CHICKEN AND SAUSAGE GUMBO WITH CORN DUMPLINGS
Progresso® gumbo soup takes the guesswork out of making gumbo that's topped with melt-in-your-mouth dumplings. Did you say comfort food?
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In 12-inch nonstick skillet, melt 2 teaspoons butter over medium-high heat. Add chicken; cook 5 to 6 minutes, turning once, until evenly browned. Pour soup over chicken; heat to boiling. Reduce heat to low; move chicken to one side of skillet.
- In medium bowl, mix cornbread mix, milk, 1 tablespoon butter and egg until well mixed. Drop batter by 8 rounded tablespoonfuls onto hot soup mixture.
- Cover; cook over low heat 18 to 22 minutes or until toothpick inserted in center of dumplings comes out clean.
Nutrition Facts : Calories 540, Carbohydrate 56 g, Cholesterol 170 mg, Fiber 1 g, Protein 42 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 12 g, TransFat 0 g
CHICKEN AND SAUSAGE GUMBO
Provided by Food Network
Time 3h
Yield 12 to 15 servings
Number Of Ingredients 15
Steps:
- Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until the roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minutes, then stir in the finely chopped onion.
- Meanwhile, bring the broth and 20 cups water to a boil in a large pot. Add the roughly chopped onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne, garlic powder, 2 1/2 tablespoons salt and 1/2 teaspoon black pepper. Stir in the smoked sausage and tasso. Reduce the heat to low; simmer 1 hour.
- Return the mixture to a boil. Add the chicken thighs and breasts and cook 30 minutes. Remove from the heat. Skim the fat off the surface, then stir in the scallions.
- Serve over rice.
CHICKEN GUMBO WITH CORN DUMPLINGS
Dumplings bake right on top of this gumbo, so you have a bite of sweet, garlicy biscuit with each bite of warm gumbo.
Provided by Chef Krush Digital
Number Of Ingredients 19
Steps:
- Step 1 -- In a medium Dutch oven, saute the cubed chicken breast strips in canola oil for 2 minutes. Stir in the onion, peppers and celery, continuing to saute until crisp-tender. Add the sausage; cook and stir for 2 minutes or until sausage begins to brown.
- Step 2 -- Add garlic, tomatoes, broth, tomato jam, seasonings and hot pepper sauce. Bring to an even simmer. Stir in the rice and allow this to simmer, covered, for an additional 15 minutes.
- Step 3 -- While the gumbo simmers, prepare the corn muffin mix in a small mixing bowl by adding the chives to the dry mixture, then adding the egg and milk. Just mix until it's fully incorporated.
- Step 4 -- To the simmering gumbo, add the file powder 1 tsp at a time, stirring well each time. Using two large spoons, add the corn muffin batter, forming dumplings over the bubbling mixture. Place in the oven for an additional 15 to 20 minutes until the batter is nice and brown.
Nutrition Facts :
QUICK AND EASY SAUSAGE AND CHICKEN GUMBO
This quick and easy gumbo is a hearty and filling meal that is great anytime! The frozen vegetables speed up the cooking process and you can add additional protein and spices to suit your taste.
Provided by Tuscan_Italian
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 50m
Yield 4
Number Of Ingredients 17
Steps:
- Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste the consistency of cake frosting. Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor, but don't burn it.
- Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes.
- While vegetables are cooking, bring 4 cups water to a boil in a 2-quart saucepan. Add unopened bag of rice and boil, uncovered, until rice is tender, 10 to 12 minutes. Remove bag from water and drain. Cut open bag, pour rice into a bowl, and fluff.
- Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes. Serve gumbo over warm rice.
Nutrition Facts : Calories 499.5 calories, Carbohydrate 35.1 g, Cholesterol 102.3 mg, Fat 23.8 g, Fiber 3.4 g, Protein 33.8 g, SaturatedFat 9.4 g, Sodium 1800.3 mg, Sugar 2.7 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
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.
