CHICKEN AND SAUSAGE GUMBO
This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.
Provided by Paul Prudhomme
Categories dinner, project, sauces and gravies, main course
Time 1h30m
Yield 6 or more servings
Number Of Ingredients 19
Steps:
- Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
- Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
- Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
- When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
- Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
- Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
- Meanwhile, bring the broth to a boil in a large saucepan.
- Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
- Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
- Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
- Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.
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.
CHICKEN AND SMOKED SAUSAGE GUMBO
Provided by Emeril Lagasse
Categories main-dish
Time 3h50m
Yield 4 servings
Number Of Ingredients 23
Steps:
- Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
- Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
- Combine all ingredients and store in an air-tight container.
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
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!
LOUISIANA CHICKEN AND SAUSAGE GUMBO(THE REAL STUFF)
I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didn't realize it until I sat down the try to type this, I don't know HOW I make gumbo!Gumbo isn't about recipes. I never saw my Maw Maw's recipe because she didn't have one. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught not something you can make by reading a recipe. My gumbo won't taste like yours and yours won't taste like mine, altough mine tastes pretty similar to Maw Maw's but that is probably because she taught me how to make it when I was about 8. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this "recipe". If you can't, you might want to find someone to show you how.
Provided by Malriah
Categories Gumbo
Time 2h
Yield 1 Big Pot
Number Of Ingredients 12
Steps:
- Melt some butter in your heavy bottomed pot.
- Sprinkle your chicken with a lil bit of flour.
- Brown in the butter (about 5 minutes?) Remove.
- In the same pot, using equal parts butter and flour, make your roux.
- (see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery.
- In Louisiana, this is known as the Holy Trinity, almost every cajun/creole dish begins with this.
- Add some salt, some pepper and a lot of garlic and saute all the veggies for a little while.
- It doesn't matter how long of a little while as long as you don't let it burn.
- Add chicken back into the pot.
- Start adding your water or broth slowly, stirring the whole time.
- You will know when you have enough by how thick or thin your gravy is.
- If you want thinner gravy, more stock, if you want thicker gravy, less stock.
- Season with more salt, more pepper and the cajun seasoning blend.
- Bring just to a boil and lower heat to a simmer.
- Add sausage.
- Allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back.
- (about an hour and a half?) Serve over rice.
Nutrition Facts : Calories 3080.8, Fat 212.6, SaturatedFat 60.8, Cholesterol 975.3, Sodium 993.6, Carbohydrate 43.8, Fiber 7.9, Sugar 12.4, Protein 236.4
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.
CHICKEN AND SAUSAGE GUMBO
Number Of Ingredients 17
Steps:
- In a large Dutch oven, cook chicken and sausage, stirring often, over medium heat for 20 minutes or until browned on all sides. Remove from skillet, and let drain on paper towels. Reduce heat to medium-low. To pan, add oil; whisk in flour, and cook, stirring frequently, for 30 to 40 minutes until mixture is chocolate colored. Stir in onion, celery, bell pepper, and garlic, and cook, stirring occasionally, for 12 to 15 minutes or just until vegetables are tender. Gradually stir in broth. Add okra, next 5 ingredients, and chicken and sausage. Bring to a boil; reduce heat, and simmer, uncovered, stirring occasionally, for 2½ to 3 hours. Discard bay leaves. Serve over rice, and garnish with green onion, if desired.
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
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
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
CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE
This Chicken and Sausage Gumbo Recipe is super easy. Gumbo is one hundred percent New Orleans food. Make this flavorful gumbo for a taste of Cajun country.
Provided by Nicole Harris
Categories Main Course
Time 1h40m
Number Of Ingredients 16
Steps:
- I large pot over medium/high heat, drizzle oil then brown the chicken and sausage. Remove from pot and set aside.
- Reduce heat to medium/low. Melt butter and slowly whisk in flour. Slowly brown the rue over medium/low heat until it reaches a deep brown color, 25-30 minutes. (I prefer my rue to be a blonde caramel color. Go as light or dark as you prefer.)
- Add onions, bell peppers and celery to rue. Saute until tender.
- Stir in garlic and saute 1 minute.
- Add chicken stock, tomatoes, spices, bay leaf and worcestershire sauce. Return chicken and sausage to pot. Simmer to desired thickness, 45-60 minutes
- Add salt/pepper to taste, lemon juice and parsley. Serve with rice.
Nutrition Facts : Calories 675 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 197 milligrams cholesterol, Fat 50 grams fat, Fiber 2 grams fiber, Protein 37 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 1187 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
CAJUN CHICKEN AND SAUSAGE GUMBO
This chicken and sausage gumbo is 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 Gumbo
Time 3h15m
Yield 10
Number Of Ingredients 12
Steps:
- Heat oil in a stockpot over medium heat; whisk in flour until roux is smooth and has cooked to the color of chocolate milk, about 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, it's best to start over.
