Chicken Andouille Gumbo Recipes

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CHICKEN AND ANDOUILLE SAUSAGE GUMBO



Chicken and Andouille Sausage Gumbo image

This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.

Provided by VMB

Time 3h5m

Yield 8

Number Of Ingredients 17

1 ½ pounds andouille sausage, sliced
4 (5 ounce) boneless, skinless chicken breast halves
½ cup canola oil
¾ cup all-purpose flour
4 stalks celery, sliced
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, minced
2 quarts hot chicken broth
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon red pepper flakes
2 bay leaves
6 stalks green onions, sliced
1 teaspoon gumbo file powder, or to taste
2 cups hot cooked rice

Steps:

  • Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.
  • Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.
  • Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.
  • Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.
  • Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.
  • Add sausage to the gumbo and simmer for 30 minutes.
  • Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
  • Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 29 g, Cholesterol 90.9 mg, Fat 40.9 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 1925 mg, Sugar 3.1 g

CHICKEN AND ANDOUILLE GUMBO



Chicken and Andouille Gumbo image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 18

2 to 3 tablespoons vegetable oil
12 ounces andouille sausage, cut into 1-inch pieces
1/2 cup all-purpose flour, plus more for dredging
Salt and freshly ground black pepper
12 chicken thighs
2 medium onions, sliced
2 red or green bell peppers, stemmed, seeded and cut into strips
2 ribs celery, chopped
10 ounces fresh or frozen okra, cut into 1/2 inch pieces
10 cloves garlic, roughly chopped
3 sprigs fresh thyme or 1 teaspoon dried
2 bay leaves
1 teaspoon crushed red pepper flakes
6 to 8 cups low-sodium chicken broth
1 (15-ounce) can whole peeled tomatoes, with their juice
2 tablespoons cider vinegar
3 scallions (whit and green parts), thinly sliced
Chopped parsley leaves, for garnish

Steps:

  • Heat a large Dutch oven over medium-high heat and add the vegetable oil. Add the sausage and cook, stirring occasionally, until browned and much of the fat is rendered. Remove the sausage to plate with a slotted spoon.
  • While the sausage browns, pour a good amount of flour into a shallow baking dish, and season with salt and pepper. Dredge the chicken with the flour and add to the Dutch oven, in batches if necessary, and cook until brown on both sides. Remove to the plate with the sausage.
  • Add the 1/2 cup flour to the Dutch oven and cook, stirring constantly, until light golden brown. Add the onions, peppers, and celery to the Dutch oven and cook, stirring, about 2 minutes. Stir in the okra and the garlic and cook, stirring, about 2 minutes.
  • Strip the leaves from the thyme into the Dutch oven, and stir in the bay leaves, red pepper flakes, and 6 cups broth. Crush the tomatoes through your hands into the pot. Return the chicken and sausage to the pot, bring to a boil, reduce the heat, and simmer, uncovered, 25 to 30 minutes, until the chicken is cooked through. Stir in some additional chicken stock to thin the sauce a bit, if desired.
  • Stir in the vinegar, scallions, and parsley, taste, and adjust the seasoning.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
  • 2 cups long-grain rice
  • 3 cups water or chicken broth
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Put the rice in a medium saucepan with a cover. Stir in the water or broth, salt, and pepper. Smooth the rice to make an even surface, cover and heat over low to medium-low heat until all the liquid has been absorbed and rice is tender, about 15 to 20 minutes.
  • Yield: 4 servings

CHICKEN AND ANDOUILLE GUMBO



Chicken and Andouille Gumbo image

Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. -Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 2h40m

Yield 9 servings (3-1/4 quarts).

Number Of Ingredients 18

2 tablespoons Cajun seasoning, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
3 pounds bone-in chicken thighs, skin removed
1/2 cup plus 2 tablespoons canola oil, divided
1/2 cup all-purpose flour
1 large onion, finely chopped
3/4 cup finely chopped green pepper
3/4 cup finely chopped sweet red pepper
2 celery ribs, finely chopped
4 garlic cloves, minced
4 cups water
2 cups chicken stock
1-1/2 pounds fully cooked andouille sausage links, sliced
2 tablespoons Worcestershire sauce
2 bay leaves
Hot cooked rice
3 green onions, chopped

Steps:

  • In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan., Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender., Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions. Freeze option: Place individual portions of cooled gumbo freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 544 calories, Fat 39g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 1514mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.

