GUMBO
Steps:
- For the roasted okra: Preheat the oven to 350 degrees F.
- Toss the okra with some olive oil, then spread in a baking sheet. Bake until cooked through, about 15 minutes.
- For the blackening spice: Stir together the paprika, salt, pepper, cayenne, garlic powder, onion powder, oregano and thyme in a jar.
- For the gumbo: Saute sausage, garlic, celery, onion and peppers in 1/2 cup olive oil in a saucepot until veggies are soft.
- Mix flour with canola oil and remaining 1/2 cup olive oil in a saute pan over medium heat and cook until dark brown, then add to veggie pot. Add 1/4 cup blackening spice (save the remainder for another use). Add stock, chicken, pork, tomatoes, file, oregano, thyme and bay leaf, then add salt and pepper to taste. Bring to a boil and let simmer for 45 minutes.
- Mix the okra in with the rest of the gumbo. Serve with rice or cornbread.
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 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 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.
FILE GUMBO
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 10 to 12 servings.
Number Of Ingredients 19
Steps:
- Heat some vegetable oil in a large stockpot over medium-high heat and cook the chicken in batches until it is golden brown. Remove with a slotted spoon and set aside. Add the flour to the chicken juices and stir continuously. Add the butter and cook the roux until it is brown.
- Add the peppers, onion, garlic, parsley, salt, pepper, cayenne, bay leaves, thyme, and 1 quart of water. Stir well and bring to a boil. When the vegetables are soft, put the chicken back into the pot and add the remaining water. In a skillet over medium heat, cook the sausage and ham until they are browned. Add them to the pot along with the shrimp and stir well. Let the gumbo simmer for 1 hour, then add the okra. After 20 minutes, turn off the heat. Ladle a couple of cups of the liquid into a mixing bowl. Add the file powder and whisk until well blended. Pour back into the stock pot and mix well. It's ready to serve!
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
SUNNY'S BIG EASY CHICKEN AND ANDOUILLE FILE GUMBO
Provided by Sunny Anderson
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Add the oil, chicken and sausage rounds to a stockpot on medium-high heat. Sear the chicken to get color and sausage to get color and render fat, but not to cook fully. As the parts finish searing, use a slotted spoon to remove them and place on a plate, leaving the fat in the pot, about 10 minutes total.
- Add the butter, flour and Cajun seasoning to the pot. Cook on medium heat, constantly stirring, until the roux becomes a rich, dark caramel color, 10 to 15 minutes.
- Add the bell peppers, onions, celery, jalapenos and garlic. Season with salt and pepper. Cook, stirring, to coat, until everything gets tender, 5 to 8 minutes, then add the stock base and 8 cups water and stir to mix the base into the pot. Add the bay leaves and cover the pot to simmer until the gumbo is thickened, 30 minutes to 1 hour.
- Add the reserved chicken and sausage, then stir in the file powder. Simmer, uncovered, for another 30 minutes.
- Shred the chicken in the pot. Serve over rice with a shake of hot sauce and file powder.
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
More about "fried chicken and andouille file gumbo recipes"
CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE …
From seriouseats.com
Ratings 17Calories 812 per servingCategory Mains, Sausage, Soups And Stews
ANDOUILLE SAUSAGE AND SMOKED CHICKEN GUMBO …
From southernliving.com
GORDON RAMSAY’S CHICKEN ANDOUILLE GUMBO WITH RICE RECIPE
From flipboard.com
EASY CHICKEN AND OKRA GUMBO RECIPE - FOOD & WINE
From foodandwine.com
CHICKEN, SHRIMP AND ANDOUILLE GUMBO RECIPE - MARCIA KIESEL
From foodandwine.com
GORDON RAMSAY'S CHICKEN ANDOUILLE GUMBO WITH RICE RECIPE
From irishnews.com
GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN
From thekitchn.com
NEW ORLEANS CHICKEN ANDOUILLE SAUSAGE GUMBO - JESSICA GAVIN
From jessicagavin.com
PAUL PRUDHOMME’S CHICKEN AND SMOKED SAUSAGE GUMBO
From livewithkellyandmark.com
FRIED CHICKEN AND ANDOUILLE-FILE GUMBO RECIPE - NYT COOKING
From cooking.nytimes.cf
FRIED CHICKEN AND ANDOUILLE GUMBO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHICKEN AND ANDOUILLE SAUSAGE GUMBO RECIPE - VICE
From vice.com
FRIED CHICKEN AND ANDOUILLE GUMBO | SAVEUR
From saveur.com
CLASSIC CHICKEN GUMBO RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHICKEN AND ANDOUILLE GUMBO | EMERILS.COM
From emerils.com
CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO (CREOLE STEW)
From foodnetwork.cel29.sni.foodnetwork.com
SEAFOOD CHICKEN & ANDOUILLE SAUSAGE GUMBO | I HEART RECIPES
From iheartrecipes.com
You'll also love