Spicy Rooster Gumbo Recipes

MIKE'S SPICY GUMBO RECIPE

Steps:

• Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
• Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
• Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 15-20 minutes, constantly stirring, until the roux browns to the color of chocolate. Do not allow to burn.
• Add peppers, onion, celery and garlic. Stir and cook for 5 minutes.
• Add the chicken and andouille. Stir and cook for 1 minute.
• Add crushed tomatoes, tomato sauce, herbs and seasonings, chicken stock and a few dashes or more of hot sauce. Scrape up the brown bits from the bottom.
• Add collard greens and bring to a quick boil. Reduce heat and cook at medium-low heat for 1 hour or more to thicken.
• Tuck the shrimp into the gumbo the last 10 minutes of cooking and simmer until the shrimp is cooked through.
• Remove from heat and swirl in a few dashes of hot sauce to your preference.
• Serve with cooked rice and extra hot sauce.

SPICY CHICKEN GUMBO WITH ANDOUILLE SAUSAGE

Steps:

• Place your chicken thighs in a large pot and add the water. Bring to a boil and simmer over low heat for 1 hour until the chicken is falling off the bone. Set the chicken aside and strain the water (now turned into stock!) into a large bowl.
• While the chicken is cooking, heat the 2 tbsp. of vegetable oil in a sauté pan. Add the okra and sauté over medium high heat until the "ropiness" is gone (i.e the goopy strands of okra-ness). When the okra is done, turn off the heat and set it aside.
• Now comes the important step of making the signature gumbo roux. In the large pot you initially used for the chicken, add 2/3 cup vegetable oil and 3/4 cup flour. Whisk constantly for 20 minutes. Start with medium-low heat, and as it turns darker, switch to low heat. The roux should be a dark caramel color.
• When you've got the perfect color for your roux, add the onion, bell pepper, celery, and garlic to the pot. Sauté them until tender, coating everything in that roux. This can take a bit of time, as you want the heat still around medium or medium-low to make sure the roux doesn't burn.
• When the veggies are tender, add the sliced sausage. Once the sausage is lightly browned, add the sautéed okra, and the tomatoes. Cook for 15 minutes. This is a good time to remove the skin and bone from the chicken thighs and roughly shred them with your hands or two forks.
• Add the chicken stock and shredded chicken and stir until combined. Then, season the entire mixture with the bay leaves, thyme, basil, cayenne pepper, paprika, salt, and pepper. Mix thoroughly and bring to a low boil. Simmer for 1 hour with the pot loosely covered, stirring occasionally. After an hour, add the hot sauce and adjust seasoning if needed. Let the gumbo simmer for another 20-30 minutes.
• Serve the gumbo with rice, bread, parsley, and lots of extra hot sauce!

CHICKEN GUMBO WITH ANDOUILLE SAUSAGE

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.

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.

SPICY GUMBO

Steps:

• Combine 1 1/2 cups oil and 1 3/4 cups flour in a heavy skillet or pan over low heat.
• Stir constantly until the flour thickens and turns light brown.
• Add more flour if needed to absorb oil and make a smooth paste.
• It takes approximately 15 minutes or so, but be careful to not burn the flour.
• Set the roux aside.
• Mix together all spices in a bowl and set aside.
• In a large 12 quart pot, sauté onions, garlic, bell pepper and celery in 3 tbsp olive oil.
• Cook for approximately 3-4 minutes.
• Add the chicken, shrimp, cat fish and okra (and sausage if desired).
• Cook for approximately 4-5 minutes.
• Add the peppers, tomatoes, seasonings, chicken stock, V-8 and clam juice.
• Simmer, uncovered for approximately 1 hour.
• With a wire whisk, slowly incorporate the roux into the mixture to desired consistency.
• Add more chicken stock if necessary.
• Add the rest of the seafood to the mixture.
• Turn down heat, cover and simmer on low for about 10 minutes.
• In a shallow bowl, mound 1/2 cup rice and ladle the gumbo on top.
• Serve with oyster crackers and a dash of Tabasco sauce.

CHICKEN AND SPICY SAUSAGE GUMBO

Steps:

• Heat 1 tablespoon vegetable oil in a large, heavy saucepan over medium heat. Add the sausages and brown until nicely colored all the way around, about 7 minutes. Remove from the pan and let rest; reserve the drippings. When cool, slice the sausages into 1/4-inch rounds and set aside.
• Add enough oil to the sausage drippings to make 1/2 cup. Add the flour to the fat and cook over medium heat, stirring slowly and continuously and scraping up any browned bits from the bottom of the pan, until the mixture has thickened somewhat and turned chocolate-colored, 25 to 30 minutes. Add the onions, bell peppers and fennel and cook until soft, about 10 minutes.
• Meanwhile, in a small bowl, combine the paprika, oregano, thyme, garlic powder, onion powder, salt, black pepper and cayenne. Mix to blend, then add the Worcestershire sauce. Set aside.
• To the softened vegetables, add the garlic; cook until fragrant, 1 minute. Add the spice mixture and stir until well combined. Stirring continuously, slowly add 6 cups of the chicken stock and bring to a boil. Add the bay leaves. Reduce the heat to medium-low and simmer until thickened, 30 to 40 minutes.
• Return the sliced sausage to the pan. Add the shredded chicken and all but a few handfuls of the green onions. Cook for another 30 to 40 minutes, until the flavors have melded and the gumbo has thickened further, adding more stock if the gumbo gets too thick (you should still see some liquid).
• Serve in bowls and garnish with green onions.