GUMBO STYLE CHICKEN CREOLE
Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired.
Provided by SMFLRN
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
- Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 12.3 g, Cholesterol 0.5 mg, Fat 9.4 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 735 mg, Sugar 3.2 g
GUMBO STYLE CHICKEN CREOLE
Cooked leftover chicken can be tossed into this gumbo and simmered with tomatoes, mushrooms, chile peppers, a little of this and a little of that. Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filet powder, if desired.
Provided by cellogirl2
Categories Gumbo
Time 1h
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over high heat.
- Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny.
- Reduce heat to low and stir in bell pepper and onion.
- Cook 10 to 15 minutes, or until tender, stirring occasionally.
- Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce.
- Stir together, cover and simmer for 20 minutes.
MA HARPER'S CREOLE GUMBO
Provided by Food Network
Time 1h40m
Yield 30 cups (15 to 20 bowls)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Place flour in a baking pan and bake, watching and stirring occasionally until flour is a nutty brown color. Sift to remove the lumps of flour.
- Saute chicken in oil in a large pot. Add sausage and cook until it begins to change color. Add onions, bell pepper and garlic and let cook until onion is clear. Add crabs and let cook until the crabs have changed color. Add thyme, cayenne, celery, bay leaves, green onions and flour and let mixture cook 5 minutes. Add stock and season with salt, pepper and Cajun seasoning. Cook for 45 minutes over medium heat, then stir in parsley. Serve over rice. Add gumbo file to each serving.
CAJUN-STYLE CHICKEN GUMBO
Make and share this Cajun-Style Chicken Gumbo recipe from Food.com.
Provided by Marlitt
Categories Gumbo
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken into 1 inch pieces; place in medium bowl.
- Sprinkle with seasoning and thyme; toss well.
- Set aside.
- Heat oil in large sauce pan over medium-high heat.
- Add onion, bell pepper, carrots, celery and garlic to saucepan; cover and cook 10 minutes or until vegetable are crisp-tender, stirring once.
- Add chicken; cook 3 minutes, stirring occasionally. Sprinkle mixture with flour, cook 1 minute, stirring frequently.
- Add chicken broth, tomatoes and pepper sauce; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 10 minutes or until chicken is no longer pink in center, vegetables are tender and sauces is slightly thickened.
- Ladle gumbo into 4 shallow bowls, top each with a scoop of rice sprinkle with parsley and serve with additional pepper sauce, if desired.
Nutrition Facts : Calories 371.7, Fat 10.9, SaturatedFat 1.4, Cholesterol 72.6, Sodium 200.2, Carbohydrate 37.5, Fiber 2.1, Sugar 3, Protein 29.7
CREOLE CHICKEN AND OKRA GUMBO
Categories Soup/Stew Chicken Tomato Vegetable Quick & Easy Mardi Gras Kwanzaa Winter Okra Bon Appétit
Yield 2 Servings; Can Be Doubled
Number Of Ingredients 8
Steps:
- Stir vegetable oil and flour in large saucepan over high heat until smooth and dark brown, about 3 minutes. Mix in okra, then chicken broth and tomatoes with their juices; simmer 3 minutes. Sprinkle chicken with thyme, salt and pepper. Add to saucepan. Simmer gumbo uncovered until chicken is cooked through, about 10 minutes. Season gumbo to taste with hot pepper sauce , salt and pepper and serve.
CHICKEN GUMBO
A low-fat Creole-inspired okra and green pepper stew with cayenne, paprika, cumin and thyme
Provided by Katy Greenwood
Categories Lunch, Main course
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside.
- Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.
Nutrition Facts : Calories 242 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
CREAMY CHICKEN GUMBO
--A New Orleans specialty. What starts off as a wonderful creme of chicken soup, ends up as a fantastic gumbo with the addition of rice, creole seasonings, ham, and a touch of white wine!
Provided by Grandpa Harry
Categories Gumbo
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook the white rice according to package directions, but remove from heat about 15 minutes before it's done.
