Gumbo Shrimp Tasso Ham Andouille Sausage Chicken File Recipes

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CHICKEN ANDOUILLE GUMBO



Chicken Andouille Gumbo image

Sausage makes this very spicy. Can be prepared two days ahead.

Provided by Bob Cody

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h20m

Yield 8

Number Of Ingredients 18

12 cups water
3 pounds chicken parts
2 tablespoons vegetable oil
1 ½ pounds okra
½ cup vegetable oil
½ cup all-purpose flour
1 pound andouille sausage, sliced
1 (28 ounce) can Italian-style whole peeled tomatoes
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon file powder

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.

Nutrition Facts : Calories 781.6 calories, Carbohydrate 18.5 g, Cholesterol 157.2 mg, Fat 60.8 g, Fiber 4.5 g, Protein 39.7 g, SaturatedFat 15.5 g, Sodium 1419 mg, Sugar 4 g

CHICKEN, SHRIMP, AND SAUSAGE GUMBO



Chicken, Shrimp, and Sausage Gumbo image

This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark.

Provided by B-B-Q Man

Categories     Gumbo

Time 4h30m

Yield 14-18 serving(s)

Number Of Ingredients 19

1 lb kielbasa, sliced into 1/2 inch thick medallions
1 lb andouille sausage, sliced into 1/2 inch thick medallions
2 lbs boneless skinless chicken thighs, cut into bite size pieces
2 lbs shrimp, peeled and deveined (save the shells to make a stock)
2 cups cold water
1/4 cup creole seasoning, divided (I use Tony Cacheres)
3/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups onions, small dice
1 cup green bell pepper, small dice
1 cup celery, small dice
2 tablespoons garlic, minced (or to taste)
8 ounces tomato paste
3 bay leaves
96 ounces chicken broth
1 -2 teaspoon cayenne (more or less to taste)
1 bunch scallion, small dice
cooked long-grain rice (as much as you think you'll need)
file powder (served on the side)

Steps:

  • In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
  • In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
  • Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
  • To make the roux:.
  • In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
  • Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
  • Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
  • Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined.
  • Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
  • Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
  • Now check the consistency. You can always add a little water or broth if necessary.
  • Simmer for another 15-20 minutes.
  • Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
  • To serve:.
  • Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
  • Sprinkle some scallions on top and serve with the file powder on the side.
  • Enjoy!

Nutrition Facts : Calories 534, Fat 34, SaturatedFat 8.8, Cholesterol 175.4, Sodium 1885.8, Carbohydrate 17.3, Fiber 1.9, Sugar 4.8, Protein 38.3

SHRIMP AND SAUSAGE AND CHICKEN GUMBO



Shrimp and Sausage and Chicken Gumbo image

This hearty Indiana gumbo is great anytime of year, but especially when it's cold outside and you and your friends are huddled around the tube watching the game. Any of the meats may be substituted or omitted to suite your own tastes.

Provided by Nick

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

½ cup all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onions
2 cups chopped green bell pepper
6 cloves garlic, chopped
2 teaspoons dried thyme
2 bay leaves
1 pound Italian sausage
3 (14.5 ounce) cans diced tomatoes with juice
1 pound cooked, shredded chicken
2 cups chicken broth
1 ½ cups spicy tomato-vegetable juice cocktail (such as V8®)
4 teaspoons Creole seasoning
1 pound uncooked shrimp - peeled, deveined, and tails removed
salt and ground black pepper to taste

Steps:

  • Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
  • Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
  • Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
  • Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
  • Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  • Discard bay leaves. Season gumbo with salt and pepper to taste.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 22.9 g, Cholesterol 138.4 mg, Fat 18 g, Fiber 3.8 g, Protein 30.8 g, SaturatedFat 5.3 g, Sodium 1409.3 mg, Sugar 8.3 g

