepper, celery, and garlic; saute 10 minutes or until the vegetables are tender.
• Add the reserved sausage, chicken, water, chicken stock, and salt and pepper to taste. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until the chicken is tender.
• Remove the chicken; set aside, and let it cool enough to handle.
• Add the oysters (optional), okra, green onions, and parsley to the Dutch oven; cover and simmer 10 minutes or until the edges of the oysters begin to curl.
• Bone the chicken, and coarsely chop the meat; add to the gumbo. Remove from the heat and let it stand for 10 minutes. Serve the gumbo over hot basmati rice (popcorn rice) in individual serving bowls. Sprinkle each serving with gumbo file.

CHICKEN AND SAUSAGE GUMBO

Steps:

• In a small bowl, mix together the black pepper, cayenne pepper, paprika, mustard, filé powder, garlic powder, and salt.
• Rub about 4 teaspoons of this spice mixture on the chicken pieces.
• In a large frying pan (preferably cast iron), heat oil over medium-high heat.
• Combine flour and 2 teaspoons of spice mixture in a freezer bag.
• Add chicken pieces, a few at a time, and shake to coat.
• Brown chicken in oil on 1 side (2 minutes) then turn over and cook for another 3 minutes (reserve excess flour).
• Drain chicken on paper towels.
• Reduce heat to medium and make roux by adding reserved flour mixture to the oil; cook, whisk constantly, until flour turns nut brown (Roux should immediately start browning, but be very careful not to let it burn; lower heat if necessary because if black spots appear it's ruined and you have to start over).
• Add the onion, green pepper, and celery to the roux; remove from heat.
• In large Dutch oven, bring stock to a boil.
• Whisk 1/2 cup stock into the roux, then gradually add the roux to the stock remaining in the pot, stirring with a whisk.
• Add sausage and corn, and cook for 15 minutes, stirring often.
• Add chicken, creole seasoning, bay leaf, garlic, and hot pepper sauce, and cook for 40 minutes.
• Serve over rice.

CHICKEN AND SMOKED SAUSAGE GUMBO

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.

GLUTEN-FREE CHICKEN AND SAUSAGE GUMBO

Steps:

• Place chicken in a 6- to 8-quart stockpot and pour in enough water to completely cover the chicken; bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink at the bone and juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot.
• Cook and stir millet flour and vegetable oil together in a large frying pan or skillet over medium heat until roux is smooth and slightly darker than peanut butter, about 10 minutes.
• Mix onion, green bell pepper, and garlic into roux; cook and stir over low heat until fragrant, 2 to 3 minutes. Transfer onion-roux mixture to stockpot with chicken stock.
• Bring chicken stock mixture to a simmer over medium heat; add andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper and simmer for 1 hour.
• Remove skin from cooked chicken and discard. Pull meat from the bones and chop into bite-size pieces; discard carcass. Add chicken meat to broth mixture and simmer until chicken is heated through, 5 to 10 minutes.
• Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.