CHICKEN AND SMOKED SAUSAGE GUMBO
Provided by Emeril Lagasse
Categories main-dish
Time 3h50m
Yield 4 servings
Number Of Ingredients 23
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.
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
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
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
CHICKEN, SAUSAGE, OYSTER AND FILE GUMBO
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.
FILE CHICKEN GUMBO
Provided by Food Network
Categories main-dish
Time 3h50m
Yield 6 to 8 servings
Number Of Ingredients 22
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.
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
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
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
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
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
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
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
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.)
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
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
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