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
CAJUN GUMBO
Steps:
- Boil chicken pieces in 1 gallon of lightly salted water for approximately 1 hour, or until done. Reserve the chicken broth for the base of the gumbo.
- Wash okra and dry with a paper towel. Cut off the ends of the okra and slice into round pieces. Saute the pieces in a skillet with 1/2-cup of the butter until all of the slime has left the okra. This takes 1/2 hour to 45 minutes. You must stir the okra throughout this process to keep it from sticking to the bottom of the pan.
- Saute the onion, green pepper, and celery in remaining 1/2-cup butter until lightly browned. Place the cooked okra and onion mixture into the chicken broth. Add the basil, thyme, bay leaves, and garlic to the broth. Bring to a boil and let simmer for 15 minutes.
- Remove skin and bones from chicken, and cut into bite sized pieces, and set aside. Add the chicken, sausage, and ham to the broth at the same time. Return mixture to a boil. Add the shrimp and crabmeat, and cook for another 5 minutes. Season with file, black pepper, and hot pepper, to taste.
- Serve with rice.
POTATO GUMBO
Provided by Roger Mooking
Time 1h5m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the potato gumbo:
- Heat 1 tablespoon vegetable oil in a large high-sided saute pan over medium heat.
- Add the onions and saute until golden brown. Add the garlic and smoked bacon and continue to saute.
- Once the bacon has cooked and becomes crisp, add the celery, Swiss chard stems, and green pepper, saute until tender. Remove the bacon mixture from the pan, put in a bowl and set aside.
- Heat the remaining vegetable oil in the same saute pan, add the flour and bay leaves.
- Stir with a wooden spoon incorporating the flour and oil to form a paste. Cook until the flour becomes brown and nutty in color. Add the chicken stock, water, and cayenne, stir.
- Add the potatoes and reserved bacon mixture to the liquid. Cook over medium heat until the potatoes are tender and the liquid reduces, achieving a thick consistency, approximately 30 minutes.
- Add the Swiss chard leaves, season with salt, and pepper, cooking until the leaves are wilted, serving.
CAJUN STYLE POTATO SALAD
I make this recipe to serve with Gumbo. When I used to live in Louisiana, my neighbor used to mash up some of the potatoes so I do the same in this recipe. This is not a spicy dish, but is meant to be served alongside Cajun dishes, such as Gumbo. I also call is "Mashed Potato Salad." Depending upon what a "small potato" size is in your area (and I don't mean baby size, just smallish), you will need to adjust the amount of dressing accordingly..some days you will need more, some days less. This recipe is really more of a "eyeball it" type, so please don't take the measurements as an exact science here. Cook time is taking into account cooking your eggs and potatoes, and the prep includes chilling time.
Provided by HeatherFeather
Categories Potato
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- (If you have not already done so, boil your potatoes until they are tender and hard cook your eggs and allow to cool until you can handle them but still warm).
- Cut potatoes into small cubes and set into a large mixing bowl, mashing some of them a bit while still warm (leave plenty of chunks).
- Peel the eggs and take out the yolks; set them aside for now and just chop the white parts up, add to the potatoes along with the pickles.
- Take your reserved egg yolks and mash them in a small bowl along with oil, mustard, mayo, until smooth; pour over the potato mixture and toss to coat.
- Season well with salt and pepper to taste -- sample it and add more mayo if too dry, more seasoning if desired -- don't be afraid to taste it and add more salt, etc -- the amount is bound to be a bit different every time you make this.
- Chill well before serving.
Nutrition Facts : Calories 230.6, Fat 10.8, SaturatedFat 1.7, Cholesterol 128.7, Sodium 623, Carbohydrate 27.3, Fiber 3.5, Sugar 3.2, Protein 6.9
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