CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE | ALLRECIPES
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 Gumbo
Total Time 3 hours 15 minutes
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Yield 10 servings
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, CarbohydrateContent 14.5 g, CholesterolContent 56.3 mg, FatContent 39.5 g, FiberContent 1.1 g, ProteinContent 16.1 g, SaturatedFatContent 9 g, SodiumContent 1182.6 mg, SugarContent 2.1 g
CAJUN FRIED RICE - SKINNYTASTE
Cajun Fried Rice is a fun take on fried rice with all the familiar comforts of the classic takeout dish, plus the addictive flavors of Cajun cuisine.
Provided by Gina
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 13
Steps:
- In a large pan, heat 1 teaspoon oil over medium-high heat.
- When the oil is hot, add the sausage in a single layer (work in batches if needed) and cook for 1 to 2 minutes per side, until browned. Transfer the sausage to a plate and set aside.
- Add the chopped shrimp to a plate or mixing bowl and season with the Cajun seasoning blend.
- Add 1 teaspoon oil to the pan and decrease the heat to medium.
- Add the onion, cauliflower rice, and salt and cook, stirring often, for 3 to 5 minutes, until the onions are soft and translucent and any residual moisture from the cauliflower has cooked off.
- Add the seasoned shrimp, scallion whites (reserve the greens for garnish), and garlic and cook for another 30 seconds to 1 minute, just until the garlic is fragrant and the scallions start to soften. It’s OK if the shrimp isn’t completely cooked through at this stage.
- Push everything to one side of the pan.
- Add the remaining 2 teaspoons of oil to the pan along with the brown rice and soy sauce.
- Stir to incorporate, increase the heat to medium-high, and cook without stirring for 2 to 3 minutes so the bottom starts to become crispy.
- Continue to cook, stirring occasionally, just until the rice is heated through.
- Push the rice to the side of the pan with the cooked vegetables and pour the beaten eggs into the pan. Use a spatula to scramble them until they are just barely cooked.
- Add the reserved andouille sausage to the pan and stir everything to incorporate.
- If needed, season with more salt. Serve immediately, garnished with scallion greens and (optional) hot sauce.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 501 kcal, CarbohydrateContent 46.5 g, ProteinContent 37.5 g, FatContent 17.5 g, SaturatedFatContent 4.5 g, CholesterolContent 288 mg, SodiumContent 1006 mg, FiberContent 6 g, SugarContent 5.5 g
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Total Time 20 minutes
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Calories 357 calorie per serving
- Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g
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