Chicken Stock Gumbo Food

CHICKEN GUMBO

Steps:

• Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside.
• Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.

CHICKEN AND SEAFOOD GUMBO

Steps:

• Combine the oil and the flour in a heavy stockpot or Dutch oven over medium heat. With a wooden spoon stir the mixture slowly and constantly. After about 5 minutes the mixture will begin to foam. Keep stirring. As the roux cooks, the color will darken and the flour will have a nice nutty aroma. It should take about 15 minutes to fully develop a nice dark brown roux.
• When the roux is ready add the celery, onions and peppers (the Trinity) and cook for about 10 to 15 minutes. Once the vegetables have softened, add the bourbon and stir for 2 minutes, add chicken broth a little at a time to make sure the roux mixes well and is incorporated. Add the remaining ingredients, diced tomatoes, chicken, okra, bay leaves, Hot Sauce and season with salt and pepper.
• Bring to a boil then lower heat and simmer uncovered for 1 1/2 hours, skimming off any fat that rises to the surface and stirring occasionally. In the last 7 minutes, add the shrimp and cook until no longer pink. At the very last minute add the fresh cilantro. Season with more salt and pepper, if necessary. Remove bay leaves and serve with rice and crusty flat bread.
• Roughly chop the chiles and jalepenos discarding the seeds. Add to a food processor, along with the tomatoes, apple cider vinegar, garlic, sugar and salt. Process until desired consistency. If it's too dry add a little water. Pour mixture into a small saucepan and simmer for about 10 minutes. At this point you can strain it for a loose hot sauce or leave it as it is for a chunky hot sauce. Season with more salt, if necessary.
• In a medium covered saucepan bring salted water to a boil. Add the rice, cover and lower the heat. Cook for 20 minutes until water is absorbed.

CHICKEN AND ANDOUILLE GUMBO

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 GUMBO

Steps:

• In a large soup pot, add all ingredients.
• Bring to a boil.
• Reduce heat and simmer until all vegetables and rice are tender.
• Remove bay leaf and serve.

CHICKEN STOCK GUMBO

Steps:

• Place six slices of the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Set aside the cooked bacon and reserve 1/2 cup of the grease in the skillet. Whisk in the flour and vegetable oil until smooth. Stir in the celery, bell pepper, garlic, parsley and onion. Simmer for 15 minutes, stirring constantly.
• Transfer the sauce to a large stockpot or Dutch oven. Add the sliced sausage and cook for 8 more minutes. Slice remaining raw bacon and crumble the cooked bacon; add to the pot. Stir in the chicken stock and water until well blended with the gravy mixture. Add the tomatoes and okra. Season with Worcestershire sauce, hot pepper sauce, bay leaves, and cayenne pepper. Simmer uncovered for 2 1/2 hours, stirring occasionally.
• Add the rice and cook for an additional 30 minutes, until thick. Stir in the brown sugar and lemon juice. This tastes great served over more rice.

CHICKEN GUMBO WITH HOMEMADE STOCK

Steps:

• The stock ingredients are everything from 2 tbsp chicken bouillon and above. The gumbo ingredients is browned flour and below.
• Stock Directions.
• Heat a large stock pot over medium high heat for a few minutes.
• Rinse chicken and pat dry. Liberally sprinkle the chicken with salt, pepper and creole seasoning.
• Add the olive oil to the pot and brown the chicken in batches. Set aside for later.
• With the chicken removed, add all the veggies but the garlic. Saute for a few minutes then add the garlic and bay leaves. Saute one more minute.
• Put the chicken back into the pot. Add the water. Bring to a boil, cover and reduce to a simmer. Simmer for 1 hour and 20 minutes.
• Remove the stock from the heat. Remove chicken to a platter to cool. Strain stock into another pot to remove veggies. Defat if desired.
• Gumbo Directions.
• Heat a large steel pan over medium high heat for a few minutes. Add the flour. Stir constantly with a whisk so the flour does not burn. If it smokes too much, reduce heat.
• When the flour is the color of say chocolate milk powder, remove from heat and continue stirring as it will continue to brown in the hot pan. Keep stirring off the heat until the smoking has subsided.
• Heat a large nonstick stock pot over high heat for 4 minutes.
• Add all the onion, bell pepper and celery, creole seasoning and ¼ cup stock. Stir and cook until the stock is almost gone.
• Stir in another ¼ cup stock. Stir and cook until the stock is almost gone.
• Add the garlic. Cook and stir one more minute.
• Add 10 ounces of stock and the browned flour. Stir until a paste forms. Let this sit for 30 seconds or so. Stir and let it sit again for a little bit.
• Add the rest of the stock, chicken and sausage. Stir well to incorporate the flour.
• Bring to a boil.
• Add the gumbo filé powder. Reduce to a simmer. Cover and simmer for 30 minutes, stirring occasionally.
• Add salt and pepper to taste. Chile powder is optional.

CHICKEN GUMBO

Steps:

• In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.

