CAJUN GUMBO RECIPE
This recipe of Cajun gumbo is made with chicken and andouille sausage, roux, trinity, chicken stock, and thickened with okra and gumbo filé powder.
Provided by Adrienne Cheatham
Categories Entree
Time 4h15m
Number Of Ingredients 19
Steps:
- Gather the ingredients.
- Melt duck fat in a large pot on medium heat, then whisk in the flour. Continue cooking on medium heat, whisking frequently, until the roux is dark brown, the color of milk chocolate, but not black or burned. This will take about 18 to 20 minutes, depending on your flame.
- When you reach the desired color, immediately add the trinity-the diced onions, green pepper, and celery-plus the garlic. Using a wooden spoon , stir the trinity into the roux, making sure it is evenly distributed, season with a few pinches of salt and black pepper. The roux will look dry at first, cook the trinity in the roux, stirring frequently, until the vegetables begin to soften and the roux looks moist, about 10 minutes.
- Gradually stir in the chicken stock, dissolving the roux and preventing lumps, turn the heat up to medium-high and bring the pot to a boil.
- While you're waiting for the pot to boil, heat a large sauté pan over medium-high heat. Season the chicken thighs with salt and pepper and add the tablespoon of oil to the pan.
- Place the thighs skin-side down in the pan and sear until the skin is a deep golden brown, 7 to 10 minutes. Flip the thighs and sear the bone side for 2 to 3 minutes.
- Remove the thighs from the pan and add to the pot, leaving the fat in the pan and keeping the sauté pan on medium-high heat.
- Add the sliced andouille to the pan and cook, stirring occasionally, until the sausage is browned in places and the edges are curling, about 5 to 7 minutes.
- Turn off the heat, then use a spatula to scrape the andouille and any accumulated fat into the pot. Add the crab knuckle and give the contents a good stir to combine. If the ingredients are not covered by the stock, add 1 to 2 cups water to just cover.
- Raise the heat under the pot and bring its contents to a full boil. Then reduce the heat to a simmer and add the bay leaves and dried thyme. Skim any fat and foam that accumulates on the surface and simmer for one hour.
- Carefully remove the chicken thighs to a large plate. When the chicken has cooled a bit, discard the skin, bones, and cartilage, shred the meat, and return it to the simmering pot.
- Add the okra and Worcestershire sauce and continue simmering the gumbo for another hour on low heat, stirring occasionally to make sure it's not sticking or burning.
- Remove the crab knuckle and pick out any remaining meat. Stir the crab meat into the gumbo to distribute and then discard the shell. Stir in the filé powder, taste, and adjust the seasoning with salt and pepper. Simmer for another 5 minutes, then turn off the heat.
- To serve, place about 1/2 cup cooked rice into serving bowls and ladle the gumbo on top of the rice. Garnish with sliced scallions and add a few dashes of hot sauce to taste.
Nutrition Facts : Calories 464 kcal, Carbohydrate 25 g, Cholesterol 129 mg, Fiber 3 g, Protein 30 g, SaturatedFat 8 g, Sodium 928 mg, Sugar 7 g, Fat 27 g, UnsaturatedFat 0 g
CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE RECIPE
Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.
Provided by Daniel Gritzer
Categories Mains Sausage Soups and Stews
Time 4h
Yield 10
Number Of Ingredients 17
Steps:
- In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.
- Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.
Nutrition Facts : Calories 812 kcal, Carbohydrate 50 g, Cholesterol 166 mg, Fiber 4 g, Protein 41 g, SaturatedFat 11 g, Sodium 1295 mg, Sugar 5 g, Fat 51 g, ServingSize Serves about 10, UnsaturatedFat 0 g
SUNNY'S BIG EASY CHICKEN AND ANDOUILLE FILE GUMBO
Provided by Sunny Anderson
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 16
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
Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 9 servings (3-1/4 quarts).
Number Of Ingredients 18
Steps:
- In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan., Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender., Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions. Freeze option: Place individual portions of cooled gumbo freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 544 calories, Fat 39g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 1514mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.
CHICKEN AND ANDOUILLE SAUSAGE GUMBO
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
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
SPICY RED FILE-THICKENED GUMBO WITH CRAWFISH AND ANDOUILLE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 29
Steps:
- In a bowl blend together the crawfish seasoning mixture. Add the crawfish tails, and reserve in the refrigerator for 1 to 2 hours. Make the gumbo: Place the vegetable oil in a heavy skillet over high heat. When it's smoking, add the flour, about 1/3 at a time, whisking well after each addition. Cook over fairly high heat, whisking constantly, until the roux reaches a dark, reddish brown, about 10 minutes. If the roux seems about to burn (you'll start to notice a burning smell), move the pan off the heat for a few minutes continuing to whisk. When the roux is ready, add the garlic, onions, celery, bell peppers, and scallions. Place the pan over low heat, and cook the vegetables in the roux for 5 minutes. Bring the stock to a boil in a large soup pot. When the vegetables have cooked in the roux, add the roux-vegetable mixture to the boiling stock by 1/4 cupfuls, blending well. Crush the tomatoes in your hands, and add them, along with the liquid in the cans, to the soup pot. Add the bay leaves, thyme, oregano, allspice, cayenne, cloves, hot sauce and lemon juice. Bring to the boil, then reduce heat to a simmer, and cook for20 minutes, partially covered. Add the andouille and simmer the gumbo for another 20 minutes, partially covered. Add the seasoned crawfish tails, and simmer for 5 minutes. Off the heat, blend in the file powder, blending until the desired thickness is reached. Taste for seasoning. Serve immediately over rice. Garnish with the whole, boiled crawfish.;
GUMBO WITH CRAWFISH, ANDOUILLE, AND CHICKEN
This hearty gumbo with crawfish, andouille, and chicken tops my list as the most comforting food. From the thick roux-based broth to the holy trinity of veggies and the plethora of spices, this flavorful dish will not let you down.
