Chicken Sausage Oyster And File Gumbo Recipes

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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

OYSTER AND SAUSAGE GUMBO

I used my own sausage recipe for the sausage in this gumbo, but certainly any lean sausage can be used instead.

Provided by Late Night Gourmet

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 18



Oyster and Sausage Gumbo image

Steps:

  • In a large pot over high heat, add the oil. When the pan is smoking hot, add the shallots, celery, and bell peppers, saute for 5 minutes. Season with salt and pepper.
  • Add the tomatoes and garlic, saute for about 4 minutes.
  • Stir in the stock, and add hot sauce, bay leaves, oregano, and thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the heat to medium, continue simmering for 15 minutes.
  • While the stock is simmering, break the sausage into small pieces and cook in a separate pan until browned.
  • Skim the impurities from the top of the gumbo, turn the heat to high, and cook for five minutes. Fold in the oysters and sausage, reduce the heat and simmer for 5 minutes. Add water, increasing or decreasing to achieve desired consistency. Remove from the heat. Remove bay leaves and discard.
  • To assemble, ladle the gumbo into a bowl and top with rice.

Nutrition Facts : Calories 176.2, Fat 9.6, SaturatedFat 1.6, Cholesterol 56.7, Sodium 1974.5, Carbohydrate 11.1, Fiber 1.5, Sugar 2.1, Protein 11.8

1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1 large shallot, diced
1 large tomatoes, seeded and diced
2 large garlic cloves, diced
1 lb oyster
1 lb low-fat sausage
32 ounces low sodium seafood stock
1/2 teaspoon Old Bay Seasoning
2 tablespoons olive oil
1 tablespoon hot sauce
1 teaspoon thyme
1 teaspoon oregano
1 tablespoon kosher salt
1 teaspoon pepper, freshly ground
2 bay leaves
1 cup water
1 ounce green onion, chopped

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, SAUSAGE, OYSTER AND FILE GUMBO

Categories     Soup/Stew     Beef     Chicken     Pork     Stew     Christmas     Thanksgiving

Yield 18 Bowls

Number Of Ingredients 16



CHICKEN, SAUSAGE, OYSTER AND FILE GUMBO image

Steps:

  • On medium heat warm cooking oil, then add flour. Stir constantly until roux turns medium/dark brown. Add onion and saute until onions are translucent. Add the chicken, livers, green onion and parsley. Mix well. Stirring constantly cook over medium/high heat until a gravy is made from chicken and chicken is slightly browned. Turn heat down to sliimer/low and add enough boiling water to just cover. Cover pot and cook until chicken is almost done. Add the smoked sausage, Andouille sausage and salami. Add the remaining boiling water and chicken stock/broth and cook 2 - 3 hours covered, stirring occasionaly. Add the oysters and reserved liquid and cook for 10 minutes or until edges of oysters curl. Turn off heat. Skim most of the fat from gumbo, if desired. Remove the bones and chicken skin. Add the file and stir. Serve with cooked rice on side for individuals to pepare thier own bowl. Have salt, pepper and hot sauce on tables for each individual to season their own gumbo.

1/2 cup Canola oil
2/3 cup flour
1 large onion, diced fine
3/4 cup fresh green onions, sliced fine
1/2 cup fresh parsley, diced fine
1 pound beef smoked sausage, cut into 3/5" slices
1 pound Andouille sausage, cut into 3/5" slices
1 3" slice Cotto salami (With pepercorns), sliced into 1/2" cubes
1 pint fresh oysters, with liquid reserved
3 pounds chicken thighs, skin on
3 chicken livers
3 - 3 1/2 quarts boiling water, divided
1 quart chicken stock or broth
1 Tablespoon File
Long grain parboiled rice
Salt, pepper, hot sauce

FILE CHICKEN GUMBO

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 6 to 8 servings

Number Of Ingredients 22



File Chicken Gumbo image

Steps:

  • To make chicken stock, place all ingredients into 8-quart stockpot. Bring to a boil. Reduce heat and simmer for 30 minutes, skimming impurities off the top. Remove chicken pieces. Allow chicken to cool, remove meat from bones, and then return bones to stock. Reserve chicken meat for the gumbo. Continue to simmer stock for additional 2 1/2 hours.
  • To make gumbo, begin by heating oil in a large pot (preferably an enameled cast iron or other heavy-bottomed pot) and cooking garlic, onions, peppers, and celery until soft and translucent. Add sausage, tomatoes, tomato paste, and stock. Bring to boil, reduce to simmer and add okra and reserved cooked chicken meat. Season with hot pepper sauce, cayenne, salt, pepper, and file. Simmer for 1 hour until flavors meld together. Stir in chopped parsley. Serve over hot rice and garnish with julienned scallions.

