Cajun Chicken Sausage Gumbo Recipe 415

facebook share image   twitter share image   pinterest share image   E-Mail share image

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!

More about "cajun chicken sausage gumbo recipe 415"

CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE
cajun-chicken-and-sausage-gumbo image
2016-05-29 Raise your fire to a boil and Fold chicken, fresh sausage and andouille sausage into the gumbo. Turn your fire up on high to reach a boil …
From louisianacajunmansion.com
Author Sandra Booher
See details


AUTHENTIC CHICKEN AND SAUSAGE GUMBO | EASY DINNER IDEAS
2022-02-10 Keep whisking and it will blend back together. Add chicken breast, sausage and cajun seasonings. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Next add okra and tomatoes and continue simmering for 30 more minutes or longer if you have the time for up to an hour. Serve with white rice.
From easydinnerideas.com
See details


CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE - DIETHOOD
2017-02-22 Instructions. Set a dutch oven over medium heat and add sausage slices; cook for about 4 minutes, or until browned on all side. Remove from pot and set aside. Add butter and oil to the dutch oven; melt and swirl to coat. Whisk in the flour; whisk and cook for about 2 minutes, or until flour mixture starts to brown.
From diethood.com
See details


CHICKEN AND SAUSAGE GUMBO, MY WAY – NO FILé - GUANGORENA
2022-03-13 Transfer the chicken to the parchment-lined sheet and roast for 40 minutes. Remove from the oven and set the chicken aside to rest. Place the sliced sausage into a Dutch oven/pot over medium heat. Cook while occasionally stirring for 7-8 minutes or until brown. Remove the sausage with a slotted spoon and set it aside.
From guangorena.com
See details


CHICKEN & SAUSAGE GUMBO - CAJUN COUNTRY RICE
2011-06-03 In 6-quart saucepan or stockpot, combine water, powdered roux, chopped onion, bell pepper, celery and garlic. Bring to a boil and add salt, pepper and Worcestershire sauce. Cook at least 20 minutes. Add chicken and sausage, cook for 30 minutes more or until chicken is tender. Before serving, add onion tops and parsley.
From cajuncountryrice.com
See details


EASY CHICKEN AND SAUSAGE GUMBO RECIPE - HANGRY FORK
Saute until done. Add-In garlic and saute for a minute or two. Add the remaining ingredients to the stockpot EXCEPT for the OKRA. Bring to a boil and then simmer uncovered for 20 minutes. While Chicken and Sausage Gumbo simmers, In a nonstick skillet add one tablespoon oil over medium-high heat.
From hangryfork.com
See details


GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN
2021-12-21 Transfer the sausage to a plate. If using raw chicken, add 1 tablespoon of the neutral cooking oil and the chicken to the pot. Cook, stirring often, until the chicken is browned all over, about 10 minutes. Using a slotted spoon, transfer the chicken to the plate of sausage. (Skip this step if using rotisserie chicken.)
From thekitchn.com
See details


CHICKEN AND SAUSAGE GUMBO RECIPE - HEALTHY RECIPES 101
Sauté for 3 minutes over medium heat or until tender. Return okra to the pot, along with dried basil, thyme, cayenne pepper, Cajun seasoning, 1/8 tsp salt, and 1/8 tsp pepper. Cook for 30 seconds or until fragrant. Add unsalted chicken broth, shredded chicken, smoked sausages, and …
From healthyrecipes101.com
See details


CHICKEN AND SAUSAGE GUMBO RECIPE - CAJUN COOKING RECIPES
De bone chicken, and cut into bite-size pieces. Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne to the pot, and simmer for 35 to 45 minutes, uncovered, stirring frequently. Taste, and add salt, if necessary. Stir in the chicken, and remove the gumbo from the heat. skim surface to remove fat that sausage gives off during ...
From cajuncookingrecipes.com
See details


CAJUN CHICKEN AND SAUSAGE GUMBO | THE INTREPID GOURMET
2018-01-24 Remove sausage with a slotted spoon and reserve in a medium size bowl. In a another medium bowl, mix 3 TBSP all purpose flour with 3 TBSP creole seasoning. Whisk to combine thoroughly. Pat chicken breasts dry and rub each breast with a drizzle of olive oil. Dredge the chicken breasts in the seasoned flour mixture and add to pan with sausage fat.
From theintrepidgourmet.com
See details


