Chicken Sausage Gumbo Recipes

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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 AND SAUSAGE GUMBO



Chicken and Sausage Gumbo image

Provided by Food Network

Time 3h

Yield 12 to 15 servings

Number Of Ingredients 15

2/3 cup canola oil
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1/4 cup finely chopped onion, plus 2 cups roughly chopped
1 cup low-sodium chicken broth
1 cup chopped celery
1/2 cup chopped green bell pepper
2 teaspoons cayenne pepper
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 pound smoked sausage, sliced
8 ounces tasso ham or andouille sausage, diced
1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3 to 4 scallions, chopped
Cooked white rice, for serving (optional)

Steps:

  • Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until the roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minutes, then stir in the finely chopped onion.
  • Meanwhile, bring the broth and 20 cups water to a boil in a large pot. Add the roughly chopped onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne, garlic powder, 2 1/2 tablespoons salt and 1/2 teaspoon black pepper. Stir in the smoked sausage and tasso. Reduce the heat to low; simmer 1 hour.
  • Return the mixture to a boil. Add the chicken thighs and breasts and cook 30 minutes. Remove from the heat. Skim the fat off the surface, then stir in the scallions.
  • Serve over rice.

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

QUICK & EASY CHICKEN-SAUSAGE GUMBO



Quick & Easy Chicken-Sausage Gumbo image

Make and share this Quick & Easy Chicken-Sausage Gumbo recipe from Food.com.

Provided by yates02

Categories     Gumbo

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 lb light smoked sausage, cut into 1/2 inch thick slices
1 -3 tablespoon vegetable oil
5 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup chopped celery
2 garlic cloves, pressed
1 medium green bell pepper, chopped
2 cups chicken broth
1 (28 ounce) can diced tomatoes
1 -2 teaspoon creole seasoning
4 cups chopped cooked chicken
hot cooked rice

Steps:

  • Cook sausage over high heat in Dutch oven 5 minutes, stirring often.
  • Remove sausage with a slotted spoon.
  • Drain on paper towels.
  • Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.
  • Add onion and next 3 ingredients; cook 5 minutes, stirring often.
  • Stir in broth and next 2 ingredients.
  • Bring to a boil; cover, reduce heat, and simmer 5 minutes.
  • Add sausage and chicken; simmer, covered, 5 minutes.
  • Serve over rice.

QUICK AND EASY SAUSAGE AND CHICKEN GUMBO



Quick and Easy Sausage and Chicken Gumbo image

This quick and easy gumbo is a hearty and filling meal that is great anytime! The frozen vegetables speed up the cooking process and you can add additional protein and spices to suit your taste.

Provided by Tuscan_Italian

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 50m

Yield 4

Number Of Ingredients 17

2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 cup frozen chopped onions
1 cup frozen green bell peppers
1 cup frozen cut okra
1 cup chopped celery
2 teaspoons garlic, minced
1 teaspoon Creole seasoning, or to taste
½ teaspoon dried thyme
½ teaspoon cayenne pepper, or to taste
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 (3.5 ounce) bag boil-in-bag rice
2 cups chopped roasted chicken
8 ounces kielbasa sausage, cut into 1-inch pieces
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1 (14.5 ounce) can chicken broth

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.

Nutrition Facts : Calories 499.5 calories, Carbohydrate 35.1 g, Cholesterol 102.3 mg, Fat 23.8 g, Fiber 3.4 g, Protein 33.8 g, SaturatedFat 9.4 g, Sodium 1800.3 mg, Sugar 2.7 g

SAUSAGE & CHICKEN GUMBO



Sausage & Chicken Gumbo image

This recipe for classic southern comfort food was the first thing I ever cooked for my girlfriend. It was simple to make but tasted gourmet-definitely love at first bite. -Kael Harvey, Brooklyn, NY

Provided by Taste of Home

Categories     Lunch

Time 6h35m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
1/4 cup canola oil
4 cups chicken broth, divided
1 package (14 ounces) smoked sausage, cut into 1/2-inch slices
1 cup frozen sliced okra, thawed
1 small green pepper, chopped
1 medium onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups coarsely shredded cooked chicken
Hot cooked rice

Steps:

  • In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown, about 4 minutes. Reduce heat to medium-low; cook and stir until dark reddish brown, about 15 minutes (do not burn). Gradually stir in 3 cups broth; transfer to a 4- or 5-qt. slow cooker., Stir in sausage, vegetables, garlic and seasonings. Cook, covered, on low until flavors are blended, 6-8 hours. Stir in chicken and remaining broth; heat through. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 427 calories, Fat 31g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 1548mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

CHICKEN AND SAUSAGE GUMBO



Chicken and Sausage Gumbo image

This is the BEST gumbo I have ever had. (No okra!) Hearty and classic. If you can't find andouille, use a good smoked sausage or kielbasa. The gravy is so rich, have lots of bread to sop it up. A friend gave me this recipe, so I don't know the origin.

