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.
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 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.
DUPRE FAMILY CHICKEN AND SAUSAGE GUMBO
The original, purist, real-deal gumbo from a certified Cajun. Serve over cooked jasmine rice with hot French bread to dip.
Provided by Crawfish
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 4h15m
Yield 15
Number Of Ingredients 22
Steps:
- Peel back the skin from the chicken drumsticks and breasts without removing the skin, and make several deep cuts in the chicken meat. Sprinkle 1 tablespoon of Cajun seasoning into the cuts and onto the meat, then replace the skin. Whisk 1/2 cup olive oil and white wine together in a bowl. Place the chicken into a large bowl, pour the olive oil mixture over, stir to coat, and refrigerate 1 hour.
- Remove the chicken pieces from the marinade, and discard the marinade. Heat 1/4 cup olive oil in a large skillet until the oil shimmers, and brown the chicken pieces over medium heat, working in batches if necessary, about 5 minutes per side. Place all the chicken pieces into a large soup pot, and pour the broth over the chicken. Bring the mixture to a boil, reduce heat to a simmer, and cook the chicken until tender, about 20 minutes.
- While the chicken is simmering, place the onion, green bell pepper, and celery into a skillet with 3 tablespoons of olive oil, and cook and stir until the onions are transparent and the peppers have softened, about 8 minutes. Set the onion mixture aside.
- Make a roux: mix flour and canola oil together in a nonstick pan, stirring the mixture together until smooth and lump-free. Heat over medium-high heat, stirring constantly with a wooden spoon and scraping the bottom of the pan to prevent burning. After about 5 minutes of stirring, the roux will begin to turn a pale golden color, and gently bubble and foam. Stir the roux until it turns the color of milk chocolate and gives off a nutty fragrance, about 30 to 40 more minutes. Watch carefully because it's easy to burn the roux. Pull the pan from the hot burner, and stir until the roux cools and stops cooking, about 5 more minutes.
- Stir the onion mixture and 1 cup of boiling water into the roux (be careful to avoid spattering), heat over medium heat until the mixture comes to a simmer, and whisk until the roux and water combine and become thick, about 10 minutes. Pour the thickened roux into the pot with the chicken, stir together, and add 9 more cups of boiling water. Season the gumbo with 2 more teaspoons of Cajun seasoning, or to taste, and bring the soup to a rolling boil. Reduce heat, and simmer for 1 hour.
- Sprinkle garlic powder and cayenne pepper over the smoked sausage, and brown in a skillet with 2 tablespoons of olive oil. Transfer the sausage into the soup, and simmer for 30 more minutes. Remove the chicken pieces, and take the chicken meat off the bones, discarding the skin and bones. Return the chicken meat to the soup. Simmer 15 more minutes, and skim off the layer of oil that has formed on top of the gumbo.
- While the gumbo is simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Serve gumbo over hot, cooked rice with a generous sprinkling of chopped green onions over each serving.
Nutrition Facts : Calories 824.6 calories, Carbohydrate 31.5 g, Cholesterol 129.5 mg, Fat 57.5 g, Fiber 1.4 g, Protein 41.7 g, SaturatedFat 12 g, Sodium 1206 mg, Sugar 2.5 g
CHICKEN GUMBO WOW
Quick, easy, and deliciously seasoned Cajun chicken stew. Serve over cooked rice.
Provided by Linda Wilkinson
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a pan over medium-high heat. Add onion, bell pepper, and garlic; saute until onion is translucent, about 5 minutes. Add shredded chicken and Creole seasoning. Mix thoroughly. Add tomatoes, chicken broth, corn, and sausage. Reduce heat and simmer until flavors come together, about 20 minutes.
Nutrition Facts : Calories 403.8 calories, Carbohydrate 22.8 g, Cholesterol 78.2 mg, Fat 23.8 g, Fiber 3.1 g, Protein 24.2 g, SaturatedFat 7.5 g, Sodium 1671 mg, Sugar 7 g
JUDI'S CHICKEN POT PIE
Make and share this Judi's Chicken Pot Pie recipe from Food.com.
