CHICKEN, CRAWFISH, AND SAUSAGE GUMBO
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
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
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
DUPRE FAMILY CHICKEN AND SAUSAGE GUMBO
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
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
RHO'S CHICKEN & SAUSAGE GUMBO
A stew or soup originating in Louisiana and often served with shrimp or crawfish as well as any other combination of sausage, chicken, and pork. It is traditionally served over rice.
Provided by Rhondapalooza
Categories Gumbo
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Lightly saute onion, celery, and peppers in a large stockpot using just a splash of oil and a small splash of water.
- As you are doing that, brown your chicken and sausage with 1/4 cup oil in a large skillet (it's okay to do brown the meats separately if all the meat wont fit into your skillet at one time)-- just save the greasy leavings when you finish as you will use it later to make your roux.
- Once meat is browned (I actually brown my chicken breasts whole and THEN cut them into bite-sized pieces as the chicken is harder to cut when it's raw; but with the sausage I go ahead and slice it up first before browning -- ) add meat to the stockpot with the sauteed veggies.
- Add the okra, tomatoes, tomato sauce, and all spices.
- Lastly, add the roux. (You make the roux by stirring 2-3 tablespoons of flour into the hot oil left over from browning your meats. Keep stirring as you add the flour and cook it into a golden paste. Only takes a couple of minutes to make).
- Let your gumbo cook on low for a good couple of hours. The longer it cooks, the more enhanced the flavor.
- ENJOY! :-).
Nutrition Facts : Calories 296.5, Fat 19.5, SaturatedFat 5.4, Cholesterol 53.8, Sodium 875.4, Carbohydrate 12.3, Fiber 2.6, Sugar 5.2, Protein 18.4
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