ONE GREAT GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE



One Great Gumbo with Chicken and Andouille Sausage image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, diced
1 pound boneless, skinless chicken thighs, diced or, double amount of white meat
Salt and pepper
2 teaspoons poultry seasoning
1 1/2 pounds andouille sausage, casings removed and diced
3 tablespoons unsalted butter
4 ribs celery from the heart of the stalk, chopped
2 green bell peppers, seeded and diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)
1/4 cup all-purpose flour
1 quart chicken stock or broth
3 cups chopped okra, fresh or defrosted frozen
One 28-ounce can crushed tomatoes
One 14-ounce can diced tomatoes, in puree
3 tablespoons fresh chopped thyme leaves, several sprigs
8 scallions, thinly sliced on an angle
2 1/2 cups white enriched rice prepared to package directions

Steps:

  • Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!

CHICKEN-ANDOUILLE GUMBO



Chicken-Andouille Gumbo image

Categories     Chicken     Sausage     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 21

Stock:
1 3 1/2 -4-pound chicken
1 large onion, peeled, quartered 2 large carrots, peeled, coarsely chopped
2 celery stalks, coarsely chopped
2 tablespoons black peppercorns
1 tablespoon dried basil
1 tablespoon dried oregano
Gumbo:
1/2 cup vegetable oil
1 pound andouille sausage, sliced 1/4 " thick
1/2 cup all-purpose flour
1 large onion, finely chopped 1 large green bell pepper, finely chopped
1 large green bell pepper, finely chopped
4 celery stalks, finely chopped
8 garlic cloves, finely chopped
Kosher salt
Freshly ground black pepper
4 sprigs thyme
2 bay leaves
2 tablespoons Louisiana hot sauce
Cooked white rice and sliced scallions (for serving)

Steps:

  • Stock:
  • Bring chicken, onion, carrots, celery, peppercorns, basil, oregano, and 12 cups water to a boil in a large stockpot. Reduce heat, partially cover, and simmer, skimming surface as needed, until meat is falling off the bone, about 1 hour.
  • Transfer chicken to a cutting board. Let cool slightly, then remove meat from bones and shred into bite-size pieces; discard skin and bones.
  • Strain stock through a fine-mesh sieve into a clean pot (or airtight container if not using right away); discard solids. You should have about 12 cups.
  • Gumbo:
  • Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook sausage, stirring occasionally, until beginning to brown, about 4 minutes. Using a slotted spoon, transfer sausage to a plate.
  • Whisk flour into oil in pot and cook, whisking constantly, until roux is the color of a brown paper bag and smells nutty, about 4 minutes.
  • Add onion, bell pepper, celery, and garlic to roux; season with salt and pepper. Cook, stirring often, until vegetables begin to soften, about 5 minutes.
  • Add stock, chicken, sausage, thyme sprigs, and bay leaves to pot. Bring to a boil, reduce heat, and simmer until liquid is slightly thickened and vegetables are soft, about 1 hour.
  • Add hot sauce to gumbo, season with salt and pepper, and simmer 30 minutes to let flavors meld; discard thyme sprigs and bay leaves.
  • Serve gumbo over rice topped with scallions. Gumbo can be made 4 days ahead. Let cool; cover and chill.

CHICKEN ANDOUILLE GUMBO



Chicken Andouille Gumbo image

Sausage makes this very spicy. Can be prepared two days ahead.

Provided by Bob Cody

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h20m

Yield 8

Number Of Ingredients 18

12 cups water
3 pounds chicken parts
2 tablespoons vegetable oil
1 ½ pounds okra
½ cup vegetable oil
½ cup all-purpose flour
1 pound andouille sausage, sliced
1 (28 ounce) can Italian-style whole peeled tomatoes
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon file powder

Steps:

  • Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
  • Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
  • Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
  • Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

Nutrition Facts : Calories 781.6 calories, Carbohydrate 18.5 g, Cholesterol 157.2 mg, Fat 60.8 g, Fiber 4.5 g, Protein 39.7 g, SaturatedFat 15.5 g, Sodium 1419 mg, Sugar 4 g

MEAN CHEF CHICKEN, ANDOUILLE, HAM AND OKRA GUMBO



Mean Chef Chicken, Andouille, Ham and Okra Gumbo image

The perfect Gumbo. I adopted this recipe in September, 2006. It is the best gumbo recipe I have ever tried.

