Cajun Chicken Sausage Gumbo Recipe 415 Food

CAJUN CHICKEN AND SAUSAGE GUMBO

Steps:

• Brown chicken thighs and sausage in a cast iron dutch oven. If you don't have a cast iron dutch oven, just be sure to use a heavy pot, such as a Magnalite or something similar. Remove from pot and let cool.
• Add oil to the pot. With wire whisk, blend in flour. Continue stirring constantly over medium to medium-high heat until flour is the color of chocolate syrup. IT IS VERY IMPORTANT TO CONSTANTLY STIR THIS! If the roux burns, there's no fixing it. You'll have to start over, completely. This step will take a while to achieve the chocolate color and is the most time-consuming part of the recipe. Once the flour has browned to this point, quickly add onions, bell pepper, and celery. Cook until onions are transparent. Add enough water or chicken broth to fill the pot about half way. Simmer.
• Meanwhile, debone chicken. Add sausage to the pot.
• Add minced garlic, salt, and cayenne.
• Let simmer for about an hour. In the last 20 minutes, add deboned chicken. If needed, add enough water or broth to cover the chicken.
• With a large spoon, skim as much fat as possible from the top.
• Serve in a soup plate, over hot cooked rice.
• Sprinkle green onions, parsley, and file in the bowls.
• MMMMMMMMMM -- good stuff!

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.

CREAMY CAJUN CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.
• In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.

CAJUN CHICKEN AND SAUSAGE GUMBO

Steps:

• Preheat the oven to 350 degrees F.
• Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.
• Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
• While roux is baking: Slice then brown the sausage; Brown then cube the chicken (I brown the chicken in the sausage drippings); and Dice the vegetables.
• Once the roux is done, carefully remove it from the oven and set over medium-high heat.
• Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
• Add salt, black pepper, thyme, cayenne pepper, dripping from the skillet and stir to combine then add the bay leaves.
• Gradually add the broth while whisking continually.
• Decrease the heat to low, cover and cook for 35 minutes.
• Turn off the heat, add the chicken and sausage and stir to combine.
• Add the file powder while stirring constantly.
• Cover and allow to sit for 10 minutes prior to serving.
• Serve over rice.

ALI'S CHICKEN AND SAUSAGE GUMBO

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.

JEN'S JAMBALAYA

Steps:

• Melt margarine in a large saucepan over medium heat. Stir in onion, celery, and green pepper; cook until softened, about 5 minutes. Pour in diced tomatoes, chicken broth, and rice; season with basil, garlic, pepper, hot sauce, and bay leaf. Bring to a boil over medium-high heat, then turn heat to medium-low, cover, and simmer until the rice is done, about 20 minutes.
• Once the rice has cooked, stir in chicken, sausage, and shrimp. Simmer for a few minutes until heated through. Remove bay leaf before serving.