Chicken Okra Sausage Gumbo Food

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.
• Combine all ingredients and store in an air-tight container.

CHICKEN OKRA SAUSAGE GUMBO

Steps:

• Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
• Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature.
• (If you do not have bacon fat handy, use this time to render the fat from 1/2 pound of bacon.).
• In a large stock pot, about 12 quart, heat the olive oil and bacon fat.
• Put the chicken into the bag with the seasoned flour and shake to coat. Drop the chicken into the pan and brown it until the outside is golden. Do it in two batches if necessary. Reserve the flour mixture remaining in the bag.
• Remove the chicken and add the flour mixture from the bag to the oil. On low heat, stir the roux thoroughly. Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less. Do not allow it scorch. It's better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter.
• While that is browning, chop the bell peppers, onions and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on the board and slice into 3/8" slices.
• When the roux has become smooth and rich, add the peppers, onions, garlic,celery and sausage. Stir until the vegetables are wilted and the onions are translucent. Ad the bay leaf.
• Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly, stirring well between each addition to prevent lumps. Bring to a boil. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally.
• Remove the chicken and set aside to cool so the meat can be removed from the bones. Add the sliced okra, the thyme and the rice. Allow to cook on low heat for 40 minutes or until the rice is done.
• Adjust the seasonings with salt, pepper and cayenne.

CHICKEN AND OKRA GUMBO

Steps:

• Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.

'MOMMA MADE EM' CHICKEN AND SAUSAGE GUMBO

Steps:

• Fill a large pot partially with lightly salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.
• While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.
• As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.
• Mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.

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.

CLASSIC SAUSAGE CHICKEN AND OKRA GUMBO

Steps:

• Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic, and file powder. Rub four teaspoons of the mixture over the chicken. Set the rest of the spice mixture aside.
• Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
• Heat a large cast-iron skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. -Reserve the leftover flour.
• When the oil is hot and almost smoking, add the cut-up chicken pieces skin-side down. Cook for about five minutes on one side until golden brown. Turn and cook about four minutes on the second side until nicely browned. Drain excess oil thoroughly on paper towels.
• Pour off all but one cup of fat from the cast-iron skillet. Heat the oil over high heat until it is almost smoking,and then add the reserved seasoned flour. Stir the mixture rapidly and constantly with a wire whisk until the mixture is amber brown. Do not burn.
• Add the chopped onion, celery and green pepper to the roux and then stir to blend. Remove the cast-iron skillet from the heat.
• Meanwhile, bring the broth to a boil in a large Dutch Oven.
• Add about half a cup of the roux mixture
• Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
• Add the chicken pieces, bay leaves, and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
• Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. At this time, add the Okra if you did not use file powder and simmer for 7 minutes.
• Serve with white rice or potato salad (or both) spooned into the gumbo.

CHICKEN, SAUSAGE, AND OKRA GUMBO

Steps:

• In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and brown sausage in batches, without crowding, transferring to paper towels to drain. Pat chicken dry and season with salt and pepper. Brown chicken in fat remaining in skillet in batches, without crowding, transferring to paper towels to drain.
• Pour off all but about 1 tablespoon fat from skillet and cook okra over moderate heat, stirring occasionally, until golden. Add onions and celery and cook, stirring occasionally, until celery is softened.
• In a 9 1/2-to-10 quart heavy kettle bring broth and water to a boil. Stir in okra mixture and chicken and simmer, stirring occasionally, until chicken is cooked through and gumbo is thickened, about 30 minutes. Add sausage, scallions, and salt and pepper to taste and simmer, stirring occasionally, 5 minutes. Gumbo may be made 3 days ahead, cooled completely, uncovered, and chilled, cover.
• Serve gumbo ladled over rice in large soup plates. Serve hot sauce on the side.

CHICKEN, SAUSAGE, AND OKRA GUMBO

Steps:

• In a large Dutch oven, heat 2 tablespoons oil over medium heat. Cook chicken and sausage in batches, stirring frequently, until browned on all sides, about 10 minutes. Remove from pot, and let drain on paper towels.
• Add remaining ¾ cup oil to pot, and heat over medium-low heat. Whisk in fl our until smooth; cook, whisking frequently, until mixture is chocolate colored, 30 to 40 minutes.
• Stir in onion, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are just tender, about 15 minutes. Gradually stir in broth until well combined. Stir in chicken, sausage, okra, bay leaves, Worcestershire, hot sauce, thyme, and pepper, and bring to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, for 2½ to 3 hours.
• Discard bay leaves. Serve with rice. Garnish with green onion, if desired.