CAJUN CHICKEN AND SAUSAGE GUMBO - PALATABLE PASTIME
2013-10-26 Drain off all fat except 1-2 tablespoons and saute the sausage, okra, onion, celery, green pepper, garlic, and fresh thyme until onion begins to soften. Stir in bay leaves, chopped tomatoes and chicken stock. Mix in the roux and add the chicken to the pot, reduce heat, cover and simmer for about 40-45 minutes or until the chicken is cooked.
From palatablepastime.com
See details


CHICKEN & SAUSAGE GUMBO RECIPE - KING OF THE CAJUNS
Debone chicken, and cut into bite-size pieces. Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne to the pot, and simmer for 35 to 45 minutes, uncovered, stirring frequently. Taste, and add salt, if necessary. Stir in the chicken, and remove the gumbo from the heat. skim surface to remove fat that sausage gives off during ...
From kingofthecajun.com
See details


HOW TO MAKE AUTHENTIC CAJUN CHICKEN AND SAUSAGE GUMBO
2022-06-07 Sear the chicken breasts. When browned (but not necessarily cooked through), drop into the simmering gumbo water. Sear the chicken thighs in the remaining oil until browned. Add to the gumbo water. Add the sausage to the pan. Add 2 tablespoons of water, and cover with a lid to steam.
From thespeckledpalate.com
See details


CAJUN CHICKEN AND SAUSAGE GUMBO - THE SOUTHERN …
2021-02-06 Bring the Gumbo to a low boil, and cook for 45 minutes to an hour. Turn the flame off of the stove, add the shallots, and stir in the Bay Leaves. Wait 5 minutes, then remove the Bay Leaves. Ladle the hot gumbo over rice, and salt and Tabasco to …
From thesouthernspoonful.com
See details


CAJUN CHICKEN AND SAUSAGE GUMBO – MENUCULTURE
2018-12-03 Stir onion, bell pepper, celery, and sausage into the roux usually cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning. Mix well. 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 ...
From menuculture.com
See details


CHICKEN SAUSAGE GUMBO - FIVE SILVER SPOONS
2017-12-08 Instructions. Over medium heat, place sausage pieces in a dutch oven and cook until browned, about 4 minutes. Remove sausage from pot, place in a bowl and set aside. Add butter and oil to dutch oven, over medium heat, and swirl around to coat the surface.
From fivesilverspoons.com
See details


EASY CAJUN GUMBO RECIPE - READY IN AN HOUR! - HOUSE OF NASH EATS
2020-12-30 Deglaze the pan with ½ cup of the chicken broth, then pour this into the pot with the roux. Add remaining broth, vegetables, parsley, and roux and stir well. Bring to a boil over medium heat and cook for 5-7 minutes, until the celery, peppers, and onions start to soften. Add cajun seasoning and stir.
From houseofnasheats.com
See details


CHICKEN AND SAUSAGE GUMBO - CAJUN.COM
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.
From cajun.com
See details


CHICKEN GUMBO, SIMPLY CLASSIC CAJUN - LOUISIANA WOMAN BLOG
2016-02-17 2 celery stalks, chopped (1 cup) 1 large onion, chopped (1 1/2 cup) 4 garlic cloves, pressed. 1 (approximately 4-pound) fryer cut up with skin removed. 2 1/2 teaspoons salt. 1/4 teaspoon granulated garlic powder. 1/4 teaspoon cayenne pepper, or more. 2 tablespoons Canola oil. 1/2 cup of Canola Oil
From louisianawomanblog.com
See details


BEST CHICKEN AND SAUSAGE GUMBO RECIPE - DELISH
2022-02-24 In a small bowl, combine the salt, paprika, pepper, garlic powder, mustard powder, and cayenne. In a large, heavy-bottomed pot or Dutch oven, heat 1 …
From delish.com
See details


