CREOLE CHICKEN GUMBO SOUP RECIPES

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CHICKEN AND ANDOUILLE SAUSAGE GUMBO - ALLRECIPES



Chicken and Andouille Sausage Gumbo - Allrecipes image

This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.

Provided by VMB

Categories     Gumbo

Total Time 3 hours 5 minutes

Prep Time 20 minutes

Cook Time 2 hours 45 minutes

Yield 8 servings

Number Of Ingredients 17

1 ½ pounds andouille sausage, sliced
4 (5 ounce) boneless, skinless chicken breast halves
½ cup canola oil
¾ cup all-purpose flour
4 stalks celery, sliced
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, minced
2 quarts hot chicken broth
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon red pepper flakes
2 bay leaves
6 stalks green onions, sliced
1 teaspoon gumbo file powder, or to taste
2 cups hot cooked rice

Steps:

  • Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.
  • Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.
  • Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.
  • Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.
  • Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.
  • Add sausage to the gumbo and simmer for 30 minutes.
  • Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
  • Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.

Nutrition Facts : Calories 603.7 calories, CarbohydrateContent 29 g, CholesterolContent 90.9 mg, FatContent 40.9 g, FiberContent 2 g, ProteinContent 28.2 g, SaturatedFatContent 9.8 g, SodiumContent 1925 mg, SugarContent 3.1 g

CHICKEN CREOLE RECIPE | ALLRECIPES



Chicken Creole Recipe | Allrecipes image

Easy and tasty!

Provided by KMSMOKEY

Categories     Healthy Chicken Breasts

Yield 4 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 clove garlic, minced
1 onion, thinly sliced
1 stalk celery, sliced thin
1 green bell pepper, minced
2 (16 ounce) cans diced tomatoes
1 bay leaf
½ teaspoon salt
⅛ teaspoon cayenne pepper
4 skinless, boneless chicken breasts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
  • Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
  • Bake 15 to 20 minutes, until the chicken is tender and white throughout.

Nutrition Facts : Calories 224.8 calories, CarbohydrateContent 11.8 g, CholesterolContent 68.4 mg, FatContent 4.9 g, FiberContent 2.9 g, ProteinContent 29.7 g, SaturatedFatContent 0.9 g, SodiumContent 901.5 mg, SugarContent 7.6 g

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