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
SUNNY'S BIG EASY CHICKEN AND ANDOUILLE FILE GUMBO
Provided by Sunny Anderson
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Add the oil, chicken and sausage rounds to a stockpot on medium-high heat. Sear the chicken to get color and sausage to get color and render fat, but not to cook fully. As the parts finish searing, use a slotted spoon to remove them and place on a plate, leaving the fat in the pot, about 10 minutes total.
- Add the butter, flour and Cajun seasoning to the pot. Cook on medium heat, constantly stirring, until the roux becomes a rich, dark caramel color, 10 to 15 minutes.
- Add the bell peppers, onions, celery, jalapenos and garlic. Season with salt and pepper. Cook, stirring, to coat, until everything gets tender, 5 to 8 minutes, then add the stock base and 8 cups water and stir to mix the base into the pot. Add the bay leaves and cover the pot to simmer until the gumbo is thickened, 30 minutes to 1 hour.
- Add the reserved chicken and sausage, then stir in the file powder. Simmer, uncovered, for another 30 minutes.
- Shred the chicken in the pot. Serve over rice with a shake of hot sauce and file powder.
CHICKEN, ANDOUILLE, AND OYSTER GUMBO
Provided by Marcelle Bienvenu
Categories Soup/Stew Chicken Mardi Gras Dinner Sausage Oyster Simmer Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Season the hen generously with salt and cayenne pepper.
- Combine the oil and flour in a large, heavy pot or Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of chocolate. (When I attempted to make my first roux years ago, I remember calling Papa and asking him how long it would take, and he told me "the time it takes to drink two beers." Not being a beer drinker, I had to come up with my own system. I now put on two record albums, and when they have played out my roux is usually just about right.)
- Add the onions, bell peppers, and celery, and cook, stirring, until they are soft, 10 to 12 minutes.
- Add the chicken broth. (I usually warm it up in a pot just a bit before adding it to the roux mixture.) Stir to blend, and bring to a gentle boil.
- Add the chicken. (There are those who will tell you to brown the chicken first, but I put it in raw.) Add the bay leaves and thyme, and cook at a gentle boil for 1 hour.
- Add the andouille and cook, stirring occasionally, until the chicken is very tender, an hour to an hour and a half longer.
- A few minutes before serving, add the oysters and simmer just until the oysters curl, about three minutes. Adjust seasoning to taste. (If the gumbo becomes too thick during cooking, simply add more chicken broth or water.)
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.
DUCK, OYSTER, AND ANDOUILLE GUMBO
Provided by Food Network
Categories main-dish
Time 3h5m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a 2-gallon stockpot, heat oil over medium-high heat. Once oil is hot, add flour and, using a wire whisk, stir constantly until roux is golden brown, being careful not to scorch. Should black specks appear, discard and begin again.
- Add onions, celery, bell pepper, and garlic, and saute for 3 to 5 minutes, or until vegetables are wilted. Add duck and andouille sausage, blending into vegetable mixture. Add oyster liquid and chicken stock, 1 ladle at a time. Bring to a rolling boil, reduce to simmer and cook approximately 2 hours. When duck is tender, add oysters, and cook an additional 10 minutes. Add green onions and parsley. Season with salt, pepper, and pepper sauce. Serve over steamed white rice.
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.
CHICKEN-ANDOUILLE GUMBO
Steps:
- Stock:
- Bring chicken, onion, carrots, celery, peppercorns, basil, oregano, and 12 cups water to a boil in a large stockpot. Reduce heat, partially cover, and simmer, skimming surface as needed, until meat is falling off the bone, about 1 hour.
- Transfer chicken to a cutting board. Let cool slightly, then remove meat from bones and shred into bite-size pieces; discard skin and bones.
- Strain stock through a fine-mesh sieve into a clean pot (or airtight container if not using right away); discard solids. You should have about 12 cups.
- Gumbo:
- Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook sausage, stirring occasionally, until beginning to brown, about 4 minutes. Using a slotted spoon, transfer sausage to a plate.
- Whisk flour into oil in pot and cook, whisking constantly, until roux is the color of a brown paper bag and smells nutty, about 4 minutes.
- Add onion, bell pepper, celery, and garlic to roux; season with salt and pepper. Cook, stirring often, until vegetables begin to soften, about 5 minutes.
- Add stock, chicken, sausage, thyme sprigs, and bay leaves to pot. Bring to a boil, reduce heat, and simmer until liquid is slightly thickened and vegetables are soft, about 1 hour.
- Add hot sauce to gumbo, season with salt and pepper, and simmer 30 minutes to let flavors meld; discard thyme sprigs and bay leaves.
- Serve gumbo over rice topped with scallions. Gumbo can be made 4 days ahead. Let cool; cover and chill.
