Chicken And Sausage Gumbo Recipes

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CAJUN CHICKEN AND SAUSAGE GUMBO

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



Cajun Chicken and Sausage Gumbo image

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

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

CHICKEN AND SMOKED SAUSAGE GUMBO

Provided by Emeril Lagasse

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 23



Chicken and Smoked Sausage Gumbo image

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.

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

CHICKEN AND SAUSAGE GUMBO

Provided by Food Network

Time 3h

Yield 12 to 15 servings

Number Of Ingredients 15



Chicken and Sausage Gumbo image

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.

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)

SLOW COOKER CHICKEN AND SAUSAGE GUMBO

Compared to other methods of preparing gumbo this one is relatively quick and simple. The results however are top-notch and sure to please. Serve with rice.

Provided by learntosink

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 6h40m

Yield 6

Number Of Ingredients 13



Slow Cooker Chicken and Sausage Gumbo image

Steps:

  • Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.
  • Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
  • Pour water into a slow cooker.
  • Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
  • Cover and cook on Low for 6 to 7 hours.
  • Skim off fat with a spoon.

Nutrition Facts : Calories 447.2 calories, Carbohydrate 13 g, Cholesterol 64.8 mg, Fat 33 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 1083 mg, Sugar 3.2 g

⅓ cup vegetable oil
⅓ cup all-purpose flour
3 cups water
¾ pound smoked sausage, quartered lengthwise and sliced
1 ½ cups cubed cooked chicken
2 cups sliced okra
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper

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



Louisiana Chicken and Sausage Gumbo(The Real Stuff) image

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

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)

CHICKEN AND SAUSAGE GUMBO

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Chicken     Poultry     Dinner     Lunch     Meat     Sausage     Okra     Simmer     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 to 10 servings

Number Of Ingredients 21



Chicken and Sausage Gumbo image

Steps:

  • Combine 1 tablespoon salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 1/2 cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about 5 minutes per side. Transfer to a plate. Add sausage to pot; cook until browned, about 4 minutes per side. Transfer to plate with chicken.
  • Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup. Wipe pot clean; return drippings to pot.
  • Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the color of milk chocolate, 15-20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about 10 minutes. Stir in white and pale-green parts of scallions and next 3 ingredients. Cook, stirring often, until soft, about 10 minutes.
  • Slowly whisk in broth. Add bay leaves, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.
  • 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 minutes. Remove from heat. Season to taste with salt. DO AHEAD: Can be made 2 days ahead. Let cool slightly; chill uncovered until cold. Cover and keep chilled. Rewarm gently before continuing. Add 1 teaspoon filé powder, if using.
  • Serve gumbo over rice. Garnish with dark-green parts of scallions. Sprinkle with more filé powder, if desired.

1 tablespoon kosher salt plus more
1 teaspoon freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper
3 pounds skinless, boneless chicken thighs
1/2 cup (or more) vegetable oil
1 pound andouille or other spicy smoked sausage, cut into 1/2" rounds
1 cup all-purpose flour
2 medium onions, finely chopped
4 scallions, thinly sliced (white and pale parts separated from dark)
2 celery stalks, finely chopped
2 green bell peppers, finely chopped
2 tablespoons chopped garlic
8 cups low-salt chicken broth
2 bay leaves
1 teaspoon chopped fresh thyme
2 cups 1/2"-thick slices fresh (or frozen, thawed) okra, divided
1 1/2 teaspoons Worcestershire sauce
1 teaspoon hot sauce (preferably Crystal)
1 teaspoon filé powder plus more (optional)
Steamed rice

CHICKEN AND SAUSAGE GUMBO

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



Chicken and Sausage Gumbo image

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.

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

CHICKEN AND SAUSAGE GUMBO

Simple, but hearty with a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa. This is easy to knock off quickly for a genuine Louisiana meal!

