Sausage And Okra Gumbo Recipes

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CLASSIC SAUSAGE CHICKEN AND OKRA GUMBO



Classic Sausage Chicken and Okra Gumbo image

Classic Sausage Chicken and Okra Gumbo is a spin-off of a popular recipe from Paul Prudhomme, the famous New Orleans chef who put Louisiana on the American culinary map.

Provided by hmccallum

Categories     Main Course

Time 1h30m

Number Of Ingredients 19

1-4 - pound chicken (cut up in serving pieces)
Kosher salt (to own taste)
1½ teaspoons Cayenne pepper
1½ teaspoons paprika
1 teaspoon fine ground white pepper
1 teaspoon fine ground black pepper
1 teaspoon powdered mustard
1 teaspoon garlic powder
2 cups fresh organic okra, sliced (or 1 teaspoon file powder)
1½ cups all-purpose flour
2 cups corn, peanut, or vegetable oil
¾ cup yellow onion (chopped)
¾ cup celery (thinly sliced or diced)
¾ cup green bell pepper½ (diced)
9 cups low sodium chicken broth
1 pounds smoked sausages such as andouille or kielbasa (sliced thinly )
2 bay leaves
3 teaspoons fresh garlic (minced)
2-3 cups Cooked rice (follow package instructions.)

Steps:

  • Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic, and file powder. Rub four teaspoons of the mixture over the chicken. Set the rest of the spice mixture aside.
  • Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
  • Heat a large cast-iron skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. -Reserve the leftover flour.
  • When the oil is hot and almost smoking, add the cut-up chicken pieces skin-side down. Cook for about five minutes on one side until golden brown. Turn and cook about four minutes on the second side until nicely browned. Drain excess oil thoroughly on paper towels.
  • Pour off all but one cup of fat from the cast-iron skillet. Heat the oil over high heat until it is almost smoking,and then add the reserved seasoned flour. Stir the mixture rapidly and constantly with a wire whisk until the mixture is amber brown. Do not burn.
  • Add the chopped onion, celery and green pepper to the roux and then stir to blend. Remove the cast-iron skillet from the heat.
  • Meanwhile, bring the broth to a boil in a large Dutch Oven.
  • Add about half a cup of the roux mixture
  • Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
  • Add the chicken pieces, bay leaves, and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
  • Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. At this time, add the Okra if you did not use file powder and simmer for 7 minutes.
  • Serve with white rice or potato salad (or both) spooned into the gumbo.

Nutrition Facts : Calories 659 kcal, Carbohydrate 25 g, Protein 21 g, Fat 54 g, SaturatedFat 35 g, Cholesterol 60 mg, Sodium 426 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CHICKEN, SAUSAGE, AND OKRA GUMBO



Chicken, Sausage, and Okra Gumbo image

Categories     Soup/Stew     Chicken     Onion     Sausage     Celery     Okra     Simmer     Boil     Gourmet

Yield Makes about 20 cups, serving 10 to 12 as a main course

Number Of Ingredients 12

1 tablespoon vegetable oil
2 pounds smoked pork sausage or pork and beef sausage such as kielbasa, cut into 1/4-inch-thick slices
8 chicken thighs
8 chicken drumsticks
two 10-ounce boxes frozen whole okra, rinsed to separate okra and cut into 1/4-inch- thick rounds
2 large onions, chopped
3 celery ribs, chopped
8 cups chicken broth
8 cups water
1 cup thinly sliced scallion greens (about 1 bunch)
Accompaniment: Cajun-style White Rice
bottled hot sauce such as Tabasco

Steps:

  • In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and brown sausage in batches, without crowding, transferring to paper towels to drain. Pat chicken dry and season with salt and pepper. Brown chicken in fat remaining in skillet in batches, without crowding, transferring to paper towels to drain.
  • Pour off all but about 1 tablespoon fat from skillet and cook okra over moderate heat, stirring occasionally, until golden. Add onions and celery and cook, stirring occasionally, until celery is softened.
  • In a 9 1/2-to-10 quart heavy kettle bring broth and water to a boil. Stir in okra mixture and chicken and simmer, stirring occasionally, until chicken is cooked through and gumbo is thickened, about 30 minutes. Add sausage, scallions, and salt and pepper to taste and simmer, stirring occasionally, 5 minutes. Gumbo may be made 3 days ahead, cooled completely, uncovered, and chilled, cover.
  • Serve gumbo ladled over rice in large soup plates. Serve hot sauce on the side.