Provided by Pebbles

Categories     Gumbo

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 16

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

Steps:

  • Season the chicken with salt, pepper and Creole seasoning.
  • Brown quickly.
  • Brown the sausage, pour off fat and reserve meats.
  • In large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate.
  • 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 vegetabels 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.
  • Serve over rice in large shallow bowls.
  • Accompany with a good beer and lots of hot crispy French bread.

Nutrition Facts : Calories 762.5, Fat 54.5, SaturatedFat 14, Cholesterol 110.2, Sodium 1441.3, Carbohydrate 27.8, Fiber 1.9, Sugar 7.9, Protein 38.8

CHICKEN AND SAUSAGE GUMBO



Chicken and Sausage Gumbo image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Chicken     Poultry     Dinner     Lunch     Meat     Sausage     Okra     Simmer     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 servings

Number Of Ingredients 21

1 tablespoon kosher salt plus more
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
3 pounds skinless, boneless chicken thighs
1/2 cup (or more) vegetable oil
1 pound andouille or other spicy smoked sausage, cut into 1/2" rounds
1 cup all-purpose flour
2 medium onions, finely chopped
4 scallions, thinly sliced (white and pale parts separated from dark)
2 celery stalks, finely chopped
2 green bell peppers, finely chopped
2 tablespoons chopped garlic
8 cups low-salt chicken broth
2 bay leaves
1 teaspoon chopped fresh thyme
2 cups 1/2"-thick slices fresh (or frozen, thawed) okra, divided
1 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce (preferably Crystal)
1 teaspoon filé powder plus more (optional)
Steamed rice

Steps:

  • Combine 1 tablespoon salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 1/2 cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about 5 minutes per side. Transfer to a plate. Add sausage to pot; cook until browned, about 4 minutes per side. Transfer to plate with chicken.
  • Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup. Wipe pot clean; return drippings to pot.
  • Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the color of milk chocolate, 15-20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about 10 minutes. Stir in white and pale-green parts of scallions and next 3 ingredients. Cook, stirring often, until soft, about 10 minutes.
  • Slowly whisk in broth. Add bay leaves, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.
  • Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about 45 minutes. Stir in remaining 1 cup okra; simmer until okra is crisp-tender, about 5 minutes. Remove from heat. Season to taste with salt. DO AHEAD: Can be made 2 days ahead. Let cool slightly; chill uncovered until cold. Cover and keep chilled. Rewarm gently before continuing. Add 1 teaspoon filé powder, if using.
  • Serve gumbo over rice. Garnish with dark-green parts of scallions. Sprinkle with more filé powder, if desired.

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.

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CHICKEN AND SAUSAGE GUMBO RECIPE | LOUISIANA TRAVEL
chicken-and-sausage-gumbo-recipe-louisiana-travel image

