Smarty Pants Chicken Sausage Okra Gumbo Rice Recipes

Steps:

• -----Gumbo--------.
• Follow recipe on gumbo base container to mix base.
• Using water is good, but some chicken broth is better.
• Bring base to a low boil.
• This is the critical step= stir well because the base wants to stick to the bottom of the pot, while it is being fully dissolved.
• Add meat, and bring to a low boil again, lower fire and simmer for thirty minutes, stirring occasionally while scraping bottom of pot.
• stir in okra, and bring back to a low boil for 2-3 minutes, just enough to heat the okra, then serve with cooked long grain white rice.
• -----------Boiled long grain regular white rice recipe----------.
• Add salt to water and bring water to boil.
• Add rice and stir well.
• The moment you add the rice to the water, start timing for 13 minutes.
• stir occasionally during cooking process, while scraping bottom of pot.
• After 13 minutes, stir well, then drain rice using calendar, then run some hot faucet water over the rice in the calendar.
• Serve gumbo with rice added.

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:

• Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.

Steps:

• Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
• Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature.
• (If you do not have bacon fat handy, use this time to render the fat from 1/2 pound of bacon.).
• In a large stock pot, about 12 quart, heat the olive oil and bacon fat.
• Put the chicken into the bag with the seasoned flour and shake to coat. Drop the chicken into the pan and brown it until the outside is golden. Do it in two batches if necessary. Reserve the flour mixture remaining in the bag.
• Remove the chicken and add the flour mixture from the bag to the oil. On low heat, stir the roux thoroughly. Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less. Do not allow it scorch. It's better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter.
• While that is browning, chop the bell peppers, onions and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on the board and slice into 3/8" slices.
• When the roux has become smooth and rich, add the peppers, onions, garlic,celery and sausage. Stir until the vegetables are wilted and the onions are translucent. Ad the bay leaf.
• Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly, stirring well between each addition to prevent lumps. Bring to a boil. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally.
• Remove the chicken and set aside to cool so the meat can be removed from the bones. Add the sliced okra, the thyme and the rice. Allow to cook on low heat for 40 minutes or until the rice is done.
• Adjust the seasonings with salt, pepper and cayenne.

Steps:

• In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and brown sausage in batches, without crowding, transferring to paper towels to drain. Pat chicken dry and season with salt and pepper. Brown chicken in fat remaining in skillet in batches, without crowding, transferring to paper towels to drain.
• Pour off all but about 1 tablespoon fat from skillet and cook okra over moderate heat, stirring occasionally, until golden. Add onions and celery and cook, stirring occasionally, until celery is softened.
• In a 9 1/2-to-10 quart heavy kettle bring broth and water to a boil. Stir in okra mixture and chicken and simmer, stirring occasionally, until chicken is cooked through and gumbo is thickened, about 30 minutes. Add sausage, scallions, and salt and pepper to taste and simmer, stirring occasionally, 5 minutes. Gumbo may be made 3 days ahead, cooled completely, uncovered, and chilled, cover.
• Serve gumbo ladled over rice in large soup plates. Serve hot sauce on the side.