Sausage Chicken Gumbo Recipes

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CHICKEN AND SMOKED SAUSAGE GUMBO



Chicken and Smoked Sausage Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 23

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Steps:

  • Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
  • Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
  • Combine all ingredients and store in an air-tight container.

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

SAUSAGE & CHICKEN GUMBO



Sausage & Chicken Gumbo image

This recipe for classic southern comfort food was the first thing I ever cooked for my girlfriend. It was simple to make but tasted gourmet-definitely love at first bite. -Kael Harvey, Brooklyn, NY

Provided by Taste of Home

Categories     Lunch

Time 6h35m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
1/4 cup canola oil
4 cups chicken broth, divided
1 package (14 ounces) smoked sausage, cut into 1/2-inch slices
1 cup frozen sliced okra, thawed
1 small green pepper, chopped
1 medium onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups coarsely shredded cooked chicken
Hot cooked rice

Steps:

  • In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown, about 4 minutes. Reduce heat to medium-low; cook and stir until dark reddish brown, about 15 minutes (do not burn). Gradually stir in 3 cups broth; transfer to a 4- or 5-qt. slow cooker., Stir in sausage, vegetables, garlic and seasonings. Cook, covered, on low until flavors are blended, 6-8 hours. Stir in chicken and remaining broth; heat through. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 427 calories, Fat 31g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 1548mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

CHICKEN AND SAUSAGE GUMBO



Chicken and Sausage Gumbo image

Provided by Food Network

Time 3h

Yield 12 to 15 servings

Number Of Ingredients 15

2/3 cup canola oil
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1/4 cup finely chopped onion, plus 2 cups roughly chopped
1 cup low-sodium chicken broth
1 cup chopped celery
1/2 cup chopped green bell pepper
2 teaspoons cayenne pepper
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 pound smoked sausage, sliced
8 ounces tasso ham or andouille sausage, diced
1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3 to 4 scallions, chopped
Cooked white rice, for serving (optional)

Steps:

  • Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until the roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minutes, then stir in the finely chopped onion.
  • Meanwhile, bring the broth and 20 cups water to a boil in a large pot. Add the roughly chopped onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne, garlic powder, 2 1/2 tablespoons salt and 1/2 teaspoon black pepper. Stir in the smoked sausage and tasso. Reduce the heat to low; simmer 1 hour.
  • Return the mixture to a boil. Add the chicken thighs and breasts and cook 30 minutes. Remove from the heat. Skim the fat off the surface, then stir in the scallions.
  • Serve over rice.

SHRIMP AND SAUSAGE AND CHICKEN GUMBO



Shrimp and Sausage and Chicken Gumbo image

This hearty Indiana gumbo is great anytime of year, but especially when it's cold outside and you and your friends are huddled around the tube watching the game. Any of the meats may be substituted or omitted to suite your own tastes.

Provided by Nick

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

½ cup all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onions
2 cups chopped green bell pepper
6 cloves garlic, chopped
2 teaspoons dried thyme
2 bay leaves
1 pound Italian sausage
3 (14.5 ounce) cans diced tomatoes with juice
1 pound cooked, shredded chicken
2 cups chicken broth
1 ½ cups spicy tomato-vegetable juice cocktail (such as V8®)
4 teaspoons Creole seasoning
1 pound uncooked shrimp - peeled, deveined, and tails removed
salt and ground black pepper to taste

Steps:

  • Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
  • Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
  • Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
  • Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
  • Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  • Discard bay leaves. Season gumbo with salt and pepper to taste.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 22.9 g, Cholesterol 138.4 mg, Fat 18 g, Fiber 3.8 g, Protein 30.8 g, SaturatedFat 5.3 g, Sodium 1409.3 mg, Sugar 8.3 g

QUICK AND EASY SAUSAGE AND CHICKEN GUMBO



Quick and Easy Sausage and Chicken Gumbo image

This quick and easy gumbo is a hearty and filling meal that is great anytime! The frozen vegetables speed up the cooking process and you can add additional protein and spices to suit your taste.

Provided by Tuscan_Italian

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 50m

Yield 4

Number Of Ingredients 17

2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 cup frozen chopped onions
1 cup frozen green bell peppers
1 cup frozen cut okra
1 cup chopped celery
2 teaspoons garlic, minced
1 teaspoon Creole seasoning, or to taste
½ teaspoon dried thyme
½ teaspoon cayenne pepper, or to taste
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 (3.5 ounce) bag boil-in-bag rice
2 cups chopped roasted chicken
8 ounces kielbasa sausage, cut into 1-inch pieces
1 (14.5 ounce) can diced tomatoes with green peppers and onions
1 (14.5 ounce) can chicken broth

Steps:

  • Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste the consistency of cake frosting. Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor, but don't burn it.
  • Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes.
  • While vegetables are cooking, bring 4 cups water to a boil in a 2-quart saucepan. Add unopened bag of rice and boil, uncovered, until rice is tender, 10 to 12 minutes. Remove bag from water and drain. Cut open bag, pour rice into a bowl, and fluff.
  • Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes. Serve gumbo over warm rice.

