Chicken Crawfish And Sausage Gumbo Food

SLOW COOKER CHICKEN AND SAUSAGE GUMBO

Steps:

• Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.
• Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
• Pour water into a slow cooker.
• Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
• Cover and cook on Low for 6 to 7 hours.
• Skim off fat with a spoon.

BAKED CHICKEN AND SAUSAGE GUMBO

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir flour, oil, and butter together to form a paste. Transfer "roux" to the center of a large roasting pan and spread out into a rough rectangle about 1/2-inch thick, leaving enough room around the outside to place the chicken and sausage.
• Lay chicken thighs, skin-side down, and sausage pieces around the roux. Season chicken generously with salt.
• Bake in the preheated oven for 40 minutes. Remove from oven and scatter onion, celery, and bell pepper evenly over the chicken, sausage, and roux. Briefly stir the roux in the center, then spread it back out. Continue baking for 20 minutes.
• Remove pan from oven; remove chicken and sausage to a plate and reserve until needed. Stir vegetables and roux together in the pan, spread back out into an even layer, and bake for another 20 minutes, or until roux is as browned as you like.
• Mix chicken broth, salt, pepper, thyme, bay leaf, and cayenne in a large bowl or pitcher. Refrigerate cooking liquid until needed.
• Pour the cold cooking liquid mixture into the gumbo and whisk until well combined. Stir in tomatoes and okra. Add the sausage and chicken back in, skin-side up. Continue baking, stirring gently and occasionally, until liquid is thick and chicken is very tender, 30 to 40 minutes more.
• Taste and adjust seasonings as desired. Garnish with green onions.

SHRIMP AND SAUSAGE AND CHICKEN GUMBO

Steps:

• Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
• Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
• Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
• Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
• Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
• Discard bay leaves. Season gumbo with salt and pepper to taste.

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, CRAWFISH, AND SAUSAGE GUMBO

Steps:

• Start by making the chicken stock. Boil the chicken and boullion in 10 cups of water.
• Make roux by browning the flour in the butter. Cook and stir until dark brown.
• Add the chopped vegetables to the roux and cook them until soft.
• Remove the chicken from the stock and set aside. Stir the roux mixture slowly into the hot stock.
• Add seasonings and tomatoes, okra, and sausages. Chop the chicken and add it back into the stock as well.
• Simmer on low heat for about 25 minutes. Adjust seasonings.
• Add the crawfish. Increase the heat and cook for about 5 minutes, stirring often.
• Remove from heat and let sit while you prepare rice.
• Serve over rice.

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 SAUSAGE GUMBO

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.

SIMPLE CHICKEN AND SAUSAGE GUMBO

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. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
• *A personal note* While I adore Chucks recipe,I find that making a roux from scratch can really be a time consuming chore, especially when watching two little hellions under the age of five all day long.
• There are a bunch of roux mixes available; my favorite so far being Tony Chacheres.
• http://www.tonychachere.com/.
• There is also Zatarains http://www.zatarain.com/.
• and there is also Richards Cajun Roux, which my wifes Uncle says is the best. Ive got a few jars of it, but havent had a chance to try it yet. You can order it here:.
• http://www.cajungrocer.com/richards-cajun-style-roux-p-1024.html.

DUPRE FAMILY CHICKEN AND SAUSAGE GUMBO

Steps:

• Peel back the skin from the chicken drumsticks and breasts without removing the skin, and make several deep cuts in the chicken meat. Sprinkle 1 tablespoon of Cajun seasoning into the cuts and onto the meat, then replace the skin. Whisk 1/2 cup olive oil and white wine together in a bowl. Place the chicken into a large bowl, pour the olive oil mixture over, stir to coat, and refrigerate 1 hour.
• Remove the chicken pieces from the marinade, and discard the marinade. Heat 1/4 cup olive oil in a large skillet until the oil shimmers, and brown the chicken pieces over medium heat, working in batches if necessary, about 5 minutes per side. Place all the chicken pieces into a large soup pot, and pour the broth over the chicken. Bring the mixture to a boil, reduce heat to a simmer, and cook the chicken until tender, about 20 minutes.
• While the chicken is simmering, place the onion, green bell pepper, and celery into a skillet with 3 tablespoons of olive oil, and cook and stir until the onions are transparent and the peppers have softened, about 8 minutes. Set the onion mixture aside.
• Make a roux: mix flour and canola oil together in a nonstick pan, stirring the mixture together until smooth and lump-free. Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning. After about 5 minutes of stirring, the roux will begin to turn a pale golden color, and gently bubble and foam. Stir the roux until it turns the color of milk chocolate and gives off a nutty fragrance, about 30 to 40 more minutes. Watch carefully because it's easy to burn the roux. Pull the pan from the hot burner, and stir until the roux cools and stops cooking, about 5 more minutes.
• Stir the onion mixture and 1 cup of boiling water into the roux (be careful to avoid spattering), heat over medium heat until the mixture comes to a simmer, and whisk until the roux and water combine and become thick, about 10 minutes. Pour the thickened roux into the pot with the chicken, stir together, and add 9 more cups of boiling water. Season the gumbo with 2 more teaspoons of Cajun seasoning, or to taste, and bring the soup to a rolling boil. Reduce heat, and simmer for 1 hour.
• Sprinkle garlic powder and cayenne pepper over the smoked sausage, and brown in a skillet with 2 tablespoons of olive oil. Transfer the sausage into the soup, and simmer for 30 more minutes. Remove the chicken pieces, and take the chicken meat off the bones, discarding the skin and bones. Return the chicken meat to the soup. Simmer 15 more minutes, and skim off the layer of oil that has formed on top of the gumbo.
• While the gumbo is simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Serve gumbo over hot, cooked rice with a generous sprinkling of chopped green onions over each serving.