From louisianatravel.com
  • Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven.
  • Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven.
  • Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
  • Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients.
  • Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes. Remove and discard bay leaves.
  • Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish with chopped green onions, if desired.
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CHICKEN AND SAUSAGE GUMBO RECIPE - SOUTHERN LIVING
2018-11-07 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, …
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5/5 (7)
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  • Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
  • Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
  • Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
  • Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
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PIONEER WOMAN CHICKEN AND SAUSAGE GUMBO - CHEFS & RECIPES
Start by melting butter in a large Dutch oven over medium-low heat. Sprinkle flour over top and cook, stirring constantly, for about 10 minutes, or until roux is dark caramel in color. Be careful not to burn it. Stir in onion, bell pepper, and celery, and cook for about five minutes.
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CHICKEN, SAUSAGE, AND OKRA GUMBO - PAULA DEEN
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2022-02-25 Combine 1 Tbsp. salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 1/2 cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown ...
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CHICKEN AND SMOKED SAUSAGE GUMBO | EMERILS.COM
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CHICKEN AND SAUSAGE GUMBO | BETTER HOMES & GARDENS
Step 2. Stir in onion, sweet pepper, celery, and garlic. Cook about 10 minutes or until vegetables are tender, stirring frequently. Stir in Cajun seasoning. Stir in broth and 3/4 cup water. Add okra. Bring to boiling; reduce heat. Simmer, covered, for 15 …
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CHICKEN AND SAUSAGE GUMBO RECIPE | EATINGWELL
Step 2. Pour thickened flour mixture into a 3 1/2- or 4-quart slow cooker. Add chicken, sausage, okra, the water, onion, sweet pepper, celery, garlic, thyme, black pepper, and cayenne pepper. Step 3. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Skim off fat.
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AUTHENTIC CHICKEN AND SAUSAGE GUMBO | EASY DINNER IDEAS
2022-02-10 Keep whisking and it will blend back together. Add chicken breast, sausage and cajun seasonings. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Next add okra and tomatoes and continue simmering for 30 more minutes or longer if you have the time for up to an hour. Serve with white rice.
From easydinnerideas.com
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SAUSAGE AND CHICKEN GUMBO RECIPE | MYRECIPES
Step 2. While rice cooks, combine flour and oil in a Dutch oven; saute over medium-high heat 3 minutes. Add onion and next 6 ingredients (onion through red pepper); cook 3 minutes or until tender, stirring frequently. Step 3. Stir in chicken, kielbasa, tomatoes, and broth; cook 6 minutes or until thoroughly heated. Serve over rice.
From myrecipes.com
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CHICKEN-AND-SAUSAGE GUMBO RECIPE | MYRECIPES
Ingredient Checklist. 1 pound andouille sausage, cut into 1/4-inch-thick slices. 4 skinned bone-in chicken breasts. Vegetable oil. ¾ cup all-purpose flour. 1 medium onion, chopped. ½ green bell pepper, chopped. 2 celery ribs, sliced. 2 quarts hot water.
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CHICKEN AND SAUSAGE GUMBO - 40 APRONS
2021-09-22 Instructions. Heat vegetable oil in a large pot over medium heat, once hot whisk in the flour. Cook roux, whisking constantly, until dark brown – about 10 minutes. Add in the onion, green bell pepper, and chopped celery. Stir and cook until veggies are soft, about 5 minutes.
From 40aprons.com
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CHICKEN AND SAUSAGE GUMBO RECIPE | COOKING LIGHT
Add chicken to pan; sauté 4 minutes, stirring frequently. Add onion and next 5 ingredients (through garlic) to pan; sauté 6 minutes or until vegetables are tender, stirring occasionally. Add stock and tomatoes to pan; bring to a boil. Return sausage to pan; stir in okra. Reduce heat, and simmer 6 minutes, stirring occasionally. Divide rice ...
From cookinglight.com
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30-MINUTE CHICKEN & SAUSAGE GUMBO RECIPE | OKIEROSE41 | COPY …
2 stalks celery, chopped. 8 ounces andouille or smoked sausage, sliced. 4 cloves garlic, minced. 1 teaspoon cayenne pepper (or to taste) 2 teaspoons paprika. 1 bay leaf. 1 teaspoon garlic powder. 1 teaspoon creole seasoning or Cajun seasoning (or to taste) 4 cups chicken broth.
From copymethat.com
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CHICKEN AND SAUSAGE GUMBO | LOUISIANA KITCHEN & CULTURE
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. Serve over hot rice and pass filé at the table; Cajuns are going to add any of the ...
From louisiana.kitchenandculture.com
