ONE GREAT GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!
CHICKEN AND ANDOUILLE GUMBO
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 18
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 ANDOUILLE GUMBO
Sausage makes this very spicy. Can be prepared two days ahead.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h20m
Yield 8
Number Of Ingredients 18
Steps:
- Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
- Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
- Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
- Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.
Nutrition Facts : Calories 781.6 calories, Carbohydrate 18.5 g, Cholesterol 157.2 mg, Fat 60.8 g, Fiber 4.5 g, Protein 39.7 g, SaturatedFat 15.5 g, Sodium 1419 mg, Sugar 4 g
CHICKEN AND ANDOUILLE GUMBO
Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 9 servings (3-1/4 quarts).
Number Of Ingredients 18
Steps:
- In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan., Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender., Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions. Freeze option: Place individual portions of cooled gumbo freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 544 calories, Fat 39g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 1514mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.
CHICKEN AND ANDOUILLE SAUSAGE GUMBO
This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.
Provided by VMB
Time 3h5m
Yield 8
Number Of Ingredients 17
Steps:
- Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.
- Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.
- Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.
- Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.
- Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.
- Add sausage to the gumbo and simmer for 30 minutes.
- Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
- Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.
Nutrition Facts : Calories 603.7 calories, Carbohydrate 29 g, Cholesterol 90.9 mg, Fat 40.9 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 1925 mg, Sugar 3.1 g
CHICKEN, TASSO AND ANDOUILLE GUMBO
If you love gumbo, then this recipe is one that you won't want to pass by! Full flavored and delicious, this recipe won 1st Place in the Food Network Ultimate Recipe Chicken Showdown for the Chicken Soups and Stews Category - By Lauren Wyler. This recipe was chosen from contestants all across America who competed in this competition.
Provided by JusMeLinnie
Categories Gumbo
Time 2h40m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil, until browned. Remove meats and set aside.
- Add 1 cup vegetable oilm and allow to heat.
- Whisk in flour, and cook until a chocolate color is reached.
- Add onion, celery, garlic and bell pepper to roux, and cook 15-20 minutes.
- Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and Kitchen Bouquet, and simmer for 45 minutes.
- While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy.
- After gumbo simmers for 45 minutes, add okra, green onion, parsley and salt and pepper, to taste.
- Simmer 20 more minutes.
- Serve with rice and allow people to add hot sauce and file, to taste.
Nutrition Facts : Calories 918.7, Fat 70, SaturatedFat 15.7, Cholesterol 115.1, Sodium 2489.3, Carbohydrate 27.9, Fiber 3.9, Sugar 6.1, Protein 44.8
BIG-BATCH ANDOUILLE GUMBO
Take the time to chop some extra veggies and sausage, and make this giant pot of soup to freeze in batches. On a busy night, a satisfying dinner can be ready in minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat a large Dutch oven over medium-high heat. Add 1/2 cup of the oil and the sausage, and cook, stirring, until it has browned and much of the fat has rendered, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon; set aside.
- Add the remaining 1/2 cup oil, and heat. Add the flour, and cook, stirring constantly, until light golden brown, about 3 minutes. Add the onions, peppers, celery and 2 teaspoons salt, and cook, partially covered, lifting the lid to stir occasionally, until the vegetables begin to soften, about 5 minutes (add a splash of water or broth if the mixture begins to stick to the bottom of the pot). Add the okra, garlic, thyme, bay leaves and crushed red peppers, and cook, stirring, until the okra begins to soften, about 2 minutes.
- Add the chicken broth, tomatoes and reserved sausage, and bring to a high simmer. Adjust the heat to maintain a low simmer, and cook, stirring occasionally, to heat through the soup and let the flavors meld, about 20 minutes. If you want the soup thinner, add a little more chicken broth or water. Stir in the vinegar, scallions and parsley, and add salt to taste.
- Let the soup cool to room temperature, then divide it among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and adjust the seasoning with salt. Serve with steamed white rice.
PARASOL'S RESTAURANT AND BAR - CHICKEN AND ANDOUILLE GUMBO
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a 6-quart pot, heat oil and fry chicken until it is golden brown. Remove chicken, cut up into pieces when cooled down and set aside. To make the roux, leave oil in pot and add flour making a thick paste. Stir constantly until golden brown. Watch closely and stir constantly because roux's are easily burned.
- Add vegetables to roux and let them sweat until soft. Add andouille, chicken pieces along with the broth. Salt and pepper, to taste, and allow to simmer on low heat for 1 1/2 hours. Stir occasionally to keep roux from sticking to the bottom of pot and burning.
- Remove from heat and add green onions and parsley. Serve over rice.
- Any leftovers are delicious after freezing. Enjoy!
GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE'
After many experiments with Gumbo, guidance 15 years ago from a friend's Cajun Father and bravery to get the roux dark enough, I can finally say I have conquered it to my family and friend's taste. It is a labor of love! When I made this for book club (where we eat as much as we read) it had rave reviews as the best gumbo they had ever had. I have to humbly admit, I felt the same way. Of course, this is best made a few days ahead and allowed to rest. I made this on a Sunday (It took all danged day!) and served on Wednesday. This makes a big batch. I used a a 7 1/4 quart Le Creuset dutch oven. I ordered the Tasso and Andouille Sausage directly from http://www.dartagnan.com/ since it is not readily available in my area (Also, they are salty and spicy enough for us, so I did not need to add any additional heat). I provided Louisiana Hot Sauce and Tabasco on the side. One may be tempted to add tomatoes, but they are not necessary and even a distraction for this dish.
Provided by SparkleKristy
Time P3DT1h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Separately, chop / prepare all ingredients necessary as defined above and set aside.
- Heat a large heavy pot (cast iron / enameled cast iron) on medium high until pre-heated. Add some oil and saute each meat separately and in batches to brown nicely. (A pain, but worth it, I promise). Start with Andouille, then Tasso, and chicken. Some of the meat will stick and that is perfect. It imparts a rich flavor that is important to your gumbo. After browning, set aside.
- ROUX: This is a critical step that requires constant tending. The goal is to cook this flour until it is somewhere between brown and black without burning it.Go for the color of a Hershey's kiss or darker. It is required to make the gumbo you want to make and well worth it. This takes me 45 minutes to an hour to get the right color. Each time I make gumbo I try to get it darker and darker. Don't be afraid to turn the heat up and down even if it take you longer. Better to take longer than to burn it. If you have black flecks, you have burned it and must start over. (You can do it perfectly though!).
- Add 2 cups oil and 2 cups flour to the.
- Pour the 2 cups oil and 2 cups flour into your pot. Stir slowly, consistently until it is brown / black. (It will happen. Just keep going.).
- When the roux has reached the desired color, add the chopped celery, onion and peppers and stir constantly for 8-10 minutes. Be careful not to burn. Cast irons hold heat well, so feel free to lower your temperature and just cook longer).
- Add chicken stock one ladle / cup at a time, stirring in between each addition to keep temperature and to make sure your roux doesn't break).
- Add all meats and drippings (except shrimp) and reduce to simmering uncovered for three hours stirring delicately and occasionally. Add shrimp and cook for 15 minutes more.
- Taste a little to adjust seasonings to your preference and then refrigerate in pot for three - four days.
- Reheat when ready to serve. Serve over rice topped with fresh parsley. Allow each diner to sprinkle their own file' for thickening and flavor.
Nutrition Facts : Calories 923.6, Fat 67.4, SaturatedFat 14.3, Cholesterol 198.5, Sodium 1530.7, Carbohydrate 34.6, Fiber 2.3, Sugar 7.5, Protein 43.5
FRIED CHICKEN AND ANDOUILLE-FILE GUMBO
Provided by Molly O'Neill
Categories one pot, soups and stews, main course
Time 1h30m
Yield 6 - 8 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a heavy 5-quart pot over medium heat. Add the chicken and brown on all sides. Remove chicken and set aside.
- Make a roux by blending the flour into the oil in the pot and stirring constantly with a long-handled spoon until the mixture is a deep coffee brown. Add the sausage, ham, onion, green pepper and celery. Saute, stirring, for about 10 minutes. Add the browned chicken, scallions, garlic, parsley, thyme, bay leaves and enough water to cover, stirring to incorporate the roux into the liquid.
- Stir in salt and pepper and simmer the soup slowly, partly covered, until the chicken is tender, about 1 hour. If you are using the very spicy rind of tasso ham, you will probably not need cayenne or Tabasco. Otherwise, add either toward the end of cooking.
- Take out the chicken and set aside just until cool enough to handle. Pull off the skin and bones and return the chicken to the soup in large pieces. Adjust seasoning if needed. The soup can be prepared in advance up to this point and stored, covered, in the refrigerator for 2 days. Skim fat from soup.
- Bring the soup to a simmer. Five minutes before serving, remove from heat and stir in the file powder. Cover and let stand for about 5 minutes. Do not boil the soup after the file has been added. Mound rice in soup plates and ladle the gumbo over.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 35 grams, Carbohydrate 54 grams, Fat 51 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 12 grams, Sodium 1468 milligrams, Sugar 2 grams, TransFat 0 grams
AUTHENTIC CHICKEN AND ANDOUILLE SAUSAGE GUMBO
In honor of my destroyed city, here is the real New Orleans chicken and sausage gumbo from my childhood. It doesn't get any better than this.
Provided by spaghetti_soprano
Categories Gumbo
Time 36m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
- In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
- Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
- Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
- Add the chopped scallion tops and parsley, and heat for 5 minutes. Add file powder to taste just before serving. This also acts as a thickening agent. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
CHICKEN AND ANDOUILLE SAUSAGE GUMBO RECIPE
Delicious and so easy to make. I found this on the internet but I tweaked it to my liking. Even people that don't normally like gumbo like this.
