Chicken Crawfish And Sausage Gumbo Recipes

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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

DUPRE FAMILY CHICKEN AND SAUSAGE GUMBO



Dupre Family Chicken and Sausage Gumbo image

The original, purist, real-deal gumbo from a certified Cajun. Serve over cooked jasmine rice with hot French bread to dip.

Provided by Crawfish

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 4h15m

Yield 15

Number Of Ingredients 22

7 chicken drumsticks, with skin
6 bone-in chicken breast halves, with skin
1 tablespoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
½ cup olive oil
½ cup dry white wine
¼ cup olive oil
4 cups chicken broth
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 large celery stalk, chopped
3 tablespoons olive oil
1 cup all-purpose flour
1 cup canola oil
10 cups boiling water, divided
2 teaspoons Cajun seasoning (such as Tony Chachere's), or to taste
1 teaspoon garlic powder, or to taste
1 teaspoon cayenne pepper, or to taste
1 ½ pounds smoked sausage, cut into 1/2-inch slices
2 tablespoons olive oil
2 cups uncooked jasmine rice
3 cups water
1 bunch green onions, chopped

Steps:

  • Peel back the skin from the chicken drumsticks and breasts without removing the skin, and make several deep cuts in the chicken meat. Sprinkle 1 tablespoon of Cajun seasoning into the cuts and onto the meat, then replace the skin. Whisk 1/2 cup olive oil and white wine together in a bowl. Place the chicken into a large bowl, pour the olive oil mixture over, stir to coat, and refrigerate 1 hour.
  • Remove the chicken pieces from the marinade, and discard the marinade. Heat 1/4 cup olive oil in a large skillet until the oil shimmers, and brown the chicken pieces over medium heat, working in batches if necessary, about 5 minutes per side. Place all the chicken pieces into a large soup pot, and pour the broth over the chicken. Bring the mixture to a boil, reduce heat to a simmer, and cook the chicken until tender, about 20 minutes.
  • While the chicken is simmering, place the onion, green bell pepper, and celery into a skillet with 3 tablespoons of olive oil, and cook and stir until the onions are transparent and the peppers have softened, about 8 minutes. Set the onion mixture aside.
  • Make a roux: mix flour and canola oil together in a nonstick pan, stirring the mixture together until smooth and lump-free. Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning. After about 5 minutes of stirring, the roux will begin to turn a pale golden color, and gently bubble and foam. Stir the roux until it turns the color of milk chocolate and gives off a nutty fragrance, about 30 to 40 more minutes. Watch carefully because it's easy to burn the roux. Pull the pan from the hot burner, and stir until the roux cools and stops cooking, about 5 more minutes.
  • Stir the onion mixture and 1 cup of boiling water into the roux (be careful to avoid spattering), heat over medium heat until the mixture comes to a simmer, and whisk until the roux and water combine and become thick, about 10 minutes. Pour the thickened roux into the pot with the chicken, stir together, and add 9 more cups of boiling water. Season the gumbo with 2 more teaspoons of Cajun seasoning, or to taste, and bring the soup to a rolling boil. Reduce heat, and simmer for 1 hour.
  • Sprinkle garlic powder and cayenne pepper over the smoked sausage, and brown in a skillet with 2 tablespoons of olive oil. Transfer the sausage into the soup, and simmer for 30 more minutes. Remove the chicken pieces, and take the chicken meat off the bones, discarding the skin and bones. Return the chicken meat to the soup. Simmer 15 more minutes, and skim off the layer of oil that has formed on top of the gumbo.
  • While the gumbo is simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Serve gumbo over hot, cooked rice with a generous sprinkling of chopped green onions over each serving.

Nutrition Facts : Calories 824.6 calories, Carbohydrate 31.5 g, Cholesterol 129.5 mg, Fat 57.5 g, Fiber 1.4 g, Protein 41.7 g, SaturatedFat 12 g, Sodium 1206 mg, Sugar 2.5 g

CHICKEN AND SMOKED SAUSAGE GUMBO



Chicken and Smoked Sausage Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 23

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Steps:

  • Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
  • Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
  • Combine all ingredients and store in an air-tight container.

CHICKEN, CRAWFISH, AND SAUSAGE GUMBO



Chicken, Crawfish, and Sausage Gumbo image

Rick, silky, and delcious, this is a nice thick gumbo that is not too hot. I'm usually all about fast and easy, but this recipe is a real treat that I think is worth the extra time it takes to have the ingredients and prepare. We buy the crawfish shelled and ready to dump in the pot from the freezer section of our grocery store.

