CHICKEN AND ANDOUILLE SAUSAGE GUMBO
This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.
Provided by VMB
Time 3h5m
Yield 8
Number Of Ingredients 17
Steps:
- Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.
- Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.
- Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.
- Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.
- Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.
- Add sausage to the gumbo and simmer for 30 minutes.
- Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
- Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.
Nutrition Facts : Calories 603.7 calories, Carbohydrate 29 g, Cholesterol 90.9 mg, Fat 40.9 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 1925 mg, Sugar 3.1 g
CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO (CREOLE STEW)
Steps:
- In a bowl, combine the onions, bell peppers, okra and celery; set aside.
- Combine all but 1/2 cup of the flour, the salt, garlic powder, and red pepper in a plastic bag, add the chicken pieces and shake until chicken is well coated. In large heavy skillet heat 1 1/2-inches of oil until very hot (375 degrees F.) Fry the chicken until the crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels.
- Remove the pan from the heat and pour the hot oil into a cup, leaving as many brown particles in the pan as possible. Scrape the bottom of the pan with a wooden spoon to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan. Place the pan over high heat. Using a long handled whisk, gradually stir in remaining flour. Cook, whisking constantly, until a roux is formed and is a dark red-brown. Remove from heat and add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return to a low heat and cook until the vegetables are soft.
- In a separate large pot, bring the chicken stock to a boil. Add the roux by spoonfuls to the boiling stock, stirring between each addition. Reduce to a simmer and add the andouille and remaining ingredients, except file powder. Simmer for 45 minutes. While gumbo is simmering, bone the cooked chicken and cut meat into 1/2-inch dice. Add to the gumbo. Add file powder 5 minutes before serving and continue to simmer for 5 minutes.
- Serve gumbo on a mound of cooked rice.
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.
CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO
Courtesy of Chef paul Prudhomme. You can substitute the Poultry magic for a mix of Garlic Powder and Tabasco (to your taste)
Provided by MsPia
Categories Gumbo
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Remove excess fat from the chicken pieces. Rub a generous amount of the Magic Seasoning Blend on both sides of each piece, making sure each is evenly covered. Let stand at room temperature for 30 minutes.
- Meanwhile, in a medium-size bowl combine the onions, bell peppers and celery, set aside. Thoroughly combine the flour with 1 tablespoon of the Magic Seasoning Blend in a paper or plastic bag. Add the chicken and shake until pieces are well coated. Reserve ½ cup of the flour.
- In a large skillet (preferably not a nonstick type) heat 1½ inches oil until very hot (375º to 400º). Fry the chicken pieces until crust is brown on both sides, about 5 to 8 minutes per side; drain on paper towels. Carefully pour the hot oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom with a metal whisk to loosen any stuck particles, then return ½ cup of hot oil to the pan. Place pan over high heat. Using a long handled metal whisk, gradually stir in the reserved ½ cup flour. Cook, whisking constantly, until roux is dark red-brown to black, about 3½ to 4 minutes, being careful not to let it scorch or splash on your skin.
- Remove from heat and immediately add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well. Set aside.
- Place the stock in a 5½-quart saucepan or large Dutch oven. Bring to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between additions. Add the chicken pieces and return mixture to a boil, stirring and scraping pan bottom often. Reduce heat to a simmer and stir in the andouille and garlic. Simmer uncovered until chicken is tender, about 1½ to 2 hours, stirring occasionally and more often toward the end of cooking time.
- When the gumbo is almost cooked, adjust the seasoning if desired with additional amount of Magic Seasoning Blend. Serve immediately.
Nutrition Facts : Calories 896.7, Fat 38.3, SaturatedFat 11.4, Cholesterol 137.3, Sodium 857.5, Carbohydrate 88.8, Fiber 2.5, Sugar 6.5, Protein 44.5
CHICKEN AND ANDOUILLE SAUSAGE GUMBO RECIPE
Delicious and so easy to make. I found this on the internet but I tweaked it to my liking. Even people that don't normally like gumbo like this.
Provided by YungB
Categories Gumbo
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Bake the chicken thighs in a 350-400 degree oven until brown.
- Mix your onion, celery, red and green bell peppers, parsley, together: This what they call the Holy Trinity.
- Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour, stir constantly to make a milk chocolate color Roux. Remember to watch and stir it constantly because you don't want any black burn grain appears. (The roux making is very important. Don't burn it or your gumbo will taste bad). Add the Andouille, 1 Tbsp of Cajun Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the cold stock, remaining 1/4 of the trinity, remaining seasoning, and garlic. Bring to a Boil. Bring this down to a simmer, add the baked thighs and simmer for 30-45 minutes, stirring occasionally. About 10 minutes before you're ready to serve, remove the Chicken from the bone and add the meat back to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with cooked rice, crusty French Bread.
