CHICKEN AND SAUSAGE GUMBO
Provided by Food Network
Time 3h
Yield 12 to 15 servings
Number Of Ingredients 15
Steps:
- Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until the roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minutes, then stir in the finely chopped onion.
- Meanwhile, bring the broth and 20 cups water to a boil in a large pot. Add the roughly chopped onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne, garlic powder, 2 1/2 tablespoons salt and 1/2 teaspoon black pepper. Stir in the smoked sausage and tasso. Reduce the heat to low; simmer 1 hour.
- Return the mixture to a boil. Add the chicken thighs and breasts and cook 30 minutes. Remove from the heat. Skim the fat off the surface, then stir in the scallions.
- Serve over rice.
QUICK & EASY CHICKEN-SAUSAGE GUMBO
Make and share this Quick & Easy Chicken-Sausage Gumbo recipe from Food.com.
Provided by yates02
Categories Gumbo
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook sausage over high heat in Dutch oven 5 minutes, stirring often.
- Remove sausage with a slotted spoon.
- Drain on paper towels.
- Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.
- Add onion and next 3 ingredients; cook 5 minutes, stirring often.
- Stir in broth and next 2 ingredients.
- Bring to a boil; cover, reduce heat, and simmer 5 minutes.
- Add sausage and chicken; simmer, covered, 5 minutes.
- Serve over rice.
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
QUICK AND EASY SAUSAGE AND CHICKEN GUMBO
This quick and easy gumbo is a hearty and filling meal that is great anytime! The frozen vegetables speed up the cooking process and you can add additional protein and spices to suit your taste.
Provided by Tuscan_Italian
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste the consistency of cake frosting. Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor, but don't burn it.
- Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes.
- While vegetables are cooking, bring 4 cups water to a boil in a 2-quart saucepan. Add unopened bag of rice and boil, uncovered, until rice is tender, 10 to 12 minutes. Remove bag from water and drain. Cut open bag, pour rice into a bowl, and fluff.
- Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes. Serve gumbo over warm rice.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 35.1 g, Cholesterol 102.3 mg, Fat 23.8 g, Fiber 3.4 g, Protein 33.8 g, SaturatedFat 9.4 g, Sodium 1800.3 mg, Sugar 2.7 g
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!
QUICK ROTISSERIE CHICKEN GUMBO
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 19
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.
SUNNY'S QUICKEST SAUSAGE "GUMBO" EVER
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a large pot on medium heat, add the butter and sausage. Cook, stirring, until color and a light crust forms on most sides of the sausage, about 5 minutes. Add the pepper and onion blend and tomato paste and cook, stirring, until the bright red of the paste becomes a muted reddish brown, 5 to 8 minutes. Add the Cajun seasoning blend and cook it the same way as the tomato paste, ensuring the spices bloom and become fragrant. Add the stock, bring to a simmer and simmer, uncovered, for 15 minutes.
- Pour over prepared rice and hit with a shake of your favorite hot sauce.
INSTANT POT® CHICKEN AND SAUSAGE GUMBO
Making gumbo can be time consuming, so speed things up by using your multi-functional pressure cooker. Garnish with chopped flat leaf parsley, if desired, and serve over rice.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil, chicken, and sausage to the pot and cook for 6 minutes. Remove meat with a slotted spoon and set aside. Add 1/2 cup oil and flour to the pot. Whisk until roux is the color of peanut butter, about 10 minutes. Add onion, bell pepper, celery, and garlic. Cook, stirring continually to prevent burning, for 5 minutes. Turn pot off.
- Add broth, tomatoes, okra, black pepper, cayenne pepper, thyme, Creole seasoning, and Worcestershire sauce to the pot. Stir in cooked chicken and sausage. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve immediately.
Nutrition Facts : Calories 538 calories, Carbohydrate 17 g, Cholesterol 96 mg, Fat 40.1 g, Fiber 2.2 g, Protein 26.8 g, SaturatedFat 9.2 g, Sodium 1383.2 mg, Sugar 4.1 g
SLOW COOKER CHICKEN AND SAUSAGE GUMBO
Compared to other methods of preparing gumbo this one is relatively quick and simple. The results however are top-notch and sure to please. Serve with rice.
Provided by learntosink
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 6h40m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.
- Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
- Pour water into a slow cooker.
- Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
- Cover and cook on Low for 6 to 7 hours.
- Skim off fat with a spoon.
Nutrition Facts : Calories 447.2 calories, Carbohydrate 13 g, Cholesterol 64.8 mg, Fat 33 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 1083 mg, Sugar 3.2 g
CHICKEN AND SAUSAGE GUMBO
Simple, but hearty with a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa. This is easy to knock off quickly for a genuine Louisiana meal!
Provided by Wendy W88
Categories Gumbo
Time 1h10m
Yield 12 large entree size
Number Of Ingredients 16
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!