SHRIMP GUMBO WITH ANDOUILLE SAUSAGE



Shrimp Gumbo with Andouille Sausage image

Most cooks agree that gumbos must have the vegetable trinity of chopped bell pepper, onion and celery, and that they should be highly seasoned. Some gumbos do contain sausage, shrimp and chicken, but there are humbler ones that are made with only salt pork, onions and greens. Finally, there is the filé powder camp. These cooks use copious amounts of the stuff, which is made from finely powdered sassafras leaves. Added at the last minute, it thickens the soup while imparting a flavor that's earthy and herbal. I confess to using all three - a roux, okra and filé powder - in my own gumbo, which I hope is not sacrilegious. Not having grown up in gumbo territory, I based mine on a number of visits to New Orleans.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 18

1 pound medium shrimp in the shell
Salt and pepper
2 teaspoons chopped fresh thyme
6 garlic cloves, minced
4 tablespoons olive oil
1 1/2 cups diced onion
1 cup diced red or green bell pepper
1/2 cup diced celery
4 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon paprika
1/4 teaspoon cayenne
1 cup diced ripe tomato, fresh or canned
6 ounces smoked andouille sausage, in 1-inch-thick slices
6 cups shrimp broth or chicken broth
2 cups chopped okra
1 tablespoon filé powder
1/2 cup chopped scallions for garnish

Steps:

  • Peel and devein shrimp. Reserve shrimp shells for broth. Season shrimp with salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate. Make the shrimp broth.
  • Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. Season mixture generously with salt and pepper.
  • Stir in shrimp broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.)
  • Add okra and let cook until softened, about 5 minutes. Add shrimp and cook for 2 minutes more. Turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 15 grams, Carbohydrate 26 grams, Fat 21 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 1160 milligrams, Sugar 8 grams, TransFat 0 grams

CHICKEN AND ANDOUILLE SAUSAGE GUMBO



Chicken and Andouille Sausage Gumbo image

This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.

Provided by VMB

Time 3h5m

Yield 8

Number Of Ingredients 17

1 ½ pounds andouille sausage, sliced
4 (5 ounce) boneless, skinless chicken breast halves
½ cup canola oil
¾ cup all-purpose flour
4 stalks celery, sliced
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, minced
2 quarts hot chicken broth
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon red pepper flakes
2 bay leaves
6 stalks green onions, sliced
1 teaspoon gumbo file powder, or to taste
2 cups hot cooked rice

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.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 29 g, Cholesterol 90.9 mg, Fat 40.9 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 1925 mg, Sugar 3.1 g

GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE'



Gumbo - Shrimp, Tasso Ham, Andouille Sausage, Chicken, File' image

After many experiments with Gumbo, guidance 15 years ago from a friend's Cajun Father and bravery to get the roux dark enough, I can finally say I have conquered it to my family and friend's taste. It is a labor of love! When I made this for book club (where we eat as much as we read) it had rave reviews as the best gumbo they had ever had. I have to humbly admit, I felt the same way. Of course, this is best made a few days ahead and allowed to rest. I made this on a Sunday (It took all danged day!) and served on Wednesday. This makes a big batch. I used a a 7 1/4 quart Le Creuset dutch oven. I ordered the Tasso and Andouille Sausage directly from http://www.dartagnan.com/ since it is not readily available in my area (Also, they are salty and spicy enough for us, so I did not need to add any additional heat). I provided Louisiana Hot Sauce and Tabasco on the side. One may be tempted to add tomatoes, but they are not necessary and even a distraction for this dish.

Provided by SparkleKristy

Time P3DT1h

Yield 12 serving(s)

Number Of Ingredients 16

1 1/2 lbs andouille sausages (cut bite sized)
2 1/2 lbs tasso (cut bite sized, Tasso is different from regular ham)
2 lbs chicken thighs (boneless, skinless, cut in quarters)
2 lbs shrimp, large (peeled and deveined)
12 cups chicken stock (homemade if you have it, use an old rotisserie chicken carcass)
2 cups celery (chopped)
4 cups onions (chopped)
2 cups bell peppers (chopped)
2 tablespoons fresh garlic (minced)
1 teaspoon fresh thyme (removed from stem)
3 bay leaves (whole)
2 cups vegetable oil
2 cups all-purpose flour
vegetable oil, as needed for browning meats
file powder
Italian parsley, fresh, chopped

