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
CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE RECIPE
Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.
Provided by Daniel Gritzer
Categories Mains Sausage Soups and Stews
Time 4h
Yield 10
Number Of Ingredients 17
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.
Nutrition Facts : Calories 812 kcal, Carbohydrate 50 g, Cholesterol 166 mg, Fiber 4 g, Protein 41 g, SaturatedFat 11 g, Sodium 1295 mg, Sugar 5 g, Fat 51 g, ServingSize Serves about 10, UnsaturatedFat 0 g
CHICKEN AND SMOKED SAUSAGE GUMBO
Provided by Emeril Lagasse
Categories main-dish
Time 3h50m
Yield 4 servings
Number Of Ingredients 23
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.
CAJUN CHICKEN AND SAUSAGE GUMBO
Make and share this Cajun Chicken and Sausage Gumbo recipe from Food.com.
Provided by MattLamey
Categories Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.
- Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
- While roux is baking: Slice then brown the sausage; Brown then cube the chicken (I brown the chicken in the sausage drippings); and Dice the vegetables.
- Once the roux is done, carefully remove it from the oven and set over medium-high heat.
- Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
- Add salt, black pepper, thyme, cayenne pepper, dripping from the skillet and stir to combine then add the bay leaves.
- Gradually add the broth while whisking continually.
- Decrease the heat to low, cover and cook for 35 minutes.
- Turn off the heat, add the chicken and sausage and stir to combine.
- Add the file powder while stirring constantly.
- Cover and allow to sit for 10 minutes prior to serving.
- Serve over rice.
Nutrition Facts : Calories 593.5, Fat 39.5, SaturatedFat 9.1, Cholesterol 79.6, Sodium 2133.4, Carbohydrate 25.3, Fiber 1.3, Sugar 7, Protein 32.8
CAJUN CHICKEN AND SAUSAGE GUMBO
Some people think that New Orleans cuisine is Cajun cuisine. It isn't. It's Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy because most of it is highly seasoned. My mother taught me how to make Gumbo. I usually make enough to freeze in portions so that I'll always have some on hand. Potato salad is traditionally served as a side dish.....oh, and of course, some good, crusty, garlic french bread to sop up the juice. :)
Provided by Irishcolleen
Categories Gumbo
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicken thighs and sausage in a cast iron dutch oven. If you don't have a cast iron dutch oven, just be sure to use a heavy pot, such as a Magnalite or something similar. Remove from pot and let cool.
- Add oil to the pot. With wire whisk, blend in flour. Continue stirring constantly over medium to medium-high heat until flour is the color of chocolate syrup. IT IS VERY IMPORTANT TO CONSTANTLY STIR THIS! If the roux burns, there's no fixing it. You'll have to start over, completely. This step will take a while to achieve the chocolate color and is the most time-consuming part of the recipe. Once the flour has browned to this point, quickly add onions, bell pepper, and celery. Cook until onions are transparent. Add enough water or chicken broth to fill the pot about half way. Simmer.
- Meanwhile, debone chicken. Add sausage to the pot.
- Add minced garlic, salt, and cayenne.
- Let simmer for about an hour. In the last 20 minutes, add deboned chicken. If needed, add enough water or broth to cover the chicken.
- With a large spoon, skim as much fat as possible from the top.
- Serve in a soup plate, over hot cooked rice.
- Sprinkle green onions, parsley, and file in the bowls.
- MMMMMMMMMM -- good stuff!
Nutrition Facts : Calories 773.5, Fat 65.9, SaturatedFat 15.5, Cholesterol 131, Sodium 786.9, Carbohydrate 15.6, Fiber 1.2, Sugar 2.2, Protein 28.6
CAJUN-STYLE CHICKEN AND SMOKED SAUSAGE GUMBO
This might not be true Cajun but it is quite good! The best gumbo needs time to cook, so make this recipe when you have some time, it will take just over 3 hours to make, that is including boiling the chicken. Although it is pretty hard to improve on this gumbo, please don't omit the browning your sausage step firstly, it will bring out more flavor to the gumbo! if possible use andouille sausage for this if not any good-quality dry smoked sausage will do fine! The black beans are optional, I most always add them in! If you like extreme heat then add in cayenne or red pepper to taste. Don't let the amount of oil scare you, it will rise to the top when the gumbo is cooking and will be skimmed it off the top. Serve the gumbo over hot cooked rice.
Provided by Kittencalrecipezazz
Categories Gumbo
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).
- Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.