CHICKEN AND SPICY SAUSAGE GUMBO
Provided by Food Network
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat 1 tablespoon vegetable oil in a large, heavy saucepan over medium heat. Add the sausages and brown until nicely colored all the way around, about 7 minutes. Remove from the pan and let rest; reserve the drippings. When cool, slice the sausages into 1/4-inch rounds and set aside.
- Add enough oil to the sausage drippings to make 1/2 cup. Add the flour to the fat and cook over medium heat, stirring slowly and continuously and scraping up any browned bits from the bottom of the pan, until the mixture has thickened somewhat and turned chocolate-colored, 25 to 30 minutes. Add the onions, bell peppers and fennel and cook until soft, about 10 minutes.
- Meanwhile, in a small bowl, combine the paprika, oregano, thyme, garlic powder, onion powder, salt, black pepper and cayenne. Mix to blend, then add the Worcestershire sauce. Set aside.
- To the softened vegetables, add the garlic; cook until fragrant, 1 minute. Add the spice mixture and stir until well combined. Stirring continuously, slowly add 6 cups of the chicken stock and bring to a boil. Add the bay leaves. Reduce the heat to medium-low and simmer until thickened, 30 to 40 minutes.
- Return the sliced sausage to the pan. Add the shredded chicken and all but a few handfuls of the green onions. Cook for another 30 to 40 minutes, until the flavors have melded and the gumbo has thickened further, adding more stock if the gumbo gets too thick (you should still see some liquid).
- Serve in bowls and garnish with green onions.
BAKED CHICKEN AND SAUSAGE GUMBO
Gumbo doesn't have to be hard! Instead of slowly cooking and stirring a roux for what seems like forever, try this alternative baked method. It's not a shortcut per se, but cooking it in the oven will save you from having to stand over the stove for hours. Serve hot with a spoonful of white rice.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h25m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 758.3 calories, Carbohydrate 26.2 g, Cholesterol 148.8 mg, Fat 53.6 g, Fiber 2.8 g, Protein 40.8 g, SaturatedFat 18.2 g, Sodium 3145.9 mg, Sugar 6.4 g
SAUSAGE & CHICKEN GUMBO
This recipe for classic southern comfort food was the first thing I ever cooked for my girlfriend. It was simple to make but tasted gourmet-definitely love at first bite. -Kael Harvey, Brooklyn, NY
Provided by Taste of Home
Categories Lunch
Time 6h35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown, about 4 minutes. Reduce heat to medium-low; cook and stir until dark reddish brown, about 15 minutes (do not burn). Gradually stir in 3 cups broth; transfer to a 4- or 5-qt. slow cooker., Stir in sausage, vegetables, garlic and seasonings. Cook, covered, on low until flavors are blended, 6-8 hours. Stir in chicken and remaining broth; heat through. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 427 calories, Fat 31g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 1548mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
SIMPLE CHICKEN AND SAUSAGE GUMBO
The Palmetto Bug Stompers once crooned that: "There is nothing Like New Orleans", and there is also nothing like a good, simple gumbo, be it chicken and sausage, or seafood(my favorite)when done right, you can see why people get addicted to Louisiana. A quick confession;I have shamelessly stolen this recipe from Chuck at the Mighty "Gumbo Pages", just so we know that I give credit where credit is due. Check out his plethora of Louisiana recipes at his site; http://www.gumbopages.com/recipe-page.html
Provided by NovemberSong
Categories Gumbo
Time 1h10m
Yield 12 entrée sized servings, 12 serving(s)
Number Of Ingredients 15
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. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
- *A personal note* While I adore Chucks recipe,I find that making a roux from scratch can really be a time consuming chore, especially when watching two little hellions under the age of five all day long.
- There are a bunch of roux mixes available; my favorite so far being Tony Chacheres.
- http://www.tonychachere.com/.
- There is also Zatarains http://www.zatarain.com/.
- and there is also Richards Cajun Roux, which my wifes Uncle says is the best. Ive got a few jars of it, but havent had a chance to try it yet. You can order it here:.
- http://www.cajungrocer.com/richards-cajun-style-roux-p-1024.html.
Nutrition Facts : Calories 762.7, Fat 54.5, SaturatedFat 13.9, Cholesterol 110.2, Sodium 1441, Carbohydrate 28, Fiber 1.8, Sugar 7.9, Protein 38.8
QUICK AND EASY GUMBO
If you're looking for quick, inexpensive way to feed a hungry bunch, this tasty dish may be the answer. Basically, have doctored some directions on back of frozen food package. This could easily be revved up a notch by adding some andoule sausage or shrimp. I used a rotiserrie chicken leg quarter and had just the right amount of meat. Served with a nice garden salad.
Provided by ebbtide
Categories Gumbo
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute frozen veggies in oil in a dutch oven until tender, adding all spices. Stir ocassionally.
- Add broth, tomatoes, chicken and rice to vegetable mixture and simmer for at least 20 minutes, or until rice and veggies are done.
- Enjoy.