CHICKEN AND CONECUH COUNTY SAUSAGE GUMBO
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 10 to 12 servings (about 16 cups)
Number Of Ingredients 28
Steps:
- Heat the oil in a large, heavy-bottomed (preferably cast-iron) skillet over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture darkens to a rich, reddish-brown color, 30 to 35 minutes. (Be careful not to let the flour burn or the gumbo will taste burned.) Once the roux reaches the desired color, add the onions, celery and peppers and cook, stirring, 2 to 3 minutes. Add the garlic, thyme and bay leaves, and cook an additional 1 to 2 minutes. Whisk in the beer, stirring to scrape any browned bits on the bottom of the skillet.
- Transfer the roux mixture to a large Dutch oven or stockpot over medium-high heat. Add the Chicken Stock, salt, black pepper and cayenne, and bring the mixture to a boil. Reduce the heat and simmer the gumbo for 20 minutes, stirring occasionally. While the gumbo is simmering, slice the sausage lengthwise and then make crosswise cuts, forming 1/2-inch-thick half-moons. Place the sausage in a large skillet over medium heat and cook, stirring occasionally, until the sausage is rendered and lightly browned, 8 to 10 minutes.
- Transfer the sausage to a paper-towel-lined plate and pat dry. Add the cooked sausage, okra and tomatoes to the gumbo and simmer an additional 30 minutes, stirring occasionally. Stir in the chicken and cook an additional 10 minutes. Taste and adjust the seasonings, adding more salt or pepper if needed. Just before serving, remove and discard the bay leaves and stir in the green onions. Ladle the gumbo into warmed soup bowls and top with cooked rice. Serve hot.
- For the whole chicken: Rinse the chicken under cold running water and pat dry. Place the chicken in a large stockpot or Dutch oven and add 5 quarts cold water, the carrots, celery, onions, garlic, salt, thyme and bay leaf. Bring the mixture to a boil, reduce the heat to low and simmer for 45 to 50 minutes, skimming off any foam that rises to the top. Remove the whole chicken from the water mixture and set aside to cool slightly. Continue to simmer the broth mixture for an additional 30 minutes, skimming occasionally. Strain the broth through a fine-meshed sieve or strainer and discard the solids. The stock can be used immediately or chilled and kept refrigerated for up to three days or frozen for up to one month. The meat can be pulled off of the whole chicken and reserved for another use.
- For the chicken bones: Rinse the bones under cold running water and drain. Place the bones in a large stockpot or Dutch oven and add 5 quarts cold water, the carrots, celery, onions, garlic, salt, thyme and bay leaf. Bring the mixture to a boil, reduce the heat to low and simmer for 1 hour, skimming off any foam that rises to the top. Strain the broth through a fine-meshed sieve or strainer and discard the bones and vegetables. The stock can be used immediately or chilled and kept refrigerated for up to 3 days or frozen for up to 1 month. Makes about 5 quarts.
SAUSAGE GUMBO WITH CAJUN DUMPLINGS
Make and share this Sausage Gumbo With Cajun Dumplings recipe from Food.com.
Provided by DallasDiva22
Categories Cajun
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook sausage in a Dutch oven over medium-high heat 5 min., stirring occasionally. Stir in onion and bell pepper. Cook 5 min., stirring occasionally, till sausage is cooked through; drain.
- Stir in tomatoes, broth, and okra. Heat to boiling, stirring occasionally.
- Stir together baking mix, milk, & seasoning. Drop dough by spoonfuls onto boiling gumbo. Cook uncovered over low heat 10 min.; cover and cook 10 minute longer.
