Chicken And Andouille Gumbo Food

CHICKEN ANDOUILLE GUMBO

Steps:

• Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
• Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
• Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
• Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

CHICKEN AND ANDOUILLE GUMBO

Steps:

• In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan., Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender., Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions. Freeze option: Place individual portions of cooled gumbo freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

CHICKEN AND ANDOUILLE SAUSAGE GUMBO

Steps:

• Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.
• Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.
• Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.
• Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.
• Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.
• Add sausage to the gumbo and simmer for 30 minutes.
• Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
• Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.

CAJUN CHICKEN AND SAUSAGE 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 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate.
• Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
• Add chicken and andouille. Stir and cook for 1 minute.
• Add okra, Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
• Add bay leaves and cook at medium-low heat for 1 hour to thicken. You can simmer longer if you'd like.
• Stir in parsley and cook 5 minutes.
• Remove from heat and stir in filé powder, if using.
• Serve into a bowl, over white rice if desired, and garnish with extra parsley.

SHRIMP, CHICKEN, AND ANDOUILLE GUMBO

Steps:

• Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. Do ahead Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.
• Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley and serve with steamed rice alongside.

CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE RECIPE

Steps:

• In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.
• Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.

CHICKEN AND ANDOUILLE GUMBO WITH SHRIMP

Steps:

• Heat a 6-quart pot over medium-high heat. Add the oil. Season the chicken with salt and pepper and fry until golden brown on both sides and cooked through, 20 to 25 minutes. Remove and set aside, leaving the oil in the pot.
• To make the roux, reduce the heat to medium and stir the flour into the hot oil, making a thick paste. Cook, stirring, until the roux is the color of dark peanut butter, about 20 minutes. Watch closely and stir constantly because roux are easily burned.
• Stir in the garlic, celery, onion, bell pepper and bay leaves and let them sweat until the vegetables are soft. Add the andouille, chicken stock and salt and pepper to taste and bring to a boil. Reduce the heat to low and simmer for 1-1/2 hours, stirring occasionally to keep the roux from sticking to the bottom of the pot and burning.
• While the gumbo simmers, pull the meat from the chicken. Stir it into the gumbo the last 30 minutes or so of cooking, along with the shrimp.
• Remove the gumbo from the heat, discard the bay leaves (if used) and stir in the green onions and parsley. Serve over rice.

PARASOL'S RESTAURANT AND BAR - CHICKEN AND ANDOUILLE GUMBO

Steps:

• In a 6-quart pot, heat oil and fry chicken until it is golden brown. Remove chicken, cut up into pieces when cooled down and set aside. To make the roux, leave oil in pot and add flour making a thick paste. Stir constantly until golden brown. Watch closely and stir constantly because roux's are easily burned.
• Add vegetables to roux and let them sweat until soft. Add andouille, chicken pieces along with the broth. Salt and pepper, to taste, and allow to simmer on low heat for 1 1/2 hours. Stir occasionally to keep roux from sticking to the bottom of pot and burning.
• Remove from heat and add green onions and parsley. Serve over rice.
• Any leftovers are delicious after freezing. Enjoy!

CHICKEN AND ANDOUILLE GUMBO

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Sprinkle the diced chicken with 2 tablespoons of the seasoning mix.
• Preheat a heavy non-stick 5-quart pot, over high heat to 350 degrees, about 4 minutes.
• add 3 cups of the mustard greens, 2 cups of the onions, all of the bell pepper and the celery, 1 cup of okra and the bay leaves.
• Cook, stirring occasionally to check for sticking, about 8 minutes.
• Add the apple juice and remaining seasoning mix, stir and cook until most of the liquid is absorbed, about 6 to 8 minutes.
• Add the seasoned chicken and the sliced andouille, cover the pot and cook 2 minutes.
• Add the browned flour and stir until it is completely absorbed and a paste forms.
• Cover and cook 1 minute.
• Add the chicken stock, stir well, cover and bring to a boil.
• Cook 5 minutes.
• Add the collard greens, the remaining mustard greens, onions, and okra, and mix thoroughly.
• Cover the pot and bring to a boil, about 5 minutes.
• Serve over the rice.
• Browning Flour:.
• Preheat an 8 inch non-stick skillet over high heat to 350 degrees, about 3 minutes.
• Add the flour and stir with a wire whisk to break up all lumps. When the flour starts to brown, turn the heat to low, shaking and stirring continuously.
• As soon as the flour is a milk-chocolate brown color, turn off the heat. This should take abut 6 minutes. Sift the browned flour and set aside until needed in the recipe.

CHICKEN AND ANDOUILLE GUMBO

Steps:

• Heat a large Dutch oven over medium-high heat and add the vegetable oil. Add the sausage and cook, stirring occasionally, until browned and much of the fat is rendered. Remove the sausage to plate with a slotted spoon.
• While the sausage browns, pour a good amount of flour into a shallow baking dish, and season with salt and pepper. Dredge the chicken with the flour and add to the Dutch oven, in batches if necessary, and cook until brown on both sides. Remove to the plate with the sausage.
• Add the 1/2 cup flour to the Dutch oven and cook, stirring constantly, until light golden brown. Add the onions, peppers, and celery to the Dutch oven and cook, stirring, about 2 minutes. Stir in the okra and the garlic and cook, stirring, about 2 minutes.
• Strip the leaves from the thyme into the Dutch oven, and stir in the bay leaves, red pepper flakes, and 6 cups broth. Crush the tomatoes through your hands into the pot. Return the chicken and sausage to the pot, bring to a boil, reduce the heat, and simmer, uncovered, 25 to 30 minutes, until the chicken is cooked through. Stir in some additional chicken stock to thin the sauce a bit, if desired.
• Stir in the vinegar, scallions, and parsley, taste, and adjust the seasoning.
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• 2 cups long-grain rice
• 3 cups water or chicken broth
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Put the rice in a medium saucepan with a cover. Stir in the water or broth, salt, and pepper. Smooth the rice to make an even surface, cover and heat over low to medium-low heat until all the liquid has been absorbed and rice is tender, about 15 to 20 minutes.
• Yield: 4 servings

GUMBO WITH CRAWFISH, ANDOUILLE, AND CHICKEN

Steps:

• In a medium bowl, combine two tablespoons of flour, one teaspoon each of garlic and onion powder, and 1/2 teaspoon each on black pepper and salt. Add the chicken, toss to coat, and refrigerate for later.
• To make the roux: Heat a large Dutch oven or heavy-bottomed pot over medium-low heat. Add one cup of oil and 1 1/3 cup of flour and whisk constantly for 45-60 minutes until the roux is dark brown. *** The roux can be prepared in advance. It will keep in the refrigerator in an airtight container for up to six months.
• Stir in the bell pepper, white onion, jalapeno (optional), and celery and cook stirring occasionally.
• Meanwhile, heat one tablespoon of oil in a skillet over high heat. Once hot, add the chicken and cook for 4-5 minutes, stirring occasionally, until brown. Transfer the chicken to a bowl. Add the andouille to the skillet and cook on each side for 1- 2 minutes until browned then transfer it to the bowl with the chicken.
• Add the garlic, oregano, thyme, one tablespoon each of garlic and onion powder, paprika, one tablespoon of salt, white pepper, and cayenne to the pot. Stir to combine and cook for 1-2 minutes.
• Add the chicken broth and use a whisk to break apart any clumps. Stir in the crawfish, andouille, chicken, okra, and bay leaves. Bring to a boil then reduce heat and simmer for at least 30-minutes. For best results, allow it to simmer for at least 3-4 hours if not all day!
• Serve warm over white rice garnished with freshly sliced scallions.