CHICKEN, SAUSAGE, AND OKRA GUMBO



Chicken, Sausage, and Okra Gumbo image

Provided by Paula Deen

Categories     cold weather     comfort food     Country Cooking     Family Supper     guys night     southern

Time 20m

Yield 10 to 12

Number Of Ingredients 17

¾ cup plus 2 tablespoons vegetable oil, divided
2 pounds boneless skinless chicken thighs, cut into bite-size pieces
¾ pound smoked andouille sausage, sliced ¼-inch thick
1 cup all-purpose flour
2 cups chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
2 cloves garlic, minced
2 (32-ounce) cartons chicken broth
1 (15-ounce) package frozen chopped okra
2 bay leaves
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
¾ teaspoon dried thyme
½ teaspoon ground black pepper
hot cooked rice
chopped green onion, for garnish

Steps:

  • In a large Dutch oven, heat 2 tablespoons oil over medium heat. Cook chicken and sausage in batches, stirring frequently, until browned on all sides, about 10 minutes. Remove from pot, and let drain on paper towels.
  • Add remaining ¾ cup oil to pot, and heat over medium-low heat. Whisk in fl our until smooth; cook, whisking frequently, until mixture is chocolate colored, 30 to 40 minutes.
  • Stir in onion, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are just tender, about 15 minutes. Gradually stir in broth until well combined. Stir in chicken, sausage, okra, bay leaves, Worcestershire, hot sauce, thyme, and pepper, and bring to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, for 2½ to 3 hours.
  • Discard bay leaves. Serve with rice. Garnish with green onion, if desired.

SAUSAGE AND SHRIMP GUMBO



Sausage and Shrimp Gumbo image

This classic Cajun dish with sliced smoked sausage, shrimp, bell peppers and okra in a rich broth is ladled into bowls over rice.

Provided by Hillshire Farm(R) Brand

Categories     Trusted Brands: Recipes and Tips     Hillshire Farm®

Time 1h5m

Yield 6

Number Of Ingredients 16

1 (14 ounce) package Hillshire Farm® Smoked Sausage
¼ cup cooking oil
¼ cup flour
1 onion, chopped
1 green bell pepper, seeded, chopped
1 red bell pepper, seeded, chopped
1 cup chopped celery
1 cup frozen sliced okra
2 cloves garlic, chopped
2 teaspoons Cajun seasoning
2 cups chicken broth
½ teaspoon hot pepper sauce
½ teaspoon ground black pepper
Salt to taste
½ pound large raw shrimp, peeled, deveined
3 cups hot cooked long-grain white rice

Steps:

  • Cut sausage into 1/2-inch slices; set aside.
  • Combine flour and oil in a 4 quart heavy saucepan; mixing until smooth. Cook and stir over medium-high heat 3 minutes. Reduce heat to medium; cook and stir 6-8 minutes or until roux is a dark reddish brown.
  • Stir in onion, bell peppers, celery, okra and garlic; cook and stir 8-10 minutes or until vegetables are tender. Stir in Cajun seasoning.
  • Stir in chicken broth; bring to a boil. Cook and stir for 1 minute. Reduce heat to low; stir in sausage, pepper sauce, black pepper and salt to taste. Simmer, covered 15 minutes. Remove cover.
  • Bring to a boil; add shrimp and cook 3 minutes or until shrimp turn pink.
  • Ladle gumbo into bowls with rice.

Nutrition Facts : Calories 485.5 calories, Carbohydrate 36.2 g, Cholesterol 98.9 mg, Fat 28.8 g, Fiber 3 g, Protein 18.3 g, SaturatedFat 8.7 g, Sodium 847.8 mg, Sugar 2.6 g

SAUSAGE GUMBO



Sausage Gumbo image

A smoked sausage with vegetables & cooked rice - a delicious dinner prepared in a slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h45m

Yield 8

Number Of Ingredients 12

1 pound fully cooked smoked sausage, cut into 1/2-inch slices
1 medium green bell pepper, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 can (28 ounces) crushed tomatoes, undrained
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen sliced okra, thawed and drained
1 tablespoon white vinegar
1/4 to 1/2 teaspoon red pepper sauce
4 cups hot cooked rice, for serving

Steps:

  • Mix sausage, bell pepper, onion, garlic, tomatoes, Worcestershire sauce, salt and pepper in 3 1/2- to 6-quart slow cooker.
  • Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
  • Stir in okra, vinegar and pepper sauce.
  • Cover and cook on high heat setting about 30 minutes or until slightly thickened.
  • Serve gumbo over rice.

