Southlouisianachickenandsausagegumbonookra Recipes

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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

CHICKEN AND ANDOUILLE SAUSAGE GUMBO



Chicken and Andouille Sausage Gumbo image

This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.

Provided by VMB

Time 3h5m

Yield 8

Number Of Ingredients 17

1 ½ pounds andouille sausage, sliced
4 (5 ounce) boneless, skinless chicken breast halves
½ cup canola oil
¾ cup all-purpose flour
4 stalks celery, sliced
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, minced
2 quarts hot chicken broth
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon red pepper flakes
2 bay leaves
6 stalks green onions, sliced
1 teaspoon gumbo file powder, or to taste
2 cups hot cooked rice

Steps:

  • Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.
  • Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.
  • Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.
  • Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.
  • Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.
  • Add sausage to the gumbo and simmer for 30 minutes.
  • Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
  • Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 29 g, Cholesterol 90.9 mg, Fat 40.9 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 1925 mg, Sugar 3.1 g

BAKED CHICKEN AND SAUSAGE GUMBO



Baked Chicken and Sausage Gumbo image

Gumbo doesn't have to be hard! Instead of slowly cooking and stirring a roux for what seems like forever, try this alternative baked method. It's not a shortcut per se, but cooking it in the oven will save you from having to stand over the stove for hours. Serve hot with a spoonful of white rice.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 2h25m

Yield 6

Number Of Ingredients 18

1 cup all-purpose flour
¼ cup vegetable oil
¼ cup melted butter
6 bone-in, skin-on chicken thighs
1 pound smoked pork sausage, cut into 2-inch pieces
kosher salt to taste
1 large onion, diced
1 cup diced celery
1 cup diced green bell pepper
6 cups chicken broth
2 teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 bay leaf
¼ teaspoon cayenne pepper, or to taste
1 cup diced tomatoes
1 cup frozen sliced okra, thawed
4 green onions, chopped

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Stir flour, oil, and butter together to form a paste. Transfer "roux" to the center of a large roasting pan and spread out into a rough rectangle about 1/2-inch thick, leaving enough room around the outside to place the chicken and sausage.
  • Lay chicken thighs, skin-side down, and sausage pieces around the roux. Season chicken generously with salt.
  • Bake in the preheated oven for 40 minutes. Remove from oven and scatter onion, celery, and bell pepper evenly over the chicken, sausage, and roux. Briefly stir the roux in the center, then spread it back out. Continue baking for 20 minutes.
  • Remove pan from oven; remove chicken and sausage to a plate and reserve until needed. Stir vegetables and roux together in the pan, spread back out into an even layer, and bake for another 20 minutes, or until roux is as browned as you like.
  • Mix chicken broth, salt, pepper, thyme, bay leaf, and cayenne in a large bowl or pitcher. Refrigerate cooking liquid until needed.
  • Pour the cold cooking liquid mixture into the gumbo and whisk until well combined. Stir in tomatoes and okra. Add the sausage and chicken back in, skin-side up. Continue baking, stirring gently and occasionally, until liquid is thick and chicken is very tender, 30 to 40 minutes more.
  • Taste and adjust seasonings as desired. Garnish with green onions.

Nutrition Facts : Calories 758.3 calories, Carbohydrate 26.2 g, Cholesterol 148.8 mg, Fat 53.6 g, Fiber 2.8 g, Protein 40.8 g, SaturatedFat 18.2 g, Sodium 3145.9 mg, Sugar 6.4 g

SOUTH LOUISIANA CHICKEN AND SAUSAGE GUMBO (NO OKRA!)



South Louisiana Chicken and Sausage Gumbo (No Okra!) image

Growing up in Louisiana, My momma called her version of this the poor mans gumbo. I have taken the liberty to make a few changes, such as using boneless-skinless chicken breasts instead of the whole chicken. Be careful with the Roux, if it burns you best start all over. It will get smoky in the kitchen, so be sure to open a few windows. This recipe takes some time but it is well worth it. If you have any left overs, this is something that is better the second day. Freezes well too.

Provided by MelodyOHare

Categories     Gumbo

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 12

3 tablespoons bacon grease
1/2 cup all-purpose flour
1 bunch green onion, chopped
1 medium onion, chopped
2 hot peppers, diced (any hot peppers will work, I use jalapenos)
2 garlic cloves, minced
hot sauce (optional)
6 (14 1/2 ounce) cans chicken broth
2 chicken bouillon cubes
2 lbs boneless skinless chicken breasts, cut into bite sized pieces
1 lb beef smoked sausage, sliced into bite size pieces
2 teaspoons cajun seasoning

Steps:

  • For the Roux.
  • Heat bacon grease in large skillet.
  • Add flour when melted.
  • The mixture should be liquidy, If not add a bit more bacon grease.
  • Stir mixture constantly over a med-high heat, be careful not to scorch.
  • Stir until the mixture is the color of peanut butter.
  • For Gumbo.
  • Add chopped vegetables to roux in skillet, stir and allow to cook until onions are clear.
  • Meanwhile in a large sauce pan, warm 3 cans of broth.
  • Once onions are clear, stir in one can of broth, stir until smooth.
  • Add roux mixture to saucepan of broth.
  • Use the roux skillet for the chicken,cook sausage and chicken until chicken is no longer pink, add to broth.
  • Pour the 2 remaining cans of broth into the skillet, bring to a boil, stirring, cleaning the remaining roux and the flavors from the skillet.
  • Add skillet broth to sauce pan.
  • Stir in Cajun seasonings and bouillon.
  • Let simmer on low for 2 hours.
  • Serve over cooked white rice.

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