Momma Made Em Chicken And Sausage Gumbo Food

'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.

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.

CHICKEN AND SAUSAGE GUMBO

Steps:

• Season the chicken with salt, pepper, and Creole seasoning, and brown quickly in large heavy pot.
• Brown the sausage, pour off fat, and reserve meats.
• In same 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 simmer for about 1 hour, skimming fat off as needed.
• Add the chopped onion tops and parsley, and heat for 5 minutes.
• Serve over rice in large shallow bowls.
• Great with hot crusty bread!

'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.

CHICKEN AND SAUSAGE GUMBO

Steps:

• Cut up chicken, remove skin if you like. Dredge the chicken with flour salt and pepper.
• Fry the chicken until brown.
• Slice up a pound of the link sausage For a hotter sausage, try the Louisiana 'Andouille', if a vailable. After the chicken is browned, place sausage in the same skillet -- use a heavy iron one. Brown the sausage on both sides.
• Save the grease from chicken and sausage. Fry the tomato, onion and okra in about 2 Tbsp shortening or oil, until they become tender.
• Make a roux with 2 tsp oil and 2 tsp flour, stir and brown over a medium-low heat until the roux is as dark as possible without burning it. Do not burn the roux, just make it real dark.
• Place chicken and sausage in the roux, stir a bit. Then place all ingredients into a heavy, deep iron pan, add water and cook about 2 hours.
• Cook slow, add water if needed.
• The okra will thicken the gumbo as it cooks.

CHICKEN AND SAUSAGE GUMBO

Steps:

• In a small bowl, mix together the black pepper, cayenne pepper, paprika, mustard, filé powder, garlic powder, and salt.
• Rub about 4 teaspoons of this spice mixture on the chicken pieces.
• In a large frying pan (preferably cast iron), heat oil over medium-high heat.
• Combine flour and 2 teaspoons of spice mixture in a freezer bag.
• Add chicken pieces, a few at a time, and shake to coat.
• Brown chicken in oil on 1 side (2 minutes) then turn over and cook for another 3 minutes (reserve excess flour).
• Drain chicken on paper towels.
• Reduce heat to medium and make roux by adding reserved flour mixture to the oil; cook, whisk constantly, until flour turns nut brown (Roux should immediately start browning, but be very careful not to let it burn; lower heat if necessary because if black spots appear it's ruined and you have to start over).
• Add the onion, green pepper, and celery to the roux; remove from heat.
• In large Dutch oven, bring stock to a boil.
• Whisk 1/2 cup stock into the roux, then gradually add the roux to the stock remaining in the pot, stirring with a whisk.
• Add sausage and corn, and cook for 15 minutes, stirring often.
• Add chicken, creole seasoning, bay leaf, garlic, and hot pepper sauce, and cook for 40 minutes.
• Serve over rice.