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
CHICKEN AND ANDOUILLE SAUSAGE GUMBO
This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.
Provided by VMB
Time 3h5m
Yield 8
Number Of Ingredients 17
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.
Nutrition Facts : Calories 603.7 calories, Carbohydrate 29 g, Cholesterol 90.9 mg, Fat 40.9 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 1925 mg, Sugar 3.1 g
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.
CHICKEN GUMBO WITH ANDOUILLE SAUSAGE
This classic spicy chicken gumbo recipe with andouille sausage is made with okra and is a Southern classic! Gumbo takes a little while to prepare but makes leftovers for days. Serve with rice, and don't forget the hot sauce!
Provided by Hank Shaw
Categories Dinner Stew Comfort Food Cajun Chicken Stew Chicken Thigh Creole New Orleans Okra Sausage Stew
Time 3h20m
Yield 12
Number Of Ingredients 24
Steps:
- Brown the sausages: Brown the sausages in the fat, remove and set aside.
- Heat the chicken stock: While you are stirring and cooking the roux, bring the chicken stock and water to a boil in a separate pot.
- Add the sausage, okra, and chicken meat: While the chicken is cooling, cut the andouille sausage into thick discs and drop them into the gumbo. Add the okra. Pick the chicken meat from the bones and chop it roughly. Add it back into the gumbo. At this point, you can cook the gumbo for another hour or up to several more hours, depending on how cooked down you want the final stew to be.
Nutrition Facts : Calories 709 kcal, Carbohydrate 18 g, Cholesterol 206 mg, Fiber 2 g, Protein 45 g, SaturatedFat 14 g, Sodium 2029 mg, Sugar 4 g, Fat 52 g, ServingSize Serves 10-12, UnsaturatedFat 0 g
AUTHENTIC CHICKEN AND ANDOUILLE SAUSAGE GUMBO
In honor of my destroyed city, here is the real New Orleans chicken and sausage gumbo from my childhood. It doesn't get any better than this.
Provided by spaghetti_soprano
Categories Gumbo
Time 36m
Yield 12 serving(s)
Number Of Ingredients 16
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. Add file powder to taste just before serving. This also acts as a thickening agent. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
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.
OKRA GUMBO WITH CHICKEN & ANDOUILLE SAUSAGE
Make and share this Okra Gumbo With Chicken & Andouille Sausage recipe from Food.com.
Provided by Annacia
Categories One Dish Meal
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix your onion, celery, and bell pepper together: The Holy Trinity.
- Heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux.
- Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften, add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic.
- Bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve add the Worcestershire, hot sauce, and 1/2 of the Green Onions.
- Serve with Creole Boiled Rice, crusty French bread.
- Garnish with green onions, and the parsley.
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
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