Steps:

  • Separately, chop / prepare all ingredients necessary as defined above and set aside.
  • Heat a large heavy pot (cast iron / enameled cast iron) on medium high until pre-heated. Add some oil and saute each meat separately and in batches to brown nicely. (A pain, but worth it, I promise). Start with Andouille, then Tasso, and chicken. Some of the meat will stick and that is perfect. It imparts a rich flavor that is important to your gumbo. After browning, set aside.
  • ROUX: This is a critical step that requires constant tending. The goal is to cook this flour until it is somewhere between brown and black without burning it.Go for the color of a Hershey's kiss or darker. It is required to make the gumbo you want to make and well worth it. This takes me 45 minutes to an hour to get the right color. Each time I make gumbo I try to get it darker and darker. Don't be afraid to turn the heat up and down even if it take you longer. Better to take longer than to burn it. If you have black flecks, you have burned it and must start over. (You can do it perfectly though!).
  • Add 2 cups oil and 2 cups flour to the.
  • Pour the 2 cups oil and 2 cups flour into your pot. Stir slowly, consistently until it is brown / black. (It will happen. Just keep going.).
  • When the roux has reached the desired color, add the chopped celery, onion and peppers and stir constantly for 8-10 minutes. Be careful not to burn. Cast irons hold heat well, so feel free to lower your temperature and just cook longer).
  • Add chicken stock one ladle / cup at a time, stirring in between each addition to keep temperature and to make sure your roux doesn't break).
  • Add all meats and drippings (except shrimp) and reduce to simmering uncovered for three hours stirring delicately and occasionally. Add shrimp and cook for 15 minutes more.
  • Taste a little to adjust seasonings to your preference and then refrigerate in pot for three - four days.
  • Reheat when ready to serve. Serve over rice topped with fresh parsley. Allow each diner to sprinkle their own file' for thickening and flavor.

Nutrition Facts : Calories 923.6, Fat 67.4, SaturatedFat 14.3, Cholesterol 198.5, Sodium 1530.7, Carbohydrate 34.6, Fiber 2.3, Sugar 7.5, Protein 43.5

CHICKEN, TASSO AND ANDOUILLE GUMBO



Chicken, Tasso and Andouille Gumbo image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 21

1 pound andouille sausage, chopped
1 pound tasso, chopped
1 cup vegetable oil plus 4 tablespoons, for sauteing
1 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 green bell pepper, chopped
One 3-pound chicken, boiled and shredded
8 cups homemade chicken stock
One 14-ounce can stewed tomatoes, pureed
1 tablespoon Worcestershire sauce
2 bay leaves
2 teaspoons kitchen bouquet
One 16-ounce bag frozen, sliced okra
1/2 bunch green onions, sliced
1/2 bunch flat leaf parsley leaves, chopped
Salt and freshly ground black pepper
Steamed white rice
Hot sauce
File powder

Steps:

  • In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
  • While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.

LEFTOVER HAM AND SHRIMP SLOW COOKER GUMBO



Leftover Ham and Shrimp Slow Cooker Gumbo image

Great for finishing off that holiday ham that just won't quit! Also able to freeze and save for later if hammed out. Two of my 3 young sons loved it. The third asked for no beans and shrimp which was easy to filter out in his bowl. Husband devoured it and wished it had more shrimp. Overall a success considering it was a week out from daily doses of Easter ham. Serve by itself or over white rice.

