CHICKEN AND ANDOUILLE SAUSAGE RECIPES

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SHRIMP GUMBO WITH ANDOUILLE SAUSAGE RECIPE - NYT COOKING



Shrimp Gumbo with Andouille Sausage Recipe - NYT Cooking image

Most cooks agree that gumbos must have the vegetable trinity of chopped bell pepper, onion and celery, and that they should be highly seasoned. Some gumbos do contain sausage, shrimp and chicken, but there are humbler ones that are made with only salt pork, onions and greens. Finally, there is the filé powder camp. These cooks use copious amounts of the stuff, which is made from finely powdered sassafras leaves. Added at the last minute, it thickens the soup while imparting a flavor that’s earthy and herbal. I confess to using all three — a roux, okra and filé powder — in my own gumbo, which I hope is not sacrilegious. Not having grown up in gumbo territory, I based mine on a number of visits to New Orleans.

Provided by David Tanis

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 18

1 pound medium shrimp in the shell
Salt and pepper
2 teaspoons chopped fresh thyme
6 garlic cloves, minced
4 tablespoons olive oil
1 1/2 cups diced onion
1 cup diced red or green bell pepper
1/2 cup diced celery
4 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon paprika
1/4 teaspoon cayenne
1 cup diced ripe tomato, fresh or canned
6 ounces smoked andouille sausage, in 1-inch-thick slices
6 cups shrimp broth or chicken broth
2 cups chopped okra
1 tablespoon filé powder
1/2 cup chopped scallions for garnish

Steps:

  • Peel and devein shrimp. Reserve shrimp shells for broth. Season shrimp with salt and pepper, thyme and 1/2 teaspoon garlic. Cover and refrigerate. Make the shrimp broth.
  • Make the gumbo base: In a heavy-bottomed soup pot, heat olive oil over medium-high heat. Add onion, bell pepper and celery and cook briskly, stirring frequently, until lightly browned, about 8 minutes. Sprinkle in flour and stir to combine. Continue cooking for about 5 minutes, stirring, until flour-vegetable mixture is well browned. Add tomato paste, paprika, cayenne and remaining garlic. Cook for 1 minute, stirring well, then add diced tomato and andouille sausage and cook for about 2 minutes. Season mixture generously with salt and pepper.
  • Stir in shrimp broth and reduce heat to medium. With a wooden spoon, scrape bottom of pot to dissolve any browned bits. Simmer for about 25 minutes, until gumbo base thickens somewhat. Taste and adjust salt. (You may prepare gumbo base up to this point several hours ahead; bring it back to a brisk simmer before continuing.)
  • Add okra and let cook until softened, about 5 minutes. Add shrimp and cook for 2 minutes more. Turn off heat. Stir in filé powder. Serve immediately, sprinkled with scallions, along with steamed rice or cornbread if desired.

Nutrition Facts : @context http//schema.org, Calories 384, UnsaturatedFatContent 15 grams, CarbohydrateContent 26 grams, FatContent 21 grams, FiberContent 4 grams, ProteinContent 23 grams, SaturatedFatContent 5 grams, SodiumContent 1160 milligrams, SugarContent 8 grams, TransFatContent 0 grams

CHICKEN AND SAUSAGE GUMBO RECIPE | FOOD NETWORK



Chicken and Sausage Gumbo Recipe | Food Network image

Provided by Food Network

Total Time 3 hours 0 minutes

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 12 to 15 servings

Number Of Ingredients 15

2/3 cup canola oil
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1/4 cup finely chopped onion, plus 2 cups roughly chopped
1 cup low-sodium chicken broth
1 cup chopped celery
1/2 cup chopped green bell pepper
2 teaspoons cayenne pepper
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 pound smoked sausage, sliced
8 ounces tasso ham or andouille sausage, diced
1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3 to 4 scallions, chopped
Cooked white rice, for serving (optional)

Steps:

  • Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until the roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minutes, then stir in the finely chopped onion.
  • Meanwhile, bring the broth and 20 cups water to a boil in a large pot. Add the roughly chopped onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne, garlic powder, 2 1/2 tablespoons salt and 1/2 teaspoon black pepper. Stir in the smoked sausage and tasso. Reduce the heat to low; simmer 1 hour.
  • Return the mixture to a boil. Add the chicken thighs and breasts and cook 30 minutes. Remove from the heat. Skim the fat off the surface, then stir in the scallions. 
  • Serve over rice.

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