CHICKEN AND ANDOUILLE SAUSAGE GUMBO
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
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
ONE GREAT GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!
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
LOUISIANA CHICKEN AND SAUSAGE GUMBO(THE REAL STUFF)
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
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 GUMBO
Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 9 servings (3-1/4 quarts).
Number Of Ingredients 18
Steps:
- In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan., Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender., Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions. Freeze option: Place individual portions of cooled gumbo freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 544 calories, Fat 39g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 1514mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.
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
DAD'S CHICKEN AND ANDOUILLE SAUSAGE GUMBO
Here is my dad's gumbo recipe, which he gave me when my husband and I were surviving our first winter together in NYC. (How does anyone stand a Northern winter without gumbo?). For a seafood gumbo, omit the chicken, sausage, and eggs, and add shrimp, crab claws, and even flakes of fish towards the end of the recipe so you don't overcook it. This will serve 6-8 people with enough leftover to freeze (trust me, you'll want leftovers!). To make a larger gumbo increase the flour, oil, and vegetables by a half a cup. Mise-en-place (ingredients prepared ahead of time) is very important; once your rue gets going, you won't have time for much else. Cultural note: The stewed tomatoes and boiled eggs are a touch that's all Dad. I have a New Orleans friend who chastises me for such unauthentic additions, but it just shows you how personal gumbo really is. Dad always told me that the poor farmers would add boiled eggs to their gumbo when they couldn't sacrifice a chicken. How lucky are we that we can enjoy both? I'm not sure where the tomatoes came from--I always like to think it's the Italian in him that calls for it. Both additions add so much flavor and texture--I can't imagine a gumbo without them!
Provided by Angelin Borsics
Categories One Dish Meal
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Get a beer from the fridge and pop it open--you're in for about 30 minutes of stirring over hot hot heat, so you'll need a refreshment (or three, in my case). In a large heavy-bottomed stock pot, start your roux: combine the flour and oil over medium-high heat and stir with a wooden spoon (only use a wooden spoon as a roux will melt plastic). Stir continuously while scraping the bottom of the pot so the roux doesn't burn (I have a wooden spoon with a flat edge, which works best for scraping.) I was very nervous about burning rues until my dad told me that as long as you keep scraping the bottom of the pot and stirring the roux, it's really hard to burn it -- he's right. Your roux will slowly darken from a cream to a caramel to a milk chocolate to finally a dark chocolate color. If it starts really smoking at any time, lower your heat, pull your pot off the burner, and continue stirring until it calms down a bit. It usually takes me three beers to get my roux dark enough. It's a lonely time at that pot, so make sure you have company (or turn the Saints game on).
- Once your roux is dark enough to your taste, throw in what New Orleanians call the Holy Trinity (pepper, onion, and celery) to cool the roux down. Keep stirring until the vegetables are soft, about 8 minutes. Your rue will darken even more and your kitchen will smell delicious! Toss in the okra and stir just until it melts.
- Once the vegetables are cooked, add in your chicken stock, slowly, while mixing it with the roux. You don't want to end up with a watered down gumbo, but the okra will thicken it as it cooks. Add in the tomatoes with juice, the raw chicken, and sausage. If you need more liquid, you can add in some water. Let the gumbo come to a boil, then reduce the heat to a simmer.
- In the meantime, boil your eggs in a separate pot, cool, and peel them. Once the chicken and sausage are cooked, carefully remove them from the gumbo, pull the chicken meat from the bones, chop it and the sausage into bite-sized pieces, then add it all back to the pot. Skim off any foam or fat with a spoon. Add in the boiled eggs and seasonings. Make the rice in a separate pot while simmering the gumbo.
- Serve over white rice with French bread while bragging. Make sure the Tabasco sauce is handy for those who really want to spice up their bowl even more.
Nutrition Facts : Calories 769.9, Fat 55, SaturatedFat 12.3, Cholesterol 256.3, Sodium 722.6, Carbohydrate 28.3, Fiber 4.2, Sugar 7.3, Protein 41.7
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