CHICKEN AND SMOKED SAUSAGE GUMBO WITH WHITE RICE
Provided by Food Network
Categories main-dish
Time 4h
Yield 6 to 7 cups, 6 to 8 servings
Number Of Ingredients 30
Steps:
- In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
- Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
- Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
- Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
- Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
- Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
- Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.
- In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.
- Uncover and fluff the rice with a fork. Discard the bay leaf and serve.
CHICKEN THIGH AND SMOKED SAUSAGE GUMBO
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- Sprinkle chicken liberally with Cajun seasoning on prepared sheet pan. Roast chicken for 15 minutes.
- Combine oil and flour in a large cast-iron or enameled Dutch oven over medium heat. Cook, whisking frequently, until it reaches a milk chocolate brown, about 30 minutes.
- Continue to cook the roux until it reaches a dark chocolate brown color, then add the onions, celery, bell peppers and half of the okra. Cook, stirring occasionally, until tender, then add garlic and cook, stirring occasionally, for another 5 minutes.
- Add the sausage, Worcestershire sauce, salt, pepper and bay leaves and stir to combine. Add chicken stock and beef stock and bring to a roaring boil. Add the chicken, green onions, cayenne and remaining okra.
- Simmer for 1 hour, then remove the chicken thighs. Take the meat from the bones and discard the skin. Stir the chicken back into the pot along with the file powder. Skim off any excess grease that has accumulated at the top before serving. Sprinkle with more file powder as garnish.
SMOKED SAUSAGE GUMBO
Serve up the flavors of the bayou! You'll leave the table satisfied, as it's chock-full of veggies, seasonings and sausage. Add in even more Cajun flavor with Andouille sausage. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the celery, onion, green pepper and carrot in oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened., Transfer to a 3-qt. slow cooker. Stir in the sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low for 4-5 hours or until heated through. Serve with rice. Freeze Option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice.
Nutrition Facts : Calories 391 calories, Fat 30g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 1011mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein.
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
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!
CHICKEN AND SMOKED SAUSAGE GUMBO
Make and share this Chicken and Smoked Sausage Gumbo recipe from Food.com.
Provided by Erin Justice
Categories Gumbo
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 786, Fat 61.8, SaturatedFat 12.8, Cholesterol 99.2, Sodium 2031.8, Carbohydrate 23.1, Fiber 2.2, Sugar 4.3, Protein 33.3
CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO (CREOLE STEW)
Steps:
- In a bowl, combine the onions, bell peppers, okra and celery; set aside.
- Combine all but 1/2 cup of the flour, the salt, garlic powder, and red pepper in a plastic bag, add the chicken pieces and shake until chicken is well coated. In large heavy skillet heat 1 1/2-inches of oil until very hot (375 degrees F.) Fry the chicken until the crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels.
- Remove the pan from the heat and pour the hot oil into a cup, leaving as many brown particles in the pan as possible. Scrape the bottom of the pan with a wooden spoon to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan. Place the pan over high heat. Using a long handled whisk, gradually stir in remaining flour. Cook, whisking constantly, until a roux is formed and is a dark red-brown. Remove from heat and add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return to a low heat and cook until the vegetables are soft.
- In a separate large pot, bring the chicken stock to a boil. Add the roux by spoonfuls to the boiling stock, stirring between each addition. Reduce to a simmer and add the andouille and remaining ingredients, except file powder. Simmer for 45 minutes. While gumbo is simmering, bone the cooked chicken and cut meat into 1/2-inch dice. Add to the gumbo. Add file powder 5 minutes before serving and continue to simmer for 5 minutes.
- Serve gumbo on a mound of cooked rice.
CHICKEN AND SMOKED SAUSAGE ETOUFFEE
Provided by Tyler Florence
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Set a Dutch oven over medium heat and add a 2-count of olive oil. Add the sausage links and brown slightly as you render some of the fat. Remove and set aside on a paper towel. Season chicken with plenty of salt and pepper and add skin side down to the pan. Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken. Remove and set aside on a paper towels.
- With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes.
