Chicken Gumbo Recipes

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CHICKEN GUMBO



Chicken gumbo image

A low-fat Creole-inspired okra and green pepper stew with cayenne, paprika, cumin and thyme

Provided by Katy Greenwood

Categories     Lunch, Main course

Time 1h

Number Of Ingredients 17

1 tbsp olive oil
500g skinless, boneless chicken thigh , cut into chunks
1 onion , chopped
1 green pepper , deseeded and chopped
3 celery sticks, finely chopped
1 garlic clove , finely chopped
¼ tsp cayenne pepper
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried thyme
1 bay leaf
1 heaped tbsp plain flour
400g can chopped tomato
400ml chicken stock
100g okra , cut into 2cm rounds
small handful sage , leaves chopped
crusty bread or microwave rice, to serve

Steps:

  • Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside.
  • Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.

Nutrition Facts : Calories 242 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium

CHICKEN GUMBO



Chicken Gumbo image

Make and share this Chicken Gumbo recipe from Food.com.

Provided by Traci Jeff Poole2

Categories     Gumbo

Time 25m

Yield 3 serving(s)

Number Of Ingredients 13

2 tablespoons bacon drippings
3 chicken breasts, deboned, cooked, diced
2 stalks celery, diced
1 onion, diced
4 cups chicken broth
1 (16 ounce) can tomatoes, undrained
2 teaspoons salt
1/3 cup green pepper, diced
1/3 cup long grain rice, uncooked
1 cup frozen okra
2 tablespoons parsley, chopped
1 bay leaf
1 dash Worcestershire sauce

Steps:

  • In a large soup pot, add all ingredients.
  • Bring to a boil.
  • Reduce heat and simmer until all vegetables and rice are tender.
  • Remove bay leaf and serve.

Nutrition Facts : Calories 527, Fat 24.6, SaturatedFat 7.9, Cholesterol 101, Sodium 2686.6, Carbohydrate 33.8, Fiber 5.2, Sugar 9.7, Protein 41.7

CHICKEN GUMBO



Chicken Gumbo image

This fresh-tasting, flavorful main dish is well-received when I cook it for church suppers. It's a colorful mixture of traditional ingredients.-Willa Govoro, St. Clair, Missouri

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 48 servings (1 cup each).

Number Of Ingredients 16

6 celery ribs, chopped
3 medium green peppers, chopped
3 medium onions, chopped
3/4 cup butter, cubed
10 quarts chicken broth
7 cans (14-1/2 ounces each) diced tomatoes, undrained
3 bay leaves
2 tablespoons minced fresh parsley
1 tablespoon pepper
2 to 3 tablespoons garlic powder
2 teaspoons salt
2 cups uncooked long grain rice
10 cups cubed cooked chicken
6 cups cubed fully cooked ham
1 package (16 ounces) frozen chopped okra
2 pounds cooked small shrimp, peeled and deveined, optional

Steps:

  • In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.

Nutrition Facts : Calories 162 calories, Fat 7g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 1168mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.

QUICK ROTISSERIE CHICKEN GUMBO



Quick Rotisserie Chicken Gumbo image

Provided by Valerie Bertinelli

Categories     main-dish

Time 50m

Yield 8 servings

Number Of Ingredients 19

1/2 pound andouille sausage, cut into 1/4-inch-thick slices
1/2 pound Polska kielbasa sausage, cut into 1/4-inch-thick slices
1/2 cup peanut oil
1/2 cup all-purpose flour
1 cup chopped yellow onion
1 cup chopped green bell pepper
1 cup chopped celery
2 garlic cloves, chopped
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons Creole seasoning
1/4 teaspoon cayenne pepper
5 cups low-sodium chicken broth
4 cups shredded rotisserie chicken (from 1 large rotisserie chicken)
1 14.5-ounce can diced tomatoes, undrained
1 1/2 cups frozen cut okra
2 teaspoons Worcestershire sauce
4 cups hot cooked white rice
1/4 cup sliced scallions
Hot sauce (optional)

Steps:

  • Cook the sausages in a large nonstick skillet over medium heat until browned, about 8 minutes. Remove the sausages from the skillet and drain on paper towels.
  • Heat the oil in a large Dutch oven over medium-high heat; gradually whisk in the flour and cook, whisking constantly, until the flour is a deep caramel color, 7 to 10 minutes.
  • Reduce the heat to medium. Stir in the onion, bell pepper, celery, garlic, thyme, Creole seasoning and cayenne pepper; cook, stirring constantly, about 5 minutes. Gradually stir in the broth; add the chicken, tomatoes, okra, Worcestershire sauce and sausage.
  • Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until all the vegetables are tender and the broth has thickened slightly, about 20 minutes. Serve the gumbo over the hot cooked rice topped with the scallions. Serve with hot sauce, if desired.
  • Photograph Courtesy of Time Inc. Books/Alison Miksch.

