Chicken Andouille Gumbo Food

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 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 & ANDOUILLE GUMBO

Steps:

• 1. In a 6-quart pot, heat enough oil to coat the bottom of pan and fry chicken, in batches, until it is nicely brown. Remove chicken and set aside. When cool enough to work with remove skin and bones and cut or tear chicken into pieces. Freeze skin and bones for future chicken stock or discard. Depending on if you used skin on or skinless chicken you may have more fat than you need. Make sure there is no water remaining in fat by cooking it down over medium-low heat to reduce mixture to just chicken fat/oil. Reserve 3/4 cup of fat for the roux and save the extra fat in a container and freeze for later use. *TIP: You can use the extra fat to make a roux then store in the fridge for later use.
• 2. Cut the sausage into 1/4 inch rounds or 1/4 inch half moons and simmer them in water for about 10 minutes to render off some of the fat. If desired you can brown it in a skillet and discard the grease. Set aside until later.
• 3. To make the roux, on medium or medium-low heat, whisk in flour a little at a time to the reserved fat until a medium paste is formed. If more fat, or flour, is needed add it sparingly because you want a very thick, but not chalky paste. Stir constantly until roux is the color of peanut butter. As you stir it the fat will start to rise to the surface and get thinner and the flour will start to get thick. Watch closely and stir very frequently because a roux is easily burned! If it looks like it's browning pretty fast, turn the heat down. You want to cook, not burn, the roux. If you think it's burned, has black specks, or it smells burned, throw it out! Better to start over than ruin the whole gumbo.
• 4. Add all of the vegetables EXCEPT the garlic to browned roux and over low heat let them sweat until soft. This will cause the roux to seize up, but it's supposed to do that, and it will keep the roux from cooking much further but the vegetables will soften. Be careful not to burn the vegetables so continue to stir frequently.
• 5. Add the chicken broth and stir roux into a smooth sauce. Add garlic, bay leaf, green onions, parsley, and optional tomatoes. Taste and add salt and peppers as necessary. Reduce heat and simmer on low heat for 1 - 2 hours. If more liquid is needed just add more broth or water. Stir occasionally to keep roux from sticking to the bottom of pot and burning. ***See Note Below!
• 6. Bring sauce back to a low boil then add sausage and chicken about 30 minutes before serving; stir gently. If you add the chicken too soon it will just fall apart. Remove from heat and serve over white rice with crusty french bread. Garnish with a few thinly sliced green onions and fresh chopped parsley. Enjoy!
• 7. ***Note: At this point you can remove from the heat, let cool and put in refrigerator until you're ready to finish. When you remove it from the fridge, skim all the solid fat that has floated to the top. COOKS TIPS: You can substitute chicken for quail, rabbit, squirrel, duck or alligator! Leftovers are delicious after freezing (without the rice). Many brands of andouille are very spicy and/or strongly flavored. If you prefer a milder brand of andouille, try Mandas or just use your favorite smoked sausage. If you prefer fresh venison or pork sausage, brown it off after the chicken is removed from pot and set aside for adding later.

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.

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.

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 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.
• 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.

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.