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.
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
ALI'S CHICKEN AND SAUSAGE GUMBO
A "low-heat" gumbo that my family loves. The Cajun spice can be measured out to your family's tastes.
Provided by Tornado Ali
Categories Gumbo
Time 8h15m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook chicken (any way) and dice.
- Slice the smoked sausage into medium thick quarters, refrigerate.
- Refrigerate zucchini.
- Combine the rest of the ingredients into crock pot, set on low for six hours.
- After six hours, add smoked sausage and zucchini. Continue cooking for another two hours. (If too watery for your tastes, add a can of tomato paste).
- Serve over hot rice in bowls. Chopped fresh cucumber can be added to individual servings to combat the heat, if desired.
Nutrition Facts : Calories 263, Fat 16.1, SaturatedFat 5.4, Cholesterol 54.8, Sodium 909, Carbohydrate 8.9, Fiber 2, Sugar 4.4, Protein 20.2
CHICKEN AND SAUSAGE GUMBO
Make and share this Chicken and Sausage Gumbo recipe from Food.com.
Provided by Tonkcats
Categories Gumbo
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Cut up chicken, remove skin if you like. Dredge the chicken with flour salt and pepper.
- Fry the chicken until brown.
- Slice up a pound of the link sausage For a hotter sausage, try the Louisiana 'Andouille', if a vailable. After the chicken is browned, place sausage in the same skillet -- use a heavy iron one. Brown the sausage on both sides.
- Save the grease from chicken and sausage. Fry the tomato, onion and okra in about 2 Tbsp shortening or oil, until they become tender.
- Make a roux with 2 tsp oil and 2 tsp flour, stir and brown over a medium-low heat until the roux is as dark as possible without burning it. Do not burn the roux, just make it real dark.
- Place chicken and sausage in the roux, stir a bit. Then place all ingredients into a heavy, deep iron pan, add water and cook about 2 hours.
- Cook slow, add water if needed.
- The okra will thicken the gumbo as it cooks.
Nutrition Facts : Calories 373.5, Fat 28.2, SaturatedFat 8.8, Cholesterol 75.4, Sodium 575.1, Carbohydrate 10.7, Fiber 3.2, Sugar 2, Protein 19.6
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