AVOYELLES PARISH CHICKEN AND SAUSAGE GUMBO
You couldn't get any more authentic. This was taught to me by my Cajun maternal grandmother who was taught by her maternal grandmother. I've never run across a gumbo recipe with "parsley meatballs". These are optional. I asked my mom about this and she said that this was probably used to "extend" the gumbo because there were usually so many mouths to feed. It's a great addition and worthy of the effort. An observation: never have I eaten Gumbo until recently that has been deboned and this was always at restaurants. Oh, using a baking hen results in a more velvety texture and I have to honestly say that I've never used a fryer. One last thing...it's freezable.
Provided by gailanng
Categories Gumbo
Time 3h
Yield 1 pot
Number Of Ingredients 19
Steps:
- In a very large heavy bottomed stock pot or gumbo pot, heat oil on medium heat until hot; add flour. Stir constantly until it reaches a reddish-brown color. This could take approximately 30-40 minutes. Don't hurry the process. If your phone rings, let it go. Should your roux burn, start over.
- Turn off fire and carefully add chopped onions, celery, bell pepper and garlic; stir constantly for about 2 minutes.
- Add water and cut-up hen pieces. The amount of water depends on your pot, but start off with 1 gallon. Bring to a simmer for 1 1/2 hours, uncovered. The broth consistency should not be too thin nor too thick. Add additional water when needed.
- In the meantime make the parsley meatballs:.
- In a bowl, break up ground beef.
- Add 1/4 cup each green onions and parsley.
- Salt and pepper to taste; mix using a light hand forming into balls; set aside.
- After the first 1 1/2 hours of simmering and a water adjustment, add salt and pepper to taste.
- Add diced ham chunks, smoked sausage slices and parsley meatballs.
- Simmer an additional 1/2 - 3/4 hour or until hen is very tender and falling off the bone.
- Grease will form on top; skim off.
- Turn off fire; add parsley and green onions.
- Ladle over rice.
Nutrition Facts : Calories 6509.2, Fat 509.3, SaturatedFat 114.1, Cholesterol 1029.9, Sodium 7792.2, Carbohydrate 193.5, Fiber 17.3, Sugar 24.1, Protein 281.5
CHICKEN AND SMOKED SAUSAGE GUMBO WITH WHITE RICE
Provided by Food Network
Categories main-dish
Time 4h
Yield 6 to 7 cups, 6 to 8 servings
Number Of Ingredients 30
Steps:
- In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
- Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
- Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
- Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
- Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
- Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
- Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.
- In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.
- Uncover and fluff the rice with a fork. Discard the bay leaf and serve.
CHICKEN OKRA SAUSAGE GUMBO
This is a compilation from the Picayune Creole Cookbook and Cajun-Creole Cooking. The Picayune Creole Cookbook is a compilation of recipes from the Picayune-Creole newspaper of the early 1900's in New Orleans. If you've never made a Cajun Roux, don't skimp of the time it takes to make it. If you want a gumbo with a velvety texture, the roux is of utmost importance. Allow it to cook slowly and don't forge to stir. Don't be put off by the preparation time or the number of steps. It all actually goes together pretty quickly and the end results are worth it.
Provided by OliveLover
Categories Cajun
Time 2h45m
Yield 18 serving(s)
Number Of Ingredients 21
Steps:
- Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
- Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature.
- (If you do not have bacon fat handy, use this time to render the fat from 1/2 pound of bacon.).
- In a large stock pot, about 12 quart, heat the olive oil and bacon fat.
- Put the chicken into the bag with the seasoned flour and shake to coat. Drop the chicken into the pan and brown it until the outside is golden. Do it in two batches if necessary. Reserve the flour mixture remaining in the bag.
- Remove the chicken and add the flour mixture from the bag to the oil. On low heat, stir the roux thoroughly. Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less. Do not allow it scorch. It's better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter.
- While that is browning, chop the bell peppers, onions and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on the board and slice into 3/8" slices.
- When the roux has become smooth and rich, add the peppers, onions, garlic,celery and sausage. Stir until the vegetables are wilted and the onions are translucent. Ad the bay leaf.
- Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly, stirring well between each addition to prevent lumps. Bring to a boil. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally.
- Remove the chicken and set aside to cool so the meat can be removed from the bones. Add the sliced okra, the thyme and the rice. Allow to cook on low heat for 40 minutes or until the rice is done.
- Adjust the seasonings with salt, pepper and cayenne.
'MOMMA MADE EM' CHICKEN AND SAUSAGE GUMBO
Straight from my mom's kitchen in St. Charles Parish, Louisiana! Chicken, sausage, and okra gumbo that warms the soul.
Provided by BelleTeteRouge
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h55m
Yield 10
Number Of Ingredients 12
Steps:
- Fill a large pot partially with lightly salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.
- While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.
- As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.
- Mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 14.5 g, Cholesterol 67.2 mg, Fat 32.2 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 9.3 g, Sodium 834.6 mg, Sugar 3.1 g
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