Cajun Chicken Sausage Gumbo Recipe 415

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CAJUN CHICKEN AND SAUSAGE GUMBO



Cajun Chicken and Sausage Gumbo image

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

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

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 AND SAUSAGE GUMBO



Cajun Chicken and Sausage Gumbo image

Some people think that New Orleans cuisine is Cajun cuisine. It isn't. It's Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy because most of it is highly seasoned. My mother taught me how to make Gumbo. I usually make enough to freeze in portions so that I'll always have some on hand. Potato salad is traditionally served as a side dish.....oh, and of course, some good, crusty, garlic french bread to sop up the juice. :)

Provided by Irishcolleen

Categories     Gumbo

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 11

8 chicken thighs (I much prefer dark meat in a gumbo)
1 1/2 lbs richard's smoked sausage, sliced (or your favorite smoked sausage)
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
6 garlic cloves, minced
salt and cayenne pepper
green onion, chopped
parsley, chopped

Steps:

  • Brown chicken thighs and sausage in a cast iron dutch oven. If you don't have a cast iron dutch oven, just be sure to use a heavy pot, such as a Magnalite or something similar. Remove from pot and let cool.
  • Add oil to the pot. With wire whisk, blend in flour. Continue stirring constantly over medium to medium-high heat until flour is the color of chocolate syrup. IT IS VERY IMPORTANT TO CONSTANTLY STIR THIS! If the roux burns, there's no fixing it. You'll have to start over, completely. This step will take a while to achieve the chocolate color and is the most time-consuming part of the recipe. Once the flour has browned to this point, quickly add onions, bell pepper, and celery. Cook until onions are transparent. Add enough water or chicken broth to fill the pot about half way. Simmer.
  • Meanwhile, debone chicken. Add sausage to the pot.
  • Add minced garlic, salt, and cayenne.
  • Let simmer for about an hour. In the last 20 minutes, add deboned chicken. If needed, add enough water or broth to cover the chicken.
  • With a large spoon, skim as much fat as possible from the top.
  • Serve in a soup plate, over hot cooked rice.
  • Sprinkle green onions, parsley, and file in the bowls.
  • MMMMMMMMMM -- good stuff!

Nutrition Facts : Calories 773.5, Fat 65.9, SaturatedFat 15.5, Cholesterol 131, Sodium 786.9, Carbohydrate 15.6, Fiber 1.2, Sugar 2.2, Protein 28.6

CAJUN CHICKEN AND SAUSAGE GUMBO



Cajun Chicken and Sausage Gumbo image

Make and share this Cajun Chicken and Sausage Gumbo recipe from Food.com.

Provided by MattLamey

Categories     Chicken

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 -1 1/2 lb chicken breast
1/2-1 lb andouille sausage
1 cup diced onions or 1 medium onion
1/2 cup diced celery or 2 stalks celery
1/2 cup diced bell peppers or 1/2 bell pepper
2 tablespoons minced garlic
2 quarts chicken stock
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne
2 bay leaves
1 tablespoon file powder

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.
  • Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
  • While roux is baking: Slice then brown the sausage; Brown then cube the chicken (I brown the chicken in the sausage drippings); and Dice the vegetables.
  • Once the roux is done, carefully remove it from the oven and set over medium-high heat.
  • Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
  • Add salt, black pepper, thyme, cayenne pepper, dripping from the skillet and stir to combine then add the bay leaves.
  • Gradually add the broth while whisking continually.
  • Decrease the heat to low, cover and cook for 35 minutes.
  • Turn off the heat, add the chicken and sausage and stir to combine.
  • Add the file powder while stirring constantly.
  • Cover and allow to sit for 10 minutes prior to serving.
  • Serve over rice.

Nutrition Facts : Calories 593.5, Fat 39.5, SaturatedFat 9.1, Cholesterol 79.6, Sodium 2133.4, Carbohydrate 25.3, Fiber 1.3, Sugar 7, Protein 32.8

REAL CAJUN CHICKEN AND SAUSAGE GUMBO



Real Cajun Chicken and Sausage Gumbo image

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

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
6 chicken breasts, skinned and cubed
1/4 cup vegetable oil
1 cup all-purpose flour
1 cup lard (Crisco, or vegetable oil)
2 cups chopped onions
1 1/2 cups chopped green bell peppers
1 1/2 cups chopped celery
2 quarts chicken stock (vegetable stock, or water)
3/4 lb andouille sausage, cubed (or hot Italian sausage if you can't find the real deal)
2 garlic cloves, minced
3 cups cooked rice

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.

CAJUN-STYLE CHICKEN AND SMOKED SAUSAGE GUMBO



Cajun-Style Chicken and Smoked Sausage Gumbo image

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

1 1/4 lbs dry smoked sausage (coarsely chopped)
16 cups water
8 cups chicken broth
4 lbs meaty chicken pieces (skin removed)
3 large bay leaves
8 whole garlic cloves
2 onions, finely chopped
3 tablespoons fresh minced garlic
1 large celery, diced
1 large green bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped (can use only one)
2 tablespoons oxo instant bouillon granules
1 1/4 cups vegetable oil
1 1/2 cups flour
3 tablespoons creole seasoning (see The Best Creole/Cajun Seasoning Mix, or use 1 tablespoon seasoned salt)
1 (16 ounce) can black beans (drained)
8 green onions, chopped
1/3 cup chopped fresh parsley
1/2 teaspoon file powder
salt and black pepper
hot cooked rice

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 & SAUSAGE GUMBO RECIPE - (4.1/5)



Cajun Chicken & Sausage Gumbo Recipe - (4.1/5) image

Provided by msippigrl

Number Of Ingredients 15

8 to 10 chicken thighs
1 (12 to 16-ounce) package andouille sausage, sliced
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped, about 1 1/4 cups
1 medium green bell pepper, chopped
2 ribs celery, chopped, about 1/3 cup
3 medium garlic cloves, minced
2 teaspoons salt or to taste
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon BeaZell's Cajun seasoning
1/2 cup green onions, chopped
1/2 cup fresh parsley, chopped
Gumbo Filé for serving

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!

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