Absolutely Perfect Chicken And Sausage Gumbo Recipes
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
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
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Chicken Poultry Dinner Lunch Meat Sausage Okra Simmer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- Combine 1 tablespoon salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 1/2 cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about 5 minutes per side. Transfer to a plate. Add sausage to pot; cook until browned, about 4 minutes per side. Transfer to plate with chicken.
- Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup. Wipe pot clean; return drippings to pot.
- Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the color of milk chocolate, 15-20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about 10 minutes. Stir in white and pale-green parts of scallions and next 3 ingredients. Cook, stirring often, until soft, about 10 minutes.
- Slowly whisk in broth. Add bay leaves, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.
- Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about 45 minutes. Stir in remaining 1 cup okra; simmer until okra is crisp-tender, about 5 minutes. Remove from heat. Season to taste with salt. DO AHEAD: Can be made 2 days ahead. Let cool slightly; chill uncovered until cold. Cover and keep chilled. Rewarm gently before continuing. Add 1 teaspoon filé powder, if using.
- Serve gumbo over rice. Garnish with dark-green parts of scallions. Sprinkle with more filé powder, if desired.
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
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
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