Chicken And Chorizo Sausage Gumbo Recipes

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

Cajun Chicken and Sausage Gumbo image

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

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

SAUSAGE & CHICKEN GUMBO

This recipe for classic southern comfort food was the first thing I ever cooked for my girlfriend. It was simple to make but tasted gourmet-definitely love at first bite. -Kael Harvey, Brooklyn, NY

Provided by Taste of Home

Categories Lunch

Time 6h35m

Yield 6 servings.

Number Of Ingredients 14

Sausage & Chicken Gumbo image

Steps:

In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown, about 4 minutes. Reduce heat to medium-low; cook and stir until dark reddish brown, about 15 minutes (do not burn). Gradually stir in 3 cups broth; transfer to a 4- or 5-qt. slow cooker., Stir in sausage, vegetables, garlic and seasonings. Cook, covered, on low until flavors are blended, 6-8 hours. Stir in chicken and remaining broth; heat through. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 427 calories, Fat 31g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 1548mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

Ingredients

1/4 cup all-purpose flour
1/4 cup canola oil
4 cups chicken broth, divided
1 package (14 ounces) smoked sausage, cut into 1/2-inch slices
1 cup frozen sliced okra, thawed
1 small green pepper, chopped
1 medium onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups coarsely shredded cooked chicken
Hot cooked rice