CHICKEN ANDOUILLE GUMBO
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
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
ANDOUILLE AND CHICKEN GUMBO WITH BLACK-EYED PEAS AND GREENS
Make and share this Andouille and Chicken Gumbo With Black-Eyed Peas and Greens recipe from Food.com.
Provided by Johnsonville Sausage
Categories Pork
Time 1h26m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- In a small bowl, combine salt, pepper, paprika and cayenne pepper.
- Sprinkle seasoning mixture evenly over chicken pieces.
- In a Dutch oven, heat ¼ cup olive oil over medium heat and sauté sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
- In the same Dutch oven, on medium heat, add remaining olive oil. Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
- Reduce heat to low; add onions and stir occasionally for 3 minutes.
- Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
- Add red bell pepper and cook 3 minutes longer. Gradually stir in broth.
- Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
- Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
- Add black-eyed peas, greens and okra and simmer for 5 minutes.
- Remove from heat; add gumbo file', cover and let sit for 5 minutes before serving.
- Serve over hot rice.
SUNNY'S BIG EASY CHICKEN AND ANDOUILLE FILE GUMBO
Provided by Sunny Anderson
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Add the oil, chicken and sausage rounds to a stockpot on medium-high heat. Sear the chicken to get color and sausage to get color and render fat, but not to cook fully. As the parts finish searing, use a slotted spoon to remove them and place on a plate, leaving the fat in the pot, about 10 minutes total.
- Add the butter, flour and Cajun seasoning to the pot. Cook on medium heat, constantly stirring, until the roux becomes a rich, dark caramel color, 10 to 15 minutes.
- Add the bell peppers, onions, celery, jalapenos and garlic. Season with salt and pepper. Cook, stirring, to coat, until everything gets tender, 5 to 8 minutes, then add the stock base and 8 cups water and stir to mix the base into the pot. Add the bay leaves and cover the pot to simmer until the gumbo is thickened, 30 minutes to 1 hour.
- Add the reserved chicken and sausage, then stir in the file powder. Simmer, uncovered, for another 30 minutes.
- Shred the chicken in the pot. Serve over rice with a shake of hot sauce and file powder.
CHICKEN AND ANDOUILLE GUMBO
OK, this is GUMBO...the word means Okra...and this recipe does indeed include Okra. There are also lots of greens in this version which is lighter than the usual. It's an easy recipe and doesn't take a long time to cook. Serve with some warm crusty french bread for a great meal. I usually make the seasoning mix in larger quantities and store for other uses. You can use frozen greens and okra to make this easier. This recipe uses no oil, so it is lower in fat then other gumbos. It's adapted from Chef Paul Prudhomme's Fork in the Road cookbook.
Provided by Simply Chris
Categories Gumbo
Time 1h
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Combine the seasoning mix ingredients in a small bowl.
- Sprinkle the diced chicken with 2 tablespoons of the seasoning mix.
- Preheat a heavy non-stick 5-quart pot, over high heat to 350 degrees, about 4 minutes.
- add 3 cups of the mustard greens, 2 cups of the onions, all of the bell pepper and the celery, 1 cup of okra and the bay leaves.
- Cook, stirring occasionally to check for sticking, about 8 minutes.
- Add the apple juice and remaining seasoning mix, stir and cook until most of the liquid is absorbed, about 6 to 8 minutes.
- Add the seasoned chicken and the sliced andouille, cover the pot and cook 2 minutes.
- Add the browned flour and stir until it is completely absorbed and a paste forms.
- Cover and cook 1 minute.
- Add the chicken stock, stir well, cover and bring to a boil.
- Cook 5 minutes.
- Add the collard greens, the remaining mustard greens, onions, and okra, and mix thoroughly.
- Cover the pot and bring to a boil, about 5 minutes.
- Serve over the rice.
- Browning Flour:.
- Preheat an 8 inch non-stick skillet over high heat to 350 degrees, about 3 minutes.
- Add the flour and stir with a wire whisk to break up all lumps. When the flour starts to brown, turn the heat to low, shaking and stirring continuously.
- As soon as the flour is a milk-chocolate brown color, turn off the heat. This should take abut 6 minutes. Sift the browned flour and set aside until needed in the recipe.
Nutrition Facts : Calories 467.6, Fat 10.1, SaturatedFat 3.1, Cholesterol 49.2, Sodium 1318.8, Carbohydrate 67.1, Fiber 7.6, Sugar 9.4, Protein 27.7
AUTHENTIC CHICKEN AND ANDOUILLE SAUSAGE GUMBO
In honor of my destroyed city, here is the real New Orleans chicken and sausage gumbo from my childhood. It doesn't get any better than this.