SEAFOOD GUMBO

Steps:

• Peel and devein shrimp, placing shrimp shells in a large pot. Refrigerate shrimp until needed.
• In a large pot, melt 1/4 cup butter over medium heat. Add shrimp shells and cook until pink. Then add broth.
• Bring broth to a boil, reduce heat and simmer 15 minutes. Remove from heat and keep warm until needed.
• In a large Dutch oven, cook sausage until browned. Remove sausage with a slotted spoon and set aside.
• Add oil and remaining 1/4 cup butter to Dutch oven. Heat over medium heat until butter is completely melted.
• Add flour and stir with wooden spoon until smooth.
• Reduce heat to medium low and cook, stirring frequently until roux is a dark caramel color. This will take 30 to 40 minutes.
• Add onion and cook for 5 minutes, stirring frequently.
• Add green pepper and celery and cook for 5 more minutes, stirring often.
• Add garlic and cook 1 minute.
• Add beer and stir in well.
• Pour shrimp stock through a fine-meshed sieve into Dutch oven. (I like to add it in 3 separate additions, mixing well between additions.
• Add Cajun seasoning, Worcestershire sauce, thyme, and bay leaves, plus the reserved andouille sausage. Bring to a boil. Reduce heat to medium-low, cover and simmer for 1 1/2 hours.
• Add green onions, parsley, and shrimp. When shrimp are pink, remove from heat and stir in crabmeat.
• Serve with white rice.

CHICKEN SAUSAGE & SEAFOOD GUMBO

Steps:

• Place a dutch oven or heavy bottomed stockpot over medium high heat. Add the oil and heat until very hot, oil will start to shimmer and have a moiré effect. With a wooden spoon, stir in the flour and cook, stirring constantly until the color of the roux is a deep golden brown.
• Add the onion, celery, red, yellow and green bell pepper and garlic to the roux and cook for 3-4 minutes until the vegetables are softened slightly and tender.
• Stir in the cajun seasoning and cook for one minute until fragrant.
• Add the chicken and sausage and cook for an additional 4-5 minutes until the sausage is fragrant and chicken is cooked on the outside.
• Add stock one cup at a time, mixing after each addition, so that its well blended and bring to a boil. Reduce heat to a simmer and cook with the lid slightly askew on the pot for 1 hour.
• Stir in the okra and simmer for half an hour with the lid askew on the pot, for steam to escape.
• Stir in the shrimp and oysters with their liquor and cook for 5 minutes, just until the seafood is cooked through, but not over-cooked. Remove from heat. Stir in the parsley.
• Ladle the gumbo into a bowl and garnish with white rice, scallions, parsley and hot sauce to taste.

QUICK ROTISSERIE CHICKEN GUMBO

Steps:

• Cook the sausages in a large nonstick skillet over medium heat until browned, about 8 minutes. Remove the sausages from the skillet and drain on paper towels.
• Heat the oil in a large Dutch oven over medium-high heat; gradually whisk in the flour and cook, whisking constantly, until the flour is a deep caramel color, 7 to 10 minutes.
• Reduce the heat to medium. Stir in the onion, bell pepper, celery, garlic, thyme, Creole seasoning and cayenne pepper; cook, stirring constantly, about 5 minutes. Gradually stir in the broth; add the chicken, tomatoes, okra, Worcestershire sauce and sausage.
• Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until all the vegetables are tender and the broth has thickened slightly, about 20 minutes. Serve the gumbo over the hot cooked rice topped with the scallions. Serve with hot sauce, if desired.
• Photograph Courtesy of Time Inc. Books/Alison Miksch.

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.

AUTHENTIC NEW ORLEANS STYLE GUMBO

Steps:

• Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
• Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
• Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
• Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
• Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
• Add meat. Add chicken, sausage, and shrimp.
• Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

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.

CAJUN GUMBO RECIPE

Steps:

• Gather the ingredients.
• Melt duck fat in a large pot on medium heat, then whisk in the flour. Continue cooking on medium heat, whisking frequently, until the roux is dark brown, the color of milk chocolate, but not black or burned. This will take about 18 to 20 minutes, depending on your flame.
• When you reach the desired color, immediately add the trinity-the diced onions, green pepper, and celery-plus the garlic. Using a wooden spoon , stir the trinity into the roux, making sure it is evenly distributed, season with a few pinches of salt and black pepper. The roux will look dry at first, cook the trinity in the roux, stirring frequently, until the vegetables begin to soften and the roux looks moist, about 10 minutes.
• Gradually stir in the chicken stock, dissolving the roux and preventing lumps, turn the heat up to medium-high and bring the pot to a boil.
• While you're waiting for the pot to boil, heat a large sauté pan over medium-high heat. Season the chicken thighs with salt and pepper and add the tablespoon of oil to the pan.
• Place the thighs skin-side down in the pan and sear until the skin is a deep golden brown, 7 to 10 minutes. Flip the thighs and sear the bone side for 2 to 3 minutes.
• Remove the thighs from the pan and add to the pot, leaving the fat in the pan and keeping the sauté pan on medium-high heat.
• Add the sliced andouille to the pan and cook, stirring occasionally, until the sausage is browned in places and the edges are curling, about 5 to 7 minutes.
• Turn off the heat, then use a spatula to scrape the andouille and any accumulated fat into the pot. Add the crab knuckle and give the contents a good stir to combine. If the ingredients are not covered by the stock, add 1 to 2 cups water to just cover.
• Raise the heat under the pot and bring its contents to a full boil. Then reduce the heat to a simmer and add the bay leaves and dried thyme. Skim any fat and foam that accumulates on the surface and simmer for one hour.
• Carefully remove the chicken thighs to a large plate. When the chicken has cooled a bit, discard the skin, bones, and cartilage, shred the meat, and return it to the simmering pot.
• Add the okra and Worcestershire sauce and continue simmering the gumbo for another hour on low heat, stirring occasionally to make sure it's not sticking or burning.
• Remove the crab knuckle and pick out any remaining meat. Stir the crab meat into the gumbo to distribute and then discard the shell. Stir in the filé powder, taste, and adjust the seasoning with salt and pepper. Simmer for another 5 minutes, then turn off the heat.
• To serve, place about 1/2 cup cooked rice into serving bowls and ladle the gumbo on top of the rice. Garnish with sliced scallions and add a few dashes of hot sauce to taste.

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.