Provided by Leslie41143
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put the soup, 1 can water, gravy, chicken, potatoes, carrots, celery, onion, and corn in a large skillet and let simmer/boil for 20-25 minutes.
- While that is cooking, mix up the Bisquick mixture.
- Preheat the oven to 400 degrees.
- Pour the chicken mixture in a casserole dish that has been sprayed with Pam.
- Pour the Bixquick mixture on top of the chicken mixture.
- Bake at 400 for 30 minutes.
Nutrition Facts : Calories 410.8, Fat 15.9, SaturatedFat 4.5, Cholesterol 75.2, Sodium 1220.6, Carbohydrate 53.3, Fiber 3.8, Sugar 7, Protein 14.7
CHICKEN GUMBO
This fresh-tasting, flavorful main dish is well-received when I cook it for church suppers. It's a colorful mixture of traditional ingredients.-Willa Govoro, St. Clair, Missouri
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 48 servings (1 cup each).
Number Of Ingredients 16
Steps:
- In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.
Nutrition Facts : Calories 162 calories, Fat 7g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 1168mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
JUDI'S CHICKEN POT PIE
Make and share this Judi's Chicken Pot Pie recipe from Food.com.
Provided by Leslie41143
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Put the soup, 1 can water, gravy, chicken, potatoes, carrots, celery, onion, and corn in a large skillet and let simmer/boil for 20-25 minutes.
- While that is cooking, mix up the Bisquick mixture.
- Preheat the oven to 400 degrees.
- Pour the chicken mixture in a casserole dish that has been sprayed with Pam.
- Pour the Bixquick mixture on top of the chicken mixture.
- Bake at 400 for 30 minutes.
Nutrition Facts : Calories 410.8, Fat 15.9, SaturatedFat 4.5, Cholesterol 75.2, Sodium 1220.6, Carbohydrate 53.3, Fiber 3.8, Sugar 7, Protein 14.7
CHICKEN & SEAFOOD GUMBO
Make and share this Chicken & Seafood Gumbo recipe from Food.com.
Provided by sassybee
Categories Gumbo
Time 6h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Boil chicken until done.
- Remove from bone and shred.
- In a large stock pot over LOW heat, combine oil and flour and slowly brown your roux.
- This will take some time.
- You want your roux to be a DARK brown color.
- Keep stirring.
- Add onions, peppers, and celery.
- You may need to add some broth aid in cooking the vegetables depending on how thick the roux is.
- Cook for 10 minutes.
- Keep stirring.
- Add 2 quarts chicken broth to roux.
- Stir to combine.
- Add shredded chicken, shrimp, sausage and seasonings.
- Cover and simmer a slow boil for 30 minutes.
- Serve over rice.
Nutrition Facts : Calories 535.6, Fat 38.6, SaturatedFat 8.2, Cholesterol 84.7, Sodium 623.8, Carbohydrate 20.1, Fiber 1.4, Sugar 2.2, Protein 25.7
JUDI'S CHICKEN GUMBO
Mmm..mmm..mmm..mmm..mmm. This is GOOD stuff. Relatively easy to make and very well worth the effort.
Provided by DeSouter
Categories Gumbo
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, fry the bacon.
- Remove the bacon and set aside.
- Add the oil to the bacon drippings that are in the pot.
- Dredge the chicken in flour and brown them in the pot.
- This may have to be done in several batches.
- Pour the chicken broth over browned chicken and boil.
- Add all remaining ingredients and simmer for 30 minutes.
- Taste and season before serving.
- You may add the bacon to the soup, if desired-- I do and it's great.
Nutrition Facts : Calories 319.2, Fat 18.9, SaturatedFat 5, Cholesterol 58, Sodium 589.2, Carbohydrate 15.6, Fiber 2.4, Sugar 3.4, Protein 21.6
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