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CHICKEN & SAUSAGE GUMBO | I HEART RECIPES
2020-03-21 Toss the peppers and onions into the pot along with the chicken and sausage. Pour 6 cups of chicken broth into the large pot, then place it over medium high. Let cook for 45 minutes. Next pour the reserved oil back into the pan, and heat over medium. Once the oil is nice and hot, sprinkle in the flour, and whisk.
From iheartrecipes.com
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AUTHENTIC CHICKEN AND SAUSAGE GUMBO - PINK OWL KITCHEN
2021-10-01 Instructions. Heat one tablespoon of oil in a large, heavy-bottomed Dutch oven or stockpot over medium-high heat. Season chicken thighs on each side with salt and pepper and cook until browned on both sides, about 5-6 minutes per side. Transfer chicken to paper towel-lined plate to drain.
From pinkowlkitchen.com
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BEST CHICKEN AND SAUSAGE GUMBO RECIPE — HOW TO MAKE …
2022-02-24 In a small bowl, combine the salt, paprika, pepper, garlic powder, mustard powder, and cayenne. In a large, heavy-bottomed pot or Dutch oven, heat 1 …
From delish.com
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NEW ORLEANS CHICKEN ANDOUILLE SAUSAGE GUMBO - JESSICA GAVIN
2022-02-25 Cook for 10 minutes, stirring occasionally. Add the Seasonings – Add bay leaf, thyme, basil, cayenne, salt, and pepper. Simmer – Stir in 4 cups of the reserved chicken broth. Loosely cover the pot and simmer over medium-low heat, occasionally stirring until the gumbo thickens, about 30 minutes.
From jessicagavin.com
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HOW TO MAKE AUTHENTIC CAJUN CHICKEN AND SAUSAGE GUMBO
2022-02-23 When browned (but not necessarily cooked through), drop into the simmering gumbo water. Sear the chicken thighs in the remaining oil until browned. Add to the gumbo water. Add the sausage to the pan. Add 2 tablespoons of water, and cover with a lid to steam. Cook until the outsides have firmed up.
From thespeckledpalate.com
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CAYLA COX'S CHICKEN AND SAUSAGE GUMBO - CALI GIRL IN A SOUTHERN …
Bring the ingredients in the stockpot to a boil. Add the chicken, sausage, and Tabasco to the pot. Continue to boil the ingredients for about 20-30 minutes. Turn down the heat and simmer the gumbo for about 2 hours. Finally, steam some white rice to serve the gumbo on top of.
From caligirlinasouthernworld.com
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CHICKEN AND SAUSAGE GUMBO RECIPE - PAULA DEEN MAGAZINE
Instructions. In a large Dutch oven, cook chicken and sausage, stirring often, over medium heat for 20 minutes or until browned on all sides. Remove from skillet, and let drain on paper towels. Reduce heat to medium-low. To pan, add oil; whisk in flour, and cook, stirring frequently, for 30 to 40 minutes until mixture is chocolate colored.
From pauladeenmagazine.com
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CHICKEN AND SAUSAGE GUMBO - KARY'S ROUX
2022-02-23 Directions: Add water and broth to large pot, and bring to a boil. Once boiling, add roux, stirring continuously until roux is completely dissolved (app. 10 minutes). Then add onion, bell pepper, garlic, chicken, and sausage. Bring back to a boil, and boil uncovered over medium heat for approximately 1 – 1.25 hours.
From karysroux.com
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CHICKEN AND SAUSAGE GUMBO RECIPE - WONKYWONDERFUL
2019-03-04 Instructions. I large pot over medium/high heat, drizzle oil then brown the chicken and sausage. Remove from pot and set aside. Reduce heat to medium/low. Melt butter and slowly whisk in flour. Slowly brown the rue over medium/low heat until it reaches a deep brown color, 25-30 minutes.
From wonkywonderful.com
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CHICKEN AND SAUSAGE GUMBO (WITH VIDEO!) - BUTTER BE READY
2020-04-08 Stir mixture well until fully incorporated in and let simmer for 2 hours on low heat. Be sure to stir mixture together every so often. Add in a few squirts of hot sauce, okra, and remaining 2 teaspoons of gumbo filé powder, stir, and let cook for 10 more minutes. Discard thyme sprigs and bay leaves from gumbo.
From butterbeready.com
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NEW ORLEANS CHICKEN AND SAUSAGE GUMBO - WENT HERE 8 THIS
2020-12-10 Cut the chicken and sausage into bite sized pieces. Heat a dutch oven over medium heat and add the sliced sausage. Cook until brown on the outside, about 5 minutes. Remove and set aside. Add the chicken to the same pot and brown on the outside, about 3 minutes per side. Remove and set aside and turn off the heat.
From wenthere8this.com
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CHICKEN AND SAUSAGE GUMBO - EASY CHICKEN RECIPES
2020-03-09 Gumbo Instructions: In a large pot add water, chicken breasts and bay leaves. Bring to boil, then simmer for 40 minutes. Remove chicken from water, but keep the broth for later use. Let chicken cool, shred, then set aside and slice Andouille sausage. In a small non-stick pan add extra virgin olive oil and add sausage, cook until browned.
From easychickenrecipes.com
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