Provided by Wendy W88

Categories     Gumbo

Time 1h10m

Yield 12 large entree size

Number Of Ingredients 16



Chicken and Sausage Gumbo image

Steps:

  • Season the chicken with salt, pepper, and Creole seasoning, and brown quickly in large heavy pot.
  • Brown the sausage, pour off fat, and reserve meats.
  • In same 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 simmer for about 1 hour, skimming fat off as needed.
  • Add the chopped onion tops and parsley, and heat for 5 minutes.
  • Serve over rice in large shallow bowls.
  • Great with hot crusty bread!

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 celery ribs, chopped
4 -6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons creole seasoning
1 teaspoon dried thyme leaves
salt
freshly ground white pepper or black pepper
1 large de-boned chicken, cut into pieces
2 lbs andouille sausages
1 bunch green onion, tops only,chopped
2/3 fresh parsley, chopped

BAKED CHICKEN AND SAUSAGE GUMBO

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



Baked Chicken and Sausage Gumbo image

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

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

QUICK AND EASY SAUSAGE AND CHICKEN GUMBO

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



Quick and Easy Sausage and Chicken Gumbo image

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

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

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



Chicken and Andouille Sausage Gumbo image

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

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

QUICK & EASY CHICKEN-SAUSAGE GUMBO

Make and share this Quick & Easy Chicken-Sausage Gumbo recipe from Food.com.

Provided by yates02

Categories     Gumbo

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12



Quick & Easy Chicken-Sausage Gumbo image

Steps:

  • Cook sausage over high heat in Dutch oven 5 minutes, stirring often.
  • Remove sausage with a slotted spoon.
  • Drain on paper towels.
  • Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.
  • Add onion and next 3 ingredients; cook 5 minutes, stirring often.
  • Stir in broth and next 2 ingredients.
  • Bring to a boil; cover, reduce heat, and simmer 5 minutes.
  • Add sausage and chicken; simmer, covered, 5 minutes.
  • Serve over rice.

1/2 lb light smoked sausage, cut into 1/2 inch thick slices
1 -3 tablespoon vegetable oil
5 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup chopped celery
2 garlic cloves, pressed
1 medium green bell pepper, chopped
2 cups chicken broth
1 (28 ounce) can diced tomatoes
1 -2 teaspoon creole seasoning
4 cups chopped cooked chicken
hot cooked rice

CHICKEN AND SAUSAGE GUMBO

This is the most tomato-ey gumbo you'll ever have! I believe it originates from a River Road Recipe cookbook back in the early 2000s. Can be used as a side dish or a main dish.

Provided by haahaahaa98

Categories     Gumbo

Time 2h10m

Yield 8-10 serving(s)

Number Of Ingredients 19



Chicken and Sausage Gumbo image

Steps:

  • Brown flour in oil in a heavy soup pot, making a dirty brown 'chocolate roux' over low-medium or medium heat, 5-10 minutes depending on wares used. Do not burn.
  • Add onions, celery, bell pepper, garlic and saute. Stir constantly until soft.
  • Add tomato sauce, tomatoes, chicken broth, water, okra, and seasonings. Stir and simmer for 45 minutes.
  • Add chicken and sausage, and cook for approximately 30 minutes.
  • Meanwhile, cook rice in rice cooker or stovetop.
  • Center a scoop of hot rice in individual bowls. Ladle gumbo over rice.

Nutrition Facts : Calories 666.7, Fat 35.4, SaturatedFat 8.9, Cholesterol 58.2, Sodium 1365.5, Carbohydrate 61.8, Fiber 5.4, Sugar 6.5, Protein 25.4

1/2 cup vegetable oil
1/2 cup flour
2 large onions, chopped
3 -4 stalks celery, chopped
1 bell pepper, chopped
1 garlic clove, minced
1 (8 ounce) can tomato sauce
1 (1 lb) can tomatoes, chopped
2 cups organic chicken broth or 2 cups chicken stock
1 quart water
20 ounces okra, fresh or frozen
1 teaspoon salt
1 teaspoon bay leaf
1 teaspoon thyme
1/2 teaspoon cayenne pepper
1 -1 1/2 lb chicken, diced
1 -1 1/2 lb andouille sausage, sliced
2 -3 cups uncooked rice
1 dash gumbo file

CHICKEN AND SAUSAGE GUMBO

Make and share this Chicken and Sausage Gumbo recipe from Food.com.

