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
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.
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
LOUISIANA CHICKEN AND SAUSAGE GUMBO
Yummy Louisiana delight - Gumbo can be made with chicken and sausage, and shrimp can be added if desired.
Provided by mitziadelle
Categories Gumbo
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Place chicken in large gumbo/stock pot, fill with water just to cover chicken well, boil til done. While chicken is cooking, cut up sausage into rounds, then cut rounds into quarters. Brown sausage in a skillet, drain on paper towels. Chop garlic, onions and celery and brown in the sausage grease. Remove chicken, cut up into small pieces. Dissolve bouillon in chicken broth. Add soup to broth, continue to simmer, add more water as needed. Add garlic, onions and celery to broth. If using okra, add now. Add seasonings to taste to broth. If desired, you can add diced tomatoes (like ro-tel). Add chopped chicken and sausage to mix. Continue to simmer, covered.
- Now to make the roux: This is like making gravy - use remaining sausage drippings, add oil and heat in skillet. Sprinkle flour into oil, stirring constantly, until all added and mixed well. You may have to add more flour to get the right consistency, should spread slowly back out into pan when stirring/scraping the mixture. Stir constantly, do not let it burn. Cook until it is the color of dark peanut butter. Remove from heat. Slowly scrape the roux mixture into the slowly boiling gumbo mixture, stirring as you add it, and scraping the bottom of the gumbo pot for roux that settled to the bottom. BE CAREFUL as it will steam up quite a bit. Stir constantly until all roux thoroughly dissolved into gumbo. Let simmer for 30 min to an hour, stirring occasionally.
- Serve over cooked white rice. I like Jasmine rice.
Nutrition Facts : Calories 754, Fat 44.7, SaturatedFat 11.4, Cholesterol 176.6, Sodium 1764, Carbohydrate 40.9, Fiber 2, Sugar 3.6, Protein 44.5
CHICKEN OKRA SAUSAGE GUMBO
This is a compilation from the Picayune Creole Cookbook and Cajun-Creole Cooking. The Picayune Creole Cookbook is a compilation of recipes from the Picayune-Creole newspaper of the early 1900's in New Orleans. If you've never made a Cajun Roux, don't skimp of the time it takes to make it. If you want a gumbo with a velvety texture, the roux is of utmost importance. Allow it to cook slowly and don't forge to stir. Don't be put off by the preparation time or the number of steps. It all actually goes together pretty quickly and the end results are worth it.
Provided by OliveLover
Categories Cajun
Time 2h45m
Yield 18 serving(s)
Number Of Ingredients 21
Steps:
- Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
- Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature.
- (If you do not have bacon fat handy, use this time to render the fat from 1/2 pound of bacon.).
- In a large stock pot, about 12 quart, heat the olive oil and bacon fat.
- Put the chicken into the bag with the seasoned flour and shake to coat. Drop the chicken into the pan and brown it until the outside is golden. Do it in two batches if necessary. Reserve the flour mixture remaining in the bag.
- Remove the chicken and add the flour mixture from the bag to the oil. On low heat, stir the roux thoroughly. Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less. Do not allow it scorch. It's better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter.
- While that is browning, chop the bell peppers, onions and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on the board and slice into 3/8" slices.
- When the roux has become smooth and rich, add the peppers, onions, garlic,celery and sausage. Stir until the vegetables are wilted and the onions are translucent. Ad the bay leaf.
- Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly, stirring well between each addition to prevent lumps. Bring to a boil. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally.
- Remove the chicken and set aside to cool so the meat can be removed from the bones. Add the sliced okra, the thyme and the rice. Allow to cook on low heat for 40 minutes or until the rice is done.
- Adjust the seasonings with salt, pepper and cayenne.
'MOMMA MADE EM' CHICKEN AND SAUSAGE GUMBO
Straight from my mom's kitchen in St. Charles Parish, Louisiana! Chicken, sausage, and okra gumbo that warms the soul.
Provided by BelleTeteRouge
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h55m
Yield 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 14.5 g, Cholesterol 67.2 mg, Fat 32.2 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 9.3 g, Sodium 834.6 mg, Sugar 3.1 g
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
CHICKEN, SAUSAGE, AND OKRA GUMBO
Steps:
- In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and brown sausage in batches, without crowding, transferring to paper towels to drain. Pat chicken dry and season with salt and pepper. Brown chicken in fat remaining in skillet in batches, without crowding, transferring to paper towels to drain.
- Pour off all but about 1 tablespoon fat from skillet and cook okra over moderate heat, stirring occasionally, until golden. Add onions and celery and cook, stirring occasionally, until celery is softened.
- In a 9 1/2-to-10 quart heavy kettle bring broth and water to a boil. Stir in okra mixture and chicken and simmer, stirring occasionally, until chicken is cooked through and gumbo is thickened, about 30 minutes. Add sausage, scallions, and salt and pepper to taste and simmer, stirring occasionally, 5 minutes. Gumbo may be made 3 days ahead, cooled completely, uncovered, and chilled, cover.
- Serve gumbo ladled over rice in large soup plates. Serve hot sauce on the side.
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