- Drain the excess liquid, and set aside.
- In a stock pot over high heat, combine the chicken and the fresh or canned chicken stock.
- Bring to a boil, and then reduce heat to low.
- Simmer for 40 minutes, or until chicken is cooked and tender.
- Remove chicken from the pot, and allow it to cool.
- Reserve liquid stock from pot for later.
- When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve.
- Discard the fat and the bones.
- In the same stock pot over medium heat, saute the celery and onion in the a tablespoon of butter for 5 minutes.
- Add the ham, and cover.
- Cook for 5 to 10 minutes, stirring occasionally, until everything is tender.
- Return the liquid stock in the stock pot, and add the partially cooked white rice.
- Stir in the Tabasco, white pepper and any creole seasoned salt; simmer, uncovered, for 15 minutes.
- Meanwhile, melt the rest of the butter in a medium saucepan over medium heat.
- Stir in the flour until smooth.
- Whisk in the milk, and continue cooking until mixture is bubbly and thick.
- Add some of the stock mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the stock mixture.
- Mix in the reserved chicken meat and the white wine.
- Allow this to heat through for about 15 minutes.
CHICKEN AND ANDOUILLE GUMBO
Make and share this Chicken and Andouille Gumbo recipe from Food.com.
Provided by Cheri 911
Categories Gumbo
Time 3h55m
Yield 3 quarts, 8 serving(s)
Number Of Ingredients 18
Steps:
- Brown andouille sausage in a Dutch oven over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, reserving dripping in pan. Set sausage aside.
- Cut chicken breasts and thighs into 1-inch pieces, and brown in hot drippings over medium heat. Remove chicken, reserving drippings.
- Measure drippings, adding enough vegetable oil to measure 1/2 cup. Heat mixture in Dutch oven over medium-high heat until hot. Whisk in flour , and cook, whisking constantly, 10 to 12 minutes or until roux is caramel colored.
- Add chopped onion and next 3 ingredients; cook, stirring often, until vegetables are tender. Gradually stir in water and broth; bring to a boil. Add chicken, Creole seasoning, and next 3 ingredients; reduce heat, and simmer, stirring occasionally, 30 minutes.
- Add sausage and green onions, and cook 30 minutes. Remove and discard bay leaves; serve over rice. Serve with filé powder, and garnish with additional green onions or celery leaves, if desired.
Nutrition Facts : Calories 392.8, Fat 22.3, SaturatedFat 7.3, Cholesterol 87.6, Sodium 1150.1, Carbohydrate 14.8, Fiber 1.1, Sugar 2, Protein 31.2
CAJUN CHICKEN GUMBO
An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.
- Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.
Nutrition Facts : Calories 315 calories, Fat 11.3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16.5 grams carbohydrates, Sugar 3.3 grams sugar, Fiber 2.6 grams fiber, Protein 37.3 grams protein, Sodium 2.7 milligram of sodium
CREOLE GUMBO
Make and share this Creole Gumbo recipe from Food.com.
Provided by Food.com
Categories Gumbo
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Bring water and bay leaves to a boil.
- In separate sauce pan mix oil and flour over medium heat for 20 minutes to make the roux then add onions.
- Add the roux to the pot with water and bay leaves.
- Then Add thyme, oregano, basil, garlic powder, chilli powder, cayenne, black pepper and white pepper, and tomato sauce.
- Then add green bell peppers, onions and chicken thighs and Andouille sausage.
- Leave simmering until broth thickens and chicken is cooked through.
- Serve over white rice.
Nutrition Facts : Calories 1820, Fat 139.4, SaturatedFat 35, Cholesterol 262.1, Sodium 3209.3, Carbohydrate 58.4, Fiber 6.1, Sugar 10.1, Protein 82.3
GUMBO STYLE CHICKEN CREOLE
Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired.
Provided by SMFLRN
Categories Gumbo
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
- Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 12.3 g, Cholesterol 0.5 mg, Fat 9.4 g, Fiber 2 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 735 mg, Sugar 3.2 g
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