Chicken Sausage Gumbo The Hard Way Recipes

CHICKEN & SAUSAGE GUMBO - THE HARD WAY

Steps:

• Heat oven to 400F (200C) -- Arrange chicken in pan. Bake chicken for 50 minutes.
• Fry bacon in batches -- preferrably in a cast iron skillet, collect grease. Bacon should be slightly crispy but not brittle.
• Chop veggies, Slice Sausage -- While you are frying bacon, be chopping up all your vegetables. Mix in a large mixing bowl.
• Make a Roux -- The bacon should be about done. Reduce heat to MED-LOW. Using a wisk or flat wooden ladle, sprinkle in flour stirring constantly. Be sure to stir the whole bottom of the skillet at least 2-3 times a minute.
• Cool the Roux -- When the roux is the color of milk chocolate you are done (about 10-15 minutes depending on your stove). Add about half the veggies. Mix well. This should stop the roux from cooking. Saute until onions are clear.
• Put it all in the pot -- Transfer the roux to a large stock pot, add remaining vegetables, bacon, sausage, bay leaves and season salt and 3-4 quarts of water. Bring to a boil on HIGH, stirring every few minutes. Reduce heat to LOW and simmer for 30-60 minutes.
• Add the chicken -- The chicken should be out of the oven by now, you can debone or simply drop in the gumbo as soon as it comes out.
• Skim oil from the top of the gumbo before serving. Serve over steamed rice. Top with hot sauce, file, season salt, chopped green onions.
• Recommended sides: potato salad, french bread, crackers, more gumbo.

CHICKEN & SAUSAGE GUMBO

Steps:

• In a large saucepan, cook the onion, celery, and peppers.
• Remove veggies from saucepan and add oil.
• Heat the oil and then add the flour. Brown the flour, making a roux. You will need to cook this until it becomes a coppery color (like a penny), stirring constantly so it doesn't burn.
• In large stockpot, cook the chicken and sausage. Once that is cooked, add the veggies, including the okra and tomatoes. Add all remaining ingredients.
• Next add the roux (cooked oil/flour mixture).
• Let soup cook on low for about 3 hours. You really need to cook this soup a long time because it really enhances the flavors.

CHICKEN & SAUSAGE GUMBO

Steps:

• Using a heavy bottom stock pot add flour and oil and stir continuosly until the roux is the color of an old penny.
• Add diced vegetables to the roux, cover and cook until the vegetables are tender.
• Add 3/4 gallon of water.

QUICK AND EASY SAUSAGE AND CHICKEN GUMBO

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.

CAJUN CHICKEN AND SAUSAGE GUMBO

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.

CHICKEN SAUSAGE GUMBO

Steps:

• in pot, put 6 cups water, chicken buillion, tomatoes, okra, spices, chicken meat.
• Bring to a boil, then reduce to simmer.
• In pan, put oil, sausage, and fresh vegetables.
• Cook unitil sausage is browned and veggies are softening.
• Add contents of pan to pot of liquid.
• Simmer for 20 minutes.
• Serve over rice.

CHICKEN & SAUSAGE GUMBO

Steps:

• Rinse and dry chicken then season with pepper and salt.
• Heat a couple tablespoons oil in a skillet over moderately high heat until the oil is hot,but not smoking, and brown the chicken.
• Turn down the heat and brown sausage.
• Drain the fat from the sausage by placing it on a paper towel.
• Using some of the fat from browning the sausage cook onions, celery, and bell peppers, until onions are brown and soft. Add garlic last as it will burn.
• Cook, stirring, 1 minute.
• Add 1 cup stock and cook, stirring, 1 minute.
• Transfer mixture to a wide 8-quart heavy pot and add chicken, water, tomatoes, cayenne (optional), and remaining cup stock.
• Simmer, partially covered, until chicken is tender, about 30 minutes.
• Preheat oven to 325°F
• Transfer chicken with tongs to a clean bowl and measure cooking liquid with vegetables, adding additional water as necessary to measure 7 cups. If over 7 cups, boil to reduce.
• Stir rice into cooking liquid (in pot). Arrange chicken over rice (do not stir), then bring to a boil over high heat, uncovered, without stirring.
• Bake, covered, in middle of oven until rice is tender and most of liquid is absorbed, about 30 minutes.
• Remove from heat and let gumbo stand, covered, 10 minutes.
• Gently stir in scallion greens, sausage, and salt to taste.