CHICKEN AND SAUSAGE GUMBO
This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.
Provided by Paul Prudhomme
Categories dinner, project, sauces and gravies, main course
Time 1h30m
Yield 6 or more servings
Number Of Ingredients 19
Steps:
- Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
- Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
- Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
- When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
- Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
- Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
- Meanwhile, bring the broth to a boil in a large saucepan.
- Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
- Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
- Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
- Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.
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
GOOD NEW ORLEANS CREOLE GUMBO
I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Provided by Mddoccook
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h40m
Yield 20
Number Of Ingredients 24
Steps:
- Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.
- Place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.
- Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45-minute mark.
- Meanwhile, melt 2 tablespoons of bacon drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 12.1 g, Cholesterol 142.6 mg, Fat 16.6 g, Fiber 1.8 g, Protein 20.9 g, SaturatedFat 5.9 g, Sodium 853.1 mg, Sugar 2.8 g
FIVE STAR CHICKEN GUMBO
If you've never eaten authentic creole, you truly don't know what you're missing. I discovered this Louisiana favorite while residing there, and it was love at first bite. This dish has a very unique taste that defies description. There is quite a bit of chopping involved, but you're doing yourself a serious disservice if you don't give this recipe a try. You can use Crawfish rather than shrimp. Crawfish are simply not plentiful where I now live, and shrimp are less expensive even when Crawfish are available.
Provided by EDMISTON99
Categories Cajun
Time 2h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Put 5 bouillon cubes in 4 cups hot water to start desolving.
- season chicken with salt and pepper.
- heat oil in heavy bottomed dutch oven over medium-high heat.
- cook the chicken until browned just slightly on both sides and remove.
- add sausage and cook until browned, then remove.
- add 5 tbsp of butter and let it melt.
- slowly sprinkle the flour over the oil/butter mixture stirring constantly.
- cook over med heat, stirring consantly until the color of peanut butter.
- add onion, garlic, green pepper and celery and cook for about 10 minutes.
- add worcestershire sauce, salt and pepper to taste and the 1/4 bunch italian parsley.
- cook, while stirring frequently, for about 10 minutes.
- add 4 cups hot water with bouillon cubes, whisking constantly.
- add chicken and sausage and green onions.
- bring to a boil, then reduce heat, cover and simmer for 45 minutes.
- add tomatoes and okra.
- cover and simmer for 1 hour.
- add shrimp and cook for 5 minutes.
- serve over equal parts rice.
Nutrition Facts : Calories 481.4, Fat 33.9, SaturatedFat 11.8, Cholesterol 143.2, Sodium 1736.4, Carbohydrate 20.8, Fiber 3.2, Sugar 7.3, Protein 23.9
CHICKEN GUMBO
This fresh-tasting, flavorful main dish is well-received when I cook it for church suppers. It's a colorful mixture of traditional ingredients.-Willa Govoro, St. Clair, Missouri
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 48 servings (1 cup each).
Number Of Ingredients 16
Steps:
- In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.
Nutrition Facts : Calories 162 calories, Fat 7g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 1168mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
CHICKEN GUMBO SOUP
It's nutritious and delicious soup!!!!!
Provided by Phil Schaefer
Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Bring the water to a boil. Add the garlic powder and the hot pepper sauce. Put the carrots and mushrooms into the pot of water. Cook for five minutes.
- Add the okra, wild rice, and chicken cubes. Turn heat to low, and cook for three hours.
- Add the spiral pasta, and cook for ten minutes. Add salt and pepper to taste. Serve hot, garnished with green onions.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 20.5 g, Cholesterol 8.6 mg, Fat 0.7 g, Fiber 2.3 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 70.4 mg, Sugar 2.8 g
EASY CHICKEN GUMBO
This is really easy -- fast and only 5 ingredients. It is full of vegetables, chicken and sausage. The recipe comes from Bird's Eye. If you want a less spicy gumbo, substitute a smoked sausage for the Andouille. This gumbo is meant to be served over hot cooked rice for a hearty meal. I haven't made this yet but am posing for easy finding.
Provided by Lorraine of AZ
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a large saucepan over high heat. Add chicken and sausage; cook until browned, about 8 minutes.
- Add vegetables, tomatoes and water; bring to boil. Cover and reduce heat to medium; cook 3 minutes.
- Serve over hot cooked rice.
- Note: If you wish, peeled, cleaned shrimp could be added for the last few minutes of cooking. You may want to add a bay leaf with the vegetables.
Nutrition Facts : Calories 539, Fat 36.7, SaturatedFat 9.9, Cholesterol 105, Sodium 1031.5, Carbohydrate 14.7, Fiber 4.6, Sugar 5.9, Protein 38.7
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