Nutrition Facts : Calories 305, Carbohydrate 32 g, Cholesterol 30 mg, Fat 1, Fiber 3 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 820 mg

'MOMMA MADE EM' CHICKEN AND SAUSAGE GUMBO



'Momma Made Em' Chicken and Sausage Gumbo image

Straight from my mom's kitchen in St. Charles Parish, Louisiana! Chicken, sausage, and okra gumbo that warms the soul.

Provided by BelleTeteRouge

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h55m

Yield 10

Number Of Ingredients 12

1 (3 pound) whole chicken
½ cup all-purpose flour
½ cup vegetable oil
1 (10 ounce) package frozen chopped onions
1 (10 ounce) package frozen green bell peppers
5 stalks celery, finely chopped
1 tablespoon Cajun seasoning (such as Tony Chachere's), or to taste
2 whole bay leaves
1 (28 ounce) can diced tomatoes
1 pound fully-cooked smoked beef sausage (such as Hillshire Farm®), sliced
1 (10 ounce) package frozen sliced okra
salt and black pepper to taste

Steps:

  • Fill a large pot partially with lightly salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.
  • While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.
  • As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.
  • Mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 14.5 g, Cholesterol 67.2 mg, Fat 32.2 g, Fiber 2.8 g, Protein 21.4 g, SaturatedFat 9.3 g, Sodium 834.6 mg, Sugar 3.1 g

OKRA AND TOMATO SHRIMP & SAUSAGE GUMBO



Okra and Tomato Shrimp & Sausage Gumbo image

This recipe is near and dear to my heart and stomach. My daddy made many dishes based off tomato sauce, garlic and onions. This recipe is no different but, feels very southern and New Orleans style. It's very easy to make and your family should love it.

Provided by youngexec_2003

Categories     Gumbo

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

5 garlic cloves
1 yellow onion
1/2 green bell pepper
1 teaspoon gumbo file
1 teaspoon seasoning salt
1/2 tablespoon pepper
1/2 tablespoon garlic powder
1/2 tablespoon sugar
1 1/2 cups tomato sauce
2 cups water
1/8 tablespoon red pepper flakes
1/8 teaspoon red pepper
3 bay leaves
1 teaspoon olive oil
1 1/2 lbs large shrimp
1 lb smoked sausage (Kilbosa)

Steps:

  • Sautee sausage, garlic, bell pepper and onion in olive oil. Add all the seasoings except the fil`e and simmer. Then add tomato sauce and water. Let simmer a while longer. Then add bay leaf. Let simmer about 5 minutes and then add shrimp (cleaned and devained). Now add frozen Okra and canned corn (I like this combo though you can use both fresh). Let simmer about 10-15 minutes Taste for good salt taste, if okay, add gumbo file and stir good to mix in well. Turn off heat and let sit for a while. Serve over white rice with your favorite bread. Enjoy.

CHICKEN OKRA SAUSAGE GUMBO



Chicken Okra Sausage Gumbo image

This is a compilation from the Picayune Creole Cookbook and Cajun-Creole Cooking. The Picayune Creole Cookbook is a compilation of recipes from the Picayune-Creole newspaper of the early 1900's in New Orleans. If you've never made a Cajun Roux, don't skimp of the time it takes to make it. If you want a gumbo with a velvety texture, the roux is of utmost importance. Allow it to cook slowly and don't forge to stir. Don't be put off by the preparation time or the number of steps. It all actually goes together pretty quickly and the end results are worth it.