CLASSIC CHICKEN GUMBO RECIPE



Classic Chicken Gumbo Recipe image

This chicken gumbo is an excellent choice if you are looking for an authentic yet uncomplicated soup. Boneless chicken makes it an easy preparation.

Provided by Diana Rattray

Categories     Dinner     Lunch     Entree     Soup

Time 1h25m

Yield 4

Number Of Ingredients 19

2 onions (about 1 1/2 cups chopped)
1 green bell pepper
3 ribs celery (about 1/2 cup chopped)
3 tablespoons vegetable shortening (or oil)
3 tablespoons all-purpose flour
4 cups chicken stock (unsalted or low sodium)
1 (14 1/2-ounce) can diced tomatoes (with juice)
1 1/2 cups okra (sliced, fresh or frozen)
1 1/2 teaspoons Kosher salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (or to taste)
1 bay leaf
1 cup long-grain rice
1 1/4 pounds boneless chicken breasts (or boneless thighs)
Garnish: fresh parsley (chopped)
Garnish: fresh green onions (chopped)
Optional: filé powder (for serving)

Steps:

  • Gather the ingredients.
  • Peel and chop the onions .
  • Cut the bell pepper in half lengthwise; remove the seeds and stem. Cut the pepper into 1/4-inch dice.
  • Chop the celery. Set the vegetables aside.
  • For the roux , melt the shortening in a large Dutch oven over low heat. Add the flour and cook, stirring, until medium brown-about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.
  • Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.
  • Slowly add the chicken stock and bring it to a boil, stirring constantly.
  • Add the diced tomatoes, okra, salt, pepper, thyme, oregano, cayenne, and bay leaf; bring to a boil.
  • Reduce the heat to low and simmer, uncovered, for 20 minutes.
  • Meanwhile, cook the rice following the package directions. Set aside and keep warm.
  • Cut the chicken into bite-size pieces.
  • Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.
  • To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley and/or green onion tops, if desired.

Nutrition Facts : Calories 494 kcal, Carbohydrate 32 g, Cholesterol 139 mg, Fiber 6 g, Protein 54 g, SaturatedFat 6 g, Sodium 796 mg, Sugar 9 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 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.

EASY CHICKEN GUMBO



Easy Chicken Gumbo image

This is really easy -- fast and only 5 ingredients. It is full of vegetables, chicken and sausage. The recipe comes from Bird's Eye. If you want a less spicy gumbo, substitute a smoked sausage for the Andouille. This gumbo is meant to be served over hot cooked rice for a hearty meal. I haven't made this yet but am posing for easy finding.

Provided by Lorraine of AZ

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 tablespoons vegetable oil
1 lb chicken breast, boneless & skinless, cut into 1-inch pieces
1/2 lb andouille sausage, cut into 3/4-inch pieces
1 (16 ounce) bag frozen broccoli, corn and red peppers
1 (14 1/2 ounce) can stewed tomatoes
1 1/2 cups water

Steps:

  • Heat oil in a large saucepan over high heat. Add chicken and sausage; cook until browned, about 8 minutes.
  • Add vegetables, tomatoes and water; bring to boil. Cover and reduce heat to medium; cook 3 minutes.
  • Serve over hot cooked rice.
  • Note: If you wish, peeled, cleaned shrimp could be added for the last few minutes of cooking. You may want to add a bay leaf with the vegetables.

Nutrition Facts : Calories 539, Fat 36.7, SaturatedFat 9.9, Cholesterol 105, Sodium 1031.5, Carbohydrate 14.7, Fiber 4.6, Sugar 5.9, Protein 38.7

HALF-HOUR CHICKEN GUMBO



Half-Hour Chicken Gumbo image

Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 30m

Number Of Ingredients 11

3 tablespoons vegetable oil, such as safflower
1/3 cup all-purpose flour
2 red bell peppers (ribs and seeds removed), chopped
1 medium onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
Coarse salt and ground pepper
1 package (10 ounces) frozen, cut okra
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
Store-bought or homemade cornbread, for serving (optional)

Steps:

  • In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
  • Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.