- In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop. Add the vegetable pulp to the pot with the roux and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture. Add the stock, paprika and cayenne. Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour. Remove the chicken pieces from pot to a cutting board and shred the meat. Discard the bones and return the meat to the pot. Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through.
- Give it all a final taste and season with salt and pepper, to taste. Transfer to a serving platter and garnish with plenty of parsley and scallions.
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
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
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
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.
CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO
Courtesy of Chef paul Prudhomme. You can substitute the Poultry magic for a mix of Garlic Powder and Tabasco (to your taste)
Provided by MsPia
Categories Gumbo
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Remove excess fat from the chicken pieces. Rub a generous amount of the Magic Seasoning Blend on both sides of each piece, making sure each is evenly covered. Let stand at room temperature for 30 minutes.
- Meanwhile, in a medium-size bowl combine the onions, bell peppers and celery, set aside. Thoroughly combine the flour with 1 tablespoon of the Magic Seasoning Blend in a paper or plastic bag. Add the chicken and shake until pieces are well coated. Reserve ½ cup of the flour.
- In a large skillet (preferably not a nonstick type) heat 1½ inches oil until very hot (375º to 400º). Fry the chicken pieces until crust is brown on both sides, about 5 to 8 minutes per side; drain on paper towels. Carefully pour the hot oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom with a metal whisk to loosen any stuck particles, then return ½ cup of hot oil to the pan. Place pan over high heat. Using a long handled metal whisk, gradually stir in the reserved ½ cup flour. Cook, whisking constantly, until roux is dark red-brown to black, about 3½ to 4 minutes, being careful not to let it scorch or splash on your skin.
- Remove from heat and immediately add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well. Set aside.
- Place the stock in a 5½-quart saucepan or large Dutch oven. Bring to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between additions. Add the chicken pieces and return mixture to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer and stir in the andouille and garlic. Simmer uncovered until chicken is tender, about 1½ to 2 hours, stirring occasionally and more often toward the end of cooking time.
- When the gumbo is almost cooked, adjust the seasoning if desired with additional amount of Magic Seasoning Blend. Serve immediately.
Nutrition Facts : Calories 896.7, Fat 38.3, SaturatedFat 11.4, Cholesterol 137.3, Sodium 857.5, Carbohydrate 88.8, Fiber 2.5, Sugar 6.5, Protein 44.5
CAJUN-STYLE CHICKEN AND SMOKED SAUSAGE GUMBO
This might not be true Cajun but it is quite good! The best gumbo needs time to cook, so make this recipe when you have some time, it will take just over 3 hours to make, that is including boiling the chicken. Although it is pretty hard to improve on this gumbo, please don't omit the browning your sausage step firstly, it will bring out more flavor to the gumbo! if possible use andouille sausage for this if not any good-quality dry smoked sausage will do fine! The black beans are optional, I most always add them in! If you like extreme heat then add in cayenne or red pepper to taste. Don't let the amount of oil scare you, it will rise to the top when the gumbo is cooking and will be skimmed it off the top. Serve the gumbo over hot cooked rice.
Provided by Kittencalrecipezazz
Categories Gumbo
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 1446.5, Fat 105.8, SaturatedFat 25.2, Cholesterol 202.5, Sodium 2598.9, Carbohydrate 50, Fiber 7.7, Sugar 4.2, Protein 71.5
CHICKEN, TURKEY, AND SMOKED SAUSAGE GUMBO
The file gumbo should be added to the pot off the fire for its proper thickening action. Go ahead make my day and add mussels, clams, crab.
Provided by Rita1652
Categories Gumbo
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Combine the oil and flour in a large cast-iron Dutch oven over medium heat.
- Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux.
- Add the onions, garlic, celery, carrots 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 or water.
- 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 and turkey with old bay and add to the pot.
- Simmer for 1 hour.
- Add okra simmer 45 minutes.
- Add shrimp simmer another 5 to 8 minutes don`t overcook the shrimp!
- Skim off any fat that rises to the surface.
- Remove from the heat.
- Stir in the parsley, green onions.
- Remove the bay leaves and serve with lots of white rice.
- Add extra seasoning if needed or hot sauce for heat to your liking!
- If you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor.
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- In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.
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