AUTHENTIC ANDOUILLE SAUSAGE RECIPE RECIPES

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AUTHENTIC CAJUN GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME



Authentic Cajun Gumbo Recipe: How to Make It - Taste of Home image

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

Total Time 01 hours 45 minutes

Prep Time 60 minutes

Cook Time 45 minutes

Yield 20 servings (1-1/4 cups each).

Number Of Ingredients 19

6 quarts water
1 chicken (5 pounds), cut up
2 large onions, quartered
4 celery ribs, cut into 3-inch pieces
6 garlic cloves, coarsely chopped
2 tablespoons salt
1 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon white pepper
1 cup canola oil
1-1/2 cups all-purpose flour
1 large onion, finely chopped
1 pound fully cooked andouille sausage links, chopped
2 pounds sliced okra
2 pints shucked oysters
3 tablespoons gumbo file powder
Hot cooked rice

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, FatContent 19g fat (3g saturated fat), CholesterolContent 73mg cholesterol, SodiumContent 990mg sodium, CarbohydrateContent 20g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 19g protein.

AUTHENTIC HAWAIIAN HULI HULI CHICKEN RECIPE - FOOD.COM



Authentic Hawaiian Huli Huli Chicken Recipe - Food.com image

I love this chicken. You know when people are fighting for the last piece of chicken that you've made a pretty tasty dish. When I lived in Hawaii they sold this on the side of the road and the aroma of this dish is like no other!

Total Time 1

Prep Time 8 hours

Cook Time 2 hours

Yield 10 , 4-6 serving(s)

Number Of Ingredients 14

2 quarts water
2 cups soy sauce
1 tablespoon vegetable oil
6 garlic cloves, minced
1 tablespoon grated fresh ginger
4 chicken halves (about 8 pounds total)
2 1/4 cups pineapple juice
1/4 cup brown sugar
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup rice vinegar
4 garlic cloves, minced
2 tablespoons grated fresh ginger
2 teaspoons asian chili-garlic sauce (Sriracha Sauce)

Steps:

  • Brine chicken: Combine water and soy sauce in large bowl. Heat oil in large saucepan over medium high heat until shimmering. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in soy sauce mixture. Add chicken and refrigerate, covered, for at least one hour or up to eight hours, not longer cuz it will get salty.
  • glaze: Combine pineapple juice, sugar, soy sauce, ketchup, vinegar, garlic, ginger, and chili garlic sauce in empty saucepan and bring boil. Reduce heat to medium and simmer until thick and syrupy (you should have about one cup), 20 to 25 minutes.
  • Remove chicken from brine and pat dry with paper towels. Arrange chicken skin side up on grill. Grill until well browned not burned, now flip with skin side down, and brown skin until done. Transfer chicken to platter, brush with half of glaze,(other half for dipping) and let rest 5 minutes.

Nutrition Facts : Calories 781.8, FatContent 30.7, SaturatedFatContent 8.2, CholesterolContent 185.6, SodiumContent 9418.6, CarbohydrateContent 47.5, FiberContent 1.9, SugarContent 33.6, ProteinContent 78.8

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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
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AUTHENTIC CAJUN GUMBO RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
From tasteofhome.com
Reviews 2.4
Total Time 01 hours 45 minutes
Category Lunch
Cuisine North America, Cajun
Calories 319 calories per serving
  • 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.
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I love this chicken. You know when people are fighting for the last piece of chicken that you've made a pretty tasty dish. When I lived in Hawaii they sold this on the side of the road and the aroma of this dish is like no other!
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Reviews 5.0
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Calories 781.8 per serving
  • Remove chicken from brine and pat dry with paper towels. Arrange chicken skin side up on grill. Grill until well browned not burned, now flip with skin side down, and brown skin until done. Transfer chicken to platter, brush with half of glaze,(other half for dipping) and let rest 5 minutes.
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  • Taste and season with more kosher salt as needed. (You'll likely need to add more salt if starting with rotisserie chicken.) The gumbo can be served immediately or the day after (which is when it tastes best). Serve with a scoop of cooked white rice, scallions, a dash of Crystal hot sauce, and filé powder as desired. Filé powder adds herbal notes and thickens the gumbo a bit.
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