Provided by OliveLover

Categories     Cajun

Time 2h45m

Yield 18 serving(s)

Number Of Ingredients 21

1 (4 -4 1/2 lb) chicken (about 4 to 4 1/2 pounds, cut into pieces)
2 cups chopped onions
1 1/2 cups chopped bell peppers
1 cup chopped celery
4 garlic cloves, large, minced
3 quarts chicken stock
2 cups water
1 lb smoked andouille sausage, cut into bite sized pieces (if you have fresh andouille, saute the links so they can be cut later)
1/2 cup bacon fat (or 8 oz. diced bacon rendered down, reserve the browned bits)
1/2 cup olive oil
2 (28 ounce) cans tomatoes
2 lbs okra, 1/4 inch slices (or 20 oz. frozen chopped)
2 bay leaves
1 1/2 teaspoons thyme (or 10 -12 fresh sprigs of thyme, about 6-inch bundled)
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons cajun seasoning
1/2 teaspoon garlic powder
1 1/2 cups flour
1 cup brown rice
salt, black pepper and red pepper to taste

Steps:

  • Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
  • Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature.
  • (If you do not have bacon fat handy, use this time to render the fat from 1/2 pound of bacon.).
  • In a large stock pot, about 12 quart, heat the olive oil and bacon fat.
  • Put the chicken into the bag with the seasoned flour and shake to coat. Drop the chicken into the pan and brown it until the outside is golden. Do it in two batches if necessary. Reserve the flour mixture remaining in the bag.
  • Remove the chicken and add the flour mixture from the bag to the oil. On low heat, stir the roux thoroughly. Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less. Do not allow it scorch. It's better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter.
  • While that is browning, chop the bell peppers, onions and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on the board and slice into 3/8" slices.
  • When the roux has become smooth and rich, add the peppers, onions, garlic,celery and sausage. Stir until the vegetables are wilted and the onions are translucent. Ad the bay leaf.
  • Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly, stirring well between each addition to prevent lumps. Bring to a boil. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally.
  • Remove the chicken and set aside to cool so the meat can be removed from the bones. Add the sliced okra, the thyme and the rice. Allow to cook on low heat for 40 minutes or until the rice is done.
  • Adjust the seasonings with salt, pepper and cayenne.

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From bonappetit.com


CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE RECIPE
2022-03-21 Once chicken has cooled, shred into bite-size pieces. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside. Add remaining 1 cup (235ml) oil to …
From seriouseats.com


SAUSAGE OKRA GUMBO - BISCUITS AND BASIL
2019-10-26 This gumbo is a much-requested family dish and our friends ask for the recipe whenever we serve it up. Kelsey Teague, a ... Sausage Okra Gumbo. Delicious and hearty gumbo with a little kick. Perfect for a cool Autumn evening. By: Anna. October 26, 2019; Print this; Ingredients. 1 1/2 lbs. Polska Kielbasa ( I just use 2 packages) 2-3 T. butter 3 T. flour 2 …
From biscuitsandbasil.com


SEAFOOD AND OKRA GUMBO WITH ALLIGATOR SAUSAGE RECIPE
2021-10-13 Add the tomatoes, sausage, Creole seasoning, and thyme to the pan, stirring well. Cook until all the vegetables are tender, about five minutes, occasionally stirring and scraping the pan bottom clean. Stir in the stock and parsley, mixing well, and bring to a boil over high heat. Reduce the heat and simmer for 15 minutes.
From easy-recipes.info


SPICY GUMBO WITH SHRIMP, SAUSAGE AND OKRA - DAD WITH A PAN
Let simmer for about an hour. In a separate pot melt butter, and gradually stir in flour; about 2 minutes. Pour in milk and broth and whisk until smooth. Stir into gumbo. Added sausage. In a pan fry okra for about 3-5 minutes. Add into gumbo with shrimp and chopped scallions. Take the pot off of heat. Let sit fr about 10 minutes.
From dadwithapan.com


GUMBO RECIPE WITHOUT OKRA RECIPES ALL YOU NEED IS FOOD
Dec 21, 2021 · Cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes. Add 6 cups low-sodium chicken broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the gumbo is thickened …
From stevehacks.com


15 LOUISIANA GUMBO RECIPE SHRIMP AND SAUSAGE
Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour. Add the reserved chicken to the pot and simmer for 1 hour, stirring occasionally and skimming off any fat that rises to the surface.
From selectedrecipe.com


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