- Garnish with green onions, and the parsley.
- Note:I prefer Chicken Thighs for my soups and Gumbos. I get them bone in, then wrap the bones and stick them in the freezer for stock.
- This makes about 4-6 Main Course Servings.
Nutrition Facts : Calories 701.7, Fat 46.4, SaturatedFat 8.9, Cholesterol 89.8, Sodium 689.6, Carbohydrate 41.8, Fiber 2.7, Sugar 10.1, Protein 29.3
More about "chicken and andouille smoked sausage gumbo recipes"
CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO
From magicseasoningblends.com
Estimated Reading Time 2 mins
ANDOUILLE SAUSAGE AND SMOKED CHICKEN GUMBO RECIPE
From southernliving.com
Total Time 1 hr 40 mins
CHICKEN AND ANDOUILLE SAUSAGE GUMBO RECIPE
From today.com
CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE …
From seriouseats.com
CHICKEN AND ANDOUILLE SAUSAGE GUMBO - LOUISIANA …
From louisianacookin.com
CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO RECIPE - LOS …
From latimes.com
Servings 6Total Time 1 hr 40 minsEstimated Reading Time 5 mins
- Remove excess fat from the chicken pieces. Sprinkle 1 teaspoon salt and one-half teaspoon each garlic powder and ground red pepper over the chicken, rubbing the seasoning over both sides of each piece. Set aside at room temperature for 30 minutes.
- Combine the flour, remaining one-half teaspoon each salt, garlic powder and ground red pepper in a paper or plastic bag. Add the chicken pieces and shake until the chicken is well-coated. Reserve one-half cup of the flour mixture.
- In a large, heavy skillet, heat 1 1/2 inches of oil until very hot (375 to 400 degrees). Fry the chicken until the crust is brown on both sides and the meat is cooked, about 5 to 8 minutes per side; drain on paper towels. Carefully pour the oil into a glass measuring cup, leaving as many of the browned particles in the pan as possible. Scrape the pan bottom with a metal whisk to loosen any stuck bits, then return one-half cup hot oil to the pan (discard the remaining, or strain and save for another use).
SHRIMP, OKRA AND ANDOUILLE SMOKED SAUSAGE GUMBO
From copymethat.com
TOP 46 AIDELLS ANDOUILLE SAUSAGE RECIPES
From sara.hedbergandson.com
CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO (CREOLE STEW)
From recipenet.org
SMOKED CHICKEN AND SAUSAGE GUMBO - CREOLE CONTESSA
From creolecontessa.com
GUMBO - I AM HOMESTEADER
From iamhomesteader.com
SLOW COOKER CHICKEN AND SAUSAGE GUMBO RECIPE - THE SPRUCE EATS
From thespruceeats.com
RECIPE: CHEF JEREMY LANGLOIS’ CHICKEN AND ANDOUILLE …
From hollandamerica.com
OKRA AND TOMATOES WITH SAUSAGE AND SHRIMP RECIPES
From newlyrecipes.com
TOP 40 SMOKED TURKEY GUMBO RECIPE RECIPES
From dowjones.jodymaroni.com
CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO RECIPE
From cookeatshare.com
ANDOUILLE AND CHICKEN GUMBO | JOHNSONVILLE
From johnsonville.com
FRIED CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO - CDKITCHEN
From cdkitchen.com
CHICKEN AND SAUSAGE GUMBO - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CHICKEN-ANDOUILLE GUMBO | RECIPE CART
From getrecipecart.com
TOP 40 TURKEY AND SAUSAGE GUMBO RECIPE RECIPES
From tidak.churchrez.org
RECIPE: CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO
From latimes.com
TURKEY AND ANDOUILLE SAUSAGE GUMBO | RECIPE CART
From getrecipecart.com
DO YOU PAN SEAR ANDOUILLE BEFORE ADDING IT TO GUMBO OR JUST DROP …
From reddit.com
LUNCH - PIONEER WOMAN CHICKEN AND SAUSAGE GUMBO RECIPE
From findallrecipe.com
#time-to-make #course #cuisine #preparation #north-american #gumbo #main-dish #american #southern-united-states #stews #dietary #one-dish-meal #low-sodium #low-cholesterol #healthy-2 #low-in-something #4-hours-or-less
You'll also love