CHICKEN AND SAUSAGE GUMBO WITH CORN DUMPLINGS
Progresso® gumbo soup takes the guesswork out of making gumbo that's topped with melt-in-your-mouth dumplings. Did you say comfort food?
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Add chicken; cook 5 to 6 minutes, turning once, until evenly browned. Pour soup over chicken; heat to boiling. Reduce heat to low; move chicken to one side of skillet.
- In medium bowl, mix cornbread mix, milk, 1 tablespoon butter and egg until well mixed. Drop batter by 8 rounded tablespoonfuls onto hot soup mixture.
- Cover; cook over low heat 18 to 22 minutes or until toothpick inserted in center of dumplings comes out clean.
Nutrition Facts : Calories 540, Carbohydrate 56 g, Cholesterol 170 mg, Fiber 1 g, Protein 42 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 12 g, TransFat 0 g
CHICKEN GUMBO WITH CORN DUMPLINGS
Dumplings bake right on top of this gumbo, so you have a bite of sweet, garlicy biscuit with each bite of warm gumbo.
Provided by Chef Krush Digital
Number Of Ingredients 19
Steps:
- Step 1 -- In a medium Dutch oven, saute the cubed chicken breast strips in canola oil for 2 minutes. Stir in the onion, peppers and celery, continuing to saute until crisp-tender. Add the sausage; cook and stir for 2 minutes or until sausage begins to brown.
- Step 2 -- Add garlic, tomatoes, broth, tomato jam, seasonings and hot pepper sauce. Bring to an even simmer. Stir in the rice and allow this to simmer, covered, for an additional 15 minutes.
- Step 3 -- While the gumbo simmers, prepare the corn muffin mix in a small mixing bowl by adding the chives to the dry mixture, then adding the egg and milk. Just mix until it's fully incorporated.
- Step 4 -- To the simmering gumbo, add the file powder 1 tsp at a time, stirring well each time. Using two large spoons, add the corn muffin batter, forming dumplings over the bubbling mixture. Place in the oven for an additional 15 to 20 minutes until the batter is nice and brown.
Nutrition Facts :
CLASSIC CHICKEN GUMBO RECIPE
Steps:
- Gather the ingredients.
- Peel and chop the onions .
- Cut the bell pepper in half lengthwise; remove the seeds and stem. Cut the pepper into 1/4-inch dice.
- Chop the celery. Set the vegetables aside.
- For the roux , melt the shortening in a large Dutch oven over low heat. Add the flour and cook, stirring, until medium brown-about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.
- Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.
- Slowly add the chicken stock and bring it to a boil, stirring constantly.
- Add the diced tomatoes, okra, salt, pepper, thyme, oregano, cayenne, and bay leaf; bring to a boil.
- Reduce the heat to low and simmer, uncovered, for 20 minutes.
- Meanwhile, cook the rice following the package directions. Set aside and keep warm.
- Cut the chicken into bite-size pieces.
- Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.
- To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley and/or green onion tops, if desired.
Nutrition Facts : Calories 494 kcal, Carbohydrate 32 g, Cholesterol 139 mg, Fiber 6 g, Protein 54 g, SaturatedFat 6 g, Sodium 796 mg, Sugar 9 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g
CAJUN CHICKEN AND SAUSAGE GUMBO
This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.
Provided by Jodi Hanlon
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h15m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g
EASY CHICKEN GUMBO
This is really easy -- fast and only 5 ingredients. It is full of vegetables, chicken and sausage. The recipe comes from Bird's Eye. If you want a less spicy gumbo, substitute a smoked sausage for the Andouille. This gumbo is meant to be served over hot cooked rice for a hearty meal. I haven't made this yet but am posing for easy finding.
Provided by Lorraine of AZ
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a large saucepan over high heat. Add chicken and sausage; cook until browned, about 8 minutes.
- Add vegetables, tomatoes and water; bring to boil. Cover and reduce heat to medium; cook 3 minutes.
- Serve over hot cooked rice.
- Note: If you wish, peeled, cleaned shrimp could be added for the last few minutes of cooking. You may want to add a bay leaf with the vegetables.
Nutrition Facts : Calories 539, Fat 36.7, SaturatedFat 9.9, Cholesterol 105, Sodium 1031.5, Carbohydrate 14.7, Fiber 4.6, Sugar 5.9, Protein 38.7
SAUSAGE GUMBO WITH CAJUN DUMPLINGS
Make and share this Sausage Gumbo With Cajun Dumplings recipe from Food.com.
Provided by DallasDiva22
Categories Cajun
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook sausage in a Dutch oven over medium-high heat 5 min., stirring occasionally. Stir in onion and bell pepper. Cook 5 min., stirring occasionally, till sausage is cooked through; drain.
- Stir in tomatoes, broth, and okra. Heat to boiling, stirring occasionally.
- Stir together baking mix, milk, & seasoning. Drop dough by spoonfuls onto boiling gumbo. Cook uncovered over low heat 10 min.; cover and cook 10 minute longer.
