Chicken Gumbo With Smoked Sausage Recipes

Steps:

• Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
• Sprinkle chicken liberally with Cajun seasoning on prepared sheet pan. Roast chicken for 15 minutes.
• Combine oil and flour in a large cast-iron or enameled Dutch oven over medium heat. Cook, whisking frequently, until it reaches a milk chocolate brown, about 30 minutes.
• Continue to cook the roux until it reaches a dark chocolate brown color, then add the onions, celery, bell peppers and half of the okra. Cook, stirring occasionally, until tender, then add garlic and cook, stirring occasionally, for another 5 minutes.
• Add the sausage, Worcestershire sauce, salt, pepper and bay leaves and stir to combine. Add chicken stock and beef stock and bring to a roaring boil. Add the chicken, green onions, cayenne and remaining okra.
• Simmer for 1 hour, then remove the chicken thighs. Take the meat from the bones and discard the skin. Stir the chicken back into the pot along with the file powder. Skim off any excess grease that has accumulated at the top before serving. Sprinkle with more file powder as garnish.

Steps:

• In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.
• Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.
• Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.
• Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
• Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.
• Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Pull the chicken meat from the bones and shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
• Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch Published by William and Morrow, 1993.
• In a 2-quart saucepan, combine the rice, water, butter, salt, and bay leaf and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until all the liquid is absorbed, about 20 minutes. Remove the pan from the heat and let sit, covered and undisturbed, for 5 minutes.
• Uncover and fluff the rice with a fork. Discard the bay leaf and serve.

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.

Steps:

• In a large skillet, saute the celery, onion, green pepper and carrot in oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened., Transfer to a 3-qt. slow cooker. Stir in the sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low for 4-5 hours or until heated through. Serve with rice. Freeze Option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice.

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.

Steps:

• Combine the oil and flour in a large cast-iron Dutch oven over medium heat.
• Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux.
• Add the onions, garlic, celery, carrots 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 or water.
• 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 and turkey with old bay and add to the pot.
• Simmer for 1 hour.
• Add okra simmer 45 minutes.
• Add shrimp simmer another 5 to 8 minutes don`t overcook the shrimp!
• Skim off any fat that rises to the surface.
• Remove from the heat.
• Stir in the parsley, green onions.
• Remove the bay leaves and serve with lots of white rice.
• Add extra seasoning if needed or hot sauce for heat to your liking!
• If you like, sprinkle a small amount of gumbo filé in your individual serving for a little more flavor.