Real Cajun Chicken And Sausage Gumbo Recipes

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CAJUN CHICKEN AND SAUSAGE GUMBO



Cajun Chicken and Sausage Gumbo image

This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

Provided by Jodi Hanlon

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h15m

Yield 10

Number Of Ingredients 12

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

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.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g

CAJUN CHICKEN AND SAUSAGE GUMBO



Cajun Chicken and Sausage Gumbo image

Some people think that New Orleans cuisine is Cajun cuisine. It isn't. It's Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy because most of it is highly seasoned. My mother taught me how to make Gumbo. I usually make enough to freeze in portions so that I'll always have some on hand. Potato salad is traditionally served as a side dish.....oh, and of course, some good, crusty, garlic french bread to sop up the juice. :)

Provided by Irishcolleen

Categories     Gumbo

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 11

8 chicken thighs (I much prefer dark meat in a gumbo)
1 1/2 lbs richard's smoked sausage, sliced (or your favorite smoked sausage)
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
6 garlic cloves, minced
salt and cayenne pepper
green onion, chopped
parsley, chopped

Steps:

  • Brown chicken thighs and sausage in a cast iron dutch oven. If you don't have a cast iron dutch oven, just be sure to use a heavy pot, such as a Magnalite or something similar. Remove from pot and let cool.
  • Add oil to the pot. With wire whisk, blend in flour. Continue stirring constantly over medium to medium-high heat until flour is the color of chocolate syrup. IT IS VERY IMPORTANT TO CONSTANTLY STIR THIS! If the roux burns, there's no fixing it. You'll have to start over, completely. This step will take a while to achieve the chocolate color and is the most time-consuming part of the recipe. Once the flour has browned to this point, quickly add onions, bell pepper, and celery. Cook until onions are transparent. Add enough water or chicken broth to fill the pot about half way. Simmer.
  • Meanwhile, debone chicken. Add sausage to the pot.
  • Add minced garlic, salt, and cayenne.
  • Let simmer for about an hour. In the last 20 minutes, add deboned chicken. If needed, add enough water or broth to cover the chicken.
  • With a large spoon, skim as much fat as possible from the top.
  • Serve in a soup plate, over hot cooked rice.
  • Sprinkle green onions, parsley, and file in the bowls.
  • MMMMMMMMMM -- good stuff!

Nutrition Facts : Calories 773.5, Fat 65.9, SaturatedFat 15.5, Cholesterol 131, Sodium 786.9, Carbohydrate 15.6, Fiber 1.2, Sugar 2.2, Protein 28.6

REAL CAJUN CHICKEN AND SAUSAGE GUMBO



Real Cajun Chicken and Sausage Gumbo image

This is the most requested dinner for one of my family members, who spent some time working in the Big Easy. He swears it's the most authentic this side of the Mississippi.

Provided by chef 493847

Categories     Gumbo

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 18

1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
6 chicken breasts, skinned and cubed
1/4 cup vegetable oil
1 cup all-purpose flour
1 cup lard (Crisco, or vegetable oil)
2 cups chopped onions
1 1/2 cups chopped green bell peppers
1 1/2 cups chopped celery
2 quarts chicken stock (vegetable stock, or water)
3/4 lb andouille sausage, cubed (or hot Italian sausage if you can't find the real deal)
2 garlic cloves, minced
3 cups cooked rice

Steps:

  • Mix 1/4 cup of flour with the seasonings and toss the chicken in the mixture until well coated.
  • Heat the oil in a large skillet and sauté the chicken over medium-high until browned. I usually do this in batches draining the cooked chicken on paper towels. If the flour in the pan starts to really burn and smoke, turn down the heat or, discard and start with fresh oil. However, I usually can get it all done with one batch.
  • Once the chicken is done, combine 1 cup of flour and lard over medium-high heat to make a dark, dark, roux. Stir constantly while it cooks. It should look like burnt peanut butter, this is tricky because the darker the better. But if you go too far and scorch it, it's over.
  • When the roux has reached the right color remove from heat and add the chopped vegetables. Stir to remove some heat from the roux.
  • Return the roux to the stove over medium-high heat and add the stock, stirring until well blended.
  • Bring this mixture to a boil, and add the chicken, sausage, and garlic. Reduce heat and simmer for 1 hour.
  • Taste and adjust salt, and cayenne pepper (although it's usually plenty hot, it's a personal preference).
  • Serve over hot cooked rice.

AUTHENTIC CAJUN GUMBO



Authentic Cajun Gumbo image

I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. -Paul Morris, Kelso, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h45m

Yield 20 servings (1-1/4 cups each).