Nutrition Facts : Calories 541 g, Fat 30 g, Fiber 3 g, Protein 47 g

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

CHICKEN AND OKRA GUMBO



Chicken and Okra Gumbo image

We used to live in New Orleans, but our taste buds don't know we moved yet. I still make many Creole dishes, and gumbo is one of our favorites. -Catherine Bouis, Palm Harbor, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 2h25m

Yield 10 servings.

Number Of Ingredients 18

1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
2 quarts water
1/4 cup canola oil or bacon drippings
2 tablespoons all-purpose flour
2 medium onions, chopped
2 celery ribs, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 can (28 ounces) tomatoes, drained
2 cups fresh or frozen sliced okra
2 bay leaves
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 to 2 teaspoons hot pepper sauce
2 tablespoons sliced green onions
Minced fresh parsley
Hot cooked rice

Steps:

  • Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.

Nutrition Facts : Calories 222 calories, Fat 13g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 431mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 16g protein.

CAJUN CHICKEN GUMBO



Cajun chicken gumbo image

An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 12

4 tbsp olive oil
5 skinless chicken breasts, cut into chunky pieces
1 onion, chopped
2 celery sticks, sliced
3 bay leaves
5 tbsp plain flour
4 tsp Cajun spice mix (or 1 each paprika, ground cumin, ground chilli and dried basil)
600ml chicken stock (made with 2 stock cubes)
2 green peppers, deseeded and cut into chunks
300g thickly sliced ham, trimmed of any fat and diced
3 spring onions, sliced
2 tbsp very roughly chopped parsley

Steps:

  • Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.
  • Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.

Nutrition Facts : Calories 315 calories, Fat 11.3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16.5 grams carbohydrates, Sugar 3.3 grams sugar, Fiber 2.6 grams fiber, Protein 37.3 grams protein, Sodium 2.7 milligram of sodium

CHICKEN AND SAUSAGE GUMBO



Chicken and Sausage Gumbo image

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

1 chicken, 3 to 4 pounds, cut into serving pieces
Salt to taste if desired
1 teaspoon finely ground black pepper
1 1/4 teaspoons finely ground white pepper
1 teaspoon powdered mustard
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon file powder, optional
1 1/2 cups flour
2 1/2 cups corn, peanut or vegetable oil
3/4 cup finely chopped onion
3/4 cup finely chopped celery
3/4 cup finely chopped green pepper
9 cups chicken broth
1 3/4 cups chopped or thinly sliced smoked sausage such as andouille or kielbasa
1 bay leaf
1 teaspoon finely minced fresh garlic
2 cups cooked rice

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 GUMBO (MAKEOVER)



Chicken Gumbo (Makeover) image

From Betty's Soul Food Collection... Who says you can't have it all? Our recipe makeover proves you can have Chicken Gumbo with authentic flavor and a complete serving of veggies-a smart bonus.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h10m

Yield 8

Number Of Ingredients 19

1 cup uncooked regular long-grain brown or white rice
Water called for on rice package
1/2 cup Gold Medal™ all-purpose flour
1 tablespoon olive or vegetable oil
1 cut-up whole chicken (3 to 3 1/2 lb), skin removed
1 cup chopped onions (1 large)
1 cup chopped green bell pepper (1 medium)
1 cup chopped celery (2 medium stalks)
3 cloves garlic, finely chopped, or 1/2 teaspoon garlic powder
2 dried bay leaves
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
2 teaspoons browning and seasoning sauce
1 teaspoon Frank's™ RedHot™ Original cayenne pepper sauce
1 1/2 cups (from 16-oz bag) or 1 box (9 or 10 oz) frozen cut okra, thawed
1 tablespoon chopped fresh parsley

Steps:

