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 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
MEAN CHEF CHICKEN, ANDOUILLE, HAM AND OKRA GUMBO
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
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.
OKRA GUMBO WITH CHICKEN & ANDOUILLE SAUSAGE
Make and share this Okra Gumbo With Chicken & Andouille Sausage recipe from Food.com.
Provided by Annacia
Categories One Dish Meal
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix your onion, celery, and bell pepper together: The Holy Trinity.
- Heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux.
- Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften, add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic.
- Bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve add the Worcestershire, hot sauce, and 1/2 of the Green Onions.
- Serve with Creole Boiled Rice, crusty French bread.
- Garnish with green onions, and the parsley.
HAM AND CHICKEN GUMBO
I've always enjoyed spending time in the kitchen and worked as a home economist for a utility company in the 1940's. With two kinds of meat, this gumbo makes a hearty supper.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook bacon just until crisp. Add onion and cook, stirring constantly, until bacon is crisp and onion is soft. Add garlic, ham and chicken; cook for 2 minutes, stirring constantly. Stir in okra, tomatoes and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add Worcestershire sauce, salt and hot pepper sauce. Serve over rice.
Nutrition Facts :
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