- Add sausage, celery, bell pepper, and onion into the roux; cook and stir 5 minutes. Add garlic; continue to cook and stir another 5 minutes.
- Season with salt, pepper, and Creole seasoning; stir well to blend. Pour in chicken broth and add bay leaf. Bring to a boil over high heat; 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 this time.
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
More about "simple chicken and sausage gumbo food"
EASY CHICKEN AND SAUSAGE GUMBO RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
4.9/5 (32)Total Time 35 minsCategory Dinner, Lunch, SoupCalories 263 per serving
- Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approximately 3-4 minutes. (Do not stop whisking or the roux will burn.)
- Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly, until the vegetables begin to soften.
CHICKEN AND SAUSAGE GUMBO - EASY CHICKEN RECIPES
From easychickenrecipes.com
Ratings 9Calories 918 per servingCategory Main Course
CHICKEN-AND-SAUSAGE GUMBO RECIPE | MYRECIPES
From myrecipes.com
5/5 (28)Total Time 3 hrs 55 minsServings 4-6
- Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
- Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
- Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
- Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
CHICKEN-AND-SAUSAGE GUMBO RECIPE | MYRECIPES
From myrecipes.com
2/5 (6)Total Time 1 hr 25 minsServings 8Calories 934 per serving
- In a large bowl, stir together onions, okra, bell pepper, celery, 1/4 cup parsley, garlic, bay leaves, salt, thyme, cayenne, black pepper and allspice. Set aside.
- In a large Dutch oven, cook chicken in batches over medium heat until browned, about 5 minutes a side; transfer to a large bowl. Cook sausage in Dutch oven over medium heat, stirring constantly until lightly browned, about 6 minutes; transfer to bowl with chicken. Pour fat from Dutch oven into a glass measure and add enough vegetable oil to equal 2/3 cup. Pour into Dutch oven and heat over medium-low heat, scraping up any browned bits. Gradually whisk in flour and cook, stirring frequently, until it is a very dark, rich brown, about 30 minutes; be careful not to burn it.
- Add broth all at once and scrape up any browned bits. In another bowl, blend tomato paste with 2 cups water and stir into broth with chopped tomatoes. Add reserved vegetables, chicken and sausage. Bring to a boil over high heat; reduce heat to low and simmer for 1 hour, until thickened.
- Stir in remaining 1/2 cup parsley, scallion greens and vinegar and cook, stirring, for 5 minutes. Remove Dutch oven from heat, cover and let stand for 10 minutes. Discard bay leaves.
CHICKEN AND SAUSAGE GUMBO - THE SEASONED MOM
From theseasonedmom.com
5/5 (1)Total Time 1 hr 20 minsCategory DinnerCalories 605 per serving
- Melt butter in a large Dutch oven over medium-low heat. Sprinkle flour over top; cook, stirring constantly, until dark caramel colored, about 10 minutes. Be careful not to let the roux burn.
- Add onion, bell pepper, and celery, and stir until softened, about 5 minutes. Stir in garlic and sausage; cook for 1 more minute.
CHICKEN AND ANDOUILLE SAUSAGE GUMBO - KEEPING IT …
From keepingitsimpleblog.com
Ratings 1Category Main CourseCuisine AmericanTotal Time 30 mins
- Once pot is heated add your bacon strips and cooked until brown and crispy. Remove and set aside.
CHICKEN AND SAUSAGE GUMBO - SOUTHERN LIVING
From southernliving.com
3.5/5 (6)Total Time 3 hrs 55 mins
- Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
- Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
- Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
- Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
CHICKEN-AND-SAUSAGE GUMBO RECIPE - AMBER HUFFMAN | FOOD & …
From foodandwine.com
3/5 Total Time 1 hrServings 6
- Season the chicken with salt and pepper. In a heavy pot, heat the oil until shimmering. Add the chicken, skin side down, and cook over moderately high heat until browned on the bottom, 5 minutes; turn over and cook until browned on the second side, 4 minutes. Transfer to a plate and discard the skin.
- In the same pan, brown the sausages over moderately high heat, 5 minutes. Transfer to the plate with the chicken.
- Pour off all but 1 tablespoon of the fat from the pot. Add the celery, bell pepper and onion and cook over moderate heat until lightly browned, 10 minutes. Add the garlic and cook for 1 minute. Stir in the flour and the tomato paste and cook, stirring, until the flour smells nutty, 5 minutes. Add the broth and tomatoes; bring to a simmer. Add the chicken and sausages to the pot. Cover and simmer over low heat until the chicken is cooked through.
- Transfer the chicken and sausages to a cutting board. Shred the chicken into bite-size pieces. Slice the sausages into 1/2-inch-thick rounds. Return both to the pot and stir in the scallions and rice. Simmer until heated through, 1 minute. Season with salt and pepper and serve with Tabasco.