Number Of Ingredients 19

6 quarts water
1 chicken (5 pounds), cut up
2 large onions, quartered
4 celery ribs, cut into 3-inch pieces
6 garlic cloves, coarsely chopped
2 tablespoons salt
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 cup canola oil
1-1/2 cups all-purpose flour
1 large onion, finely chopped
1 pound fully cooked andouille sausage links, chopped
2 pounds sliced okra
2 pints shucked oysters
3 tablespoons gumbo file powder
Hot cooked rice

Steps:

  • Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.

Nutrition Facts : Calories 319 calories, Fat 19g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 990mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.

CAJUN CHICKEN & SAUSAGE GUMBO RECIPE - (4.1/5)



Cajun Chicken & Sausage Gumbo Recipe - (4.1/5) image

Provided by msippigrl

Number Of Ingredients 15

8 to 10 chicken thighs
1 (12 to 16-ounce) package andouille sausage, sliced
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped, about 1 1/4 cups
1 medium green bell pepper, chopped
2 ribs celery, chopped, about 1/3 cup
3 medium garlic cloves, minced
2 teaspoons salt or to taste
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon black pepper
1/4 to 1/2 teaspoon BeaZell's Cajun seasoning
1/2 cup green onions, chopped
1/2 cup fresh parsley, chopped
Gumbo Filé for serving

Steps:

  • Lightly brown chicken thighs in a tablespoon of oil in a cast iron dutch oven or heavy bottomed pot over medium-high heat. Remove chicken from pot and set aside to cool. Add the sausage slices to the same pot and cook until lightly browned on both sides. Remove to paper towels to drain. Add the vegetable oil to the pot over medium-low heat. Using a wire whisk, blend in the flour. Continue cooking and whisking constantly until flour is a dark reddish brown/dark brown. Whisk constantly or it will scorch; this step will take about 1 hour. Once the roux has finished cooking, quickly stir in chopped onions, bell pepper, and celery. Cook for 3 to 4 minutes, stirring constantly. Add the chicken broth and enough water to fill the pot about half full. Bring to a bubble, then reduce heat to low/medium-low and simmer uncovered for 30 to 40 minutes. Add chicken and sausage to the pot. Removed the skin and as much fat as possible from the chicken before adding to the pot. If needed, add a little more water just enough to cover the chicken. Add the garlic, salt, cayenne, black pepper, and BeaZell's seasoning. Let simmer gently for about an hour. Remove chicken from gumbo and de-bone, if desired. Then add the meat back to the gumbo. Stir in the green onions and parsley and continue simmering for another 15 minutes. With a large spoon or a couple wadded up paper towels, skim as much fat as possible from the top of gumbo. Serve gumbo in shallow bowls with a scoop of hot cooked white rice. Add a sprinkle of gumbo filé. Garnish top with additional green onions, if desired. Serve with potato salad on the side and toasted French bread. Enjoy!

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› real cajun recipes taco soup › authentic louisiana recipes › cajun gumbo recipes › easy cajun chicken 26 Cajun Recipes From the Big Easy - The Kitchen Community tip thekitchencommunity.org. Here are 26 different Cajun meals you can bust out that will make your guests think you grew up in the bayou. Source: lousianacookin.com 1. Cajun Crawfish Bread …
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Top Asked Questions

How do you cook chicken and sausage in gumbo?
Sear the chicken breasts. When browned (but not necessarily cooked through), drop into the simmering gumbo water. Sear the chicken thighs in the remaining oil until browned. Add to the gumbo water. Add the sausage to the pan. Add 2 tablespoons of water, and cover with a lid to steam. Cook until the outsides have firmed up.
Is this Cajun Chicken and sausage gumbo the real deal?
This Cajun chicken and sausage gumbo is easy and authentic as can be and not nearly as complicated as you may think to make at home. Only slightly spicy and even a little healthy. Laissez les bons temps rouler! The real deal. That’s what folks are saying about this Cajun chicken and sausage gumbo.
What is the best gumbo to cook in Louisiana?
Chicken and Sausage Gumbo is the ultimate Louisiana comfort food! This Cajun gumbo is filled with chicken and sausage and cooks low and slow all day. Learn how to make gumbo for a crowd and serve it over rice!
What do you put in gumbo to cook it?
This gumbo starts with a dark roux as its base. Once the roux is ready and combined with water, add sautéed chopped green bell pepper, onion and celery to the pot. Sear the chicken and sausage, too, before throwing them in, and letting the gumbo cook low and slow for hours.

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