Nutrition Facts : Calories 187.5, Fat 5.3, SaturatedFat 0.8, Sodium 500.4, Carbohydrate 30.4, Fiber 1.4, Sugar 2.8, Protein 4.3
CHICKEN AND SAUSAGE GUMBO
This is the BEST gumbo I have ever had. (No okra!) Hearty and classic. If you can't find andouille, use a good smoked sausage or kielbasa. The gravy is so rich, have lots of bread to sop it up. A friend gave me this recipe, so I don't know the origin.
Provided by Pebbles
Categories Gumbo
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Season the chicken with salt, pepper and Creole seasoning.
- Brown quickly.
- Brown the sausage, pour off fat and reserve meats.
- In large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate.
- 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 vegetabels 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.
- Serve over rice in large shallow bowls.
- Accompany with a good beer and lots of hot crispy French bread.
Nutrition Facts : Calories 762.5, Fat 54.5, SaturatedFat 14, Cholesterol 110.2, Sodium 1441.3, Carbohydrate 27.8, Fiber 1.9, Sugar 7.9, Protein 38.8
More about "quick easy chicken sausage gumbo food"
SUPER EASY CHICKEN AND SAUSAGE GUMBO | GOOD IN THE …
From goodinthesimple.com
4.8/5 (5)Category SoupCuisine AmericanCalories 361 per serving
- Heat dutch oven or large soup pot over medium-high heat. Add sausage and saute for 5 minutes until it begins to brown. Remove sausage to a separate plate and drain grease on a paper towel.
CHICKEN & SAUSAGE GUMBO | I HEART RECIPES
From iheartrecipes.com
QUICK CHICKEN AND SAUSAGE GUMBO | BETTER HOMES
From bhg.com
CHICKEN AND SAUSAGE GUMBO RECIPE - PAULA DEEN …
From pauladeenmagazine.com
10 BEST CHICKEN SAUSAGE SHRIMP GUMBO RECIPES
From yummly.com
QUICK CHICKEN & SAUSAGE GUMBO RECIPE
From cdkitchen.com
10 BEST CHICKEN SAUSAGE GUMBO SOUP RECIPES - YUMMLY
From yummly.com
CHICKEN AND SAUSAGE GUMBO - EASY CHICKEN RECIPES
From easychickenrecipes.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CHICKEN AND SAUSAGE GUMBO - THE SEASONED MOM
From theseasonedmom.com
EASY CAJUN GUMBO RECIPE - READY IN AN HOUR! - HOUSE OF NASH EATS
From houseofnasheats.com
10 BEST CHICKEN SAUSAGE SHRIMP GUMBO RECIPES | YUMMLY
From yummly.com
QUICK AND EASY SAUSAGE AND CHICKEN GUMBO FOOD
From wikifoodhub.com
CHICKEN AND SAUSAGE GUMBO - 40 APRONS
From 40aprons.com
CLASSIC CHICKEN AND SAUSAGE GUMBO • FREUTCAKE
From freutcake.com
CHICKEN AND SAUSAGE GUMBO RECIPE - A QUICK AND EASY CREOLE DISH
From healthyrecipes101.com
EASY CHICKEN AND SAUSAGE GUMBO -SECRET TO QUICK GUMBO …
From thehealthycookingblog.com
QUICK SAUSAGE AND CHICKEN GUMBO - GOOD HOUSEKEEPING
From goodhousekeeping.com
AUTHENTIC CHICKEN AND SAUSAGE GUMBO | EASY DINNER IDEAS
From easydinnerideas.com
BEST CHICKEN AND SAUSAGE GUMBO RECIPE - I REALLY LIKE FOOD!
From ireallylikefood.com
CHICKEN AND SMOKED-SAUSAGE GUMBO - FOOD & WINE
From foodandwine.com
SHORT CUT CHICKEN AND SAUSAGE GUMBO
From southernhomeandhospitality.com
#BBQTIKTOK #BBQ #FOOD #EATING #FOODIE #RECIPE #BBQFOOD …
From tiktok.com
CHICKEN AND SAUSAGE GUMBO (WITH VIDEO!) - BUTTER BE READY
From butterbeready.com
BEEF SAUSAGE SOUP RECIPES - THERESCIPES.INFO
From therecipes.info
CINDY'S EASY SAUSAGE GUMBO - EASY BUDGET RECIPES
From easybudgetrecipes.com
EASY CHICKEN AND SAUSAGE GUMBO RECIPE - HANGRY FORK
From hangryfork.com
OUR FAVORITE GUMBO RECIPE {ONE-POT DISH!} - SPEND WITH PENNIES
From spendwithpennies.com
[ QUICK & EASY ] CHICKEN AND SAUSAGE GUMBO – BARRE TO TABLE
From barretotable.com
CLASSIC CHICKEN AND SAUSAGE GUMBO (+ VIDEO) - FAMILY FOOD ON …
From familyfoodonthetable.com
SAUSAGE AND CHICKEN GUMBO RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love