SUPER EASY CHICKEN AND SAUSAGE GUMBO | GOOD IN THE …
From goodinthesimple.com
5/5 (4)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.
SAUSAGE AND CHICKEN GUMBO RECIPE | MYRECIPES
From myrecipes.com
5/5 (19)Calories 369 per servingServings 4
- While rice cooks, combine flour and oil in a Dutch oven; saute over medium-high heat 3 minutes. Add onion and next 6 ingredients (onion through red pepper); cook 3 minutes or until tender, stirring frequently.
- Stir in chicken, kielbasa, tomatoes, and broth; cook 6 minutes or until thoroughly heated. Serve over rice.
CLASSIC CHICKEN AND SAUSAGE GUMBO • FREUTCAKE
From freutcake.com
4.6/5 (53)Total Time 45 minsCategory SoupCalories 796 per serving
- TIP: Start by prepping all of your ingredients before beginning as this gumbo comes together quickly! Chop veggies, measure out spices, chop the chicken and slice the sausage. That way you are ready to add ingredients as needed.
- Make a roux by adding the flour to the melted butter and whisk continuously until the roux begins to turn a dark golden brown. This step can take between 4-5 minutes. Do not walk away at this point or your roux can burn.
- Stir in the onion, bell peppers, and celery. Continue cooking stirring veggies into the roux with a wooden spoon for about 3 minutes just to soften the veggies a bit.
CREOLE CHICKEN AND SAUSAGE GUMBO RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
Reviews 2Category Main DishCuisine CreoleTotal Time 2 hrs 15 mins
- Heat 1/4 cup vegetable oil in a small pan over medium heat. When warm, whisk in flour. Continue whisking until the roux has turned a darker caramel color ~ 8 minutes. Be careful not to walk away and forgot about or burn the roux or you'll have to start over. Set aside.
- Bring a heavy bottomed pot to medium high heat and add andouille sausage. Sear on both sides until brown ~ 2-3 minutes. You may need to brown the sausage in batches as you want it to sear and not steam. Cool sausage on a plate and set aside.
- Add onions, peppers, and celery to the sausage pan and add enough oil to lightly coat the bottom of the pan. Cook ~ 4-5 minutes or until translucent and add garlic. Cook 1-2 minutes or until fragrant. Add chicken, sausage, okra, bay leaf, creole seasoning, canned diced tomatoes, chicken broth, sea salt, and black pepper.
- Bring to a boil, reduce heat to a simmer, cover & cook ~ 45 minutes. Remove chicken, let cool, shred with knife and fork and return to the pot. Bring back to a boil. Add the roux and simmer ~ 5-10 minutes or until thick.Traditional gumbo cooks down for a couple hours and has several variations in ingredients. We were in a hurry last night and ate it after 1 hour of simmering and it was delicious.
EASY CHICKEN GUMBO RECIPE | MYRECIPES
From myrecipes.com
5/5 (6)Total Time 48 minsServings 6
- Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 minutes or until flour is chocolate colored. (Do not burn mixture.)
- Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
- Meanwhile, prepare Okra Pilau. Stir chicken into gumbo; cook, stirring occasionally, 5 minutes. Serve with Okra Pilau.
- Kitchen Express Note: We love the flavor of fresh onion, bell pepper, and celery, but to make it even quicker you can substitute 1 (10-oz.) package frozen diced onion, red and green bell peppers, and celery.
CHICKEN AND SAUSAGE GUMBO RECIPE | LOUISIANA TRAVEL
From louisianatravel.com
- Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven.
- Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven.
- Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
- Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients.
- Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes. Remove and discard bay leaves.
- Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish with chopped green onions, if desired.
BEST CHICKEN AND SAUSAGE GUMBO RECIPE - I REALLY LIKE FOOD!
From ireallylikefood.com
- Set the chicken aside in a bowl and then mix together your mustard powder, salt, the different peppers, cayenne pepper, garlic, okra, and paprika. Take about 4 teaspoons of this mixture and rub the chicken with it.
- Pour your flour into a separate bowl and add in 2 teaspoons of your leftover space next. Combine well.
- Heat oil up in a large skillet (at least 10 inches). Coat your chicken in the flour mixture and shake off any extra flour. Keep the remaining flour to the side.
- Once the oil is hot and starting to smoke, place your chicken in with the skin side facing down. You should cook your chicken for about two minutes on each side. You know it's cooked when it is golden brown on that side. Flip over and cook the second side for about 3 minutes until it ground. You don't want to crowd your pan, so cook your chicken in small enough batches to leave enough room for all the chicken to cook thoroughly. Then, use paper towels to drain out and dab the oil from the chicken.
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