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
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.
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 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
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
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
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
DIET-FRIENDLY CHICKEN AND SAUSAGE GUMBO
This is a very hot and spicy gumbo, but a healthier version. It takes time, patience, love, and devotion. My husband and dad love this dish and will eat it for days, with no complaints of having leftovers. They savor every drop... they are so funny. Serve each portion over 1/2 cup cooked white rice.
Provided by Melissa Goff
Categories Gumbo
Time 1h45m
Yield 8
Number Of Ingredients 19
Steps:
- Combine cayenne pepper, paprika, salt, white pepper, black pepper, thyme, oregano, and bay leaf in a small bowl for the seasoning mix. Set aside.
- Combine 3/4 cup chicken broth with onions, celery, and green pepper in a heavy 4-quart soup pot. Cook over medium- to medium-high heat until vegetables are tender, about 5 minutes. Increase heat to high. Stir in the seasoning mix, file powder, hot sauce, and garlic. Cook, stirring constantly, until mixture is fragrant and vegetables are well coated, 6 to 8 minutes.
- Reduce heat to medium and stir in tomato sauce. Cook, stirring constantly, for 5 minutes. Mixture will begin to smoke and stick to the bottom of the pan; just keep stirring. Add remaining broth and bring to a boil. Add chicken and kielbasa. Reduce heat; cover and simmer, stirring occasionally, until flavors meld, 45 to 60 minutes.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 14.3 g, Cholesterol 118.2 mg, Fat 14.1 g, Fiber 3.3 g, Protein 42.2 g, SaturatedFat 4.2 g, Sodium 1294.2 mg, Sugar 6.9 g
DIET-FRIENDLY CHICKEN AND SAUSAGE GUMBO
This is a very hot and spicy gumbo, but a healthier version. It takes time, patience, love, and devotion. My husband and dad love this dish and will eat it for days, with no complaints of having leftovers. They savor every drop... they are so funny. Serve each portion over 1/2 cup cooked white rice.
Provided by Melissa Goff
Categories Gumbo
Time 1h45m
Yield 8
Number Of Ingredients 19
Steps:
- Combine cayenne pepper, paprika, salt, white pepper, black pepper, thyme, oregano, and bay leaf in a small bowl for the seasoning mix. Set aside.
- Combine 3/4 cup chicken broth with onions, celery, and green pepper in a heavy 4-quart soup pot. Cook over medium- to medium-high heat until vegetables are tender, about 5 minutes. Increase heat to high. Stir in the seasoning mix, file powder, hot sauce, and garlic. Cook, stirring constantly, until mixture is fragrant and vegetables are well coated, 6 to 8 minutes.
- Reduce heat to medium and stir in tomato sauce. Cook, stirring constantly, for 5 minutes. Mixture will begin to smoke and stick to the bottom of the pan; just keep stirring. Add remaining broth and bring to a boil. Add chicken and kielbasa. Reduce heat; cover and simmer, stirring occasionally, until flavors meld, 45 to 60 minutes.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 14.3 g, Cholesterol 118.2 mg, Fat 14.1 g, Fiber 3.3 g, Protein 42.2 g, SaturatedFat 4.2 g, Sodium 1294.2 mg, Sugar 6.9 g
REDUCED FAT CHICKEN AND SAUSAGE GUMBO
This is a variation of my dad's gumbo that includes a dry roux (made without oil). It has rich, nutty-brown flavor of traditional gumbos without most of the oil.
Provided by Red_Apple_Guy
Categories Gumbo
Time 1h10m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- For the dry roux: In a heavy skillet over medium-high heat, heat the flour, stirring constantly with a spatula or whisk that scrapes the bottom of the skillet clean. Stir constantly to keep the flour browning evenly. When steam comes off the flour, reduce heat and keep stirring. Do not burn. Continue until it reaches a tan color. To test, remove from heat, stirring for 1 minute off-heat and place some of the mixture into a drop or two of water and force it to mix with the back of a spoon. You are looking for a mahogany color. When complete,remove from heat and continue stirring until cooking stops; then let stand a while to cool. This can be made ahead and stored in a zip-lock freezer bag in the freezer.
- Remove the skin and fat from the chicken. Cook with water to cover and cool. Debone and chop the chicken into small chunks. Reserve the liquid.
- In another large skillet, over a medium flame with a small amount of oil, heat the onions, peppers and celery; cook until the onions are clear, then add the smoked sausage and andouille. Add the broth from above and the garlic. Bring to a boil and reduce to a simmer. Mix the roux with water, whisking to be sure the roux is evenly wet and add to the gumbo. Now check the liquid, adding some broth or hot water if needed. It should have the color of the roux and be just slightly thickened. Simmer for about 30 minutes. Add salt and black pepper to taste, then add ground red (cayenne) pepper -- enough to just prick the tongue. About 5- 10 minutes before removing from heat, add the green onion tops and parsley. To serve, put a scoop of rice in your bowl and ladle on the gumbo. You should have plenty of French bread to complete your meal, and then top it off with a good tossed salad.
Nutrition Facts : Calories 174.8, Fat 9.7, SaturatedFat 3.3, Cholesterol 29.7, Sodium 484.4, Carbohydrate 11, Fiber 1.1, Sugar 1.9, Protein 10.4
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