HALF-HOUR CHICKEN GUMBO
Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 11
Steps:
- In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
- Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.
Nutrition Facts : Calories 541 g, Fat 30 g, Fiber 3 g, Protein 47 g
HALF-HOUR CHICKEN GUMBO
Make and share this Half-Hour Chicken Gumbo recipe from Food.com.
Provided by K. Van Vleck
Categories Gumbo
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes.
- Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
- Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.
Nutrition Facts : Calories 644.1, Fat 41.5, SaturatedFat 11.1, Cholesterol 130.5, Sodium 785.8, Carbohydrate 22.6, Fiber 3.6, Sugar 6.3, Protein 44.6
HALF-HOUR CHICKEN GUMBO
Steps:
- In a Dutch oven or heavy 5-quart pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes.
- Add chicken broth and the water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and cook until heated through, 1 to 2 minutes. Season with salt and pepper. Serve with cornbread, if desired.
PULLED CHICKEN GUMBO
Simmer a thick, rich broth with celery, onion and bell pepper and load it with shredded chicken.
Provided by Food Network Kitchen
Time 1h40m
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the oil in a large soup pot or Dutch oven over medium-high heat. Sprinkle the chicken on all sides with salt. Add the chicken skin-side down to the pot and cook until browned, about 6 minutes. Flip and cook 2 more minutes; transfer to a plate. Remove the crispy chicken skin, slice and reserve on the side for garnish.
- Lower the heat to medium-low and stir in the flour, cooking until the resulting paste (roux) turns brown and smells of roasted peanuts, 12 to 15 minutes.
- Add the garlic, celery, scallion whites, bell peppers and onions and cook until softened, about 6 minutes. Add the stock, seafood seasoning and 1/2 teaspoon black pepper. Return the chicken to the pot, bring to a simmer and cook until the meat is falling-off-the-bone tender, about 1 hour 10 minutes.
- Remove the chicken and set aside until cool enough to handle. Shred into bite-size pieces, discarding the bones, and return the meat to the pot.
- Ladle the gumbo into a soup bowl and garnish with the scallion greens and sliced chicken skin.
QUICK ROTISSERIE CHICKEN GUMBO
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Cook the sausages in a large nonstick skillet over medium heat until browned, about 8 minutes. Remove the sausages from the skillet and drain on paper towels.
- Heat the oil in a large Dutch oven over medium-high heat; gradually whisk in the flour and cook, whisking constantly, until the flour is a deep caramel color, 7 to 10 minutes.
- Reduce the heat to medium. Stir in the onion, bell pepper, celery, garlic, thyme, Creole seasoning and cayenne pepper; cook, stirring constantly, about 5 minutes. Gradually stir in the broth; add the chicken, tomatoes, okra, Worcestershire sauce and sausage.
- Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until all the vegetables are tender and the broth has thickened slightly, about 20 minutes. Serve the gumbo over the hot cooked rice topped with the scallions. Serve with hot sauce, if desired.
- Photograph Courtesy of Time Inc. Books/Alison Miksch.
BAKED CHICKEN AND SAUSAGE GUMBO
Gumbo doesn't have to be hard! Instead of slowly cooking and stirring a roux for what seems like forever, try this alternative baked method. It's not a shortcut per se, but cooking it in the oven will save you from having to stand over the stove for hours. Serve hot with a spoonful of white rice.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 2h25m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir flour, oil, and butter together to form a paste. Transfer "roux" to the center of a large roasting pan and spread out into a rough rectangle about 1/2-inch thick, leaving enough room around the outside to place the chicken and sausage.
- Lay chicken thighs, skin-side down, and sausage pieces around the roux. Season chicken generously with salt.
- Bake in the preheated oven for 40 minutes. Remove from oven and scatter onion, celery, and bell pepper evenly over the chicken, sausage, and roux. Briefly stir the roux in the center, then spread it back out. Continue baking for 20 minutes.
- Remove pan from oven; remove chicken and sausage to a plate and reserve until needed. Stir vegetables and roux together in the pan, spread back out into an even layer, and bake for another 20 minutes, or until roux is as browned as you like.
- Mix chicken broth, salt, pepper, thyme, bay leaf, and cayenne in a large bowl or pitcher. Refrigerate cooking liquid until needed.
- Pour the cold cooking liquid mixture into the gumbo and whisk until well combined. Stir in tomatoes and okra. Add the sausage and chicken back in, skin-side up. Continue baking, stirring gently and occasionally, until liquid is thick and chicken is very tender, 30 to 40 minutes more.
- Taste and adjust seasonings as desired. Garnish with green onions.
Nutrition Facts : Calories 758.3 calories, Carbohydrate 26.2 g, Cholesterol 148.8 mg, Fat 53.6 g, Fiber 2.8 g, Protein 40.8 g, SaturatedFat 18.2 g, Sodium 3145.9 mg, Sugar 6.4 g
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
HEARTY CHICKEN GUMBO
This is my own concoction and I'm sure not "politically correct", lol, but this is the way we like it. LOADED with chicken, vegetables, tomatoes and rice!
Provided by Wildflour
Categories Gumbo
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 23
Steps:
- In large pot, stew chicken with bay leaf til done and tender.
- Remove chicken from pot, cool, remove meat and cut into large bite-sized pieces.
- Put meat in bowl and cover, set aside or refrigerate til needed later.
- Measure out 10-12 cups of stock from chicken and pour into clean pot.
- Bring stock to a boil and add celery, onions, potatoes, carrots, and okra. Cook til tender.
- Add chicken and rest of ingredients, and simmer 10-15 minutes over low heat.
Nutrition Facts : Calories 682.6, Fat 31.4, SaturatedFat 9.5, Cholesterol 104.4, Sodium 2330.4, Carbohydrate 66, Fiber 7.2, Sugar 22.7, Protein 36.7
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