Chicken Sausage Gumbo The Hard Way Food

SLOW COOKER CHICKEN & SAUSAGE GUMBO

Steps:

• Make a roux: Combine cooking oil and all-purpose flour in a small saucepan and heat on medium low for 15 to 20 minutes stirring regularly until it turns a chocolatey brown. Black lumps means you've burned it ;).
• Meanwhile dice your vegetables and place them in the slow cooker.
• Slice the sausages into discs and fry them until golden brown, add to slow cooker.
• Cube the chicken and fry until no pink remains, add to slow cooker.
• Pour roux over contents of slow cooker.
• Add 4 cups of chicken stock to slow cooker.
• Add spices to slow cooker, stir well.
• Cook on low for 8 hours or high for 5 hours.
• Optionally add cooked shrimp and heat for an additional 20-30 minutes.
• Serve over a bed of rice prepared as per it's package instructions.

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 & SAUSAGE GUMBO - THE HARD WAY

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.

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.

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.

MAWTHOOK'S CHICKEN & SAUSAGE GUMBO

Steps:

• Heat 1 tablespoons of oil in soup pot.
• Stir in the onion, celery, and bell pepper. Continue to stir and cook for 2-3 minutes until veggies soften.
• Add the sausage and garlic. Cook for another minute.
• Remove the veggies and sausage from the pot and set aside for later.
• Add chicken to the pot and cook until no longer pink. Set aside with the veggies and sausage.
• Turn down heat to med-low. Add ¼ cup of oil plus the flour to the soup pot. Mix and continue stirring as you make the roux. Bring the roux to a deep, rich color like a copper penny. This should take 8 to 12 minutes.
• Slowly add the stock to the roux and whisk to combine.
• Stir in the spices and herbs, along with the veggies and meat. Bring to a boil the reduce heat to low and simmer for ½ hour uncovered.