Chicken And Smoked Sausage Gumbo Food

CHICKEN AND SMOKED SAUSAGE GUMBO WITH WHITE RICE

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 AND SMOKED SAUSAGE GUMBO

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.

CHICKEN AND SMOKED SAUSAGE GUMBO

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

Steps:

• Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until the roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minutes, then stir in the finely chopped onion.
• Meanwhile, bring the broth and 20 cups water to a boil in a large pot. Add the roughly chopped onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne, garlic powder, 2 1/2 tablespoons salt and 1/2 teaspoon black pepper. Stir in the smoked sausage and tasso. Reduce the heat to low; simmer 1 hour.
• Return the mixture to a boil. Add the chicken thighs and breasts and cook 30 minutes. Remove from the heat. Skim the fat off the surface, then stir in the scallions.
• Serve over rice.

CHICKEN THIGH AND SMOKED SAUSAGE GUMBO

Steps:

• Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
• Sprinkle chicken liberally with Cajun seasoning on prepared sheet pan. Roast chicken for 15 minutes.
• Combine oil and flour in a large cast-iron or enameled Dutch oven over medium heat. Cook, whisking frequently, until it reaches a milk chocolate brown, about 30 minutes.
• Continue to cook the roux until it reaches a dark chocolate brown color, then add the onions, celery, bell peppers and half of the okra. Cook, stirring occasionally, until tender, then add garlic and cook, stirring occasionally, for another 5 minutes.
• Add the sausage, Worcestershire sauce, salt, pepper and bay leaves and stir to combine. Add chicken stock and beef stock and bring to a roaring boil. Add the chicken, green onions, cayenne and remaining okra.
• Simmer for 1 hour, then remove the chicken thighs. Take the meat from the bones and discard the skin. Stir the chicken back into the pot along with the file powder. Skim off any excess grease that has accumulated at the top before serving. Sprinkle with more file powder as garnish.

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.

CHICKEN AND SAUSAGE GUMBO

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!

CHICKEN, TURKEY, AND SMOKED SAUSAGE GUMBO

Steps:

• Combine the oil and flour in a large cast-iron Dutch oven over medium heat.
• Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux.
• Add the onions, garlic, celery, carrots 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 or water.
• 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 and turkey with old bay and add to the pot.
• Simmer for 1 hour.
• Add okra simmer 45 minutes.
• Add shrimp simmer another 5 to 8 minutes don`t overcook the shrimp!
• Skim off any fat that rises to the surface.
• Remove from the heat.
• Stir in the parsley, green onions.
• Remove the bay leaves and serve with lots of white rice.
• Add extra seasoning if needed or hot sauce for heat to your liking!
• If you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor.

CAJUN-STYLE CHICKEN AND SMOKED SAUSAGE GUMBO

Steps:

• Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).
• Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.
• Chop the chicken into large pieces; set aside (you will add in the chicken later).
• To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes.
• Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).
• Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes.
• After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.
• Skim off the fat that has accumulated on the top.
• Add in green onions and parsley; simmer on low heat for 10 minutes.
• Remove from heat and add in file powder and season with salt and pepper; stir to combine.
• Serve gumbo over hot cook rice.

CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO

Steps:

• Remove excess fat from the chicken pieces. Rub a generous amount of the Magic Seasoning Blend on both sides of each piece, making sure each is evenly covered. Let stand at room temperature for 30 minutes.
• Meanwhile, in a medium-size bowl combine the onions, bell peppers and celery, set aside. Thoroughly combine the flour with 1 tablespoon of the Magic Seasoning Blend in a paper or plastic bag. Add the chicken and shake until pieces are well coated. Reserve ½ cup of the flour.
• In a large skillet (preferably not a nonstick type) heat 1½ inches oil until very hot (375º to 400º). Fry the chicken pieces until crust is brown on both sides, about 5 to 8 minutes per side; drain on paper towels. Carefully pour the hot oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom with a metal whisk to loosen any stuck particles, then return ½ cup of hot oil to the pan. Place pan over high heat. Using a long handled metal whisk, gradually stir in the reserved ½ cup flour. Cook, whisking constantly, until roux is dark red-brown to black, about 3½ to 4 minutes, being careful not to let it scorch or splash on your skin.
• Remove from heat and immediately add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well. Set aside.
• Place the stock in a 5½-quart saucepan or large Dutch oven. Bring to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between additions. Add the chicken pieces and return mixture to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer and stir in the andouille and garlic. Simmer uncovered until chicken is tender, about 1½ to 2 hours, stirring occasionally and more often toward the end of cooking time.
• When the gumbo is almost cooked, adjust the seasoning if desired with additional amount of Magic Seasoning Blend. Serve immediately.