CAJUN CHICKEN AND SAUSAGE GUMBO
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
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 & 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!
CHICKEN AND SAUSAGE GUMBO
This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.
Provided by Paul Prudhomme
Categories dinner, project, sauces and gravies, main course
Time 1h30m
Yield 6 or more servings
Number Of Ingredients 19
Steps:
- Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
- Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
- Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
- When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
- Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
- Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
- Meanwhile, bring the broth to a boil in a large saucepan.
- Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
- Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
- Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
- Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.
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.
CAJUN CHICKEN AND SAUSAGE GUMBO
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
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
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-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
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