Cajun Chicken Sausage Gumbo Recipes

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.

Steps:

• Brown chicken thighs and sausage in a cast iron dutch oven. If you don't have a cast iron dutch oven, just be sure to use a heavy pot, such as a Magnalite or something similar. Remove from pot and let cool.
• Add oil to the pot. With wire whisk, blend in flour. Continue stirring constantly over medium to medium-high heat until flour is the color of chocolate syrup. IT IS VERY IMPORTANT TO CONSTANTLY STIR THIS! If the roux burns, there's no fixing it. You'll have to start over, completely. This step will take a while to achieve the chocolate color and is the most time-consuming part of the recipe. Once the flour has browned to this point, quickly add onions, bell pepper, and celery. Cook until onions are transparent. Add enough water or chicken broth to fill the pot about half way. Simmer.
• Meanwhile, debone chicken. Add sausage to the pot.
• Add minced garlic, salt, and cayenne.
• Let simmer for about an hour. In the last 20 minutes, add deboned chicken. If needed, add enough water or broth to cover the chicken.
• With a large spoon, skim as much fat as possible from the top.
• Serve in a soup plate, over hot cooked rice.
• Sprinkle green onions, parsley, and file in the bowls.
• MMMMMMMMMM -- good stuff!

Steps:

• Mix 1/4 cup of flour with the seasonings and toss the chicken in the mixture until well coated.
• Heat the oil in a large skillet and sauté the chicken over medium-high until browned. I usually do this in batches draining the cooked chicken on paper towels. If the flour in the pan starts to really burn and smoke, turn down the heat or, discard and start with fresh oil. However, I usually can get it all done with one batch.
• Once the chicken is done, combine 1 cup of flour and lard over medium-high heat to make a dark, dark, roux. Stir constantly while it cooks. It should look like burnt peanut butter, this is tricky because the darker the better. But if you go too far and scorch it, it's over.
• When the roux has reached the right color remove from heat and add the chopped vegetables. Stir to remove some heat from the roux.
• Return the roux to the stove over medium-high heat and add the stock, stirring until well blended.
• Bring this mixture to a boil, and add the chicken, sausage, and garlic. Reduce heat and simmer for 1 hour.
• Taste and adjust salt, and cayenne pepper (although it's usually plenty hot, it's a personal preference).
• Serve over hot cooked rice.

Steps:

• Preheat the oven to 350 degrees F.
• Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.
• Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
• While roux is baking: Slice then brown the sausage; Brown then cube the chicken (I brown the chicken in the sausage drippings); and Dice the vegetables.
• Once the roux is done, carefully remove it from the oven and set over medium-high heat.
• Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
• Add salt, black pepper, thyme, cayenne pepper, dripping from the skillet and stir to combine then add the bay leaves.
• Gradually add the broth while whisking continually.
• Decrease the heat to low, cover and cook for 35 minutes.
• Turn off the heat, add the chicken and sausage and stir to combine.
• Add the file powder while stirring constantly.
• Cover and allow to sit for 10 minutes prior to serving.
• Serve over rice.

Steps:

• Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).
• Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.
• Chop the chicken into large pieces; set aside (you will add in the chicken later).
• To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes.
• Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).
• Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes.
• After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.
• Skim off the fat that has accumulated on the top.
• Add in green onions and parsley; simmer on low heat for 10 minutes.
• Remove from heat and add in file powder and season with salt and pepper; stir to combine.
• Serve gumbo over hot cook rice.