ROUXLESS GUMBO
Gumbo has a history of being made with roux, but my Mom's recipe didn't have it. Now it is my most requested item at work, tailgating parties, and at home. The vegetables really shine in this gumbo!
Provided by Sherry Hunt
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h25m
Yield 12
Number Of Ingredients 17
Steps:
- Place chicken in a large pot; add enough water to cover. Cover pot and bring to a boil; reduce heat to medium-low and simmer until meat falls off the bone, about 90 minutes. Remove chicken, let cool, and shred meat; skim broth and reserve.
- Melt butter in a large skillet over medium heat; cook and stir onions, bell pepper, and celery until tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add diced tomatoes, tomatoes with green chilies, andouille sausage, okra, corn, salt, pepper, cayenne pepper, and reserved broth; bring to a gentle boil over medium-high heat. Simmer until liquid is reduced by half, about 30 minutes.
- Mix shredded chicken and shrimp into skillet; simmer until shrimp turns bright pink and okra is tender, 5 to 7 minutes. Remove skillet from heat and stir in file powder. Serve with rice.
Nutrition Facts : Calories 431.9 calories, Carbohydrate 23 g, Cholesterol 73.8 mg, Fat 29.7 g, Fiber 2 g, Protein 17.1 g, SaturatedFat 9.3 g, Sodium 506.2 mg, Sugar 2.6 g
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
SOUTH LOUISIANA CHICKEN AND SAUSAGE GUMBO (NO OKRA!)
Growing up in Louisiana, My momma called her version of this the poor mans gumbo. I have taken the liberty to make a few changes, such as using boneless-skinless chicken breasts instead of the whole chicken. Be careful with the Roux, if it burns you best start all over. It will get smoky in the kitchen, so be sure to open a few windows. This recipe takes some time but it is well worth it. If you have any left overs, this is something that is better the second day. Freezes well too.
Provided by MelodyOHare
Categories Gumbo
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- For the Roux.
- Heat bacon grease in large skillet.
- Add flour when melted.
- The mixture should be liquidy, If not add a bit more bacon grease.
- Stir mixture constantly over a med-high heat, be careful not to scorch.
- Stir until the mixture is the color of peanut butter.
- For Gumbo.
- Add chopped vegetables to roux in skillet, stir and allow to cook until onions are clear.
- Meanwhile in a large sauce pan, warm 3 cans of broth.
- Once onions are clear, stir in one can of broth, stir until smooth.
- Add roux mixture to saucepan of broth.
- Use the roux skillet for the chicken,cook sausage and chicken until chicken is no longer pink, add to broth.
- Pour the 2 remaining cans of broth into the skillet, bring to a boil, stirring, cleaning the remaining roux and the flavors from the skillet.
- Add skillet broth to sauce pan.
- Stir in Cajun seasonings and bouillon.
- Let simmer on low for 2 hours.
- Serve over cooked white rice.
NO ROUX CHICKEN AND SAUSAGE GUMBO
Even though this isn't what a true Louisianan native calls a gumbo this is a similar style Chicken, and Andouille sausage gumbo.. With the trinity of green pepper, onion and celery to start and assorted spices make this a mild but flavorful gumbo.
Provided by tabasco0697
Categories Gumbo
Time 1h30m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 23
Steps:
- Dice onion, green pepper and celery.
- dice chicken into 1/2 to 1 inch chunks.
- dice andouille sausage.
- using a dutch oven melt butter and add olive oil on medium high heat.
- saute the onion, green pepper and celery until soft.
- add chicken and saute until no longer pink.
- add sausage.
- add the diced tomatoes, tomato paste, chicken broth and 1 cup water.
- add all spices and bring to a boil then lower to medium high to medium heat and cover with a lid.
- cook for 20 minutes.
- add okra and cook for another 15 minutes.
- If it seems a little too thick just add water until desired consistency.
- make jasmine rice to package directions.
- serve gumbo over rice.
Nutrition Facts : Calories 445.8, Fat 29.7, SaturatedFat 10.4, Cholesterol 90.3, Sodium 1057, Carbohydrate 18.8, Fiber 4.4, Sugar 9.5, Protein 27.9
REDUCED FAT CHICKEN AND SAUSAGE GUMBO
This is a variation of my dad's gumbo that includes a dry roux (made without oil). It has rich, nutty-brown flavor of traditional gumbos without most of the oil.
Provided by Red_Apple_Guy
Categories Gumbo
Time 1h10m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- For the dry roux: In a heavy skillet over medium-high heat, heat the flour, stirring constantly with a spatula or whisk that scrapes the bottom of the skillet clean. Stir constantly to keep the flour browning evenly. When steam comes off the flour, reduce heat and keep stirring. Do not burn. Continue until it reaches a tan color. To test, remove from heat, stirring for 1 minute off-heat and place some of the mixture into a drop or two of water and force it to mix with the back of a spoon. You are looking for a mahogany color. When complete,remove from heat and continue stirring until cooking stops; then let stand a while to cool. This can be made ahead and stored in a zip-lock freezer bag in the freezer.
- Remove the skin and fat from the chicken. Cook with water to cover and cool. Debone and chop the chicken into small chunks. Reserve the liquid.
- In another large skillet, over a medium flame with a small amount of oil, heat the onions, peppers and celery; cook until the onions are clear, then add the smoked sausage and andouille. Add the broth from above and the garlic. Bring to a boil and reduce to a simmer. Mix the roux with water, whisking to be sure the roux is evenly wet and add to the gumbo. Now check the liquid, adding some broth or hot water if needed. It should have the color of the roux and be just slightly thickened. Simmer for about 30 minutes. Add salt and black pepper to taste, then add ground red (cayenne) pepper -- enough to just prick the tongue. About 5- 10 minutes before removing from heat, add the green onion tops and parsley. To serve, put a scoop of rice in your bowl and ladle on the gumbo. You should have plenty of French bread to complete your meal, and then top it off with a good tossed salad.
Nutrition Facts : Calories 174.8, Fat 9.7, SaturatedFat 3.3, Cholesterol 29.7, Sodium 484.4, Carbohydrate 11, Fiber 1.1, Sugar 1.9, Protein 10.4
ABSOLUTELY PERFECT CHICKEN AND SAUSAGE GUMBO
This is my husbands recipe for chicken and sausage gumbo, our 5 daughters will always come for a visit when he makes this, it comes out perfect every time. Secret is in the seasoning, he claims you have to "hammer" it with Tony's, I can't watch him add the seasoning because I thinks he's ruined it, but it comes out just right. Enjoy!
Provided by cajun chef in Louis
Categories Gumbo
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into bite size pieces.
- slice sausage into thin rounds (we like to cut it thin, gives the illusion of more sausage).
- put sausage into large pot and begin to brown on med-high heat to render the juices from the sausage, cook about 10 minutes.
- add chicken and 2 diced onions and continue to brown for about 15 minutes. You really don't have to get it really brown, just get the pink out of the chicken.
- while its cooking, add quite a lot of Tony's, I'd have to say about 2-3 tablespoons.
- Add water and bring to boil over med-high heat (takes awhile) when it starts to boil, add the whole jar of roux and continue cooking on a slow boil for at least an hour.
- Season with more Tony's until you get the flavor you want.
- When serving, add chopped green onions and serve over hot fluffy rice.
- We add file to our individual servings. Enjoy!
Nutrition Facts : Calories 631, Fat 46.5, SaturatedFat 16.3, Cholesterol 132.9, Sodium 2110.9, Carbohydrate 9.9, Fiber 0.8, Sugar 2.8, Protein 40.8
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