SAUSAGE GUMBO RECIPE RECIPES

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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.

CHICKEN AND SMOKED SAUSAGE GUMBO RECIPE | EMERIL LAGASS…



Chicken and Smoked Sausage Gumbo Recipe | Emeril Lagass… image

Provided by Emeril Lagasse

Categories     main-dish

Total Time 3 hours 50 minutes

Prep Time 20 minutes

Cook Time 3 hours 30 minutes

Yield 4 servings

Number Of Ingredients 23

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Steps:

  • Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
  • Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
  • Combine all ingredients and store in an air-tight container.

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