AUTHENTIC CAJUN GUMBO
I learned to cook in Louisiana and I love to cook Cajun food. This cajun gumbo recipe is one of my favorites. -Paul Morris, Kelso, Washington
Provided by Taste of Home
Categories Lunch
Time 1h45m
Yield 20 servings (1-1/4 cups each).
Number Of Ingredients 19
Steps:
- Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.
Nutrition Facts : Calories 319 calories, Fat 19g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 990mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.
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
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.
REAL CAJUN CHICKEN AND SAUSAGE GUMBO
This is the most requested dinner for one of my family members, who spent some time working in the Big Easy. He swears it's the most authentic this side of the Mississippi.
Provided by chef 493847
Categories Gumbo
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Mix 1/4 cup of flour with the seasonings and toss the chicken in the mixture until well coated.
- Heat the oil in a large skillet and sauté the chicken over medium-high until browned. I usually do this in batches draining the cooked chicken on paper towels. If the flour in the pan starts to really burn and smoke, turn down the heat or, discard and start with fresh oil. However, I usually can get it all done with one batch.
- Once the chicken is done, combine 1 cup of flour and lard over medium-high heat to make a dark, dark, roux. Stir constantly while it cooks. It should look like burnt peanut butter, this is tricky because the darker the better. But if you go too far and scorch it, it's over.
- When the roux has reached the right color remove from heat and add the chopped vegetables. Stir to remove some heat from the roux.
- Return the roux to the stove over medium-high heat and add the stock, stirring until well blended.
- Bring this mixture to a boil, and add the chicken, sausage, and garlic. Reduce heat and simmer for 1 hour.
- Taste and adjust salt, and cayenne pepper (although it's usually plenty hot, it's a personal preference).
- Serve over hot cooked rice.
CAJUN CHICKEN AND SAUSAGE GUMBO
Some people think that New Orleans cuisine is Cajun cuisine. It isn't. It's Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy because most of it is highly seasoned. My mother taught me how to make Gumbo. I usually make enough to freeze in portions so that I'll always have some on hand. Potato salad is traditionally served as a side dish.....oh, and of course, some good, crusty, garlic french bread to sop up the juice. :)
Provided by Irishcolleen
Categories Gumbo
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Brown chicken thighs and sausage in a cast iron dutch oven. If you don't have a cast iron dutch oven, just be sure to use a heavy pot, such as a Magnalite or something similar. Remove from pot and let cool.
- Add oil to the pot. With wire whisk, blend in flour. Continue stirring constantly over medium to medium-high heat until flour is the color of chocolate syrup. IT IS VERY IMPORTANT TO CONSTANTLY STIR THIS! If the roux burns, there's no fixing it. You'll have to start over, completely. This step will take a while to achieve the chocolate color and is the most time-consuming part of the recipe. Once the flour has browned to this point, quickly add onions, bell pepper, and celery. Cook until onions are transparent. Add enough water or chicken broth to fill the pot about half way. Simmer.
- Meanwhile, debone chicken. Add sausage to the pot.
- Add minced garlic, salt, and cayenne.
- Let simmer for about an hour. In the last 20 minutes, add deboned chicken. If needed, add enough water or broth to cover the chicken.
- With a large spoon, skim as much fat as possible from the top.
- Serve in a soup plate, over hot cooked rice.
- Sprinkle green onions, parsley, and file in the bowls.
- MMMMMMMMMM -- good stuff!
Nutrition Facts : Calories 773.5, Fat 65.9, SaturatedFat 15.5, Cholesterol 131, Sodium 786.9, Carbohydrate 15.6, Fiber 1.2, Sugar 2.2, Protein 28.6
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- Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
- Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
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- Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
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