Nutrition Facts : Calories 356.1, Fat 20.1, SaturatedFat 6.5, Cholesterol 43.1, Sodium 953.6, Carbohydrate 30.1, Fiber 3.5, Sugar 10.4, Protein 15.9
DAD'S CHICKEN AND ANDOUILLE SAUSAGE GUMBO
Here is my dad's gumbo recipe, which he gave me when my husband and I were surviving our first winter together in NYC. (How does anyone stand a Northern winter without gumbo?). For a seafood gumbo, omit the chicken, sausage, and eggs, and add shrimp, crab claws, and even flakes of fish towards the end of the recipe so you don't overcook it. This will serve 6-8 people with enough leftover to freeze (trust me, you'll want leftovers!). To make a larger gumbo increase the flour, oil, and vegetables by a half a cup. Mise-en-place (ingredients prepared ahead of time) is very important; once your rue gets going, you won't have time for much else. Cultural note: The stewed tomatoes and boiled eggs are a touch that's all Dad. I have a New Orleans friend who chastises me for such unauthentic additions, but it just shows you how personal gumbo really is. Dad always told me that the poor farmers would add boiled eggs to their gumbo when they couldn't sacrifice a chicken. How lucky are we that we can enjoy both? I'm not sure where the tomatoes came from--I always like to think it's the Italian in him that calls for it. Both additions add so much flavor and texture--I can't imagine a gumbo without them!
Provided by Angelin Borsics
Categories One Dish Meal
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Get a beer from the fridge and pop it open--you're in for about 30 minutes of stirring over hot hot heat, so you'll need a refreshment (or three, in my case). In a large heavy-bottomed stock pot, start your roux: combine the flour and oil over medium-high heat and stir with a wooden spoon (only use a wooden spoon as a roux will melt plastic). Stir continuously while scraping the bottom of the pot so the roux doesn't burn (I have a wooden spoon with a flat edge, which works best for scraping.) I was very nervous about burning rues until my dad told me that as long as you keep scraping the bottom of the pot and stirring the roux, it's really hard to burn it -- he's right. Your roux will slowly darken from a cream to a caramel to a milk chocolate to finally a dark chocolate color. If it starts really smoking at any time, lower your heat, pull your pot off the burner, and continue stirring until it calms down a bit. It usually takes me three beers to get my roux dark enough. It's a lonely time at that pot, so make sure you have company (or turn the Saints game on).
- Once your roux is dark enough to your taste, throw in what New Orleanians call the Holy Trinity (pepper, onion, and celery) to cool the roux down. Keep stirring until the vegetables are soft, about 8 minutes. Your rue will darken even more and your kitchen will smell delicious! Toss in the okra and stir just until it melts.
- Once the vegetables are cooked, add in your chicken stock, slowly, while mixing it with the roux. You don't want to end up with a watered down gumbo, but the okra will thicken it as it cooks. Add in the tomatoes with juice, the raw chicken, and sausage. If you need more liquid, you can add in some water. Let the gumbo come to a boil, then reduce the heat to a simmer.
- In the meantime, boil your eggs in a separate pot, cool, and peel them. Once the chicken and sausage are cooked, carefully remove them from the gumbo, pull the chicken meat from the bones, chop it and the sausage into bite-sized pieces, then add it all back to the pot. Skim off any foam or fat with a spoon. Add in the boiled eggs and seasonings. Make the rice in a separate pot while simmering the gumbo.
- Serve over white rice with French bread while bragging. Make sure the Tabasco sauce is handy for those who really want to spice up their bowl even more.
