Mean Chef Chicken Andouille Ham And Okra Gumbo Recipes

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CHICKEN AND ANDOUILLE GUMBO



Chicken and Andouille Gumbo image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 18

2 to 3 tablespoons vegetable oil
12 ounces andouille sausage, cut into 1-inch pieces
1/2 cup all-purpose flour, plus more for dredging
Salt and freshly ground black pepper
12 chicken thighs
2 medium onions, sliced
2 red or green bell peppers, stemmed, seeded and cut into strips
2 ribs celery, chopped
10 ounces fresh or frozen okra, cut into 1/2 inch pieces
10 cloves garlic, roughly chopped
3 sprigs fresh thyme or 1 teaspoon dried
2 bay leaves
1 teaspoon crushed red pepper flakes
6 to 8 cups low-sodium chicken broth
1 (15-ounce) can whole peeled tomatoes, with their juice
2 tablespoons cider vinegar
3 scallions (whit and green parts), thinly sliced
Chopped parsley leaves, for garnish

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



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

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.

OKRA GUMBO WITH CHICKEN & ANDOUILLE SAUSAGE



Okra Gumbo With Chicken & Andouille Sausage image

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

1/2 cup vegetable oil
3/4 cup all-purpose flour
4 tablespoons creole seasoning
1 cup onion, diced
1/2 cup red bell pepper, diced
1/2 cup celery, diced
1 1/2 cups andouille sausages, diced
3 tablespoons garlic, chopped
1 cup okra, trimmed and sliced
6 cups cold chicken stock
2 bay leaves
4 chicken thighs (large size, deboned, cut into 1 inch cubes and seasoned liberally with Creole Seasoning)
2 tablespoons Worcestershire sauce
hot sauce, to taste
kosher salt, if necessary
2 tablespoons Italian parsley, chopped
1/4 cup green onion, thinly Sliced
creole boiled rice, for serving

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



Ham and Chicken Gumbo image

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

6 bacon strips, cut into 1/2-inch pieces
3/4 cup chopped onion
2 garlic cloves, minced
1 cup cubed fully cooked ham
1/2 cup cubed cooked chicken
2 cups frozen sliced okra
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups chicken broth
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
8 drops hot pepper sauce
Hot cooked rice

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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