Nutrition Facts : Calories 499.5 calories, Carbohydrate 35.1 g, Cholesterol 102.3 mg, Fat 23.8 g, Fiber 3.4 g, Protein 33.8 g, SaturatedFat 9.4 g, Sodium 1800.3 mg, Sugar 2.7 g

CHICKEN AND SAUSAGE GUMBO



Chicken and Sausage Gumbo image

This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.

Provided by Paul Prudhomme

Categories     dinner, project, sauces and gravies, main course

Time 1h30m

Yield 6 or more servings

Number Of Ingredients 19

1 chicken, 3 to 4 pounds, cut into serving pieces
Salt to taste if desired
1 teaspoon finely ground black pepper
1 1/4 teaspoons finely ground white pepper
1 teaspoon powdered mustard
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon file powder, optional
1 1/2 cups flour
2 1/2 cups corn, peanut or vegetable oil
3/4 cup finely chopped onion
3/4 cup finely chopped celery
3/4 cup finely chopped green pepper
9 cups chicken broth
1 3/4 cups chopped or thinly sliced smoked sausage such as andouille or kielbasa
1 bay leaf
1 teaspoon finely minced fresh garlic
2 cups cooked rice

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 rest of spice mixture aside.
  • Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
  • Heat a 10-inch 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 chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
  • Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
  • Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
  • Meanwhile, bring the broth to a boil in a large saucepan.
  • Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
  • Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
  • Add the chicken pieces, bay leaf 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. Serve with white rice or potato salad (or both) spooned into the gumbo.

LOUISIANA CHICKEN AND SAUSAGE GUMBO(THE REAL STUFF)



Louisiana Chicken and Sausage Gumbo(The Real Stuff) image

I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didn't realize it until I sat down the try to type this, I don't know HOW I make gumbo!Gumbo isn't about recipes. I never saw my Maw Maw's recipe because she didn't have one. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught not something you can make by reading a recipe. My gumbo won't taste like yours and yours won't taste like mine, altough mine tastes pretty similar to Maw Maw's but that is probably because she taught me how to make it when I was about 8. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this "recipe". If you can't, you might want to find someone to show you how.

Provided by Malriah

Categories     Gumbo

Time 2h

Yield 1 Big Pot

Number Of Ingredients 12

1 whole chicken, cut up (Save the gizzards and stuff for your dirty rice)
sausage, as much as you feel like cutting up
water or chicken broth, how much depends on how big your chicken is and how much gumbo you want
butter
flour
1 large onion, diced
1 large green pepper, diced
1 head garlic, diced (as many cloves as you'd like)
2 stalks celery, cut up
salt
pepper
cajun seasoning (I use Tony Chachere's, it is available on the internet) or creole seasoning (I use Tony Chachere's, it is available on the internet)

Steps:

  • Melt some butter in your heavy bottomed pot.
  • Sprinkle your chicken with a lil bit of flour.
  • Brown in the butter (about 5 minutes?) Remove.
  • In the same pot, using equal parts butter and flour, make your roux.
  • (see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery.
  • In Louisiana, this is known as the Holy Trinity, almost every cajun/creole dish begins with this.
  • Add some salt, some pepper and a lot of garlic and saute all the veggies for a little while.
  • It doesn't matter how long of a little while as long as you don't let it burn.
  • Add chicken back into the pot.
  • Start adding your water or broth slowly, stirring the whole time.
  • You will know when you have enough by how thick or thin your gravy is.
  • If you want thinner gravy, more stock, if you want thicker gravy, less stock.
  • Season with more salt, more pepper and the cajun seasoning blend.
  • Bring just to a boil and lower heat to a simmer.
  • Add sausage.
  • Allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back.
  • (about an hour and a half?) Serve over rice.

Nutrition Facts : Calories 3080.8, Fat 212.6, SaturatedFat 60.8, Cholesterol 975.3, Sodium 993.6, Carbohydrate 43.8, Fiber 7.9, Sugar 12.4, Protein 236.4

INSTANT POT® CHICKEN AND SAUSAGE GUMBO



Instant Pot® Chicken and Sausage Gumbo image

Making gumbo can be time consuming, so speed things up by using your multi-functional pressure cooker. Garnish with chopped flat leaf parsley, if desired, and serve over rice.