Provided by littleturtle

Categories     Gumbo

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 21



Chicken and Sausage Gumbo image

Steps:

  • In a small bowl, mix together the black pepper, cayenne pepper, paprika, mustard, filé powder, garlic powder, and salt.
  • Rub about 4 teaspoons of this spice mixture on the chicken pieces.
  • In a large frying pan (preferably cast iron), heat oil over medium-high heat.
  • Combine flour and 2 teaspoons of spice mixture in a freezer bag.
  • Add chicken pieces, a few at a time, and shake to coat.
  • Brown chicken in oil on 1 side (2 minutes) then turn over and cook for another 3 minutes (reserve excess flour).
  • Drain chicken on paper towels.
  • Reduce heat to medium and make roux by adding reserved flour mixture to the oil; cook, whisk constantly, until flour turns nut brown (Roux should immediately start browning, but be very careful not to let it burn; lower heat if necessary because if black spots appear it's ruined and you have to start over).
  • Add the onion, green pepper, and celery to the roux; remove from heat.
  • In large Dutch oven, bring stock to a boil.
  • Whisk 1/2 cup stock into the roux, then gradually add the roux to the stock remaining in the pot, stirring with a whisk.
  • Add sausage and corn, and cook for 15 minutes, stirring often.
  • Add chicken, creole seasoning, bay leaf, garlic, and hot pepper sauce, and cook for 40 minutes.
  • Serve over rice.

Nutrition Facts : Calories 818.6, Fat 41.6, SaturatedFat 9.7, Cholesterol 141.3, Sodium 2645, Carbohydrate 47, Fiber 2.5, Sugar 4.6, Protein 60.8

2 teaspoons pepper, freshly ground
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons paprika
1 teaspoon dry mustard
1 teaspoon file powder
2 teaspoons garlic powder
1 teaspoon salt
3 lbs boneless skinless chicken breasts, cut into bite-sized pieces
2/3 cup vegetable oil
1/2 cup flour
3/4 cup onion, chopped
1 1/2 cups celery, diced (4 stalks)
3/4 cup green bell pepper, chopped
1 1/2 quarts rich chicken broth
1 lb andouille sausages or 1 lb kielbasa, thinly sliced
1 (8 ounce) can corn, drained
1 1/2 teaspoons creole seasoning
1 bay leaf
2 garlic cloves, finely chopped
2 tablespoons hot pepper sauce
4 cups cooked rice, to serve

CHICKEN AND SAUSAGE GUMBO

This is the BEST gumbo I have ever had. (No okra!) Hearty and classic. If you can't find andouille, use a good smoked sausage or kielbasa. The gravy is so rich, have lots of bread to sop it up. A friend gave me this recipe, so I don't know the origin.

Provided by Pebbles

Categories     Gumbo

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 16



Chicken and Sausage Gumbo image

Steps:

  • Season the chicken with salt, pepper and Creole seasoning.
  • Brown quickly.
  • Brown the sausage, pour off fat and reserve meats.
  • In large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate.
  • 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 vegetabels 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.
  • Serve over rice in large shallow bowls.
  • Accompany with a good beer and lots of hot crispy French bread.

Nutrition Facts : Calories 762.5, Fat 54.5, SaturatedFat 14, Cholesterol 110.2, Sodium 1441.3, Carbohydrate 27.8, Fiber 1.9, Sugar 7.9, Protein 38.8

1 cup vegetable oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 celery ribs, chopped
4 -6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons creole seasoning
1 teaspoon dried thyme leaves
salt and pepper
1 large chicken, cut into pieces
2 lbs andouille sausages, cut into 1/2 inch pieces
1 bunch scallion, tops only,chopped
2/3 cup fresh parsley
file powder

ABSOLUTELY PERFECT CHICKEN AND SAUSAGE GUMBO

This is my husbands recipe for chicken and sausage gumbo, our 5 daughters will always come for a visit when he makes this, it comes out perfect every time. Secret is in the seasoning, he claims you have to "hammer" it with Tony's, I can't watch him add the seasoning because I thinks he's ruined it, but it comes out just right. Enjoy!

