CHICKEN ANDOUILLE GUMBO
Sausage makes this very spicy. Can be prepared two days ahead.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h20m
Yield 8
Number Of Ingredients 18
Steps:
- Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
- Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
- Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
- Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.
Nutrition Facts : Calories 781.6 calories, Carbohydrate 18.5 g, Cholesterol 157.2 mg, Fat 60.8 g, Fiber 4.5 g, Protein 39.7 g, SaturatedFat 15.5 g, Sodium 1419 mg, Sugar 4 g
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 GUMBO
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Heat a large Dutch oven over medium-high heat and add the vegetable oil. Add the sausage and cook, stirring occasionally, until browned and much of the fat is rendered. Remove the sausage to plate with a slotted spoon.
- While the sausage browns, pour a good amount of flour into a shallow baking dish, and season with salt and pepper. Dredge the chicken with the flour and add to the Dutch oven, in batches if necessary, and cook until brown on both sides. Remove to the plate with the sausage.
- Add the 1/2 cup flour to the Dutch oven and cook, stirring constantly, until light golden brown. Add the onions, peppers, and celery to the Dutch oven and cook, stirring, about 2 minutes. Stir in the okra and the garlic and cook, stirring, about 2 minutes.
- Strip the leaves from the thyme into the Dutch oven, and stir in the bay leaves, red pepper flakes, and 6 cups broth. Crush the tomatoes through your hands into the pot. Return the chicken and sausage to the pot, bring to a boil, reduce the heat, and simmer, uncovered, 25 to 30 minutes, until the chicken is cooked through. Stir in some additional chicken stock to thin the sauce a bit, if desired.
- Stir in the vinegar, scallions, and parsley, taste, and adjust the seasoning.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- 2 cups long-grain rice
- 3 cups water or chicken broth
- 1 teaspoon kosher salt
- Freshly ground black pepper
- Put the rice in a medium saucepan with a cover. Stir in the water or broth, salt, and pepper. Smooth the rice to make an even surface, cover and heat over low to medium-low heat until all the liquid has been absorbed and rice is tender, about 15 to 20 minutes.
- Yield: 4 servings
FRIED CHICKEN AND ANDOUILLE-FILE GUMBO
Provided by Molly O'Neill
Categories one pot, soups and stews, main course
Time 1h30m
Yield 6 - 8 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a heavy 5-quart pot over medium heat. Add the chicken and brown on all sides. Remove chicken and set aside.
- Make a roux by blending the flour into the oil in the pot and stirring constantly with a long-handled spoon until the mixture is a deep coffee brown. Add the sausage, ham, onion, green pepper and celery. Saute, stirring, for about 10 minutes. Add the browned chicken, scallions, garlic, parsley, thyme, bay leaves and enough water to cover, stirring to incorporate the roux into the liquid.
- Stir in salt and pepper and simmer the soup slowly, partly covered, until the chicken is tender, about 1 hour. If you are using the very spicy rind of tasso ham, you will probably not need cayenne or Tabasco. Otherwise, add either toward the end of cooking.
- Take out the chicken and set aside just until cool enough to handle. Pull off the skin and bones and return the chicken to the soup in large pieces. Adjust seasoning if needed. The soup can be prepared in advance up to this point and stored, covered, in the refrigerator for 2 days. Skim fat from soup.
- Bring the soup to a simmer. Five minutes before serving, remove from heat and stir in the file powder. Cover and let stand for about 5 minutes. Do not boil the soup after the file has been added. Mound rice in soup plates and ladle the gumbo over.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 35 grams, Carbohydrate 54 grams, Fat 51 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 12 grams, Sodium 1468 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN AND ANDOUILLE GUMBO
Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. -Billy Hensley, Mount Carmel, Tennessee
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 9 servings (3-1/4 quarts).
Number Of Ingredients 18
Steps:
- In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan., Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender., Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions. Freeze option: Place individual portions of cooled gumbo freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 544 calories, Fat 39g fat (9g saturated fat), Cholesterol 175mg cholesterol, Sodium 1514mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.
CHICKEN-ANDOUILLE FILE GUMBO
Make and share this Chicken-Andouille File Gumbo recipe from Food.com.
Provided by KathyP53
Categories Gumbo
Time 1h45m
Yield 4 Quarts, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat a medium, heavy duty skillet over medium-high heat. Add andouille sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a large bowl. Add 1/2 cup water to skillet and scrape bottom to release any browned bits. Set this liquid aside.
- Heat oil in an 8 quart Dutch oven over medium-high heat. Season chicken pieces with salt and pepper and saute until golden brown, about 4 minutes per side. Transfer chicken to bowl containing sausage.
- Add the flour to the remaining oil in Dutch oven, stirring constantly with a wooden spoon over medium-high heat until roux turn caramel-colored, about 6-8 minutes. Add onion, stirring constantly until roux becomes the color of milk chocolate, 2-3 minutes. Add celery, bell pepper, and garlic, and cook, stirring often, until vegetables are softened, about 4 minutes. Stir in chicken broth, 1 qt of water, the reserve sausage liquid, and the andouille, chicken, bay leaves, and thyme.
- Bring to boil, reduce heat, and simmer uncovered until chicken is falling off the bone, about 45 minutes.
- Transfer chicken pieces to a plate and allow to cool. Once cooled, remove skin and bones from chicken, pull meat into bite size pieces and return to gumbo. Season to taste with salt and pepper if needed.
- Serve in large bowls over 1/4 cup of hot cooked rice per serving. Add scallions and hot sauce to taste. Pass file at the table for everyone to add to taste.
Nutrition Facts : Calories 1001.3, Fat 72.1, SaturatedFat 19.1, Cholesterol 185.7, Sodium 1165.3, Carbohydrate 30.2, Fiber 2.7, Sugar 3.9, Protein 57.8
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