CHICKEN AND OKRA GUMBO

Steps:

• Heat the oil in a large heavy pan and add the flour.
• Cook over a low heat, stirring, to make a dark brown roux (the color of hazelnut shells).
• Add the onion, garlic, green pepper and celery and cook until lightly browned, stirring occasionally.
• Add the okra, parsley, bay leaf, thyme, salt, peppers, and cayenne and tabasco to taste, then stir in the tomatoes, tomato puree, and half the stock or water.
• Bring to a boil, stirring well.
• Simmer for 1-1/2 hours, stirring occasionally.
• During this time, the okra, which is initially slimy, will turn the mixture very dark and glutinous.
• Meanwhile, remove the chicken meat from the carcass.
• Discard all skin and cut the meat into bite-sized pieces.
• Add the chicken meat and corn to the gumbo with the remaining stock or water and simmer for 30 minutes longer, stirring from time to time.

CHICKEN SAUSAGE GUMBO

Steps:

• in pot, put 6 cups water, chicken buillion, tomatoes, okra, spices, chicken meat.
• Bring to a boil, then reduce to simmer.
• In pan, put oil, sausage, and fresh vegetables.
• Cook unitil sausage is browned and veggies are softening.
• Add contents of pan to pot of liquid.
• Simmer for 20 minutes.
• Serve over rice.

QUICK AND EASY SAUSAGE AND CHICKEN GUMBO

Steps:

• Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste the consistency of cake frosting. Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor, but don't burn it.
• Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes.
• While vegetables are cooking, bring 4 cups water to a boil in a 2-quart saucepan. Add unopened bag of rice and boil, uncovered, until rice is tender, 10 to 12 minutes. Remove bag from water and drain. Cut open bag, pour rice into a bowl, and fluff.
• Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes. Serve gumbo over warm rice.

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.

OKRA GUMBO WITH CHICKEN & ANDOUILLE SAUSAGE

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.

TRADITIONAL CHICKEN GUMBO WITH OKRA

Steps:

• Prior to heating pot, chop all vegetables.
• To make the roux: Heat a large heavy bottomed stock pot over a medium high flame.
• Once hot, add the oil. Stir in the flour, reduce heat to medium. Cook, stirring constantly until the color of the flour/oil mixture is somewhere between the color of coffee with cream and black coffee. Do not allow this to scorch or burn- if this happens start process over.
• Once the roux is cooked to a deep color, add the onions, garlic, celery, peppers, salt and pepper. Allow to cook, stirring frequently, for about 10 minutes.
• Pour in the chicken broth and 6 cups of the water, stir. If desired, us all broth for the liquid and no water.
• Stir in the Creole Seasoning. NOTE- the homemade Creole Seasoning has no salt. If you use a purchased product, such as Tony Chachere's, there is salt in most products. Please observe and adjust seasoning to accomodate these differences.
• Allow to cook over medium heat for about 20 minutes. Taste broth and add additional salt as desired. If gumbo appears too thick at any point in the cooking, add more water.
• Add the chicken thighs to the pot. The thighs may be boneless/skinless, or remove the skin from whole thighs. Thigh meat will remain moist.
• Allow the chicken to cook for about 45 minutes. Remove chicken pieces from stock. Place on plate to allow to cool.
• Once you have removed the chicken, add the sliced okra. Allow to cook in the broth for about 30 minutes.
• After the chicken has cooled for about 30 minutes, remove meat from the bones, and dice the cooked meat. Add to the pot.
• Taste and adjust seasonings to taste. To add heat, you may use cayenne pepper. If you wish to season with salt and heat, Tony Chachere's Original Creole Seasoning is a commonly used spice blend.
• Serve over cooked white rice- Uncle Ben's is most authentic.
• Recipe Notes: When storing leftovers, do not stir the rice into the gumbo. Keep rice and gumbo separate until ready to serve. If you add seafood to this gumbo, put it in at the very end of the cooking process- it only takes a few minutes for shrimp, crab, or oysters to cook. If you choose to add aliced andouille sausage or a couple hot links, put it in at the same time you add the okra.

SOUTH LOUISIANA CHICKEN AND SAUSAGE GUMBO (NO OKRA!)

Steps:

• For the Roux.
• Heat bacon grease in large skillet.
• Add flour when melted.
• The mixture should be liquidy, If not add a bit more bacon grease.
• Stir mixture constantly over a med-high heat, be careful not to scorch.
• Stir until the mixture is the color of peanut butter.
• For Gumbo.
• Add chopped vegetables to roux in skillet, stir and allow to cook until onions are clear.
• Meanwhile in a large sauce pan, warm 3 cans of broth.
• Once onions are clear, stir in one can of broth, stir until smooth.
• Add roux mixture to saucepan of broth.
• Use the roux skillet for the chicken,cook sausage and chicken until chicken is no longer pink, add to broth.
• Pour the 2 remaining cans of broth into the skillet, bring to a boil, stirring, cleaning the remaining roux and the flavors from the skillet.
• Add skillet broth to sauce pan.
• Stir in Cajun seasonings and bouillon.
• Let simmer on low for 2 hours.
• Serve over cooked white rice.