  • Cook rice in water as directed on package, omitting butter and salt; keep warm.
  • Meanwhile, in 8-quart stockpot or Dutch oven, stir flour constantly over medium-low heat until flour is deep brown. Remove from stockpot; set aside.
  • In same stockpot, heat oil over medium heat. Add chicken pieces, onions, bell pepper, celery, garlic, bay leaves, thyme, salt and pepper; cook 8 to 10 minutes, turning chicken pieces and stirring frequently, until chicken is browned and vegetables are tender.
  • Stir in browned flour, tomatoes, broth, browning sauce and pepper sauce until well mixed. Heat to boiling. Reduce heat; cover and simmer 50 minutes. Stir in okra; cover and simmer 20 minutes longer.
  • Remove chicken from stockpot; cool about 10 minutes or just until cool enough to handle. Remove bones from chicken; discard bones. Cut chicken into bite-size pieces; return to stockpot. Cook until thoroughly heated. Remove bay leaves. Serve over cooked rice; sprinkle with parsley.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

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From allrecipes.com


CHICKEN AND SAUSAGE GUMBO RECIPE - SOUTHERN LIVING
Ingredient Checklist. 1 pound andouille sausage, cut into 1/4-inch-thick slices. 4 skinned bone-in chicken breasts. Vegetable oil. 3/4 cup all-purpose flour. 1 medium onion, chopped. 1/2 green bell pepper, chopped. 2 celery ribs, sliced. 2 quarts hot water.
From southernliving.com


CHICKEN AND SAUSAGE GUMBO - THE SEASONED MOM
2021-02-26 Add the vegetables and cook over medium heat or medium high heat until softened. Stir in the garlic and sausage; cook for 1 more minute. Whisk in the chicken broth and diced tomatoes, then bring the mixture to a boil. Reduce the heat to low and stir in the seasoning. Simmer for 30 minutes, stirring occasionally.
From theseasonedmom.com


10 BEST GUMBO RECIPES | YUMMLY
2022-05-08 Chicken and Andouille Sausage Gumbo (aka Gumbo Ya Ya) Sunset and Sewanee. bay leaves, hot sauce, celery, dry mustard, chicken, sea salt and 25 more. Sweet Daddy D’s Chicken and Andouille Gumbo (Gumbo Ya-Ya!) First...you have a beer. celery, thyme, oregano, garlic, vegetable oil, chicken, Creole seasoning and 12 more.
From yummly.com


GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN
2021-12-21 Reduce the heat to medium. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add 4 tablespoons unsalted butter, the remaining 1/4 cup neutral oil, and 1/2 cup all-purpose flour.
From thekitchn.com


CHICKEN AND ANDOUILLE GUMBO | EMERILS.COM
Directions. Make the Rich Chicken Stock and reserve the shredded chicken meat and broth as the recipe instructs. If using it the same day, let the broth cool before starting the gumbo. With the oil and flour, make a roux the color of milk chocolate following these directions for Making a Roux. Immediately add the onions, celery, garlic, bell ...
From emerils.com


AUTHENTIC NEW ORLEANS GUMBO - TASTES BETTER FROM SCRATCH
2019-12-11 Add veggies, parsley, and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste. Add …
From tastesbetterfromscratch.com


CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE RECIPE
2022-03-21 Once chicken has cooled, shred into bite-size pieces. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside. Add remaining 1 cup (235ml) oil to …
From seriouseats.com


ONE PAN SKILLET CHICKEN GUMBO RECIPE - CHEF DENNIS
2022-02-15 Reduce the heat to low, return the chicken to the pan and simmer, stirring occasionally for 1 hour. Remove the chicken from the pot and allow to cool. Add the andouille sausage, okra and chopped parsley to the gumbo. Mix well and simmer the gumbo for 20-30 minutes. Bone the chicken and pull the meat apart.
From askchefdennis.com


CREOLE CHICKEN GUMBO SOUP RECIPE - PILLSBURY.COM
2018-02-05 Steps. 1. In large nonstick saucepan, melt margarine over medium heat. Add bell pepper, onion, garlic and flour; cook and stir until flour is light golden brown. 2. Add remaining ingredients. Bring to a boil. Reduce heat to medium-low; cover and cook 10 minutes.
From pillsbury.com


CHICKEN GUMBO - CAMPBELL SOUP COMPANY
Chicken & Sausage Gumbo. Get a hearty taste of the Big Easy with Campbell’s® Chunky® Chicken & Sausage Gumbo Soup. Each and every spoonful of this ready to eat soup is bursting with flavor thanks to hearty pieces of chicken meat, Andouille sausage, okra, peppers and tasty spices. Enjoy this canned soup on its own or try it poured over rice ...
From campbells.com


