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
CHICKEN AND SAUSAGE GUMBO
This is a culmination of gumbo recipes that I have had over the years. Ideas and ingredients that work and taste good together. Please Enjoy
Provided by Lab Chef
Categories Gumbo
Time 2h50m
Yield 1 batch, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Brown chicken and sausage in a cast iron dutch oven. Remove from pot and let cool.
- 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 the roux is baking, de-bone the chicken and cut into pieces.
- Once the roux is done, carefully remove it from the oven and set over medium-high heat. 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 the tomatoes, okra, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine.
- Gradually add the chicken stock while whisking continually. Add the Chicken and Sausage. Decrease the heat to low, cover and cook for 35 minutes.
- Optional; Add the file powder while stirring constantly. Cover and let sit over low heat for 10 minutes.
- Serve over rice, and garnish with parsley.
Nutrition Facts : Calories 508.8, Fat 26.9, SaturatedFat 6.4, Cholesterol 57.2, Sodium 459.8, Carbohydrate 44.1, Fiber 2, Sugar 2.9, Protein 21.1
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.
CHICKEN AND SAUSAGE GUMBO
Make and share this Chicken and Sausage Gumbo recipe from Food.com.
Provided by LMillerRN
Categories Gumbo
Time 2h55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
- Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
- Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
- Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
- Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
- Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
- Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.
Nutrition Facts : Calories 764.3, Fat 34.3, SaturatedFat 11.7, Cholesterol 201.6, Sodium 1610.6, Carbohydrate 29.6, Fiber 2.2, Sugar 3.8, Protein 79.6
CHICKEN AND SAUSAGE GUMBO
This is the most tomato-ey gumbo you'll ever have! I believe it originates from a River Road Recipe cookbook back in the early 2000s. Can be used as a side dish or a main dish.
Provided by haahaahaa98
Categories Gumbo
Time 2h10m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Brown flour in oil in a heavy soup pot, making a dirty brown 'chocolate roux' over low-medium or medium heat, 5-10 minutes depending on wares used. Do not burn.
- Add onions, celery, bell pepper, garlic and saute. Stir constantly until soft.
- Add tomato sauce, tomatoes, chicken broth, water, okra, and seasonings. Stir and simmer for 45 minutes.
- Add chicken and sausage, and cook for approximately 30 minutes.
- Meanwhile, cook rice in rice cooker or stovetop.
- Center a scoop of hot rice in individual bowls. Ladle gumbo over rice.
Nutrition Facts : Calories 666.7, Fat 35.4, SaturatedFat 8.9, Cholesterol 58.2, Sodium 1365.5, Carbohydrate 61.8, Fiber 5.4, Sugar 6.5, Protein 25.4
CHICKEN AND SAUSAGE GUMBO
I don't pretend to be an expert at making Gumbo. However, I searched everywhere for a recipe that my family would like. This takes a lot of work but is very tasty. I realize that "credible" gumbo is not made with Okra but...what else do you do with all the Okra everyone gives ya?
Provided by MKCMOM
Categories Gumbo
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder; then rub mixture on the chicken pieces and set aside for 30 minutes.
- Place 1/2 cup flour in a bag and add chicken pieces; Shake well to coat the chicken. Using 1/2 cup of oil, fry the chicken in a skillet until crust is brown on both sides (about 5 minutes). Remove chicken from skillet and drain.
- In the same pan, cook the sausage until browned. Remove from heat, drain and set aside with the chicken.
- Mix 3/4 cup flour and 1/2 cup of oil in a large heavy saucepan over medium heat and stir to mix. Continue cooking and constantly stirring until the roux is a dark chocolate brown. (you might need some help, this part can take 30 min). Do not cook on too high of a heat setting. If it begins to cook too fast, remove from the heat and keep stirring mixture.
- Add chopped vegetables and stir thoroughly. Mixture will be sticky. Cook for about 5 minutes. (adding the veggies stops the browning process).
- Add the chicken stock 1 cup at a time until it is well blended. Add the remaining seasonings, paprika, file', chicken pieces and sausage. Simmer for 1 1/2 hours. Serve over rice. Serves 8.
Nutrition Facts : Calories 1216.2, Fat 64.7, SaturatedFat 15.4, Cholesterol 123.5, Sodium 1709.2, Carbohydrate 107.2, Fiber 3.4, Sugar 5.6, Protein 47.3
CHICKEN & SAUSAGE GUMBO
Make and share this Chicken & Sausage Gumbo recipe from Food.com.
Provided by Chef Joseph Davis
Categories Gumbo
Time 1h30m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 10
Steps:
- Boil and debone chicken (save Stock).
- make the roux by heating the oil and flour in pan.
- till it's the color of peanut butter (DO NOT BURN).
- add the seasoning and cook til onions are clear.
- Add the chicken Stock and deboned chicken and sauage.
- Salt& pepper to taste.
- Bring to boil and simmer 1 hour.
Nutrition Facts : Calories 1167, Fat 86.4, SaturatedFat 23, Cholesterol 273.9, Sodium 920.4, Carbohydrate 25.6, Fiber 4.5, Sugar 5.7, Protein 69.8
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
CHICKEN AND SAUSAGE GUMBO
Simple, but hearty with a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa. This is easy to knock off quickly for a genuine Louisiana meal!
Provided by Wendy W88
Categories Gumbo
Time 1h10m
Yield 12 large entree size
Number Of Ingredients 16
Steps:
- Season the chicken with salt, pepper, and Creole seasoning, and brown quickly in large heavy pot.
- Brown the sausage, pour off fat, and reserve meats.
- In same 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 simmer for about 1 hour, skimming fat off as needed.
- Add the chopped onion tops and parsley, and heat for 5 minutes.
- Serve over rice in large shallow bowls.
- Great with hot crusty bread!
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