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.
"BIG EASY" GUMBO
Progresso® broth provides a simple addition to this gumbo that features chicken, sausage and shrimp - a hearty Cajun-style dish for a dinner party.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- In 4- to 6-quart Dutch oven, heat oil over medium-high heat. Gradually stir in flour with whisk; cook 5 to 7 minutes, stirring constantly, until flour is chocolate colored. (Do not burn mixture.)
- Reduce heat to medium. Stir in onion, bell pepper, celery, Creole seasoning and garlic. Cook 3 minutes, stirring constantly. Gradually stir in broth. Add chicken, sausage and black-eyed peas. Heat to boiling over medium-high heat; reduce heat to low. Simmer 20 minutes, stirring occasionally.
- Stir in shrimp; cook 5 minutes or just until shrimp are pink.
Nutrition Facts : Calories 470, Carbohydrate 20 g, Fat 3, Fiber 2 1/2 g, Protein 45 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg
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
QUICK 'N EASY GUMBO
Here's an easy recipe for nice gumbo that you can play with. I rarely follow recipes as I think cooking should be an adventure and I enjoy the surprise of each preparation's variations. But I like the shopping list aspect of this site, so I thought I'd plug this one in for myself. I suggest you take this list to the market and then see what's fresh and inspiring to you, like free range chicken or fresh shrimp or crab or shells and then just toss in liberal amounts. What's the worse that could happen? :)
Provided by Rob in Malibu
Categories Gumbo
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Pour a glass of nice red wine and have a drink.
- Put some Italian opera on the stereo and turn volume up.
- Start a big pot of rice, I prefer white rice to serve this gumbo over.
- Rice is on the top shelf to the right.
- Cut meat into nice bite-sized slices, keeping fingers clear of blade.
- Heat oil over medium heat in a big pot and slowly saute meat with garlic and onions.
- Try not to eat too much of the meat while you cook or allow family members to.
- Precooked meats like the pork will speed process.
- Uncooked meats like chicken or shrimp can be quickly boiled in chicken broth and tossed in later.
- Never under cook chicken.
- Saute until lightly browned.
- Add broth to the pot and bring to a boil.
- Lower heat to medium and then add all the other ingredients one at a time starting with firmer vegetables first (they need more cooking) and soft last.
- Toss in spices last.
- Cook over medium heat until all ingredients are blended and cooked to your liking.
- Not over cooked or too soft is how I like it.
- Maybe fifteen minutes tops.
- The longer you cook the more the flavors will blend, but I prefer separate identifiable flavors so I cook less.
- Now taste your results being careful not to burn your tongue no matter how hungry you are.
- You're going to need that tongue later.
- Add ingredients according to your liking.
- I like to toss in some of the wine I'm drinking and I always add more garlic and salt and pepper to taste.
- Don't make it too spicy or your wife will not enjoy it.
- Serve over rice in big bowls.
- Put salt and pepper and Tabasco on the table for others to adjust flavors to their liking.
- You can now add more Tabasco to your own bowl and give your wife a wink.
- Turn off the TV and try talking to each other for a change.
- Finish the bottle of wine and go for a walk around the neighborhood after dinner to aid digestion.
- Enjoy!
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.
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.
EASY SAUSAGE AND SHRIMP GUMBO
This dish will warm your heart on a cold day. I first had this at a friend's house in Louisiana and after a few changes, shrimp instead of chicken for instance, I came up with a recipe I think you will enjoy as much as my family does. Serve over rice with additional seasoning on the side if you like it spicier, as I do. Enjoy.
Provided by Papa Jay
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h32m
Yield 8
Number Of Ingredients 11
Steps:
- Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes.
- Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes.
- Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.
Nutrition Facts : Calories 568.3 calories, Carbohydrate 19 g, Cholesterol 122.2 mg, Fat 45.4 g, Fiber 1.6 g, Protein 20.9 g, SaturatedFat 8.1 g, Sodium 1070.3 mg, Sugar 2.5 g
SEAFOOD GUMBO
Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and can't seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinity-onions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. -Ruth Aubey, San Antonio, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 24 servings (6 quarts).
Number Of Ingredients 16
Steps:
- In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more or until mixture is reddish brown. , Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes. , Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning.
Nutrition Facts : Calories 166 calories, Fat 10g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 900mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 10g protein.
HALF-HOUR CHICKEN GUMBO
Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 11
Steps:
- In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
- Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.
Nutrition Facts : Calories 541 g, Fat 30 g, Fiber 3 g, Protein 47 g
QUICK GUMBO
Provided by Matt Lee And Ted Lee
Categories main course
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Peel and devein shrimp, reserving heads and shells in a 6-quart stockpot. Add 12 cups water, 1 stalk celery and bay leaves, and simmer 30 minutes over medium heat.
- Heat 2 tablespoons oil in a large skillet, and saute okra over gentle heat, stirring continuously, until dry, about 20 minutes.
- In another large skillet, heat remaining oil, and saute remaining vegetables with salt, cayenne and pepper until soft. Strain stock into clean pot, add vegetable mixture with thyme and simmer 30 minutes. Add shrimp, and simmer 10 minutes. Turn off flame. Add crab meat and oysters. Season with cayenne and pepper. Wait at least 5 minutes before serving over rice.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1066 milligrams, Sugar 5 grams, TransFat 0 grams
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