1 (3 1/2-pound) chicken, cut into 8 pieces
2 ribs celery, roughly chopped
3 carrots, roughly chopped
2 onions, roughly chopped
2 bay leaves
Bouquet garni
5 quarts water
1/4 cup vegetable oil
4 cloves garlic, minced
2 onions, chopped finely
2 green peppers, chopped finely
3 ribs celery, chopped finely
1 pound andouille or other spicy pork sausage, thinly sliced
2 cups peeled, chopped tomatoes
1 tablespoon double concentrate tomato paste
2 1/2 quarts chicken stock
1 pound fresh or 20 ounces frozen okra, chopped into 1/2-inch pieces
Hot pepper sauce and cayenne pepper
Salt and pepper
1 tablespoon gumbo file powder
Chopped parsley, for garnish
3 pieces scallion, julienned into 2-inch pieces, for garnish

CHICKEN OYSTER GUMBO

A Louisiana favorite! This stew is just lovely served over steamed rice. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Provided by Molly53

Categories     Gumbo

Time 1h

Yield 1 batch, 6 serving(s)

Number Of Ingredients 9



Chicken Oyster Gumbo image

Steps:

  • Saute onion in butter until golden.
  • Place chicken and beef in a stockpot with water and cook until tender.
  • Strain, remove any bones, and replace meat and broth in stockpot.
  • Add okra and minced onions; reheat until okra is tender.
  • Add oysters with their liquor, salt and pepper to taste.
  • Add filé powder and cook just until edges of the oysters curl.
  • Serve hot.

Nutrition Facts : Calories 1026.5, Fat 83, SaturatedFat 31.1, Cholesterol 293.4, Sodium 363.6, Carbohydrate 12.8, Fiber 0.8, Sugar 1, Protein 53.8

2 lbs chicken, cut up
1 lb beef, diced
1 cup okra, diced
3 pints water
2 dozen oysters
salt and pepper, to taste
1 onion, peeled and minced
1 tablespoon butter
1 1/2 teaspoons file powder (powdered sassafrass leaves)

FILé GUMBO

Gumbo, the ultimate Cajun food. It's really just a thick stew served with rice, and isn't nearly as difficult or exotic as some TV chefs will make you think it is. Here's the simple, home cooking version my family actually cooks in Louisiana. This recipe uses chicken and sausage, but you can use anything that swims, flies, walks or crawls. Shrimp, alligator, turkey, ham, anything you like. This one is also a filé (sassafras powder) gumbo, which means no okra. If you prefer okra, you can add some, I just don't really like it that much if it's not fried. If you can't find filé in your area, it can be mail ordered, or you can leave it out, but the results will not be as good without it.

Provided by EmmyDuckie

Categories     Gumbo

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13



Filé Gumbo image

Steps:

  • Cook chicken if it's not already cooked. Leftovers work fine for this. Set aside.
  • Place sausage in a large stockpot over medium high heat, and cook until lightly browned, and some oil is released. Set aside with chicken.
  • Add 2 tbsp oil to pot, and saute onion, bell pepper, and celery until soft. Add garlic in the last few minutes. Set vegetables aside with chicken and sausage, wipe stockpot to remove any vegetable pieces.
  • Add 1/4 cup oil to pot, and allow to heat over medium until it starts to "shimmer". Add flour, and cook, stirring constantly until the flour and oil mixture takes on a rich brown color. If I'm using sausage or ham, I like to do a chocolate colored roux, for seafood and poultry, I like a caramel color. Use your own judgment.
  • When your roux is as you like it, add the chicken broth (You may sub seafood broth, or turkey stock, depending on your ingredients) stir constantly while adding broth to avoid lumps. You should have something resembling a thin gravy.
  • Add meats and vegetables back to pot, add cajun seasoning. (I like Tony Chachere's, but you can use any kind you like. If this ingredient is not available in your area, several good ones have been posted to Zaar.).
  • Simmer your gumbo for half an hour, or more if you like, keeping the heat low to avoid breaking the roux. This gives time for the flavors to mingle. If you're using a delicate shellfish, like shrimp, add it later in the simmer to avoid toughening it.
  • When ready to serve, add hot sauce and filé, stir well, and ladle over a bowl of rice. Keep the filé, hot sauce, and Cajun seasoning out on the table, so diners may add more of any they like. This is wonderful accompanied by a loaf of crusty French bread and a crisp salad.

