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
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
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.
AUTHENTIC CHICKEN AND ANDOUILLE SAUSAGE GUMBO
In honor of my destroyed city, here is the real New Orleans chicken and sausage gumbo from my childhood. It doesn't get any better than this.
Provided by spaghetti_soprano
Categories Gumbo
Time 36m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
- In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
- Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
- Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
- Add the chopped scallion tops and parsley, and heat for 5 minutes. Add file powder to taste just before serving. This also acts as a thickening agent. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
More about "one great gumbo with chicken and andouille sausage recipes"
CHICKEN AND ANDOUILLE SAUSAGE GUMBO - LOUISIANA COOKIN
From louisianacookin.com
4.5/5 (2)Published Oct 26, 2020Estimated Reading Time 2 mins
- Remove bone from chicken breasts, and slice breasts in half crosswise. Sprinkle salt and black pepper over all chicken pieces.
- In a large Dutch oven, cook andouille over medium-high heat, stirring frequently, until browned on all sides, 5 to 7 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
- Add chicken to drippings, and cook until browned on all sides, 10 to 12 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
- Add oil to drippings, and heat over medium-low. Whisk in flour, and cook, whisking frequently, until mixture is milk chocolate-colored, 12 to 15 minutes.
- Add yellow onion, bell pepper, celery, and garlic to pot, stirring to combine; cook, stirring occasionally and scraping browned bits from bottom of pot with a wooden spoon, for 5 minutes.
- Carefully remove chicken pieces and ham hocks from broth, and let cool enough to handle. Shred meat, discarding skin and bones. Return meat to pot, and cook until chicken is tender and gumbo has thickened, about 30 minutes.
ANDOUILLE SAUSAGE AND SMOKED CHICKEN GUMBO RECIPE
From southernliving.com
- Melt 1 tablespoon butter in a Dutch oven over medium. Cook sausage 6 minutes or until browned; remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven. Add remaining butter to Dutch oven. Gradually whisk in flour; cook, whisking constantly, until flour is a milk chocolate color (about 25 minutes).
- Stir in green bell pepper and next 5 ingredients; cook, stirring constantly, 15 minutes or until vegetables are tender. Gradually add broth, stirring until combined. Add tomatoes, oregano, thyme, and bay leaves. Bring to a light boil; reduce heat to low, and simmer, stirring occasionally, 30 minutes or until slightly thickened.
- Return sausage to pan; simmer, stirring occasionally, 15 minutes. Stir in chicken. Remove and discard bay leaves before serving.
CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE …
From seriouseats.com
CHICKEN GUMBO WITH ANDOUILLE SAUSAGE RECIPE
From simplyrecipes.com
CHICKEN AND ANDOUILLE SAUSAGE GUMBO RECIPE | FOOD AND DRINK
From tigerdroppings.com
ANDOUILLE SAUSAGE GUMBO RECIPE | RECIPES.NET
From recipes.net
CHICKEN AND ANDOUILLE GUMBO RECIPE | AGRI SUPPLY
From carolinacooker.com
CHICKEN AND ANDOUILLE SAUSAGE GUMBO | ALLRECIPES
From stage.element.allrecipes.com
TOP 44 CHICKEN ANDOUILLE SAUSAGE GUMBO RECIPE RECIPES
From tmax.pakasak.com
CHICKEN ANDOUILLE GUMBO RECIPE - THE SPICE HOUSE
From thespicehouse.com
15 NEW ORLEANS CHICKEN AND SAUSAGE JAMBALAYA RECIPE
From selectedrecipe.com
CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE - RICHARD'S
From richardscajunfoods.com
SHRIMP, ANDOUILLE, SAUSAGE AND CRAB GUMBO : R/MEAT
From reddit.com
ANDOUILLE SAUSAGE AND CHICKEN GUMBO : TOP PICKED FROM OUR …
From recipeschoice.com
CHICKEN AND ANDOUILLE GUMBO RECIPE | FOOD NETWORK KITCHEN
From acempakahutankasar.smh.com.my
ONE GREAT GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE RECIPE
From cookeatshare.com
ONE GREAT GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE
From bigoven.com
ANDOUILLE SAUSAGE GUMBO - JOHNSONVILLE.COM
From johnsonville.com
TOP 45 CHICKEN SAUSAGE OKRA GUMBO RECIPE RECIPES
From istimewa.dixiesewing.com
RECIPE ONE GREAT GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE
From youtube.com
15 GUMBO SHRIMP RECIPE - SELECTED RECIPES
From selectedrecipe.com
You'll also love