Nutrition Facts : Calories 769.9, Fat 55, SaturatedFat 12.3, Cholesterol 256.3, Sodium 722.6, Carbohydrate 28.3, Fiber 4.2, Sugar 7.3, Protein 41.7
More about "chicken and sausage gumbo with corn dumplings recipes"
SMOKY CHICKEN & SAUSAGE GUMBO WITH CORN, …
From thespicedlife.com
CHICKEN AND SAUSAGE GUMBO RECIPE - PAULA DEEN …
From pauladeenmagazine.com
CHICKEN AND SAUSAGE GUMBO RECIPE - SOUTHERN LIVING
From southernliving.com
CHICKEN AND SAUSAGE GUMBO RECIPE | LOUISIANA TRAVEL
From louisianatravel.com
CHICKEN AND SAUSAGE GUMBO (DARK ROUX) KROLL'S KORNER
From krollskorner.com
CHICKEN & SAUSAGE GUMBO | I HEART RECIPES
From iheartrecipes.com
CHICKEN AND SAUSAGE GUMBO - THE SEASONED MOM
From theseasonedmom.com
CREOLE CHICKEN AND SAUSAGE GUMBO RECIPE - COOP …
From coopcancook.com
EASY CHICKEN AND SAUSAGE GUMBO RECIPE - SPEND …
From spendwithpennies.com
CHICKEN, SAUSAGE, AND OKRA GUMBO - PAULA DEEN
From pauladeen.com
CHICKEN AND SAUSAGE GUMBO - COOKING WITH WINE BLOG
From cookingwithwineblog.com
EASY CHICKEN SAUAGE GUMBO - RECIPES - COOKS.COM
From cooks.com
CHICKEN AND SAUSAGE GUMBO - IMMACULATE BITES
From africanbites.com
AUTHENTIC CHICKEN AND SAUSAGE GUMBO - PINK OWL KITCHEN
From pinkowlkitchen.com
BEST CHICKEN AND SAUSAGE GUMBO RECIPE - DELISH
From delish.com
HOW TO MAKE AUTHENTIC CAJUN CHICKEN AND SAUSAGE GUMBO
From thespeckledpalate.com
CHICKEN AND SAUSAGE GUMBO (WITH VIDEO!) - BUTTER BE READY
From butterbeready.com
CHICKEN GUMBO WITH CORN DUMPLINGS - SHAWNEE MILLING
From shawneemilling.com
CHICKEN AND SAUSAGE GUMBO {A WARM COMFORTING SOUTHERN MEAL}
From tornadoughalli.com
CHICKEN AND SAUSAGE GUMBO WITH CORN DUMPLINGS | RECIPE
From pinterest.co.uk
CREOLE CHICKEN AND SAUSAGE GUMBO RECIPE - THE WANDERLUST …
From thewanderlustkitchen.com
DAD'S CHICKEN AND SAUSAGE GUMBO - WILD THISTLE KITCHEN
From wildthistlekitchen.com
NEW ORLEANS CHICKEN ANDOUILLE SAUSAGE GUMBO - JESSICA GAVIN
From jessicagavin.com
CLASSIC CHICKEN AND SAUSAGE GUMBO - FREUTCAKE
From freutcake.com
CHICKEN AND SAUSAGE GUMBO RECIPE - HEALTHY RECIPES 101
From healthyrecipes101.com
CLASSIC CHICKEN AND SAUSAGE GUMBO (+ VIDEO) - FAMILY FOOD ON …
From familyfoodonthetable.com
OUR FAVORITE GUMBO RECIPE {ONE-POT DISH!} - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN AND SAUSAGE GUMBO RECIPE - THE CAGLE DIARIES
From thecaglediaries.com
CHICKEN AND SAUSAGE GUMBO - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
AUTHENTIC CHICKEN AND SAUSAGE GUMBO | EASY DINNER IDEAS
From easydinnerideas.com
CHICKEN-AND-SAUSAGE GUMBO RECIPE | MYRECIPES
From myrecipes.com
BEST CHICKEN AND SAUSAGE GUMBO RECIPE - I REALLY LIKE FOOD!
From ireallylikefood.com
CHICKEN AND SAUSAGE GUMBO WITH CORN DUMPLINGS - CREOLE RECIPES
From fooddiez.com
CHICKEN AND SAUSAGE GUMBO ⋆ MECOOKS BLOG
From mecooks.com
CHICKEN AND SAUSAGE GUMBO - 40 APRONS
From 40aprons.com
CHICKEN AND SAUSAGE GUMBO | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
RECIPE CHICKEN AND SAUSAGE GUMBO WITH CORN …
From youtube.com
CHICKEN AND SAUSAGE GUMBO, MY WAY – NO FILé - GUANGORENA
From guangorena.com
CHICKEN AND SAUSAGE GUMBO - SOUTHERN BYTES
From southern-bytes.com
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 »
You'll also love