Provided by cajun chef in Louis

Categories     Gumbo

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 7



Absolutely Perfect Chicken and Sausage Gumbo image

Steps:

  • Cut chicken into bite size pieces.
  • slice sausage into thin rounds (we like to cut it thin, gives the illusion of more sausage).
  • put sausage into large pot and begin to brown on med-high heat to render the juices from the sausage, cook about 10 minutes.
  • add chicken and 2 diced onions and continue to brown for about 15 minutes. You really don't have to get it really brown, just get the pink out of the chicken.
  • while its cooking, add quite a lot of Tony's, I'd have to say about 2-3 tablespoons.
  • Add water and bring to boil over med-high heat (takes awhile) when it starts to boil, add the whole jar of roux and continue cooking on a slow boil for at least an hour.
  • Season with more Tony's until you get the flavor you want.
  • When serving, add chopped green onions and serve over hot fluffy rice.
  • We add file to our individual servings. Enjoy!

Nutrition Facts : Calories 631, Fat 46.5, SaturatedFat 16.3, Cholesterol 132.9, Sodium 2110.9, Carbohydrate 9.9, Fiber 0.8, Sugar 2.8, Protein 40.8

4 -6 boneless skinless chicken thighs (you can use breasts but we prefer the tenderness of the thighs)
1 lb of your favorite smoked sausage
1 lb andouille sausage
2 large onions
1 (16 ounce) jar richard's roux (dark)
tony chacheres seasoning
6 -7 quarts water

SIMPLE CHICKEN AND SAUSAGE GUMBO

The Palmetto Bug Stompers once crooned that: "There is nothing Like New Orleans", and there is also nothing like a good, simple gumbo, be it chicken and sausage, or seafood(my favorite)when done right, you can see why people get addicted to Louisiana. A quick confession;I have shamelessly stolen this recipe from Chuck at the Mighty "Gumbo Pages", just so we know that I give credit where credit is due. Check out his plethora of Louisiana recipes at his site; http://www.gumbopages.com/recipe-page.html

Provided by NovemberSong

Categories     Gumbo

Time 1h10m

Yield 12 entrée sized servings, 12 serving(s)

Number Of Ingredients 15



Simple Chicken and Sausage Gumbo image

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. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
  • *A personal note* While I adore Chucks recipe,I find that making a roux from scratch can really be a time consuming chore, especially when watching two little hellions under the age of five all day long.
  • There are a bunch of roux mixes available; my favorite so far being Tony Chacheres.
  • http://www.tonychachere.com/.
  • There is also Zatarains http://www.zatarain.com/.
  • and there is also Richards Cajun Roux, which my wifes Uncle says is the best. Ive got a few jars of it, but havent had a chance to try it yet. You can order it here:.
  • http://www.cajungrocer.com/richards-cajun-style-roux-p-1024.html.

Nutrition Facts : Calories 762.7, Fat 54.5, SaturatedFat 13.9, Cholesterol 110.2, Sodium 1441, Carbohydrate 28, Fiber 1.8, Sugar 7.9, Protein 38.8

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 celery ribs, chopped
4 -6 garlic cloves, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons creole seasoning
1 teaspoon dried thyme leaves
salt & freshly ground black pepper
1 large chicken, cut into pieces (young hen preferred)
2 lbs andouille sausages or 2 lbs smoked sausage, cut into 1/2-inch pieces
1 bunch scallion, tops only, chopped (green onions)
2/3 cup chopped fresh parsley

SAUSAGE & CHICKEN GUMBO

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



Sausage & Chicken Gumbo image

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.

