Mardi Gras Chicken And Sausage Gumbo Recipes

CAJUN CHICKEN AND SAUSAGE GUMBO

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.

SLOW COOKER CHICKEN AND SAUSAGE GUMBO

Steps:

• Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.
• Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
• Pour water into a slow cooker.
• Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
• Cover and cook on Low for 6 to 7 hours.
• Skim off fat with a spoon.

MARDI GRAS CHICKEN AND SAUSAGE GUMBO

Steps:

• Place whole chicken in a large stockpot.
• Fill with 8 cups of water, or enough to cover the chicken.
• Place butter and chicken bouillon in the stockpot.
• Peel one onion and chop in large chunks; place in stockpot.
• Place pot on stove and simmer over medium heat for about 1-2 hours or until chicken is done.
• Remove pot from stove.
• Reserving stock, remove the chicken from the pot and place it on a cutting board to cool.
• Once chicken has cooled, debone and discard bones.
• Chop finely remaining onion, bell pepper and celery and set aside.
• In a large stockpot, heat canola oil.
• Slowly add flour, a tablespoon at a time, stirring slowly and constantly with a whisk for about 20 minutes.
• This is your roux and it should cook until it becomes chocolate brown in color.
• Be sure not to let the roux burn. If you see black specks in your roux you should throw it out and start over.
• Add onion, bell pepper and celery to the roux; stirring for about 3-4 minutes until they become soft.
• Stir in 6 cups of chicken stock (which you reserved from cooking the chicken).
• Slice the smoked sausage and add it to the stockpot.
• Season the gumbo with the Tabasco, cayenne, salt, pepper, bay leaves, and parsley.
• Cover, and reduce heat to low and allow to cook for about 15 minutes.
• Add the chicken meat and cook for another 5-10 minutes or until chicken is heated through.
• Serve in bowls and top each bowl with white rice.
• Additional dried parsley can be sprinkled on top for garnish.

GUMBO COOKOFF WINNER - CHICKEN AND SAUSAGE GUMBO

Steps:

• Place chicken and next 10 ingredients in large stockpot and cover with water (approx. 1 gallon) and bring to a boil.
• Reduce heat and simmer until chicken is tender (approx. 1 hour).
• Using tongs, remove chicken to a strainer and cool.
• Strain chicken stock into a large container (discard whatever the strainer catches). Save stock for use in gumbo later.
• Remove meat from bones in pieces and reserve to add to gumbo later.
• Heat 2 tablespoons vegetable oil in heavy skillet over medium heat.
• Add okra to skillet and cook until no longer sticky, stirring frequently (about 20 minutes), then set aside to add to gumbo later.
• Stir flour and 1/3 cup vegetable oil in a large Dutch oven over medium heat. Stir frequently until it becomes a deep, golden brown roux (approx, 30 minutes). It should appear to be the color of peanut butter.
• Add the chopped yellow onions, bell peppers, celery and garlic to the roux and stir until soft.
• Add 4 cups of the reserved chicken stock and okra, tomatoes, sausage, and all herbs/spices except for file powder. Cover partially and simmer until thickened (approx. 1.5 hours).
• Spoon off any fat from surface of gumbo.
• Add chicken and file powder and simmer 15 more minutes.
• Serve in bowls over steamed white rice.