Nutrition Facts : Calories 613.1, Fat 52.2, SaturatedFat 13.6, Cholesterol 80.8, Sodium 1732.5, Carbohydrate 14.2, Fiber 1.5, Sugar 3, Protein 20.3

1/4 cup vegetable oil
2 tablespoons vegetable oil
1/4 cup flour
1 medium onion, chopped
1 medium green bell pepper, chopped
2 stalks celery, chopped
2 garlic cloves, minced
2 cups cooked diced chicken
1 lb spicy smoked sausage
1 quart chicken broth
2 -3 tablespoons cajun seasoning, to taste
1 dash hot pepper sauce
2 -3 tablespoons gumbo file

CHICKEN & SAUSAGE FILE GUMBO

My brother, who is a fabulous cook, gave me this recipe over 20 years ago, and it's still one of my favorites.

Provided by Elisa72

Categories     Gumbo

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 15



Chicken & Sausage File Gumbo image

Steps:

  • Put the chicken in a pot and add enough water just to cover. Boil just until done.
  • Remove the chicken from the pot, reserving the liquid. When the chicken cools enough to handle, remove the skin, take the meat off the bones and cut into bite sized pieces. Set aside.
  • Melt the butter and oil in a large pot over medium high heat, then add the flour. Cook, stirring constantly, until it is a medium brown, lowering the heat to avoid burning, if necessary.
  • Add the sausage, ham, onions, bell pepper, and garlic. Cook over low heat for 10 minutes.
  • Add about 2 cups of the reserved chicken broth, the chicken, and all seasonings except the file powder. Stir in the rest of the reserved chicken broth.
  • Bring to a boil, then simmer for one hour, uncovered.
  • Remove from the heat, stir in the file powder, then let stand for 5 minutes.
  • Serve over steamed rice.

Nutrition Facts : Calories 911.5, Fat 67.9, SaturatedFat 21.5, Cholesterol 247.5, Sodium 2155.2, Carbohydrate 13.2, Fiber 1.3, Sugar 3.1, Protein 58.9

1 (4 lb) frying chickens
1/4 cup olive oil
1/4 cup butter
1/2 cup flour
1 1/4 lbs kielbasa or 1 1/4 lbs smoked sausage, sliced about 1/2 inch thick
1/2 lb baked ham, cut in 1/2 inch cubes
2 cups onions, chopped
1/2 cup bell pepper, chopped
2 tablespoons finely minced garlic
3 teaspoons salt
1 teaspoon pepper
1/8 teaspoon cayenne
1 1/4 teaspoons dried thyme
3 bay leaves
3 tablespoons file powder

CHICKEN, ANDOUILLE, AND OYSTER GUMBO

Provided by Marcelle Bienvenu

Categories     Soup/Stew     Chicken     Mardi Gras     Dinner     Sausage     Oyster     Simmer     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 12



Chicken, Andouille, and Oyster Gumbo image

Steps:

  • Season the hen generously with salt and cayenne pepper.
  • Combine the oil and flour in a large, heavy pot or Dutch oven over medium heat. Stirring slowly and constantly, make a roux the color of chocolate. (When I attempted to make my first roux years ago, I remember calling Papa and asking him how long it would take, and he told me "the time it takes to drink two beers." Not being a beer drinker, I had to come up with my own system. I now put on two record albums, and when they have played out my roux is usually just about right.)
  • Add the onions, bell peppers, and celery, and cook, stirring, until they are soft, 10 to 12 minutes.
  • Add the chicken broth. (I usually warm it up in a pot just a bit before adding it to the roux mixture.) Stir to blend, and bring to a gentle boil.
  • Add the chicken. (There are those who will tell you to brown the chicken first, but I put it in raw.) Add the bay leaves and thyme, and cook at a gentle boil for 1 hour.
  • Add the andouille and cook, stirring occasionally, until the chicken is very tender, an hour to an hour and a half longer.
  • A few minutes before serving, add the oysters and simmer just until the oysters curl, about three minutes. Adjust seasoning to taste. (If the gumbo becomes too thick during cooking, simply add more chicken broth or water.)

1 roasting hen (3 to 4 pounds), cut into frying pieces
Salt and cayenne pepper
1 cup vegetable oil
1 cup all-purpose flour
2 1/2 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
10 cups chicken broth
2 bay leaves
1/2 teaspoon dried thyme leaves
1 pound andouille, cut crosswise into 1/4-inch slices
1 pint freshly shucked oysters with the liquor

CHICKEN, SHRIMP, AND SAUSAGE GUMBO

This recipe was a culmination of several recipes that I ran across through the years. It is time consuming but it is worth it. Note: The roux is probably the most important part of making a gumbo, take your time and you will be rewarded (To quote Alton Brown). The darker the color, the richer it will be. I like mine very dark.