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

DUPRE FAMILY CHICKEN AND SAUSAGE GUMBO

The original, purist, real-deal gumbo from a certified Cajun. Serve over cooked jasmine rice with hot French bread to dip.

Provided by Crawfish

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 4h15m

Yield 15

Number Of Ingredients 22



Dupre Family Chicken and Sausage Gumbo image

Steps:

  • Peel back the skin from the chicken drumsticks and breasts without removing the skin, and make several deep cuts in the chicken meat. Sprinkle 1 tablespoon of Cajun seasoning into the cuts and onto the meat, then replace the skin. Whisk 1/2 cup olive oil and white wine together in a bowl. Place the chicken into a large bowl, pour the olive oil mixture over, stir to coat, and refrigerate 1 hour.
  • Remove the chicken pieces from the marinade, and discard the marinade. Heat 1/4 cup olive oil in a large skillet until the oil shimmers, and brown the chicken pieces over medium heat, working in batches if necessary, about 5 minutes per side. Place all the chicken pieces into a large soup pot, and pour the broth over the chicken. Bring the mixture to a boil, reduce heat to a simmer, and cook the chicken until tender, about 20 minutes.
  • While the chicken is simmering, place the onion, green bell pepper, and celery into a skillet with 3 tablespoons of olive oil, and cook and stir until the onions are transparent and the peppers have softened, about 8 minutes. Set the onion mixture aside.
  • Make a roux: mix flour and canola oil together in a nonstick pan, stirring the mixture together until smooth and lump-free. Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning. After about 5 minutes of stirring, the roux will begin to turn a pale golden color, and gently bubble and foam. Stir the roux until it turns the color of milk chocolate and gives off a nutty fragrance, about 30 to 40 more minutes. Watch carefully because it's easy to burn the roux. Pull the pan from the hot burner, and stir until the roux cools and stops cooking, about 5 more minutes.
  • Stir the onion mixture and 1 cup of boiling water into the roux (be careful to avoid spattering), heat over medium heat until the mixture comes to a simmer, and whisk until the roux and water combine and become thick, about 10 minutes. Pour the thickened roux into the pot with the chicken, stir together, and add 9 more cups of boiling water. Season the gumbo with 2 more teaspoons of Cajun seasoning, or to taste, and bring the soup to a rolling boil. Reduce heat, and simmer for 1 hour.
  • Sprinkle garlic powder and cayenne pepper over the smoked sausage, and brown in a skillet with 2 tablespoons of olive oil. Transfer the sausage into the soup, and simmer for 30 more minutes. Remove the chicken pieces, and take the chicken meat off the bones, discarding the skin and bones. Return the chicken meat to the soup. Simmer 15 more minutes, and skim off the layer of oil that has formed on top of the gumbo.
  • While the gumbo is simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Serve gumbo over hot, cooked rice with a generous sprinkling of chopped green onions over each serving.

Nutrition Facts : Calories 824.6 calories, Carbohydrate 31.5 g, Cholesterol 129.5 mg, Fat 57.5 g, Fiber 1.4 g, Protein 41.7 g, SaturatedFat 12 g, Sodium 1206 mg, Sugar 2.5 g

7 chicken drumsticks, with skin
6 bone-in chicken breast halves, with skin
1 tablespoon Cajun seasoning blend (such as Tony Chachere's®), or to taste
½ cup olive oil
½ cup dry white wine
¼ cup olive oil
4 cups chicken broth
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 large celery stalk, chopped
3 tablespoons olive oil
1 cup all-purpose flour
1 cup canola oil
10 cups boiling water, divided
2 teaspoons Cajun seasoning (such as Tony Chachere's), or to taste
1 teaspoon garlic powder, or to taste
1 teaspoon cayenne pepper, or to taste
1 ½ pounds smoked sausage, cut into 1/2-inch slices
2 tablespoons olive oil
2 cups uncooked jasmine rice
3 cups water
1 bunch green onions, chopped

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  • Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven.
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