Provided by Soup Loving Nicole

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h

Yield 6

Number Of Ingredients 17

1 tablespoon vegetable oil
1 ½ pounds skinless, boneless chicken thighs, chopped into bite-sized pieces
½ pound andouille sausage, sliced
½ cup vegetable oil
½ cup all-purpose flour
1 medium onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1 tablespoon minced garlic
4 cups chicken broth
1 (14.5 ounce) can diced tomatoes
1 ½ cups sliced okra
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon Creole seasoning
1 teaspoon Worcestershire sauce

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon oil, chicken, and sausage to the pot and cook for 6 minutes. Remove meat with a slotted spoon and set aside. Add 1/2 cup oil and flour to the pot. Whisk until roux is the color of peanut butter, about 10 minutes. Add onion, bell pepper, celery, and garlic. Cook, stirring continually to prevent burning, for 5 minutes. Turn pot off.
  • Add broth, tomatoes, okra, black pepper, cayenne pepper, thyme, Creole seasoning, and Worcestershire sauce to the pot. Stir in cooked chicken and sausage. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 538 calories, Carbohydrate 17 g, Cholesterol 96 mg, Fat 40.1 g, Fiber 2.2 g, Protein 26.8 g, SaturatedFat 9.2 g, Sodium 1383.2 mg, Sugar 4.1 g

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From thespeckledpalate.com
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CHICKEN-AND-SAUSAGE GUMBO RECIPE | MYRECIPES
Ingredient Checklist. 1 pound andouille sausage, cut into 1/4-inch-thick slices. 4 skinned bone-in chicken breasts. Vegetable oil. ¾ cup all-purpose flour. 1 medium onion, chopped. ½ green bell pepper, chopped. 2 celery ribs, sliced. 2 quarts hot water.
From myrecipes.com
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CHICKEN AND SAUSAGE GUMBO - TORNADOUGH ALLI
2017-12-15  · Slowly stir in your chicken broth until blended and smooth. Add in your your chicken, sausage, tomatoes, creole seasoning, garlic, thyme. pepper flakes and bay leaves. Cover and simmer on medium-low heat for 30 minutes, stirring occasionally. Remove cover and simmer for an additional 30 minutes until it starts to thicken up slightly.
From tornadoughalli.com
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CHICKEN & SAUSAGE GUMBO - I HEART RECIPES
2020-03-21  · Easy chicken & sausage gumbo recipe, made with minimum ingredients! Hey cousins! Because of everything going on right now, I’m going to change everything up a bit. Instead of making more oxtail recipes, and etc, I thought it would only be right to stick to budget friendly recipes right now. Because of this quarantine, so many of us a stuck in our homes, …
From iheartrecipes.com
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CHICKEN & SAUSAGE GUMBO - RECIPE FOR FREEDOM
2021-09-12  · Chicken & Sausage Gumbo. Ready in 6 hours. Feeds 10-12 people. Tips. Seriously, don’t stop stirring your roux with a whisk or it will burn. You can’t over-stir it. Don’t burn it. Use a good beer that you like to drink to flavor the gravy. If you don’t like drinking it, don’t cook with it. Ingredients. 2 lbs Boneless skinless chicken ...
From recipeforfreedom.com
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CHICKEN AND SAUSAGE GUMBO | CHICKEN GUMBO RECIPES
Recipes; Chicken and Sausage Gumbo Chicken and Sausage Gumbo . This gumbo recipe takes a little work, but it is well worth it. A very hearty meal with the flavors and spices of the New Orlean's area. File powder is a vital ingredient and acts as a thickening agent at the end of the recipe - don't leave it out. Take your time with the roux, let it cook to a dark brown color before …
From spicesinc.com
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ANDOUILLE SAUSAGE-CHICKEN GUMBO - BURRATA AND BUBBLES
2019-01-24  · Add garlic and cook for about 30 seconds. Slowly stir in the chicken stock or water with Better Than Bouillon. Add in the 2 tablespoons Cajun seasoning, bay leaves, Worcestershire sauce, hot sauce, chicken thighs and sausage. Bring to a boil over medium-high heat and then reduce to a simmer over medium-low heat.
From burrataandbubbles.com
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CHICKEN AND SAUSAGE GUMBO RECIPE - BON APPéTIT
2022-02-25  · Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about 45 minutes. Stir in remaining 1 cup okra; simmer until okra is crisp-tender, about 5 ...
From bonappetit.com
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Top Asked Questions

How do you cook gumbo sausage?
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.
What is chicken and sausage gumbo?
Chicken-and-Sausage Gumbo. A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux thickens the stew.
How do you make gumbo chicken?
Sprinkle your chicken with a lil bit of flour. Brown in the butter (about 5 minutes?) Remove. In the same pot, using equal parts butter and flour, make your roux. (see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery.
How long do you cook gumbo?
Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes. Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves. Remove gumbo from heat.

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