EASY CHICKEN GUMBO RECIPE | MYRECIPES
Bone chicken, and cut into 1-inch cubes. Strain broth, and return broth to Dutch oven. Discard celery. Advertisement. Step 2. Add next 4 ingredients to broth; cook over low heat 15 minutes. Add cabbage; cook an additional 5 minutes. Stir in chicken, and bring mixture to …
From myrecipes.com


CLASSIC GUMBO | JAMIE OLIVER RECIPES
Once at a boil, uncover and cook for about 10 minutes. Reduce the heat to low and simmer for 40 minutes, stirring occasionally, to reduce and thicken the gumbo. Add the green onions, okra, the remaining ½ cup parsley, and the reserved 1½ cups onion mixture. If desired, add 1 to 2 cups water to loosen the gumbo.
From jamieoliver.com


OUR FAVORITE GUMBO RECIPE {ONE-POT DISH!} - SPEND WITH PENNIES
2020-09-06 Heat 2 tablespoons oil over medium-high heat in a large pot. Add chicken and sausage and cook until you get a deep crust. Do not stir too much. Remove from pan and set aside. Add remaining oil to the pan along with flour. Cook over medium heat until fragrant and light brown in color. Add onion, celery and bell peppers.
From spendwithpennies.com


EASY CHICKEN AND SAUSAGE GUMBO RECIPE - SPEND WITH PENNIES
2019-02-26 Slowly add the chicken stock to the pot stirring to combine. Add the chicken and bring the soup to a boil. Turn the heat to low. Add the bay leaf, okra, salt and pepper to the soup and stir to combine. Simmer for 10 minutes or until the soup begins to thicken. Serve the chicken gumbo over rice, if desired.
From spendwithpennies.com


SHORT CUT CHICKEN AND SAUSAGE GUMBO | FOODTALK
2022-05-08 6 Servings. 1 hr 30 min. Jump to recipe. A delicious Chicken and Sausage Gumbo made easy with a few shortcuts. Warm up a cold winter night with this good Louisiana comfort food!! It’s that time of year…the weather is cold and I’m in the mood to cook and hunker down inside. When the weather forecast predicts a cold snap in Texas, this ...
From foodtalkdaily.com


SIMPLE NEW ORLEANS CHICKEN GUMBO RECIPE | LAURA FUENTES
Toss in the bell peppers, onion, celery, and garlic and stir into the roux. Cook for 5 minutes until the veggies have softened and fragrant. Add the meat and seasonings. Add the sausage, shredded chicken, and seasonings to the roux, making sure they get coated. Pour in the broth, stir, and add the bay leaves.
From laurafuentes.com


CHICKEN GUMBO SLOPPY JOES - THIS IS NOT DIET FOOD
2022-02-15 How to Make Chicken Gumbo Sloppy Joes: Preheat oven to 400F for toasting the buns. Dump the ground beef into a large saute pan over medium-high heat. Add the diced onions to the pan with the ground beef. Crumble the ground beef well as it cooks. Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
From thisisnotdietfood.com


EASY GUMBO RECIPE - MOM ON TIMEOUT
2022-03-03 1 to 1½ pounds boneless skinless chicken thighs. Drop the salted butter into the saucepan and let it melt. Whisk in the all-purpose flour with the butter to create a roux (a smooth mixture of the flour and butter). ¾ cup salted butter, ¾ cups all-purpose flour.
From momontimeout.com


SLOW COOKER GUMBO WITH CHICKEN - HEALTHY SEASONAL RECIPES
2019-09-27 Transfer the chicken to the insert of a large slow cooker. Hand crush tomatoes into the slow cooker and add any remaining liquid from the can. Add onion, rosemary, broth, sausage, okra, celery, peppers, rice, sage, garlic, thyme and salt in the insert of the slow cooker. Turn to low heat for 8 hours or 4 hours on high.
From healthyseasonalrecipes.com


GUMBO SLOPPY JOES - CAMPBELL SOUP COMPANY
2021-07-07 Step 1. Season the beef with salt and pepper. Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Step 2. Stir the soup and mustard in the skillet and cook until the mixture is hot. Divide the beef mixture among the buns.
From campbells.com


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