Provided by YungB
Categories Gumbo
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Bake the chicken thighs in a 350-400 degree oven until brown.
- Mix your onion, celery, red and green bell peppers, parsley, together: This what they call the Holy Trinity.
- Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour, stir constantly to make a milk chocolate color Roux. Remember to watch and stir it constantly because you don't want any black burn grain appears. (The roux making is very important. Don't burn it or your gumbo will taste bad). Add the Andouille, 1 Tbsp of Cajun 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 1/4 of the trinity, remaining seasoning, and garlic. Bring to a Boil. Bring this down to a simmer, add the baked thighs and simmer for 30-45 minutes, stirring occasionally. About 10 minutes before you're ready to serve, remove the Chicken from the bone and add the meat back to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with cooked rice, crusty French Bread.
- Garnish with green onions, and the parsley.
- Note:I prefer Chicken Thighs for my soups and Gumbos. I get them bone in, then wrap the bones and stick them in the freezer for stock.
- This makes about 4-6 Main Course Servings.
Nutrition Facts : Calories 701.7, Fat 46.4, SaturatedFat 8.9, Cholesterol 89.8, Sodium 689.6, Carbohydrate 41.8, Fiber 2.7, Sugar 10.1, Protein 29.3
DAD'S CHICKEN AND ANDOUILLE SAUSAGE GUMBO
Here is my dad's gumbo recipe, which he gave me when my husband and I were surviving our first winter together in NYC. (How does anyone stand a Northern winter without gumbo?). For a seafood gumbo, omit the chicken, sausage, and eggs, and add shrimp, crab claws, and even flakes of fish towards the end of the recipe so you don't overcook it. This will serve 6-8 people with enough leftover to freeze (trust me, you'll want leftovers!). To make a larger gumbo increase the flour, oil, and vegetables by a half a cup. Mise-en-place (ingredients prepared ahead of time) is very important; once your rue gets going, you won't have time for much else. Cultural note: The stewed tomatoes and boiled eggs are a touch that's all Dad. I have a New Orleans friend who chastises me for such unauthentic additions, but it just shows you how personal gumbo really is. Dad always told me that the poor farmers would add boiled eggs to their gumbo when they couldn't sacrifice a chicken. How lucky are we that we can enjoy both? I'm not sure where the tomatoes came from--I always like to think it's the Italian in him that calls for it. Both additions add so much flavor and texture--I can't imagine a gumbo without them!
Provided by Angelin Borsics
Categories One Dish Meal
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Get a beer from the fridge and pop it open--you're in for about 30 minutes of stirring over hot hot heat, so you'll need a refreshment (or three, in my case). In a large heavy-bottomed stock pot, start your roux: combine the flour and oil over medium-high heat and stir with a wooden spoon (only use a wooden spoon as a roux will melt plastic). Stir continuously while scraping the bottom of the pot so the roux doesn't burn (I have a wooden spoon with a flat edge, which works best for scraping.) I was very nervous about burning rues until my dad told me that as long as you keep scraping the bottom of the pot and stirring the roux, it's really hard to burn it -- he's right. Your roux will slowly darken from a cream to a caramel to a milk chocolate to finally a dark chocolate color. If it starts really smoking at any time, lower your heat, pull your pot off the burner, and continue stirring until it calms down a bit. It usually takes me three beers to get my roux dark enough. It's a lonely time at that pot, so make sure you have company (or turn the Saints game on).
- Once your roux is dark enough to your taste, throw in what New Orleanians call the Holy Trinity (pepper, onion, and celery) to cool the roux down. Keep stirring until the vegetables are soft, about 8 minutes. Your rue will darken even more and your kitchen will smell delicious! Toss in the okra and stir just until it melts.
- Once the vegetables are cooked, add in your chicken stock, slowly, while mixing it with the roux. You don't want to end up with a watered down gumbo, but the okra will thicken it as it cooks. Add in the tomatoes with juice, the raw chicken, and sausage. If you need more liquid, you can add in some water. Let the gumbo come to a boil, then reduce the heat to a simmer.
- In the meantime, boil your eggs in a separate pot, cool, and peel them. Once the chicken and sausage are cooked, carefully remove them from the gumbo, pull the chicken meat from the bones, chop it and the sausage into bite-sized pieces, then add it all back to the pot. Skim off any foam or fat with a spoon. Add in the boiled eggs and seasonings. Make the rice in a separate pot while simmering the gumbo.
- Serve over white rice with French bread while bragging. Make sure the Tabasco sauce is handy for those who really want to spice up their bowl even more.
Nutrition Facts : Calories 769.9, Fat 55, SaturatedFat 12.3, Cholesterol 256.3, Sodium 722.6, Carbohydrate 28.3, Fiber 4.2, Sugar 7.3, Protein 41.7
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- Cut first 3 ingredients into bite-size pieces. Place in a large Dutch oven over medium heat, and cook, stirring often, 20 minutes or until browned. Drain on paper towels. Wipe out Dutch oven with paper towels.
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