Provided by Jessica Halverstadt
Categories Soups & Stews
Time 2h5m
Number Of Ingredients 22
Steps:
- In a medium bowl, combine two tablespoons of flour, one teaspoon each of garlic and onion powder, and 1/2 teaspoon each on black pepper and salt. Add the chicken, toss to coat, and refrigerate for later.
- To make the roux: Heat a large Dutch oven or heavy-bottomed pot over medium-low heat. Add one cup of oil and 1 1/3 cup of flour and whisk constantly for 45-60 minutes until the roux is dark brown. *** The roux can be prepared in advance. It will keep in the refrigerator in an airtight container for up to six months.
- Stir in the bell pepper, white onion, jalapeno (optional), and celery and cook stirring occasionally.
- Meanwhile, heat one tablespoon of oil in a skillet over high heat. Once hot, add the chicken and cook for 4-5 minutes, stirring occasionally, until brown. Transfer the chicken to a bowl. Add the andouille to the skillet and cook on each side for 1- 2 minutes until browned then transfer it to the bowl with the chicken.
- Add the garlic, oregano, thyme, one tablespoon each of garlic and onion powder, paprika, one tablespoon of salt, white pepper, and cayenne to the pot. Stir to combine and cook for 1-2 minutes.
- Add the chicken broth and use a whisk to break apart any clumps. Stir in the crawfish, andouille, chicken, okra, and bay leaves. Bring to a boil then reduce heat and simmer for at least 30-minutes. For best results, allow it to simmer for at least 3-4 hours if not all day!
- Serve warm over white rice garnished with freshly sliced scallions.
Nutrition Facts : Calories 603 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 177 milligrams cholesterol, Fat 30 grams fat, Fiber 5 grams fiber, Protein 43 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 2 cups, Sodium 1376 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CHICKEN AND ANDOUILLE GUMBO
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 18
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, CRAWFISH, AND SAUSAGE GUMBO
Rick, silky, and delcious, this is a nice thick gumbo that is not too hot. I'm usually all about fast and easy, but this recipe is a real treat that I think is worth the extra time it takes to have the ingredients and prepare. We buy the crawfish shelled and ready to dump in the pot from the freezer section of our grocery store.
Provided by ctrmom
Categories Gumbo
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Start by making the chicken stock. Boil the chicken and boullion in 10 cups of water.
- Make roux by browning the flour in the butter. Cook and stir until dark brown.
- Add the chopped vegetables to the roux and cook them until soft.
- Remove the chicken from the stock and set aside. Stir the roux mixture slowly into the hot stock.
- Add seasonings and tomatoes, okra, and sausages. Chop the chicken and add it back into the stock as well.
- Simmer on low heat for about 25 minutes. Adjust seasonings.
- Add the crawfish. Increase the heat and cook for about 5 minutes, stirring often.
- Remove from heat and let sit while you prepare rice.
- Serve over rice.
Nutrition Facts : Calories 787.2, Fat 43.7, SaturatedFat 19.9, Cholesterol 152.8, Sodium 1983.1, Carbohydrate 63.7, Fiber 4.5, Sugar 10.9, Protein 34.5
CHICKEN ANDOUILLE GUMBO
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
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
More about "gumbo with crawfish andouille and chicken recipes"
CHICKEN ANDOUILLE GUMBO RECIPE - THE SPICE HOUSE
From thespicehouse.com
CRAWFISH GUMBO - LOUISIANA COOKIN
From louisianacookin.com
EASY CAJUN GUMBO RECIPE - READY IN AN HOUR!
From houseofnasheats.com
CRAWFISH GUMBO - WENT HERE 8 THIS
From wenthere8this.com
4.9/5 (8)Total Time 1 hr 25 minsCategory DinnerCalories 252 per serving
CRAWFISH AND SHRIMP GUMBO RECIPE | LOUISIANA TRAVEL
From louisianatravel.com
8 ANDOUILLE SAUSAGE RECIPES YOU'LL LOVE
From allrecipes.com
MARDI GRAS HISTORY, RECIPES, AND TIPS - MSN.COM
From msn.com
SHRIMP GUMBO WITH ANDOUILLE SAUSAGE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CROCK POT GUMBO RECIPE - A CLASSIC RECIPE MADE EASY
From makeyourmeals.com
CHICKEN AND ANDOUILLE SAUSAGE GUMBO - LOUISIANA COOKIN
From louisianacookin.com
RECIPE: CHICKEN AND ANDOUILLE GUMBO FROM MR. PAUL'S SUPPER CLUB
From kare11.com
CLASSIC CHICKEN GUMBO RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPES FOR A MIDWEEK MARDI GRAS FEAST - LOS ANGELES TIMES
From latimes.com
CRAWFISH GUMBO WITH ANDOUILLE SAUSAGE - BURRATA AND BUBBLES
From burrataandbubbles.com
AUTHENTIC CAJUN GUMBO RECIPE - CHEF BILLY PARISI
From billyparisi.com
DUCK-ANDOUILLE GUMBO RECIPE
From today.com
10 CHICKEN STEW RECIPES THAT MAKE FOR COMFORTING DINNERS
From allrecipes.com
CHICKEN & ANDOUILLE GUMBO RECIPE • ROUSES SUPERMARKETS
From rouses.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love