Provided by limeshmd

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 4h55m

Yield 12

Number Of Ingredients 13

1 clove garlic, minced
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon dried basil
½ teaspoon cayenne pepper
¼ cup butter
1 onion, minced
2 cups frozen cooked peeled and deveined jumbo shrimp
3 cups chopped leftover honey-baked, spiral-cut ham
1 ham bone
2 (15 ounce) cans black beans
1 (14.5 ounce) can diced tomatoes
1 cup coconut milk

Steps:

  • Stir garlic, turmeric, chili powder, basil, and cayenne pepper together in a small saucepan; heat over medium heat until aromatic, about 1 minute. Melt butter into the mixture, add onion, and cook until the onion is softened and translucent, about 5 minutes. Scoop onion mixture from saucepan into a slow cooker, reserving as much butter in the saucepan as possible.
  • Increase heat under saucepan to medium-high heat. Saute frozen shrimp in hot butter until just firm, about 2 minutes; transfer mixture to slow cooker. Add ham, ham bone, black beans, and tomatoes to the slow cooker.
  • Cook on High until the ham on the bone is falling off, 4 to 6 hours (or on Low 6 to 8 hours).
  • Remove and discard ham bone, stir coconut milk into the mixture, continue cooking on Low until the coconut milk is warmed, about 30 minutes.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 18.4 g, Cholesterol 80.7 mg, Fat 9.8 g, Fiber 5.9 g, Protein 19.4 g, SaturatedFat 6.6 g, Sodium 869.2 mg, Sugar 4.6 g

CHICKEN, TASSO AND ANDOUILLE GUMBO



Chicken, Tasso and Andouille Gumbo image

If you love gumbo, then this recipe is one that you won't want to pass by! Full flavored and delicious, this recipe won 1st Place in the Food Network Ultimate Recipe Chicken Showdown for the Chicken Soups and Stews Category - By Lauren Wyler. This recipe was chosen from contestants all across America who competed in this competition.

Provided by JusMeLinnie

Categories     Gumbo

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 23

1 lb andouille sausage, chopped
1 lb tasso, chopped
1 cup vegetable oil, plus
4 tablespoons vegetable oil, for sauteing
1 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
1/2 green bell pepper, chopped
1 (3 lb) whole chickens, boiled and shredded
8 cups homemade chicken stock
1 (14 ounce) can stewed tomatoes, pureed
1 tablespoon Worcestershire sauce
2 bay leaves
2 teaspoons Kitchen Bouquet (bottled seasoning used to flavor and color gravy)
1 (16 ounce) bag frozen sliced okra
1/2 bunch green onion, sliced
1/2 bunch flat leaf parsley, chopped
salt, to taste
fresh ground black pepper, to taste
steamed cooked white rice, as much as you like
hot sauce, to taste
file powder, to taste

Steps:

  • In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil, until browned. Remove meats and set aside.
  • Add 1 cup vegetable oilm and allow to heat.
  • Whisk in flour, and cook until a chocolate color is reached.
  • Add onion, celery, garlic and bell pepper to roux, and cook 15-20 minutes.
  • Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and Kitchen Bouquet, and simmer for 45 minutes.
  • While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy.
  • After gumbo simmers for 45 minutes, add okra, green onion, parsley and salt and pepper, to taste.
  • Simmer 20 more minutes.
  • Serve with rice and allow people to add hot sauce and file, to taste.

Nutrition Facts : Calories 918.7, Fat 70, SaturatedFat 15.7, Cholesterol 115.1, Sodium 2489.3, Carbohydrate 27.9, Fiber 3.9, Sugar 6.1, Protein 44.8

MEAN CHEF CHICKEN, ANDOUILLE, HAM AND OKRA GUMBO



Mean Chef Chicken, Andouille, Ham and Okra Gumbo image

The perfect Gumbo. I adopted this recipe in September, 2006. It is the best gumbo recipe I have ever tried.

Provided by Julie in TX

Categories     Gumbo

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 cup vegetable oil
1 1/4 cups all-purpose flour
2 1/2 cups chopped yellow onions
1 1/2 cups chopped celery
1 1/2 cups chopped green bell peppers
1 lb okra, either fresh or frozen and cut into pieces
1 1/2 lbs hot smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2 inch slices
3/4 lb smoked ham, cut into small cubes or 3/4 lb ham, nugget cut into small cubes
1 1/2 teaspoons salt
1/2 teaspoon cayenne
3/4 teaspoon fresh ground black pepper
3 bay leaves
3 quarts chicken stock or 3 quarts chicken broth
3 cups cooked chicken meat
1 tablespoon Pickapeppa Sauce
1 cup chopped parsley
2 bunches chopped green onions
hot sauce, to taste (optional)
4 cups cooked long-grain rice, accompaniment

