HOW TO MAKE CHICKEN AND SAUSAGE GUMBO RECIPES

CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE | ALLRECIPES

Cajun Chicken and Sausage Gumbo Recipe | Allrecipes image

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

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

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

SLOW COOKER CHICKEN AND SAUSAGE GUMBO RECIPE | ALLRE…

Slow Cooker Chicken and Sausage Gumbo Recipe | Allre… image

Compared to other methods of preparing gumbo this one is relatively quick and simple. The results however are top-notch and sure to please. Serve with rice.

Provided by learntosink

Categories Gumbo

Total Time 6 hours 40 minutes

Prep Time 20 minutes

Cook Time 6 hours 20 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

⅓ cup vegetable oil
⅓ cup all-purpose flour
3 cups water
¾ pound smoked sausage, quartered lengthwise and sliced
1 ½ cups cubed cooked chicken
2 cups sliced okra
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Steps:

Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.
Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
Pour water into a slow cooker.
Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
Cover and cook on Low for 6 to 7 hours.
Skim off fat with a spoon.

Nutrition Facts : Calories 447.2 calories, CarbohydrateContent 13 g, CholesterolContent 64.8 mg, FatContent 33 g, FiberContent 2.2 g, ProteinContent 24.2 g, SaturatedFatContent 8.8 g, SodiumContent 1083 mg, SugarContent 3.2 g

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A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana. Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux thickens the stew.
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This recipe came to The Times in 1983 from the influential New Orleans chef Paul Prudhomme. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.
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Reviews 5
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Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.

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This iconic dish represents everything we love about Louisiana cooking. With ordinary ingredients, the right seasonings, and patience, the results are extraordinary. The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right, your gumbo will be just as good as the ones served in New Orleans. The first? Make sure to brown the sausage and chicken until they both have crispy caramelization. Secondly, don't fear the roux. Brown is the color of flavor so make sure to stir your vegetable oil and flour mixture until it's reached a true chocolate hue.
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Reviews 3.4
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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
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Reviews 4.3
Total Time 02 hours 40 minutes
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Cuisine North America, Cajun
Calories 544 calories per serving

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