CAJUN CHICKEN AND SAUSAGE GUMBO
This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h15m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g
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.
QUICK AND EASY SAUSAGE AND CHICKEN GUMBO
This quick and easy gumbo is a hearty and filling meal that is great anytime! The frozen vegetables speed up the cooking process and you can add additional protein and spices to suit your taste.
Provided by Tuscan_Italian
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste the consistency of cake frosting. Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor, but don't burn it.
- Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes.
- While vegetables are cooking, bring 4 cups water to a boil in a 2-quart saucepan. Add unopened bag of rice and boil, uncovered, until rice is tender, 10 to 12 minutes. Remove bag from water and drain. Cut open bag, pour rice into a bowl, and fluff.
- Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes. Serve gumbo over warm rice.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 35.1 g, Cholesterol 102.3 mg, Fat 23.8 g, Fiber 3.4 g, Protein 33.8 g, SaturatedFat 9.4 g, Sodium 1800.3 mg, Sugar 2.7 g
RHO'S CHICKEN & SAUSAGE GUMBO
A stew or soup originating in Louisiana and often served with shrimp or crawfish as well as any other combination of sausage, chicken, and pork. It is traditionally served over rice.
Provided by Rhondapalooza
Categories Gumbo
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Lightly saute onion, celery, and peppers in a large stockpot using just a splash of oil and a small splash of water.
- As you are doing that, brown your chicken and sausage with 1/4 cup oil in a large skillet (it's okay to do brown the meats separately if all the meat wont fit into your skillet at one time)-- just save the greasy leavings when you finish as you will use it later to make your roux.
- Once meat is browned (I actually brown my chicken breasts whole and THEN cut them into bite-sized pieces as the chicken is harder to cut when it's raw; but with the sausage I go ahead and slice it up first before browning -- ) add meat to the stockpot with the sauteed veggies.
- Add the okra, tomatoes, tomato sauce, and all spices.
- Lastly, add the roux. (You make the roux by stirring 2-3 tablespoons of flour into the hot oil left over from browning your meats. Keep stirring as you add the flour and cook it into a golden paste. Only takes a couple of minutes to make).
- Let your gumbo cook on low for a good couple of hours. The longer it cooks, the more enhanced the flavor.
- ENJOY! :-).
Nutrition Facts : Calories 296.5, Fat 19.5, SaturatedFat 5.4, Cholesterol 53.8, Sodium 875.4, Carbohydrate 12.3, Fiber 2.6, Sugar 5.2, Protein 18.4
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CHICKEN AND SAUSAGE GUMBO - SOUTHERN LIVING
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5/5 (7)Total Time 3 hrs 55 mins
- Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
- Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
- Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
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