Steps:

  • In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
  • If you get black specks in your roux it is burned and you will have to start over.
  • Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
  • The mixture will be pasty and fairly dry.
  • Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
  • Cook, stirring, for 3 to 4 minutes.
  • Add the stock or broth and stir well to combine with the roux mixture.
  • Bring to a boil, then reduce heat to medium-low.
  • Cook, uncovered, stirring occasionally, for 1 hour.
  • Add the chicken and cook just until the chicken is heated through, about 5 minutes.
  • Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.
  • Ladle into deep soup bowls over rice.
  • Serve with hot sauce, if desired.

ANDOUILLE SAUSAGE, CHICKEN, AND SHRIMP GUMBO



Andouille Sausage, Chicken, and Shrimp Gumbo image

This is a basic gumbo recipe. Different vegetables and meats can be added to it, so have fun with it.

Provided by Therealuncle_d

Categories     Cajun

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

4 ounces clarifed butter
4 ounces all-purpose flour
2 onions, small dice
2 green peppers, small dice
4 stalks celery, small dice
3 garlic cloves, minced
32 ounces stock (chicken or beef)
2 -3 teaspoons cajun seasoning
1 lb boneless chicken parts, cooked
1 lb tail-off shrimp, cleaned and deshelled
1 lb andouille sausage, sliced into 1/8-inch rounds
1/4-1/2 teaspoon file powder
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
1 lime, cut into wedges

Steps:

  • In a large stock pot, combine the clarified butter and flour. Cook over medium-high heat, stirring constantly, for about 20 minutes until the roux turns very dark brown almost black. (Don't be intimidated by the color of the roux, the darker it is the better).
  • add onion, carrot, and celery to roux and cook until tender.
  • Add garlic and cook briefly until fragrant.
  • Slowly add stock to roux in 3 stages, ensuring that the roux is completely smooth. Bring to a boil, then lower heat to a simmer.
  • Add cajun seasoning and file powder.
  • Add the sausage, chicken, shrimp, and allow it to cook until the shrimp just turns pink.
  • Adjust seasoning with salt and pepper.
  • Serve with rice and a wedge of lime.

Nutrition Facts : Calories 533.8, Fat 34.7, SaturatedFat 14.8, Cholesterol 178.3, Sodium 1457.5, Carbohydrate 19.8, Fiber 2.1, Sugar 2.9, Protein 34.7