Provided by Julie in TX

Categories     Gumbo

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 cup vegetable oil
1 1/4 cups all-purpose flour
2 1/2 cups chopped yellow onions
1 1/2 cups chopped celery
1 1/2 cups chopped green bell peppers
1 lb okra, either fresh or frozen and cut into pieces
1 1/2 lbs hot smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2 inch slices
3/4 lb smoked ham, cut into small cubes or 3/4 lb ham, nugget cut into small cubes
1 1/2 teaspoons salt
1/2 teaspoon cayenne
3/4 teaspoon fresh ground black pepper
3 bay leaves
3 quarts chicken stock or 3 quarts chicken broth
3 cups cooked chicken meat
1 tablespoon Pickapeppa Sauce
1 cup chopped parsley
2 bunches chopped green onions
hot sauce, to taste (optional)
4 cups cooked long-grain rice, accompaniment

Steps:

  • In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
  • If you get black specks in your roux it is burned and you will have to start over.
  • Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
  • The mixture will be pasty and fairly dry.
  • Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
  • Cook, stirring, for 3 to 4 minutes.
  • Add the stock or broth and stir well to combine with the roux mixture.
  • Bring to a boil, then reduce heat to medium-low.
  • Cook, uncovered, stirring occasionally, for 1 hour.
  • Add the chicken and cook just until the chicken is heated through, about 5 minutes.
  • Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.
  • Ladle into deep soup bowls over rice.
  • Serve with hot sauce, if desired.

AUTHENTIC CHICKEN AND ANDOUILLE SAUSAGE GUMBO



Authentic Chicken and Andouille Sausage Gumbo image

In honor of my destroyed city, here is the real New Orleans chicken and sausage gumbo from my childhood. It doesn't get any better than this.

Provided by spaghetti_soprano

Categories     Gumbo

Time 36m

Yield 12 serving(s)

Number Of Ingredients 16

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 celery ribs, chopped
4 -6 garlic cloves, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons creole seasoning
1 teaspoon dried thyme leaves
salt & freshly ground black pepper
1 large chicken, cut into pieces
2 lbs andouille sausages or 2 lbs smoked sausage, cut into 1/2-inch pieces
1 bunch scallion, tops only, chopped (green onions)
2/3 cup chopped fresh parsley
file powder

Steps:

  • Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
  • In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
  • 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 minutes.
  • Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
  • Add the chopped scallion tops and parsley, and heat for 5 minutes. Add file powder to taste just before serving. This also acts as a thickening agent. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.

CHICKEN AND ANDOUILLE GUMBO



Chicken and Andouille Gumbo image

This authentic Louisiana gumbo features the holy trinity of Cajun and Creole cooking: celery, onion, and bell pepper. Just one link of andouille sausage gives the dish heaps of flavor, and okra slices bring on a velvety texture.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h35m

Yield Makes 10 1/2 cups

Number Of Ingredients 12

1/2 cup all-purpose flour
1 tablespoon safflower oil
1 link (3 1/2 ounces) andouille sausage, finely chopped
3 medium celery stalks, cut into 1/2-inch chunks
1 medium onion, cut into 1/2-inch chunks
1 green bell pepper, cut into 1/2-inch chunks
12 ounces okra, trimmed and sliced crosswise, 1/2 inch thick
8 cups homemade or store-bought low-sodium chicken stock
8 skinless chicken thighs, trimmed (2 pounds)
1 can (28 ounces) plum tomatoes, coarsely chopped with juice (2 cups; add water if needed)
2 dried bay leaves
1 tablespoon Worcestershire sauce

Steps:

  • Heat a large skillet over medium-high heat. Toast flour, stirring with a wooden spoon, for 3 minutes. Reduce heat to medium; cook, stirring to break up any lumps, until it reaches the color of peanut butter and has a toasted aroma, about 14 minutes more. (Adjust heat to prevent burning.) Transfer to a large bowl; let cool. Sift through a fine sieve, pressing clumps.
  • Heat oil in a large pot or Dutch oven over medium heat. Cook sausage for 1 minute. Raise heat to high. Add celery, onion, and bell pepper. Cook, stirring occasionally, until slightly soft, about 4 minutes. Add okra; cook for 3 minutes.
  • Meanwhile, gradually whisk stock into flour; add to pot. Stir in chicken, tomatoes, and bay leaves; bring to a boil. Reduce heat to medium; simmer vigorously for 1 hour.
  • Remove from heat; cover to keep warm. Transfer chicken to a plate; let cool for 5 minutes. Remove meat from bones; shred, and return to pot. Discard bones and bay leaves. Stir in Worcestershire sauce.

