CHICKEN, SAUSAGE, OYSTER AND FILE GUMBO
Steps:
- On medium heat warm cooking oil, then add flour. Stir constantly until roux turns medium/dark brown. Add onion and saute until onions are translucent. Add the chicken, livers, green onion and parsley. Mix well. Stirring constantly cook over medium/high heat until a gravy is made from chicken and chicken is slightly browned. Turn heat down to sliimer/low and add enough boiling water to just cover. Cover pot and cook until chicken is almost done. Add the smoked sausage, Andouille sausage and salami. Add the remaining boiling water and chicken stock/broth and cook 2 - 3 hours covered, stirring occasionaly. Add the oysters and reserved liquid and cook for 10 minutes or until edges of oysters curl. Turn off heat. Skim most of the fat from gumbo, if desired. Remove the bones and chicken skin. Add the file and stir. Serve with cooked rice on side for individuals to pepare thier own bowl. Have salt, pepper and hot sauce on tables for each individual to season their own gumbo.
OYSTER AND SAUSAGE GUMBO
I used my own sausage recipe for the sausage in this gumbo, but certainly any lean sausage can be used instead.
Provided by Late Night Gourmet
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large pot over high heat, add the oil. When the pan is smoking hot, add the shallots, celery, and bell peppers, saute for 5 minutes. Season with salt and pepper.
- Add the tomatoes and garlic, saute for about 4 minutes.
- Stir in the stock, and add hot sauce, bay leaves, oregano, and thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, continue simmering for 15 minutes.
- While the stock is simmering, break the sausage into small pieces and cook in a separate pan until browned.
- Skim the impurities from the top of the gumbo, turn the heat to high, and cook for five minutes. Fold in the oysters and sausage, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard.
- To assemble, ladle the gumbo into a bowl and top with rice.
Nutrition Facts : Calories 176.2, Fat 9.6, SaturatedFat 1.6, Cholesterol 56.7, Sodium 1974.5, Carbohydrate 11.1, Fiber 1.5, Sugar 2.1, Protein 11.8
CHICKEN OYSTER GUMBO
A Louisiana favorite! This stew is just lovely served over steamed rice. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
Provided by Molly53
Categories Gumbo
Time 1h
Yield 1 batch, 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in butter until golden.
- Place chicken and beef in a stockpot with water and cook until tender.
- Strain, remove any bones, and replace meat and broth in stockpot.
- Add okra and minced onions; reheat until okra is tender.
- Add oysters with their liquor, salt and pepper to taste.
- Add filé powder and cook just until edges of the oysters curl.
- Serve hot.
Nutrition Facts : Calories 1026.5, Fat 83, SaturatedFat 31.1, Cholesterol 293.4, Sodium 363.6, Carbohydrate 12.8, Fiber 0.8, Sugar 1, Protein 53.8
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
CHICKEN, ANDOUILLE, AND OYSTER GUMBO
Provided by Marcelle Bienvenu
Categories Soup/Stew Chicken Mardi Gras Dinner Sausage Oyster Simmer Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Season the hen generously with salt and cayenne pepper.
- Combine the oil and flour in a large, heavy pot or Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of chocolate. (When I attempted to make my first roux years ago, I remember calling Papa and asking him how long it would take, and he told me "the time it takes to drink two beers." Not being a beer drinker, I had to come up with my own system. I now put on two record albums, and when they have played out my roux is usually just about right.)
- Add the onions, bell peppers, and celery, and cook, stirring, until they are soft, 10 to 12 minutes.
- Add the chicken broth. (I usually warm it up in a pot just a bit before adding it to the roux mixture.) Stir to blend, and bring to a gentle boil.
- Add the chicken. (There are those who will tell you to brown the chicken first, but I put it in raw.) Add the bay leaves and thyme, and cook at a gentle boil for 1 hour.
- Add the andouille and cook, stirring occasionally, until the chicken is very tender, an hour to an hour and a half longer.
- A few minutes before serving, add the oysters and simmer just until the oysters curl, about three minutes. Adjust seasoning to taste. (If the gumbo becomes too thick during cooking, simply add more chicken broth or water.)
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