ANDOUILLE SAUSAGE, CHICKEN, AND SHRIMP GUMBO
This is a basic gumbo recipe. Different vegetables and meats can be added to it, so have fun with it.
Provided by Therealuncle_d
Categories Cajun
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large stock pot, combine the clarified butter and flour. Cook over medium-high heat, stirring constantly, for about 20 minutes until the roux turns very dark brown almost black. (Don't be intimidated by the color of the roux, the darker it is the better).
- add onion, carrot, and celery to roux and cook until tender.
- Add garlic and cook briefly until fragrant.
- Slowly add stock to roux in 3 stages, ensuring that the roux is completely smooth. Bring to a boil, then lower heat to a simmer.
- Add cajun seasoning and file powder.
- Add the sausage, chicken, shrimp, and allow it to cook until the shrimp just turns pink.
- Adjust seasoning with salt and pepper.
- Serve with rice and a wedge of lime.
Nutrition Facts : Calories 533.8, Fat 34.7, SaturatedFat 14.8, Cholesterol 178.3, Sodium 1457.5, Carbohydrate 19.8, Fiber 2.1, Sugar 2.9, Protein 34.7
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
DAD'S CHICKEN AND ANDOUILLE SAUSAGE GUMBO
Here is my dad's gumbo recipe, which he gave me when my husband and I were surviving our first winter together in NYC. (How does anyone stand a Northern winter without gumbo?). For a seafood gumbo, omit the chicken, sausage, and eggs, and add shrimp, crab claws, and even flakes of fish towards the end of the recipe so you don't overcook it. This will serve 6-8 people with enough leftover to freeze (trust me, you'll want leftovers!). To make a larger gumbo increase the flour, oil, and vegetables by a half a cup. Mise-en-place (ingredients prepared ahead of time) is very important; once your rue gets going, you won't have time for much else. Cultural note: The stewed tomatoes and boiled eggs are a touch that's all Dad. I have a New Orleans friend who chastises me for such unauthentic additions, but it just shows you how personal gumbo really is. Dad always told me that the poor farmers would add boiled eggs to their gumbo when they couldn't sacrifice a chicken. How lucky are we that we can enjoy both? I'm not sure where the tomatoes came from--I always like to think it's the Italian in him that calls for it. Both additions add so much flavor and texture--I can't imagine a gumbo without them!
Provided by Angelin Borsics
Categories One Dish Meal
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Get a beer from the fridge and pop it open--you're in for about 30 minutes of stirring over hot hot heat, so you'll need a refreshment (or three, in my case). In a large heavy-bottomed stock pot, start your roux: combine the flour and oil over medium-high heat and stir with a wooden spoon (only use a wooden spoon as a roux will melt plastic). Stir continuously while scraping the bottom of the pot so the roux doesn't burn (I have a wooden spoon with a flat edge, which works best for scraping.) I was very nervous about burning rues until my dad told me that as long as you keep scraping the bottom of the pot and stirring the roux, it's really hard to burn it -- he's right. Your roux will slowly darken from a cream to a caramel to a milk chocolate to finally a dark chocolate color. If it starts really smoking at any time, lower your heat, pull your pot off the burner, and continue stirring until it calms down a bit. It usually takes me three beers to get my roux dark enough. It's a lonely time at that pot, so make sure you have company (or turn the Saints game on).
- Once your roux is dark enough to your taste, throw in what New Orleanians call the Holy Trinity (pepper, onion, and celery) to cool the roux down. Keep stirring until the vegetables are soft, about 8 minutes. Your rue will darken even more and your kitchen will smell delicious! Toss in the okra and stir just until it melts.
- Once the vegetables are cooked, add in your chicken stock, slowly, while mixing it with the roux. You don't want to end up with a watered down gumbo, but the okra will thicken it as it cooks. Add in the tomatoes with juice, the raw chicken, and sausage. If you need more liquid, you can add in some water. Let the gumbo come to a boil, then reduce the heat to a simmer.
- In the meantime, boil your eggs in a separate pot, cool, and peel them. Once the chicken and sausage are cooked, carefully remove them from the gumbo, pull the chicken meat from the bones, chop it and the sausage into bite-sized pieces, then add it all back to the pot. Skim off any foam or fat with a spoon. Add in the boiled eggs and seasonings. Make the rice in a separate pot while simmering the gumbo.
- Serve over white rice with French bread while bragging. Make sure the Tabasco sauce is handy for those who really want to spice up their bowl even more.
Nutrition Facts : Calories 769.9, Fat 55, SaturatedFat 12.3, Cholesterol 256.3, Sodium 722.6, Carbohydrate 28.3, Fiber 4.2, Sugar 7.3, Protein 41.7
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