- Chop the chicken into large pieces; set aside (you will add in the chicken later).
- To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes.
- Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).
- Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes.
- After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.
- Skim off the fat that has accumulated on the top.
- Add in green onions and parsley; simmer on low heat for 10 minutes.
- Remove from heat and add in file powder and season with salt and pepper; stir to combine.
- Serve gumbo over hot cook rice.
Nutrition Facts : Calories 1446.5, Fat 105.8, SaturatedFat 25.2, Cholesterol 202.5, Sodium 2598.9, Carbohydrate 50, Fiber 7.7, Sugar 4.2, Protein 71.5
REAL CAJUN CHICKEN AND SAUSAGE GUMBO
This is the most requested dinner for one of my family members, who spent some time working in the Big Easy. He swears it's the most authentic this side of the Mississippi.
Provided by chef 493847
Categories Gumbo
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix 1/4 cup of flour with the seasonings and toss the chicken in the mixture until well coated.
- Heat the oil in a large skillet and sauté the chicken over medium-high until browned. I usually do this in batches draining the cooked chicken on paper towels. If the flour in the pan starts to really burn and smoke, turn down the heat or, discard and start with fresh oil. However, I usually can get it all done with one batch.
- Once the chicken is done, combine 1 cup of flour and lard over medium-high heat to make a dark, dark, roux. Stir constantly while it cooks. It should look like burnt peanut butter, this is tricky because the darker the better. But if you go too far and scorch it, it's over.
- When the roux has reached the right color remove from heat and add the chopped vegetables. Stir to remove some heat from the roux.
- Return the roux to the stove over medium-high heat and add the stock, stirring until well blended.
- Bring this mixture to a boil, and add the chicken, sausage, and garlic. Reduce heat and simmer for 1 hour.
- Taste and adjust salt, and cayenne pepper (although it's usually plenty hot, it's a personal preference).
- Serve over hot cooked rice.
CHICKEN & SAUSAGE CAJUN GUMBO
Gumbo in our family is our "everyday" soup. Matter of fact it is the only soup I recall having when I was growing up. Cajun gumbo's contain Okra, matter of fact Okra is the definition of gumbo. It thickens the soup and adds some great flavor. My Cajun family makes gumbo for holidays and celebrations as well as for our...
Provided by Kathy Sterling
Categories Other Soups
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. To Make Roux: In a microwave proof bowl combine cooking oil and flour to make a paste. Microwave for 5 minutes and stir. Do this 3 or 4 times until mixture is the color of dark chocolate (do not burn or it will be bitter) Set aside while you are making the gumbo
- 2. In a large stock pot add onions, bell pepper, celery, garlic and parsley. Stir in 1 gallon of water and bring to a boil.
- 3. Stir in roux mixture until it is dissolved. Add tomato sauce, salt, black pepper and red pepper. Drop in okra (optional), sausage and chicken and bring to a boil. Simmer on medium until chicken is thoroughly cooked, about 40 minutes. When gumbo is cooked, turn off the burner and add Gumbo File', this will add flavor and thicken the gumbo.
- 4. Serve over cooked white rice.
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CAJUN CHICKEN AND SAUSAGE GUMBO | LEITE'S CULINARIA
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4.8/5 (8)Total Time 2 hrs 45 minsCategory MainsCalories 671 per serving
- In a large, heavy-bottomed Dutch oven, preferably cast-iron or enamel cast-iron, heat the oil over medium-high heat until shimmering. When a pinch of flour sprinkled on the oil immediately blooms on the surface of the oil, scatter in the rest of the flour and quickly stir, thoroughly combining the oil and flour into a thick, smooth roux.
- Continue cooking the roux, stirring often, as it turns from pale yellow to a rich, deep brown, adjusting the heat as needed to keep the roux slowly darkening without bubbling or burning. This can take anywhere from 20 to 60 minutes, depending on your pot and your stove. The finished roux should be darker than peanut butter and about the color of coffee with a little cream.
- Add the onion, celery, and bell pepper to the roux and stir well to coat them. Let them cook, stirring often, until the vegetables are fragrant, softened, shiny, and evenly coated with the roux, 2 to 3 minutes. Add the garlic, thyme, salt, pepper, paprika, and cayenne and stir well and cook for 2 minutes more.
- Add the stock, stir well, and bring it to a lively boil, stirring often to dissolve the roux into the stock. When everything is boiling nicely, add the chicken. When the stock returns to a rolling boil, adjust the heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked through and very tender, 45 minutes to 1 hour.
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