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
CAJUN CHICKEN & SAUSAGE GUMBO RECIPE - (4.1/5)
Provided by msippigrl
Number Of Ingredients 15
Steps:
- Lightly brown chicken thighs in a tablespoon of oil in a cast iron dutch oven or heavy bottomed pot over medium-high heat. Remove chicken from pot and set aside to cool. Add the sausage slices to the same pot and cook until lightly browned on both sides. Remove to paper towels to drain. Add the vegetable oil to the pot over medium-low heat. Using a wire whisk, blend in the flour. Continue cooking and whisking constantly until flour is a dark reddish brown/dark brown. Whisk constantly or it will scorch; this step will take about 1 hour. Once the roux has finished cooking, quickly stir in chopped onions, bell pepper, and celery. Cook for 3 to 4 minutes, stirring constantly. Add the chicken broth and enough water to fill the pot about half full. Bring to a bubble, then reduce heat to low/medium-low and simmer uncovered for 30 to 40 minutes. Add chicken and sausage to the pot. Removed the skin and as much fat as possible from the chicken before adding to the pot. If needed, add a little more water just enough to cover the chicken. Add the garlic, salt, cayenne, black pepper, and BeaZell's seasoning. Let simmer gently for about an hour. Remove chicken from gumbo and de-bone, if desired. Then add the meat back to the gumbo. Stir in the green onions and parsley and continue simmering for another 15 minutes. With a large spoon or a couple wadded up paper towels, skim as much fat as possible from the top of gumbo. Serve gumbo in shallow bowls with a scoop of hot cooked white rice. Add a sprinkle of gumbo filé. Garnish top with additional green onions, if desired. Serve with potato salad on the side and toasted French bread. Enjoy!
REAL CAJUN CHICKEN AND SAUSAGE GUMBO
This is the most requested dinner for one of my family members, who spent some time working in the Big Easy. He swears it's the most authentic this side of the Mississippi.
Provided by chef 493847
Categories Gumbo
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix 1/4 cup of flour with the seasonings and toss the chicken in the mixture until well coated.
- Heat the oil in a large skillet and sauté the chicken over medium-high until browned. I usually do this in batches draining the cooked chicken on paper towels. If the flour in the pan starts to really burn and smoke, turn down the heat or, discard and start with fresh oil. However, I usually can get it all done with one batch.
- Once the chicken is done, combine 1 cup of flour and lard over medium-high heat to make a dark, dark, roux. Stir constantly while it cooks. It should look like burnt peanut butter, this is tricky because the darker the better. But if you go too far and scorch it, it's over.
- When the roux has reached the right color remove from heat and add the chopped vegetables. Stir to remove some heat from the roux.
- Return the roux to the stove over medium-high heat and add the stock, stirring until well blended.
- Bring this mixture to a boil, and add the chicken, sausage, and garlic. Reduce heat and simmer for 1 hour.
- Taste and adjust salt, and cayenne pepper (although it's usually plenty hot, it's a personal preference).
- Serve over hot cooked rice.
BLUE-EYED CAJUN GIRL'S CHICKEN AND SAUSAGE GUMBO
Categories Soup/Stew Chicken Pork Super Bowl Low/No Sugar Simmer
Yield Serves 8
Number Of Ingredients 25
Steps:
- Generously season the chicken with salt, pepper and Emeril's Rustic Rub, and brown a few pieces at a time, on medium high heat, in 1TBS of oil in a large fry pan, then transfer to a plate and set aside. Next, brown the sausage in batches on medium high heat, in 1TBS of oil in the same fry pan, transfer to a plate and set aside. In a heavy stock pot, heat the oil and cook the flour in the oil over medium- high heat stirring constantly (if the oil starts to smoke, take the pot off the heat, keep stirring until the smoking stops, then put the pot back on the heat and keep stirring) until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun style roux (or if you like a lighter tasting roux, it's done when it is the color of peanut butter). 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 to 6 minutes, till the vegetables are tender. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about 2 ½ hours on medium heat, skimming fat off the top as needed. Take chicken out and debone it, discard bones and skin, shred chicken into medium sized chunks. Discard bay leaves. Serve over rice and sprinkle scallions and parsley on top. Serve with lots of hot, GOOD quality French bread.
CAJUN-STYLE CHICKEN AND SMOKED SAUSAGE GUMBO
This might not be true Cajun but it is quite good! The best gumbo needs time to cook, so make this recipe when you have some time, it will take just over 3 hours to make, that is including boiling the chicken. Although it is pretty hard to improve on this gumbo, please don't omit the browning your sausage step firstly, it will bring out more flavor to the gumbo! if possible use andouille sausage for this if not any good-quality dry smoked sausage will do fine! The black beans are optional, I most always add them in! If you like extreme heat then add in cayenne or red pepper to taste. Don't let the amount of oil scare you, it will rise to the top when the gumbo is cooking and will be skimmed it off the top. Serve the gumbo over hot cooked rice.
Provided by Kittencalrecipezazz
Categories Gumbo
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).
- Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.
- Chop the chicken into large pieces; set aside (you will add in the chicken later).
- To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes.
- Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).
- Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes.
- After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.
- Skim off the fat that has accumulated on the top.
- Add in green onions and parsley; simmer on low heat for 10 minutes.
- Remove from heat and add in file powder and season with salt and pepper; stir to combine.
- Serve gumbo over hot cook rice.
Nutrition Facts : Calories 1446.5, Fat 105.8, SaturatedFat 25.2, Cholesterol 202.5, Sodium 2598.9, Carbohydrate 50, Fiber 7.7, Sugar 4.2, Protein 71.5
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
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