Provided by B-B-Q Man

Categories     Gumbo

Time 4h30m

Yield 14-18 serving(s)

Number Of Ingredients 19



Chicken, Shrimp, and Sausage Gumbo image

Steps:

  • In large skillet brown both sausages on medium-low heat. Set aside till later. You may need to do this in batches.
  • In small sauce pan add water and shrimp shells and simmer for 20 minutes covered. Remove from heat and let sit for another 20 minutes, covered. Strain stock and reserve for later.
  • Season chicken and shrimp with 2-3 tablespoons of creole seasoning and set aside.
  • To make the roux:.
  • In 12 quart heavy bottom stock pot, heat oil over medium/medium low heat. Add the flour all at once and stir constantly with wooden spoon until it turns to a dark chocolate color. (approximately 20-30 min.) Do not rush this by turning up the heat, It will burn very quickly, not to mention it might splatter and this stuff is like napalm if it gets on your skin.
  • Add the onion, green bell pepper, celery, garlic and continue the constant stirring. Cook until they soften (5-10 minutes). This will look like a very thick paste.
  • Add the bay leaves, and stir in the tomato paste and cook for a couple of minutes.
  • Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined.
  • Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes.
  • Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
  • Now check the consistency. You can always add a little water or broth if necessary.
  • Simmer for another 15-20 minutes.
  • Add the shrimp and stir. The shrimp will cook very quickly. As soon as they turn pink you're ready to serve.
  • To serve:.
  • Place a pressed scoop of rice in the middle of your bowl (I like to use an ice cream type scoop, that way it stays rounded and centered in the bowl) and ladle the gumbo around and over the top of the rice.
  • Sprinkle some scallions on top and serve with the file powder on the side.
  • Enjoy!

Nutrition Facts : Calories 534, Fat 34, SaturatedFat 8.8, Cholesterol 175.4, Sodium 1885.8, Carbohydrate 17.3, Fiber 1.9, Sugar 4.8, Protein 38.3

1 lb kielbasa, sliced into 1/2 inch thick medallions
1 lb andouille sausage, sliced into 1/2 inch thick medallions
2 lbs boneless skinless chicken thighs, cut into bite size pieces
2 lbs shrimp, peeled and deveined (save the shells to make a stock)
2 cups cold water
1/4 cup creole seasoning, divided (I use Tony Cacheres)
3/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups onions, small dice
1 cup green bell pepper, small dice
1 cup celery, small dice
2 tablespoons garlic, minced (or to taste)
8 ounces tomato paste
3 bay leaves
96 ounces chicken broth
1 -2 teaspoon cayenne (more or less to taste)
1 bunch scallion, small dice
cooked long-grain rice (as much as you think you'll need)
file powder (served on the side)

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Gumbo from Scratch with a Gumbo Roux Fox Valley Foodie. green onions, garlic, paprika, salt, pepper, all purpose flour and 15 more. Sweet Daddy D’s Chicken and Andouille Gumbo (Gumbo Ya-Ya!) First...you have a beer. chicken wings, garlic, large yellow onions, Creole seasoning and 15 more.
From yummly.com


CHICKEN, SAUSAGE, AND OYSTER GUMBO RECIPE | EAT YOUR BOOKS
Save this Chicken, sausage, and oyster gumbo recipe and more from The Junior League Centennial Cookbook: Over 750 of the Most Treasured Recipes from 200 Junior Leagues to your own online collection at EatYourBooks.com
From eatyourbooks.com


CHICKEN, OYSTER, SAUSAGE GUMBO - RECIPE | COOKS.COM
CHICKEN, OYSTER, SAUSAGE GUMBO : 1/3 c. flour 1/3 c. cooking oil 1 lg. onion, chopped 1/2 c. green pepper, chopped 1/2 tsp. pepper 1/4 tsp. red pepper 4 c. hot water 2 lbs. chicken thighs, skinned & boned (cut in bite-size) 12 oz. smoked sausage (1/2-inch slices) 1 pt. shucked oysters Hot cooked rice Whole okra. In Dutch oven (4-inch) stir flour and oil until smooth. Cook over …
From cooks.com


CHICKEN, ANDOUILLE, AND OYSTER FILé GUMBO | SAUSAGE GUMBO ...
Dec 12, 2012 - An oyster filé gumbo, made with the Trinity, oysters, a chicken and spicy andouille sausage.
From pinterest.com.au