Nutrition Facts : Calories 356.1, Fat 20.1, SaturatedFat 6.5, Cholesterol 43.1, Sodium 953.6, Carbohydrate 30.1, Fiber 3.5, Sugar 10.4, Protein 15.9
CORN DUMPLINGS
Cornmeal and kernel corn give a double dose of harvest flavor to the soft dumplings. I serve them with chicken and gravy.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8-9 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine cornmeal, salt and water; bring to a boil over medium-high heat, stirring constantly. Cook and stir until very thick. Reduce heat; cook and stir for 3 minutes. Remove from the heat. Stir in corn, butter, onion and pepper; let stand for 3 minutes. Add egg; mix well. In a bowl, combine 3/4 cup flour and baking powder. Add to cornmeal mixture; beat well. Shape into 1-1/2-in. balls; roll in remaining flour to lightly coat. In a Dutch oven or kettle, bring broth to a boil. Add dumplings. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts :
CHICKEN & SAUSAGE GUMBO - THE HARD WAY
Make and share this Chicken & Sausage Gumbo - the Hard Way recipe from Food.com.
Provided by Barron Eskind
Categories Gumbo
Time 1h50m
Yield 12 Bowls
Number Of Ingredients 13
Steps:
- Heat oven to 400F (200C) -- Arrange chicken in pan. Bake chicken for 50 minutes.
- Fry bacon in batches -- preferrably in a cast iron skillet, collect grease. Bacon should be slightly crispy but not brittle.
- Chop veggies, Slice Sausage -- While you are frying bacon, be chopping up all your vegetables. Mix in a large mixing bowl.
- Make a Roux -- The bacon should be about done. Reduce heat to MED-LOW. Using a wisk or flat wooden ladle, sprinkle in flour stirring constantly. Be sure to stir the whole bottom of the skillet at least 2-3 times a minute.
- Cool the Roux -- When the roux is the color of milk chocolate you are done (about 10-15 minutes depending on your stove). Add about half the veggies. Mix well. This should stop the roux from cooking. Saute until onions are clear.
- Put it all in the pot -- Transfer the roux to a large stock pot, add remaining vegetables, bacon, sausage, bay leaves and season salt and 3-4 quarts of water. Bring to a boil on HIGH, stirring every few minutes. Reduce heat to LOW and simmer for 30-60 minutes.
- Add the chicken -- The chicken should be out of the oven by now, you can debone or simply drop in the gumbo as soon as it comes out.
- Skim oil from the top of the gumbo before serving. Serve over steamed rice. Top with hot sauce, file, season salt, chopped green onions.
- Recommended sides: potato salad, french bread, crackers, more gumbo.
Nutrition Facts : Calories 615.7, Fat 33.1, SaturatedFat 10.7, Cholesterol 113.6, Sodium 873, Carbohydrate 46.2, Fiber 1.4, Sugar 2.1, Protein 29.9
CHICKEN AND CORNMEAL DUMPLINGS
Make and share this Chicken and Cornmeal Dumplings recipe from Food.com.
Provided by Gagoo
Categories One Dish Meal
Time 8h15m
Yield 2 serving(s)
Number Of Ingredients 18
Steps:
- In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
- Meanwhile In a medium bowl stir together flour, cornmeal, baking powder, and salt. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.
- If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.
- Using two spoons, drop Cornmeal Dumplings dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.).
Nutrition Facts : Calories 530.9, Fat 23.6, SaturatedFat 5, Cholesterol 80.3, Sodium 399.2, Carbohydrate 53.5, Fiber 5.6, Sugar 8.4, Protein 28.9
CHICKEN STEW WITH CORNMEAL DUMPLINGS
This dish isn't fancy, but it's so simple and so good on a cold evening. It's also very quick. My family and I prefer this over traditional chicken and dumplings.
Provided by P48422
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a wide, deep pot, combine the chicken, stock and bay leaf- bring to a boil then reduce the heat to medium, cover the pot and simmer for 15 minutes.
- Skim the broth of any fat.
- Stir in the celery, carrots, onion and thyme.
- Contine to simmer over medium heat, partially covered, until the vegetables are tender (about 15 minutes).
- Stir in the kale.
- Season to taste with salt and pepper.
- Dumplings: Mix the dry ingredients together, then cut in the butter until the mixture is crumbly (a food processor makes this really easy).
- Add the milk and mix just until combined.
- Drop tablespoons of the dumpling batter in clumps over the top of the stew.
- Discard the bay leaf and thyme sprigs and serve.
Nutrition Facts : Calories 949.9, Fat 48, SaturatedFat 16, Cholesterol 209.3, Sodium 1094.1, Carbohydrate 68.6, Fiber 6.5, Sugar 11.6, Protein 60.2
CHICKEN STEW OLE WITH CORN DUMPLINGS
This is an old recipe, but very spicy and tasty. It came in a Family Circle magazine. My daughter passed this along to me. A great Southwestern dish.
Provided by out of here
Categories Stew
Time 2h
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Bring the chicken broth to a boil in a 5-quart pan. Add chicken, onion, celery, salt, garlic, and pepper.
- Cover and cook over medium-low heat 45 minutes, or until the chicken is tender.
- Remove the chicken with a slotted spoon. Let
- the chicken cool.
- Add potatoes, carrots, corn, tomato sauce, salsa, and the undrained chilies to the pan. Cover and cook 20 minutes or until the vegetables are almost tender.
- Meanwhile, mix flour and water in a small bowl until well blended. Stir this into the stew.
- Cut the chicken into bite-sized pieces, add to the stew.
- Now mix all the corn dumpling ingredients
- together,in a bowl.
- Drop dumpling batter a tablespoon at a time on top of the stew in pan. Cover and cook 20 minutes, until dumplings are cooked through.
Nutrition Facts : Calories 310.4, Fat 8, SaturatedFat 3.1, Cholesterol 84.1, Sodium 1676.8, Carbohydrate 36.1, Fiber 3.9, Sugar 4.8, Protein 24.4
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