CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE RECIPE
Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.
Provided by Daniel Gritzer
Categories Mains Sausage Soups and Stews
Time 4h
Yield 10
Number Of Ingredients 17
Steps:
- In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.
- Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.
Nutrition Facts : Calories 812 kcal, Carbohydrate 50 g, Cholesterol 166 mg, Fiber 4 g, Protein 41 g, SaturatedFat 11 g, Sodium 1295 mg, Sugar 5 g, Fat 51 g, ServingSize Serves about 10, UnsaturatedFat 0 g
CHICKEN GUMBO WITH ANDOUILLE SAUSAGE
This classic spicy chicken gumbo recipe with andouille sausage is made with okra and is a Southern classic! Gumbo takes a little while to prepare but makes leftovers for days. Serve with rice, and don't forget the hot sauce!
Provided by Hank Shaw
Categories Dinner Stew Comfort Food Cajun Chicken Stew Chicken Thigh Creole New Orleans Okra Sausage Stew
Time 3h20m
Yield 12
Number Of Ingredients 24
Steps:
- Brown the sausages: Brown the sausages in the fat, remove and set aside.
- Heat the chicken stock: While you are stirring and cooking the roux, bring the chicken stock and water to a boil in a separate pot.
- Add the sausage, okra, and chicken meat: While the chicken is cooling, cut the andouille sausage into thick discs and drop them into the gumbo. Add the okra. Pick the chicken meat from the bones and chop it roughly. Add it back into the gumbo. At this point, you can cook the gumbo for another hour or up to several more hours, depending on how cooked down you want the final stew to be.
Nutrition Facts : Calories 709 kcal, Carbohydrate 18 g, Cholesterol 206 mg, Fiber 2 g, Protein 45 g, SaturatedFat 14 g, Sodium 2029 mg, Sugar 4 g, Fat 52 g, ServingSize Serves 10-12, UnsaturatedFat 0 g
CHICKEN AND ANDOUILLE SAUSAGE GUMBO
This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.
Provided by VMB
Time 3h5m
Yield 8
Number Of Ingredients 17
Steps:
- Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.
- Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.
- Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.
- Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.
- Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.
- Add sausage to the gumbo and simmer for 30 minutes.
- Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
- Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.
Nutrition Facts : Calories 603.7 calories, Carbohydrate 29 g, Cholesterol 90.9 mg, Fat 40.9 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 1925 mg, Sugar 3.1 g
OKRA GUMBO WITH CHICKEN & ANDOUILLE SAUSAGE
Make and share this Okra Gumbo With Chicken & Andouille Sausage recipe from Food.com.
Provided by Annacia
Categories One Dish Meal
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix your onion, celery, and bell pepper together: The Holy Trinity.
- Heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux.
- Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften, add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic.
- Bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve add the Worcestershire, hot sauce, and 1/2 of the Green Onions.
- Serve with Creole Boiled Rice, crusty French bread.
- Garnish with green onions, and the parsley.
MEAN CHEF CHICKEN, ANDOUILLE, HAM AND OKRA GUMBO
The perfect Gumbo. I adopted this recipe in September, 2006. It is the best gumbo recipe I have ever tried.
Provided by Julie in TX
Categories Gumbo
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
- If you get black specks in your roux it is burned and you will have to start over.
- Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
- The mixture will be pasty and fairly dry.
- Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
- Cook, stirring, for 3 to 4 minutes.
- Add the stock or broth and stir well to combine with the roux mixture.
- Bring to a boil, then reduce heat to medium-low.
- Cook, uncovered, stirring occasionally, for 1 hour.
- Add the chicken and cook just until the chicken is heated through, about 5 minutes.
- Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.
- Ladle into deep soup bowls over rice.
- Serve with hot sauce, if desired.
CHICKEN ANDOUILLE GUMBO
Sausage makes this very spicy. Can be prepared two days ahead.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h20m
Yield 8
Number Of Ingredients 18
Steps:
- Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
- Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
- Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
- Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.
Nutrition Facts : Calories 781.6 calories, Carbohydrate 18.5 g, Cholesterol 157.2 mg, Fat 60.8 g, Fiber 4.5 g, Protein 39.7 g, SaturatedFat 15.5 g, Sodium 1419 mg, Sugar 4 g
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