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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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CHICKEN AND ANDOUILLE SAUSAGE GUMBO - DEEP SOUTH DISH
2017-12-01 Heat 1 tablespoon of the cooking oil in a large gumbo pot or Dutch oven, over medium high heat and brown the chicken in batches on both sides, adding additional oil as needed. Remove and set aside. Add the sausage to the drippings and cook until lightly browned; remove and drain over paper towels. Set aside.
From deepsouthdish.com
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GUMBO WITH ANDOUILLE SAUSAGE, CHICKEN, AND SEAFOOD - SENSE
2022-02-12 Make the Gumbo. Heat the oil in a 16-quart stockpot over medium heat. Add the seasoned chicken thighs and brown them in the fat for 3-4 minutes. Next, add the andouille slices to the pot and brown them with the chicken for 2-3 minutes. Transfer both the chicken and sausage to a platter.
From senseandedibility.com
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EASY NEW ORLEANS GUMBO – WITH CHICKEN, SHRIMP, AND SAUSAGE
2020-06-04 Set aside. Brown andouille sausage on both sides, about 2 minutes for each side. Set aside. Using the sausage grease, saute the celery and onion for 5 minutes. Season heavily with Cajun seasoning blend. Stir occasionally. Add all peppers and cook 2-3 minutes. Add garlic and mushrooms and continue cooking 1-2 minutes.
From abundanceofflavor.com
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GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE' …
Apr 15, 2018 - After many experiments with Gumbo, guidance 15 years ago from a friend's Cajun Father and bravery to get the roux dark enough, I can finally say I have conquered it to my family and friend's taste. It is a labor of love! When I made this for book club (where we eat as much as we read) it had rave reviews as the best …
From pinterest.nz
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CHICKEN SHRIMP AND SAUSAGE GUMBO - CHEF LOLA'S KITCHEN
2021-02-03 Deglaze the pan with the chicken and shrimp stock. Then add the stock to the simmering pot of veggies, add the cajun seasoning, bouillon powder, thyme, sausage, chicken, and bay leaves. Stir, and bring to a boil over medium-high heat. Once it comes to a rolling boil, reduce the heat to medium and leave to simmer for one hour.
From cheflolaskitchen.com
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GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE' …
Apr 23, 2019 - After many experiments with Gumbo, guidance 15 years ago from a friend's Cajun Father and bravery to get the roux dark enough, I can finally say I have conquered it to my family and friend's taste. It is a labor of love! When I made this for book club (where we eat as much as we read) it had rave reviews as the best … Apr 23, 2019 - After many experiments with …
From pinterest.com
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CHICKEN, SHRIMP AND ANDOUILLE GUMBO RECIPE - FOOD & WINE
Directions. Step 1. In a large, heavy stockpot, heat 1 tablespoon of the vegetable oil. Add the reserved shrimp shells and chicken wings, season with salt and pepper and cook over moderately high ...
From foodandwine.com
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CHICKEN-TASSO-ANDOUILLE SAUSAGE GUMBO - CREOLE RECIPES
The recipe Chicken-Tasso-Andouille Sausage Gumbo is ready in about 5 hours and is definitely an amazing dairy free option for lovers of Creole food. This recipe serves 20. This recipe covers 17% of your daily requirements of vitamins and minerals. This main course has 435 calories, 23g of protein, and 23g of fat per serving. Only A mixture of ...
From fooddiez.com
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GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE'…
Mar 6, 2015 - In honor of my destroyed city, here is the real New Orleans chicken and sausage gumbo from my childhood. It doesn't get any better than this. …
From pinterest.se
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ANDOUILLE SAUSAGE-CHICKEN GUMBO - BURRATA AND BUBBLES
2019-01-24 Add garlic and cook for about 30 seconds. Slowly stir in the chicken stock or water with Better Than Bouillon. Add in the 2 tablespoons Cajun seasoning, bay leaves, Worcestershire sauce, hot sauce, chicken thighs and sausage. Bring to a boil over medium-high heat and then reduce to a simmer over medium-low heat.
From burrataandbubbles.com
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SHRIMP-TASSO-ANDOUILLE SAUSAGE GUMBO - CREOLE RECIPES
Shrimp-Tasso-Andouille Sausage Gumbo is a dairy free recipe with 20 servings. This recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 27g of protein, 10g of fat, and a total of 327 calories. Head to the store and pick up bell peppers, chicken broth, celery, and a few other ...
From fooddiez.com
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GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, …
Jul 14, 2013 - After many experiments with Gumbo, guidance 15 years ago from a friend's Cajun Father and bravery to get the roux dark enough, I can finally say I hav. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food …