Provided by spaghetti_soprano
Categories Gumbo
Time 36m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
- In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
- Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
- Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
- Add the chopped scallion tops and parsley, and heat for 5 minutes. Add file powder to taste just before serving. This also acts as a thickening agent. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
CHICKEN AND ANDOUILLE SAUSAGE GUMBO RECIPE
Delicious and so easy to make. I found this on the internet but I tweaked it to my liking. Even people that don't normally like gumbo like this.
Provided by YungB
Categories Gumbo
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Bake the chicken thighs in a 350-400 degree oven until brown.
- Mix your onion, celery, red and green bell peppers, parsley, together: This what they call the Holy Trinity.
- Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour, stir constantly to make a milk chocolate color Roux. Remember to watch and stir it constantly because you don't want any black burn grain appears. (The roux making is very important. Don't burn it or your gumbo will taste bad). Add the Andouille, 1 Tbsp of Cajun 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 1/4 of the trinity, remaining seasoning, and garlic. Bring to a Boil. Bring this down to a simmer, add the baked thighs and simmer for 30-45 minutes, stirring occasionally. About 10 minutes before you're ready to serve, remove the Chicken from the bone and add the meat back to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with cooked rice, crusty French Bread.
- Garnish with green onions, and the parsley.
- Note:I prefer Chicken Thighs for my soups and Gumbos. I get them bone in, then wrap the bones and stick them in the freezer for stock.
- This makes about 4-6 Main Course Servings.
Nutrition Facts : Calories 701.7, Fat 46.4, SaturatedFat 8.9, Cholesterol 89.8, Sodium 689.6, Carbohydrate 41.8, Fiber 2.7, Sugar 10.1, Protein 29.3
CAJUN KEBABS WITH CHICKEN AND ANDOUILLE
In about half an hour, sit down to a high-style, low-country, crowd-pleasing dinner of chicken and sausage worthy of the bayou's best restaurant.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Soak eight 6-inch-long wooden skewers in water for 15 minutes. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add chopped onion, celery, and bell pepper; season with salt and pepper. Cook until soft, 5 to 6 minutes. Remove from heat; stir in black-eyed peas, vinegar, and remaining oil.
- Heat grill to medium; lightly oil grates. Season chicken with oregano, salt, and pepper. Alternately thread chicken, onion, and sausage onto skewers.
- Grill, turning occasionally, until chicken is cooked through, 15 to 20 minutes. Serve skewers with black-eyed pea salad.
GRAIN BOWLS WITH CHICKEN, SPICED CHICKPEAS, AND AVOCADO RECIPE
A store-bought rotisserie chicken brings you one step closer to a nourishing grain bowl dinner, or easy office lunch.
Provided by Anna Stockwell
Time 20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat oil in a large skillet over medium. Cook chickpeas, cumin, and cayenne, shaking to coat, until heated through. Increase heat to medium-high and cook, shaking occasionally, until chickpeas are golden brown and crisp, about 10 minutes. Transfer to paper towels and season immediately with salt.
- Meanwhile, pulse parsley and mint in a food processor until finely chopped. Add oil, lemon juice, honey, and salt and pulse to combine.
- Toss quinoa with ½ cup dressing in a large bowl. Divide among serving bowls. Toss chicken with ¼ cup dressing in same large bowl. Arrange chicken, cucumbers, avocados, and watercress over quinoa. Top with chickpeas, pickled onions, and sesame seeds. Serve remaining dressing on side for drizzling.
CAJUN CHICKEN WITH COLLARD GREENS
This is a quick and easy weeknight meal. The chicken is cooked in one skillet and another is used to cook the collard greens, which are spiked with black eyed peas.
Provided by threeovens
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, heat 1 tablespoon oil over medium heat; season the chicken with the blackening seasoning or Cajun seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Cook until browned and cooked through, about 6 to 7 minutes per side; transfer to serving plates.
- Meanwhile, heat a second skillet, over medium high heat with 3 tablespoons oil; add garlic, red pepper, cook, tossing frequently, until softened about 2 to 3 minutes.
- Add the collards, 3/4 teaspoon salt, 1/4 teaspoon pepper and cook, tossing, until collards are just tender, 5 to 7 minutes.
- Stir in black eyed peas and cook until heated through, 1 or 2 minutes more.
Nutrition Facts : Calories 445.9, Fat 19.1, SaturatedFat 3.1, Cholesterol 108.9, Sodium 540, Carbohydrate 24.3, Fiber 8.2, Sugar 1.9, Protein 44.6
DENISE'S PEANUT CHICKEN
This wonderful recipe is a family favorite of ours - and we have 3 very young children! Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor! Serve on top of cooked brown or classic white rice. Very good with a simple side like mandarin oranges to complete this meal
Provided by NEECEEWAGS
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
- In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.8 g, Cholesterol 46.2 mg, Fat 29.1 g, Fiber 5.6 g, Protein 29.7 g, SaturatedFat 4.4 g, Sodium 154.9 mg, Sugar 5.9 g
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