CHICKEN AND SAUSAGE GUMBO
Provided by Food Network
Time 3h
Yield 12 to 15 servings
Number Of Ingredients 15
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.
EASY CHICKEN GUMBO
A warming Cajun-inspired casserole with smoked bacon, peppers and okra - perfect served over rice and beans
Provided by Miriam Nice
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, add the lardons and onion, and fry for 5 mins until the bacon is starting to crisp and the onion is soft. Add the peppers, chicken and flour, and fry for a further 5 mins or until the chicken is golden brown and the flour is starting to take on a a biscuty colour.
- Stir in the Cajun spice mix and garlic, then slowly add the chicken stock, stirring all the time. Add the okra, passata and some seasoning and simmer for 20 mins, uncovered, over a medium heat. Stir frequently during cooking to loosen the flour from the base of the pan.
- Sprinkle over the spring onions and serve with rice and black beans.
Nutrition Facts : Calories 489 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.1 milligram of sodium
CLASSIC CHICKEN GUMBO RECIPE
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 GUMBO WOW
Quick, easy, and deliciously seasoned Cajun chicken stew. Serve over cooked rice.
Provided by Linda Wilkinson
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a pan over medium-high heat. Add onion, bell pepper, and garlic; saute until onion is translucent, about 5 minutes. Add shredded chicken and Creole seasoning. Mix thoroughly. Add tomatoes, chicken broth, corn, and sausage. Reduce heat and simmer until flavors come together, about 20 minutes.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 22.8 g, Cholesterol 78.2 mg, Fat 23.8 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 7.5 g, Sodium 1671 mg, Sugar 7 g
EASY CHICKEN GUMBO
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
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
EASY CHICKEN GUMBO
The best New Orleans Gumbo made with a dark roux, chopped chicken and a trinity of traditional vegetables such as celery, onions, and green bell peppers. This classic dark roux is seasoned with Cajun seasoning and herbs that give it a classic gumbo taste you'll only find in southern Louisiana.
Provided by Jessica (swankyrecipes.com)
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- In a large stockpot, bring water to boil. Whisk in Kary's Roux and whisk occasionally until dissolved; about 5 minutes.Remove rib meat off chicken and discard. Finely chop chicken breasts ( little pieces) then add to pot.Finely chop green bell pepper, onion, garlic, and celery. Alternatively, it may be finely chopped in a food processor. Add to pot.Whisk in cajun seasoning, salt, black pepper, and celery salt. Cook over medium-high heat for about 40 minutes lid off, stirring occasionally. Cook additional 10 minutes with lid on. Gumbo is done when chicken is cooked.Serve with cooked rice. Top each bowl with finely chopped green onions and parsley or add to pot.
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- Heat oil in a large Dutch oven over medium-high heat; gradually whisk in flour, and cook, whisking constantly, 5 minutes or until flour is chocolate colored. (Do not burn mixture.)
- Reduce heat to medium. Stir in onion and next 4 ingredients, and cook, stirring constantly, 3 minutes. Gradually stir in chicken broth and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 20 minutes.
- Meanwhile, prepare Okra Pilau. Stir chicken into gumbo; cook, stirring occasionally, 5 minutes. Serve with Okra Pilau.
- Kitchen Express Note: We love the flavor of fresh onion, bell pepper, and celery, but to make it even quicker you can substitute 1 (10-oz.) package frozen diced onion, red and green bell peppers, and celery.
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- Set the chicken aside in a bowl and then mix together your mustard powder, salt, the different peppers, cayenne pepper, garlic, okra, and paprika. Take about 4 teaspoons of this mixture and rub the chicken with it.
- Pour your flour into a separate bowl and add in 2 teaspoons of your leftover space next. Combine well.
- Heat oil up in a large skillet (at least 10 inches). Coat your chicken in the flour mixture and shake off any extra flour. Keep the remaining flour to the side.
- Once the oil is hot and starting to smoke, place your chicken in with the skin side facing down. You should cook your chicken for about two minutes on each side. You know it's cooked when it is golden brown on that side. Flip over and cook the second side for about 3 minutes until it ground. You don't want to crowd your pan, so cook your chicken in small enough batches to leave enough room for all the chicken to cook thoroughly. Then, use paper towels to drain out and dab the oil from the chicken.
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