From pinterest.com
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AUTHENTIC SEAFOOD, CHICKEN AND SAUSAGE GUMBO - GARLIC & ZEST
2020-02-17 Reduce heat to a simmer and cook with the lid slightly askew on the pot for 1 hour. Stir in the okra and simmer for half an hour with the lid askew on the pot, for steam to escape. Stir in the shrimp and oysters with their liquor and cook for 5 minutes, just until the seafood is cooked through, but not over-cooked.
From garlicandzest.com
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GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE …
Apr 23, 2019 - After many experiments with Gumbo, guidance 15 years ago from a friend's Cajun Father and bravery to get the roux dark enough, I can finally say I have conquered it to my family and friend's taste. It is a labor of love! When I made this for book club (where we eat as much as we read) it had rave reviews as the best …
From pinterest.co.uk
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LOUISIANA GUMBO WITH CHICKEN, ANDOUILLE AND SHRIMP
2021-10-01 1 stewing chicken. 1 pound andouille sausage. 1 pound frozen shrimp. 14 cups water. 2 tablespoons Cajun seasoning. 2 bay leaves. 1 cup chopped onion. ½ cup chopped celery. ½ chopped green pepper. 1 tablespoon minced garlic. 1 teaspoon salt. 2 teaspoons Louisiana hot sauce. 1 cup dark roux. rice, green onion for serving. Let’s address the ...
From threewomeninthekitchen.com
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GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE' …
Jan 30, 2018 - After many experiments with Gumbo, guidance 15 years ago from a friend's Cajun Father and bravery to get the roux dark enough, I can finally say I hav. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food …
From pinterest.com
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CHICKEN AND SAUSAGE GUMBO - KENNETH TEMPLE
Keep in the fridge for up to 7 days. Freezer: After the gumbo cools, transfer to an airtight container. Keep in the freezer for up to 3 months. Reheating: Heat a small or medium saucepan over medium heat, add the gumbo, and cook until the …
From kennethtemple.com
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CHICKEN AND SAUSAGE GUMBO RECIPES - KITCHEN DREAMING
2014-02-26 Instructions. Bring the water, chicken, 2 parsley sprigs, bay leaves, and garlic to a boil in a large pot or Dutch oven. Once it comes to a boil, cover, reduce heat to medium or medium-low, and simmer for 1 hour. Remove chicken, and reserve the broth. Chop the chicken into bite-sized chunks and set aside.
From kitchendreaming.com
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GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE' …
Directions: How to Make Gumbo - Shrimp, Tasso Ham, Andouille Sausage, Chicken, File' Separately, chop / prepare all ingredients necessary as defined above and set aside. Heat a large heavy pot (cast iron / enameled cast iron on medium high until pre-heated. Add some oil and saute each meat separately and in batches to brown nicely. (A pain, but ...
From menuiva.com
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GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE'
1 1/2 lbs andouille sausages (cut bite sized) 2 1/2 lbs tasso (cut bite sized, Tasso is different from regular ham) 2 lbs chicken thighs (boneless, skinless, cut in quarters) 2 lbs shrimp, large (peeled and deveined) 12 cups chicken stock (homemade if you have it, use an old rotisserie chicken carcass) 2 cups celery (chopped) 4 cups onions ...
From plain.recipes
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HAM AND SHRIMP GUMBO RECIPE : OPTIMAL RESOLUTION LIST
Quick Keto Flat Bread Quick Cherry Blueberry Oat Crisp Quick And Easy Cobbler Crust Quick And Easy Hamburger Quesadillas Onion Rings With Bisquick Recipe
From recipeschoice.com
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GUMBO RECIPE WITH SHRIMP, CHICKEN AND SAUSAGE - JOTSCROLL
2021-08-04 Stir, cover, and bring to a boil for 30 minutes. After 30 minutes, add 1 and 1/4 cup of fresh shrimp and 1 and 1/4 tsp of gumbo file; also, add a handful of chopped scallion. Add the shrimp and the file powder. Stir to combine and cook for 10 minutes on low heat.
From jotscroll.com
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Top Asked Questions

What kind of sausage do you use for gumbo?
French andouille sausage is a spicy smoked sausage popular in Cajun dishes like gumbo, and jambalaya. Look for pork or chicken andouille. Or use any type of sausage you like. Transport to the Cajun South with a steamy bowl of gumbo.
What is andouille sausage?
French andouille sausage is a spicy smoked sausage popular in Cajun dishes like gumbo, and jambalaya. Look for pork or chicken andouille. Or use any type of sausage you like. Transport to the Cajun South with a steamy bowl of gumbo. French andouille sausage is a spicy smoked sausage popular in Cajun dishes like gumbo, and jambalaya.
How long does it take to cook shrimp and sausage?
Stir in sausage; heat through. Add shrimp and green onions; cook 2 to 4 minutes until shrimp are opaque, stirring frequently. If desired, stir in filé powder.

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