PARASOL'S RESTAURANT AND BAR - CHICKEN AND ANDOUILLE GUMBO
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 13
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
OK, this is GUMBO...the word means Okra...and this recipe does indeed include Okra. There are also lots of greens in this version which is lighter than the usual. It's an easy recipe and doesn't take a long time to cook. Serve with some warm crusty french bread for a great meal. I usually make the seasoning mix in larger quantities and store for other uses. You can use frozen greens and okra to make this easier. This recipe uses no oil, so it is lower in fat then other gumbos. It's adapted from Chef Paul Prudhomme's Fork in the Road cookbook.
Provided by Simply Chris
Categories Gumbo
Time 1h
Yield 8 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 467.6, Fat 10.1, SaturatedFat 3.1, Cholesterol 49.2, Sodium 1318.8, Carbohydrate 67.1, Fiber 7.6, Sugar 9.4, Protein 27.7
ONE GREAT GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!
SHRIMP AND ANDOUILLE GUMBO
This recipe can be made with prepared stock, but it makes perfect sense to use the shrimp shells you would otherwise discard to make your own, at a fraction of the cost and 10 times the flavor. Don't worry if you don't have all the herbs; the most important ingredients are the shrimp shells, onion, bay leaf and carrot. The stock will still be good even if it's missing a few components.
Provided by Food Network
Categories main-dish
Time 2h5m
Yield 10 servings
Number Of Ingredients 28
Steps:
- Combine peppers, onions, and celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat.
- Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved. Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes. Taste and adjust seasoning if necessary, then add shrimp and turn off heat. Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice.
- Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve.
- Cooking the roux can be tricky. For safety's sake, wear good oven mitts while whisking (roux can cook to nearly 400 degrees F!) and be very careful not to let it burn on the bottom. If black bits show up in the roux before it is done, you must start over, boo-hoo. If the roux starts to smoke, remove it from the heat for a few minutes and keep whisking?remember that the pan will retain a lot of heat that will continue to cook the roux even off the flame. This is not a quick project! Your patience will be rewarded with a rich, delicious gumbo.
- Peel and de-vein the shrimp and reserve the shells. Refrigerate the shrimp until needed. In a saucepan or stockpot, heat the oil over medium-high heat. Add the onion, carrot, and celery and cook until slightly softened, about 5 minutes. Then, add the shrimp shells and cook, stirring constantly, until shells are pink and fragrant. Add the wine and cook until reduced by half. Add water to the pot to just past the level of the shrimp shells and add peppercorns, bay leaf, and thyme. Bring to a boil and immediately reduce to a simmer. Skim impurities (i.e., scum) from top of stock and simmer for approximately 30 to 45 minutes. Strain stock and reserve.
CHICKEN AND ANDOUILLE GUMBO
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 18
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.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- 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
CHICKEN, TASSO AND ANDOUILLE GUMBO
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
- While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.
AUTHENTIC CHICKEN AND ANDOUILLE SAUSAGE GUMBO
In honor of my destroyed city, here is the real New Orleans chicken and sausage gumbo from my childhood. It doesn't get any better than this.
Provided by spaghetti_soprano
Categories Gumbo
Time 36m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
- In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
- Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
- Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
- Add the chopped scallion tops and parsley, and heat for 5 minutes. Add file powder to taste just before serving. This also acts as a thickening agent. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
CHICKEN AND ANDOUILLE GUMBO
Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 9 servings (3-1/4 quarts).
Number Of Ingredients 18
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.
Nutrition Facts : Calories 544 calories, Fat 39g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 1514mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.
SHRIMP, CHICKEN, AND ANDOUILLE GUMBO
Provided by Jeanne Thiel Kelley
Categories Soup/Stew Chicken Fish Onion Pork Rice Shellfish Tomato Vegetable Christmas Super Bowl Dinner Sausage Seafood Shrimp Tailgating Christmas Eve Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 16 servings
Number Of Ingredients 19
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.
CHICKEN AND ANDOUILLE SAUSAGE GUMBO
This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.
