GUMBO CHICKEN RECIPES

Name: Chicken & Sausage Gumbo
Prep time: 15 min
Cook time: 40 min
Yield: 9
Cuisine: American,
Ingredients: 1 tbsp oil; 1 pound boneless skinless chicken thighs cut into 1-inch cubes; 7 oz (1/2 package) or 1 link Andouille Smoked Sausage cut into 1/4-inch slices; 1/2 cup chopped celery; 1/2 cup chopped green bell pepper; 1/2 cup chopped onion; 1 tbsp minced garlic; 6 cups water; 1 package ZATARAIN'S® Gumbo Mix with Rice; 1/4 cup chopped green onions

CHICKEN & SAUSAGE GUMBO | ZATARAIN'S - MCCORMICK

Chicken & Sausage Gumbo | Zatarain's - McCormick image

A Louisiana favorite gumbo recipe, Chicken and Sausage Gumbo gets its flavor from the “holy trinity” of Cajun cuisine – green onions, celery and bell peppers. Start with Zatarain’s Gumbo Mix with Rice and add chicken and Zatarain's Sausage. Ready to eat in under an hour.

Provided by Zatarain's

Prep Time 15 minutes

Cook Time 40 minutes

Yield 9

Number Of Ingredients 10

Ingredients

1 tbsp oil
1 pound boneless skinless chicken thighs cut into 1-inch cubes
7 oz (1/2 package) or 1 link Andouille Smoked Sausage cut into 1/4-inch slices
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 tbsp minced garlic
6 cups water
1 package ZATARAIN'S® Gumbo Mix with Rice
1/4 cup chopped green onions

Steps:

Heat oil in Dutch oven or large saucepan on medium-high heat. Add chicken and Sausage; cook and stir 8 to 10 minutes or until browned. Add celery, bell pepper, onion and garlic; cook and stir 3 minutes or until vegetables begin to soften.
Stir in water and Rice Mix. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally. Sprinkle with green onions before serving.

Nutrition Facts : Calories 227 Calories

CHICKEN AND ANDOUILLE GUMBO RECIPE: HOW TO MAKE IT

Chicken and Andouille Gumbo Recipe: How to Make It image

Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. —Billy Hensley, Mount Carmel, Tennessee

Provided by Taste of Home

Categories Lunch

Total Time 02 hours 40 minutes

Prep Time 40 minutes

Cook Time 02 hours 00 minutes

Yield 9 servings (3-1/4 quarts).

Number Of Ingredients 18

Ingredients

2 tablespoons Cajun seasoning, divided
1 teaspoon salt, divided
1/2 teaspoon pepper
3 pounds bone-in chicken thighs, skin removed
1/2 cup plus 2 tablespoons canola oil, divided
1/2 cup all-purpose flour
1 large onion, finely chopped
3/4 cup finely chopped green pepper
3/4 cup finely chopped sweet red pepper
2 celery ribs, finely chopped
4 garlic cloves, minced
4 cups water
2 cups chicken stock
1-1/2 pounds fully cooked andouille sausage links, sliced
2 tablespoons Worcestershire sauce
2 bay leaves
Hot cooked rice
3 green onions, chopped

Steps:

In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan., Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender., Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions.

Nutrition Facts : Calories 544 calories, FatContent 39g fat (9g saturated fat), CholesterolContent 175mg cholesterol, SodiumContent 1514mg sodium, CarbohydrateContent 13g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 39g protein.

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