Provided by ctrmom

Categories     Gumbo

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 19

10 cups chicken stock
3 teaspoons chicken bouillon
2 chicken breasts
1 cup butter
1 cup flour
2 cups onions, chopped
2 garlic cloves, minced
1 cup celery, chopped including leaves
2 bay leaves
3 teaspoons salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon thyme
1/4 teaspoon oregano
1 (28 ounce) can tomatoes
3 (10 ounce) packages frozen okra
3/4 lb andouille sausage
3/4 lb kielbasa, sliced
12 ounces crawfish tail meat
2 cups uncooked rice (6 cups cooked rice)

Steps:

  • Start by making the chicken stock. Boil the chicken and boullion in 10 cups of water.
  • Make roux by browning the flour in the butter. Cook and stir until dark brown.
  • Add the chopped vegetables to the roux and cook them until soft.
  • Remove the chicken from the stock and set aside. Stir the roux mixture slowly into the hot stock.
  • Add seasonings and tomatoes, okra, and sausages. Chop the chicken and add it back into the stock as well.
  • Simmer on low heat for about 25 minutes. Adjust seasonings.
  • Add the crawfish. Increase the heat and cook for about 5 minutes, stirring often.
  • Remove from heat and let sit while you prepare rice.
  • Serve over rice.

Nutrition Facts : Calories 787.2, Fat 43.7, SaturatedFat 19.9, Cholesterol 152.8, Sodium 1983.1, Carbohydrate 63.7, Fiber 4.5, Sugar 10.9, Protein 34.5

SPICY RED FILE-THICKENED GUMBO WITH CRAWFISH AND ANDOUILLE



Spicy Red File-Thickened Gumbo with Crawfish and Andouille image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 29

1 1/2 teaspoons paprika
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried basil leaves
1/2 teaspoon cayenne pepper
2 pounds shelled crawfish tails (or 2 pounds shelled shrimp)
2/3 cup vegetable oil
2/3 cup flour
1/4 cup minced garlic
2 cups minced celery
2 cups minced onions
1 cup minced green pepper
1 cup minced red bell pepper
1 cup minced scallions or green onions
2 quarts plus 1 cup crawfish stock, shrimp stock, or bottled clam juice
2 (28-ounce) cans tomatoes
2 bay leaves
2 teaspoons dried thyme leaves
2 teaspoons dried oregano leaves
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper, or to taste
2 cloves
1/2 teaspoon Louisiana hot sauce, or to taste
1 pound andouille sausage, cut in 1/4-inch slices
1 to 2 tablespoons file powder
cooked rice as accompaniment
whole, boiled crawfish (if available) for garnish

Steps:

  • In a bowl blend together the crawfish seasoning mixture. Add the crawfish tails, and reserve in the refrigerator for 1 to 2 hours. Make the gumbo: Place the vegetable oil in a heavy skillet over high heat. When it's smoking, add the flour, about 1/3 at a time, whisking well after each addition. Cook over fairly high heat, whisking constantly, until the roux reaches a dark, reddish brown, about 10 minutes. If the roux seems about to burn (you'll start to notice a burning smell), move the pan off the heat for a few minutes continuing to whisk. When the roux is ready, add the garlic, onions, celery, bell peppers, and scallions. Place the pan over low heat, and cook the vegetables in the roux for 5 minutes. Bring the stock to a boil in a large soup pot. When the vegetables have cooked in the roux, add the roux-vegetable mixture to the boiling stock by 1/4 cupfuls, blending well. Crush the tomatoes in your hands, and add them, along with the liquid in the cans, to the soup pot. Add the bay leaves, thyme, oregano, allspice, cayenne, cloves, hot sauce and lemon juice. Bring to the boil, then reduce heat to a simmer, and cook for20 minutes, partially covered. Add the andouille and simmer the gumbo for another 20 minutes, partially covered. Add the seasoned crawfish tails, and simmer for 5 minutes. Off the heat, blend in the file powder, blending until the desired thickness is reached. Taste for seasoning. Serve immediately over rice. Garnish with the whole, boiled crawfish.;

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Top Asked Questions

How to make gumbo with chicken and crawfish?
Remove from heat and slowly whisk in water; add onion, garlic, parsley, celery, salt, black pepper, okra, chicken, and sausage. Simmer for 2 hours or until chicken is tender and gumbo is thickened; stir in crawfish tails, if using, for the last 10 minutes.
How to make Cajun Chicken and sausage gumbo?
Directions Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes.
How to make gumbo with sausage and scallions?
While simmering, saute sausage in a large skillet over medium-high heat until browned on all sides. Add sausage to gumbo. Taste gumbo and season lightly with salt. Simmer for 2 hours. After simmering, add chicken, chopped scallions, and parsley to gumbo. Stir well and continue to simmer for 30 minutes longer.
How do you make crawfish and sausage jambalaya?
Add the onions, bell peppers, and celery and season with the salt and cayenne. Cook, stirring, until the vegetables are wilted, about 5 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the bay leaves, tomatoes, garlic, and crawfish and cook, stirring, for 2 minutes.

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