Provided by VMB
Time 3h5m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 603.7 calories, Carbohydrate 29 g, Cholesterol 90.9 mg, Fat 40.9 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 1925 mg, Sugar 3.1 g
CHICKEN AND ANDOUILLE GUMBO WITH SHRIMP
Adapted from a Guy Fieri recipe published in More Diners, Drive-ins and Dives. I made a few modifications and added shrimp. This is a fantastic gumbo!!!
Provided by Epi Curious
Categories Gumbo
Time 2h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1176.5, Fat 81.3, SaturatedFat 21.7, Cholesterol 413.2, Sodium 1808.1, Carbohydrate 24.2, Fiber 1.8, Sugar 2.9, Protein 82.2
CHICKEN ANDOUILLE GUMBO
Sausage makes this very spicy. Can be prepared two days ahead.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h20m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 781.6 calories, Carbohydrate 18.5 g, Cholesterol 157.2 mg, Fat 60.8 g, Fiber 4.5 g, Protein 39.7 g, SaturatedFat 15.5 g, Sodium 1419 mg, Sugar 4 g
CHICKEN-ANDOUILLE FILE GUMBO
Make and share this Chicken-Andouille File Gumbo recipe from Food.com.
Provided by KathyP53
Categories Gumbo
Time 1h45m
Yield 4 Quarts, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat a medium, heavy duty skillet over medium-high heat. Add andouille sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a large bowl. Add 1/2 cup water to skillet and scrape bottom to release any browned bits. Set this liquid aside.
- Heat oil in an 8 quart Dutch oven over medium-high heat. Season chicken pieces with salt and pepper and saute until golden brown, about 4 minutes per side. Transfer chicken to bowl containing sausage.
- Add the flour to the remaining oil in Dutch oven, stirring constantly with a wooden spoon over medium-high heat until roux turn caramel-colored, about 6-8 minutes. Add onion, stirring constantly until roux becomes the color of milk chocolate, 2-3 minutes. Add celery, bell pepper, and garlic, and cook, stirring often, until vegetables are softened, about 4 minutes. Stir in chicken broth, 1 qt of water, the reserve sausage liquid, and the andouille, chicken, bay leaves, and thyme.
- Bring to boil, reduce heat, and simmer uncovered until chicken is falling off the bone, about 45 minutes.
- Transfer chicken pieces to a plate and allow to cool. Once cooled, remove skin and bones from chicken, pull meat into bite size pieces and return to gumbo. Season to taste with salt and pepper if needed.
- Serve in large bowls over 1/4 cup of hot cooked rice per serving. Add scallions and hot sauce to taste. Pass file at the table for everyone to add to taste.
Nutrition Facts : Calories 1001.3, Fat 72.1, SaturatedFat 19.1, Cholesterol 185.7, Sodium 1165.3, Carbohydrate 30.2, Fiber 2.7, Sugar 3.9, Protein 57.8
CHICKEN ANDOUILLE GUMBO
Make and share this Chicken Andouille Gumbo recipe from Food.com.
Provided by ElizabethKnicely
Categories Gumbo
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 18
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.
- FOOTNOTES:.
- File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes. File should be stirred into a dish after it's removed from the heat because undue cooking makes file tough and stringy.
Nutrition Facts : Calories 784.3, Fat 53.4, SaturatedFat 13.5, Cholesterol 164.5, Sodium 1559, Carbohydrate 20.1, Fiber 4.7, Sugar 4.5, Protein 55.5
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- Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper. In a large heavy pot, heat the oil over medium high heat until hot. Sear the chicken, turning once, until browned, about 6 minutes. Transfer the chicken to a plate. Add the sausage to the pan and brown, turning once, 4 to 6 minutes. Transfer the sausage to the plate with the chicken. Stir the bacon fat into the pan and whisk in the flour. Reduce the heat to medium low and cook the flour, stirring frequently until it is several shades darker (about the color of natural peanut butter) an fragrant, about 20 minutes.
- Stir in the onion, bell pepper and celery and increase the heat to medium and cook until the vegetables are softened, 8 to 10 minutes. Whisk in the stock and water and bring to a simmer. Add the chicken, sausage along with any accumulated juices and simmer until the chicken is cooked through, about 30 minutes. Stir in the okra and cook until tender, 4 to 8 minutes. Season the gumbo with salt and pepper to taste, then stir in the rice and serve sprinkled with the scal-lions.
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