CHICKEN AND SAUSAGE GUMBO - FAVORITE FAMILY RECIPES
2021-11-03 Add chicken broth, cooked vegetables and sausage, chicken, Cajun seasoning, diced tomatoes with chiles, fire roasted diced tomatoes, bay leaves, salt, and pepper. Bring to a boil. Reduce heat and simmer for at least 30 minutes. Add in the okra and cook for another 5 minutes. Serve over rice.
From favfamilyrecipes.com
See details


CAYLA COX’S CHICKEN AND SAUSAGE GUMBO - CALI GIRL IN A SOUTHERN …
Bring the ingredients in the stockpot to a boil. Add the chicken, sausage, and Tabasco to the pot. Continue to boil the ingredients for about 20-30 minutes. Turn down the heat and simmer the gumbo for about 2 hours. Finally, steam some white rice to serve the gumbo on top of.
From caligirlinasouthernworld.com
See details


CAJUN GUMBO RECIPE - THE SPRUCE EATS
2021-12-31 Stir in the filé powder, taste, and adjust the seasoning with salt and pepper. Simmer for another 5 minutes, then turn off the heat. To serve, place about 1/2 cup cooked rice into serving bowls and ladle the gumbo on top of the rice. Garnish with sliced scallions and add a few dashes of hot sauce to taste.
From thespruceeats.com
See details


AUTHENTIC CAJUN CHICKEN AND SAUSAGE GUMBO : RECIPES
Directions Dissolve roux in water over medium heat and let boil for 30 minutes. Add chicken, sliced sausage, tasso, and vegetables Bring to a boil.. Lower fire to a medium heat and cook until chicken and vegetables are tender (bout 1-1.5 hours) Add remaining water and all ingredients except parsley and green onions.
From foodnewsnews.com
See details


AUTHENTIC CHICKEN AND SAUSAGE GUMBO - PINK OWL KITCHEN
2021-10-01 Instructions. Heat one tablespoon of oil in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat. Season chicken thighs on each side with salt and pepper and cook until browned on both sides, about 5-6 minutes per side. Transfer chicken to paper towel-lined plate to drain.
From pinkowlkitchen.com
See details


CAJUN CHICKEN & SAUSAGE GUMBO - PLATE AND PEN
2021-09-27 Take the chicken out and set aside in a large bowl or plate. In same pot the chicken was in, sauté onions, bell pepper and celery for 20 minutes. Add in garlic and parsley, and cook for 5 minutes. Add in andouille, sautéed until brown, for about 15 minutes. Stir in pepper, salt, Tabasco, Worcestershire and bay leaves.
From plateandpen.com
See details


CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE - CHILI PEPPER MADNESS
2021-02-08 Add the green bell peppers and jalapeno (if using), onion, celery and garlic. Stir and cook about 5 minutes. Add the Meats and More. Add chicken, andouille sausage, okra and Cajun seasoning. Stir and cook for 1 minute. Simmer the Gumbo. Add the chicken stock. Scrape up the brown bits from the bottom.
From chilipeppermadness.com
See details


CHICKEN AND SAUSAGE GUMBO - 40 APRONS
2021-09-22 Instructions. Heat vegetable oil in a large pot over medium heat, once hot whisk in the flour. Cook roux, whisking constantly, until dark brown – about 10 minutes. Add in the onion, green bell pepper, and chopped celery. Stir and cook until veggies are soft, about 5 minutes.
From 40aprons.com
See details


BIG EASY CHICKEN & SAUSAGE GUMBO - 5347 - CAJUN
BIG EASY Chicken & Sausage Gumbo, our recipe uses the classic dark brown roux in a true Louisiana Cajun country fashion. We use only the freshest ingredients available to create this delicious Cajun Favorite. Serve over rice. To jazz it up try adding additional sausage. Check out our delicious Turducken products for your holiday gathering!
From cajun.com
See details


CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE BY JODI HANLON
2018-07-02 Cajun Chicken and Sausage Gumbo Ingredients. The following are the ingredients needed to make delicious Cajun Chicken and Sausage Gumbo for 10 servings: 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
From redcipes.com
See details


CHICKEN AND SAUSAGE GUMBO | CAJUN COOKING TV
2008-07-23 How to Make Chicken and Sausage Gumbo. Cookware and Utensils Needed: Large stock pot Skillet 6-8 quart Dutch oven or large pot (non-stick okay) Flat wooden spatula or …
From cajuncookingtv.com
See details


