Fried Chicken And Andouille File Gumbo Recipes

SUNNY'S BIG EASY CHICKEN AND ANDOUILLE FILE GUMBO

Steps:

• Add the oil, chicken and sausage rounds to a stockpot on medium-high heat. Sear the chicken to get color and sausage to get color and render fat, but not to cook fully. As the parts finish searing, use a slotted spoon to remove them and place on a plate, leaving the fat in the pot, about 10 minutes total.
• Add the butter, flour and Cajun seasoning to the pot. Cook on medium heat, constantly stirring, until the roux becomes a rich, dark caramel color, 10 to 15 minutes.
• Add the bell peppers, onions, celery, jalapenos and garlic. Season with salt and pepper. Cook, stirring, to coat, until everything gets tender, 5 to 8 minutes, then add the stock base and 8 cups water and stir to mix the base into the pot. Add the bay leaves and cover the pot to simmer until the gumbo is thickened, 30 minutes to 1 hour.
• Add the reserved chicken and sausage, then stir in the file powder. Simmer, uncovered, for another 30 minutes.
• Shred the chicken in the pot. Serve over rice with a shake of hot sauce and file powder.

CHICKEN AND ANDOUILLE GUMBO

Steps:

• Heat a large Dutch oven over medium-high heat and add the vegetable oil. Add the sausage and cook, stirring occasionally, until browned and much of the fat is rendered. Remove the sausage to plate with a slotted spoon.
• While the sausage browns, pour a good amount of flour into a shallow baking dish, and season with salt and pepper. Dredge the chicken with the flour and add to the Dutch oven, in batches if necessary, and cook until brown on both sides. Remove to the plate with the sausage.
• Add the 1/2 cup flour to the Dutch oven and cook, stirring constantly, until light golden brown. Add the onions, peppers, and celery to the Dutch oven and cook, stirring, about 2 minutes. Stir in the okra and the garlic and cook, stirring, about 2 minutes.
• Strip the leaves from the thyme into the Dutch oven, and stir in the bay leaves, red pepper flakes, and 6 cups broth. Crush the tomatoes through your hands into the pot. Return the chicken and sausage to the pot, bring to a boil, reduce the heat, and simmer, uncovered, 25 to 30 minutes, until the chicken is cooked through. Stir in some additional chicken stock to thin the sauce a bit, if desired.
• Stir in the vinegar, scallions, and parsley, taste, and adjust the seasoning.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
• 2 cups long-grain rice
• 3 cups water or chicken broth
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Put the rice in a medium saucepan with a cover. Stir in the water or broth, salt, and pepper. Smooth the rice to make an even surface, cover and heat over low to medium-low heat until all the liquid has been absorbed and rice is tender, about 15 to 20 minutes.
• Yield: 4 servings

CHICKEN AND ANDOUILLE SAUSAGE GUMBO

Steps:

• Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.
• Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.
• Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.
• Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.
• Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.
• Add sausage to the gumbo and simmer for 30 minutes.
• Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
• Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.

CHICKEN ANDOUILLE GUMBO

Steps:

• Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
• Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
• Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
• Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

CHICKEN-ANDOUILLE GUMBO

Steps:

• Stock:
• Bring chicken, onion, carrots, celery, peppercorns, basil, oregano, and 12 cups water to a boil in a large stockpot. Reduce heat, partially cover, and simmer, skimming surface as needed, until meat is falling off the bone, about 1 hour.
• Transfer chicken to a cutting board. Let cool slightly, then remove meat from bones and shred into bite-size pieces; discard skin and bones.
• Strain stock through a fine-mesh sieve into a clean pot (or airtight container if not using right away); discard solids. You should have about 12 cups.
• Gumbo:
• Heat oil in a large Dutch oven or other heavy pot over medium-high. Cook sausage, stirring occasionally, until beginning to brown, about 4 minutes. Using a slotted spoon, transfer sausage to a plate.
• Whisk flour into oil in pot and cook, whisking constantly, until roux is the color of a brown paper bag and smells nutty, about 4 minutes.
• Add onion, bell pepper, celery, and garlic to roux; season with salt and pepper. Cook, stirring often, until vegetables begin to soften, about 5 minutes.
• Add stock, chicken, sausage, thyme sprigs, and bay leaves to pot. Bring to a boil, reduce heat, and simmer until liquid is slightly thickened and vegetables are soft, about 1 hour.
• Add hot sauce to gumbo, season with salt and pepper, and simmer 30 minutes to let flavors meld; discard thyme sprigs and bay leaves.
• Serve gumbo over rice topped with scallions. Gumbo can be made 4 days ahead. Let cool; cover and chill.

CHICKEN-ANDOUILLE FILE GUMBO

Steps:

• Heat a medium, heavy duty skillet over medium-high heat. Add andouille sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a large bowl. Add 1/2 cup water to skillet and scrape bottom to release any browned bits. Set this liquid aside.
• Heat oil in an 8 quart Dutch oven over medium-high heat. Season chicken pieces with salt and pepper and saute until golden brown, about 4 minutes per side. Transfer chicken to bowl containing sausage.
• Add the flour to the remaining oil in Dutch oven, stirring constantly with a wooden spoon over medium-high heat until roux turn caramel-colored, about 6-8 minutes. Add onion, stirring constantly until roux becomes the color of milk chocolate, 2-3 minutes. Add celery, bell pepper, and garlic, and cook, stirring often, until vegetables are softened, about 4 minutes. Stir in chicken broth, 1 qt of water, the reserve sausage liquid, and the andouille, chicken, bay leaves, and thyme.
• Bring to boil, reduce heat, and simmer uncovered until chicken is falling off the bone, about 45 minutes.
• Transfer chicken pieces to a plate and allow to cool. Once cooled, remove skin and bones from chicken, pull meat into bite size pieces and return to gumbo. Season to taste with salt and pepper if needed.
• Serve in large bowls over 1/4 cup of hot cooked rice per serving. Add scallions and hot sauce to taste. Pass file at the table for everyone to add to taste.

FRIED CHICKEN AND ANDOUILLE-FILE GUMBO

Steps:

• Heat the oil in a heavy 5-quart pot over medium heat. Add the chicken and brown on all sides. Remove chicken and set aside.
• Make a roux by blending the flour into the oil in the pot and stirring constantly with a long-handled spoon until the mixture is a deep coffee brown. Add the sausage, ham, onion, green pepper and celery. Saute, stirring, for about 10 minutes. Add the browned chicken, scallions, garlic, parsley, thyme, bay leaves and enough water to cover, stirring to incorporate the roux into the liquid.
• Stir in salt and pepper and simmer the soup slowly, partly covered, until the chicken is tender, about 1 hour. If you are using the very spicy rind of tasso ham, you will probably not need cayenne or Tabasco. Otherwise, add either toward the end of cooking.
• Take out the chicken and set aside just until cool enough to handle. Pull off the skin and bones and return the chicken to the soup in large pieces. Adjust seasoning if needed. The soup can be prepared in advance up to this point and stored, covered, in the refrigerator for 2 days. Skim fat from soup.
• Bring the soup to a simmer. Five minutes before serving, remove from heat and stir in the file powder. Cover and let stand for about 5 minutes. Do not boil the soup after the file has been added. Mound rice in soup plates and ladle the gumbo over.

CHICKEN ANDOUILLE GUMBO

Steps:

• Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
• Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
• Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, Andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
• Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.
• FOOTNOTES:.
• File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes. File should be stirred into a dish after it's removed from the heat because undue cooking makes file tough and stringy.