Nutrition Facts : Calories 300 g, Cholesterol 102 g, Fat 8 g, Fiber 4 g, Protein 32 g, Sodium 563 g

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From jessicagavin.com


CHICKEN AND ANDOUILLE GUMBO RECIPE - COUNTRY LIVING
2012-07-20 In a large Dutch oven over medium-high heat, heat 2 tablespoons oil. Add chicken to bag, 1 piece at a time, and shake to coat. Transfer chicken to pot and cook over medium heat, turning once, until golden brown, about 5 minutes per side. Transfer chicken to a paper-towel-lined plate and add sausage to pot. Cook until lightly browned, about 3 minutes.
From countryliving.com


CHICKEN-ANDOUILLE GUMBO RECIPE | BON APPéTIT
2014-09-17 Step 1. Bring chicken, onion, carrots, celery, peppercorns, basil, oregano, and 12 cups water to a boil in a large stockpot. Reduce heat, partially cover, and simmer, skimming surface as needed ...
From bonappetit.com


CHICKEN, SHRIMP AND ANDOUILLE GUMBO RECIPE - FOOD & WINE
In a large, heavy stockpot, heat 1 tablespoon of the vegetable oil. Add the reserved shrimp shells and chicken wings, season with salt and pepper and cook over moderately high heat, stirring ...
From foodandwine.com


ANDOUILLE AND CHICKEN GUMBO - JOHNSONVILLE.COM
Directions. In a large stock pot, cook and stir sausage in 1 tablespoon oil over medium heat until browned; about 4 minutes. Remove sausage and set aside.
From johnsonville.com


CHICKEN AND ANDOUILLE GUMBO RECIPE - RECIPELAND.COM
Season and brown chicken in oil (lard, bacon drippings) over med-hi heat. Add sausage (cut in ¼ inch rounds) to pot and sauté with chicken. Remove both from pot. Make roux with equal parts of oil and flour to desired color (I make a dark chestnut color). Add onions, celery, green pepper, and later garlic to roux, stir continuously until ...
From recipeland.com


ANDOUILLE & CHICKEN GUMBO RECIPE - HERMANN WURST HAUS
Cut Hermann Wurst Haus Andouille sausage lengthwise into 4 pieces; cut pieces into 1/2-inch slices. Brown in a Dutch oven; drain, reserving drippings. Set aside. Brown chicken in drippings; drain. Combine oil and flour in Dutch oven; cook over medium heat, stirring constantly, until roux is the color of chocolate (about 30 minutes). Add minced ...
From hermannwursthaus.com


CHICKEN AND ANDOUILLE GUMBO - WOLF GOURMET
Toss the chicken with the Cajun seasoning in a medium bowl and set aside. In another medium bowl, toss together the celery, onion, and bell pepper with the salt and cayenne; set aside. Heat 2 tablespoons of the oil in a Dutch oven over medium heat until shimmering.
From wolfgourmet.com


THIS CHICKEN AND ANDOUILLE GUMBO RECIPE IS THE REAL DEAL
Chicken Andouille Gumbo Recipe: The Real Deal. Directions 1. In a small skillet, heat the oil over medium heat. Add the okra and cook, stirring frequently, until no longer slimy, about 3 minutes. Set aside. 2. In a large saucepan, melt the butter over medium heat.
From foodnewsnews.com


CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO
Instructions Remove excess fat from the chicken pieces. Rub a generous amount of salt, garlic powder and cayenne pepper on both sides... Meanwhile, in a medium-size bowl, combine the onions, bell peppers and celery; set aside. Combine the flour, ½ teaspoon... In a large heavy skillet, heat 1 ½ ...
From recipecircus.com


AUTHENTIC CHICKEN AND ANDOUILLE GUMBO - THE CATHOLIC FOODIE
2012-09-30 You want the veggies to soften and become translucent. Add the stock, bay leaves, the andouille, salt, and cayenne. Depending on the volume of your veggies, you may need to add a little more stock. Stir well, and bring to a simmer. Allow the gumbo to …
From catholicfoodie.com


CHICKEN AND ANDOUILLE SAUSAGE GUMBO - DEEP SOUTH DISH
2017-12-01 Heat 1 tablespoon of the cooking oil in a large gumbo pot or Dutch oven, over medium high heat and brown the chicken in batches on both sides, adding additional oil as needed. Remove and set aside. Add the sausage to the drippings and cook until lightly browned; remove and drain over paper towels. Set aside.
From deepsouthdish.com


CHICKEN AND ANDOUILLE GUMBO | ZATARAIN'S - MCCORMICK
This classic gumbo recipe gets its flavor from the Holy Trinity of Cajun cuisine – celery, bell pepper and onions. Use Zatarain’s Gumbo Base and blend well with andouille sausage and one whole chicken. ... 1 Place chicken, andouille, Rice Mix and vegetables in large saucepot or Dutch oven. Add 10 cups of the water; bring to boil on high ...
From mccormick.com


CHICKEN-ANDOUILLE GUMBO - NEW ORLEANS MENU
Return the chicken pieces to the pot, along with the chicken stock or water, salt, pepper, Tabasco, bay leaves, and thyme. Bring to a simmer and cook for about …
From nomenu.com


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