CAJUN CHICKEN, SAUSAGE, AND OYSTER GUMBO | THE ART OF ...
Add the browned chicken, andouille, and red pepper; simmer slowly for 1 hour, stirring from time to time. Carefully skim the fat from the surface. Add the parsley, bell pepper, green onions, and garlic, and simmer for another ½ hour. Carefully skim the fat again. Add the oysters and cook for another 5 minutes.
From artofeating.com


CHICKEN SAUSAGE OYSTER AND FILE GUMBO BEST RECIPES
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 ...
From cookingtoday.net


CHICKEN AND OYSTER GUMBO - ALL INFORMATION ABOUT HEALTHY ...
Chicken And Oyster Gumbo | Emerils.com great www.emerils.com. Add the broth, bay leaves, and chicken. Bring to a boil. Reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 2 hours. Skim off any fat that rises to the surface and continue to simmer for 30 minutes. Add the oysters and the oyster liquor. Cook for 2 to 3 ...
From therecipes.info


OYSTER AND SEAFOOD GUMBO RECIPE - LOUSIANA COOKIN'
Home Recipes Gumbo/Soups Oyster and Seafood Gumbo. Oyster and Seafood Gumbo . May 29, 2014. Facebook. Twitter. Pinterest. You’ve never tried an oyster and seafood gumbo like this, we promise. Oyster and Seafood Gumbo. 2014-05-30 05:55:22. Serves 8. Write a review. Save Recipe. Print. Ingredients. ½ pound andouille sausage, sliced; ½ pound …
From louisianacookin.com


OYSTER GUMBO RECIPE | MYRECIPES
Remove chicken from broth, and cool. Bone chicken, and chop meat into bite-size pieces; discard bones. Return meat to broth. Bring to a boil. Stir in reserved oysters, and cook 3 minutes or until oyster edges begin to curl.
From myrecipes.com


CHICKEN AND SAUSAGE FILE GUMBO RECIPE | SPARKRECIPES
Raise the heat and bring to a boil. then lower the heat and simmer the gumbo for 50 minutes to an hour, or until the chicken is tender. Stir frequently. Remove the pot from the heat and let the simmer die down, then add the file powder and stir. Let the gumbo stand in the pot for 5 minutes after adding the file, then swerve in gumbo bowls or ...
From recipes.sparkpeople.com


CHICKEN, ANDOUILLE, AND OYSTER FILé GUMBO
Basic Recipes and Reference Text; Beef, Pork, Lamb; Breads, Cake, Desserts Etc; Drinks; Fish and Seafood; Fruits and Vegetables; Pasta, Salads, Cheeses, Dips and Spreads
From dishes4foodies.com


CHICKEN AND SAUSAGE GUMBO | LOUISIANA KITCHEN & CULTURE
Remove from heat and slowly whisk in water; add onion, garlic, parsley, celery, salt, black pepper, okra, chicken, and sausage. Simmer for 2 hours or until chicken is tender and gumbo is thickened; stir in crawfish tails, if using, for the last 10 minutes. Serve over hot rice and pass filé at the table; Cajuns are going to add any of the following to the bowl: a hard boiled egg, a roasted ...
From louisiana.kitchenandculture.com


CHICKEN SAUSAGE OYSTER FILE GUMBO | ALLEBULL | COPY ME THAT
This recipe is for the Chicken, sausage and oyster file' gumbo. Dirty rice will follow. Pictured are some of the ingredients. One 4lb chicken, cut up, 1 lb, Conechua (my favorite) smoked sausage sliced, 2 pints oysters with juice, Chop up 4 ribs of celery, 1 large or 2 med yellow onions, 1 green bell pepper, 1 bunch green onions, 1/2 bunch of fresh Italian parsley, 4 cloves …
From copymethat.com


CHICKEN AND OYSTER GUMBO RECIPE | MYRECIPES
Gradually add water to roux, stirring until well blended. Stir in chicken, salt, and pepper. Simmer, uncovered, 1 1/2 hours, stirring occasionally. Step 4. Add green onion tops and parsley; simmer 10 minutes. Stir in oysters, and simmer an additional 5 minutes. Remove from heat; stir in filé powder to thicken gumbo, if desired.
From myrecipes.com


CHICKEN, OYSTER, AND SAUSAGE GUMBO RECIPE BY ADMIN | IFOOD.TV
Soup - Chicken - Wild Rice And Leek Soup. By: C4Bimbos Cheesecake Factory Chicken Salad
From ifood.tv


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