SHORT CUT CHICKEN AND SAUSAGE GUMBO
Boil water in either an electric tea kettle or a separate pot on the stovetop. (see tip in the post above or notes below) Add oil to the Dutch oven and heat to medium. Add the onion, bell pepper, celery, and garlic. Saute until just tender, about 5 minutes. Add half a jar of roux to the vegetables and stir together.
From southernhomeandhospitality.com
See details


CAJUN CHICKEN AND SMOKED SAUSAGE GUMBO - BAREFEET IN THE …
2013-10-14 Place the chicken, onion and the spices in a large pot and cover with water. Bring to a boil and then simmer until the chicken falls off the bone. (This should take 60-90 minutes.) When the chicken is done, remove the whole chicken from the broth and save the broth in the pot. You should have 8-10 cups of broth.
From barefeetinthekitchen.com
See details


CHICKEN AND SAUSAGE GUMBO - MELISSASSOUTHERNSTYLEKITCHEN.COM
2022-03-02 Bring to a boil, then immediately reduce heat to medium-low. Cook, covered for 1 hour. Meanwhile, in a medium size skillet, brown okra in 1 tablespoon butter. Cook over medium high just until okra dries out a bit. Set aside. After 1 hour, to …
From melissassouthernstylekitchen.com
See details


CAJUN GUMBO RECIPE WITH SAUSAGE AND CHICKEN - MAKE YOUR MEALS
Transfer chicken to a plate and shred the meat using two forks. Add sliced andouille sausage to the pot and cook for 5-6 minutes or until lightly browned on both sides. Using a slotted spoon, transfer to a bowl and set aside. Add the remaining oil …
From makeyourmeals.com
See details


PIONEER WOMAN CHICKEN AND SAUSAGE GUMBO - CHEFS & RECIPES
Start by melting butter in a large Dutch oven over medium-low heat. Sprinkle flour over top and cook, stirring constantly, for about 10 minutes, or until roux is dark caramel in color. Be careful not to burn it. Stir in onion, bell pepper, and celery, and cook for about five minutes.
From chefsandrecipes.com
See details


CHICKEN AND SAUSAGE GUMBO - THE SEASONED MOM
2021-02-26 Add the vegetables and cook over medium heat or medium high heat until softened. Stir in the garlic and sausage; cook for 1 more minute. Whisk in the chicken broth and diced tomatoes, then bring the mixture to a boil. Reduce the heat to low and stir in the seasoning. Simmer for 30 minutes, stirring occasionally.
From theseasonedmom.com
See details


CAJUN CHICKEN AND SAUSAGE GUMBO - GUMBO RECIPES
2. Step. 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 ...
From worldrecipes.org
See details


89 EASY AND TASTY CAJUN CHICKEN SAUSAGE GUMBO RECIPES BY HOME …
chicken thighs with bone and skin • Seasoned flour to dredge chicken • lg yellow onion, chopped • red & 1 yellow bell pepper, chopped • celery stalks, chopped • roma tomatoes, chopped • garlic, peeled and smashed • cream sherry •
From cookpad.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Top Asked Questions

How do you cook Cajun Chicken and sausage gumbo?
Directions for cooking Cajun Chicken and Sausage Gumbo: Raise your fire to a boil and Fold chicken, fresh sausage and andouille sausage into the gumbo. Turn your fire up on high to reach a boil for approximately 15 minutes, then adjust seasonings. Return to a medium/low fire and cook approximately 60 minutes. When ready to serve,...
What is the best way to cook gumbo?
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. Add sausage to gumbo; cook 30 minutes.
What is the best gumbo to cook in Louisiana?
Chicken and Sausage Gumbo is the ultimate Louisiana comfort food! This Cajun gumbo is filled with chicken and sausage and cooks low and slow all day. Learn how to make gumbo for a crowd and serve it over rice!
What is Cajun Gumbo made of?
The most widely-known version of Cajun gumbo is made with chicken and andouille sausage, dark roux, trinity (onions, green bell pepper, and celery), chicken stock or broth, and is thickened with okra, gumbo file powder, or both.

Related Search