Chicken And Sausage Gumbo Recipe

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Listing Results Chicken And Sausage Gumbo Recipe

3 hours ago If you see black specks in the mixture, start over. Advertisement. Step 2. Stir onion, bell pepper, celery, and sausage into the roux; cook 5 …

Rating: 5/5(616)
Calories: 480 per serving
1. 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.
2. 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.

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6 hours ago 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 …

Rating: 4/5(24)
Author: Alcee "Butch" Bayard
Servings: 12-15
Difficulty: Easy
1. 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.
2. 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.
3. 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.
4. Serve over rice.

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4 hours ago 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 …

Rating: 5/5(5)
Total Time: 3 hrs 55 mins
1. Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
2. Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
3. Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
4. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.

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6 hours ago Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes. Add the chicken pieces, bay leaf and finely minced …

Rating: 5/5
Servings: 6
Cuisine: Cajun, Creole, Southern
Total Time: 1 hr 30 mins
1. Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
2. Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
3. Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
4. When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.

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4 hours ago I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didn't realize it until I sat down the try to …

Rating: 5/5(62)
Category: Gumbo
Calories: 3081 per serving
1. Melt some butter in your heavy bottomed pot.
2. Sprinkle your chicken with a lil bit of flour.
3. Brown in the butter (about 5 minutes?) Remove.
4. In the same pot, using equal parts butter and flour, make your roux.

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2 hours ago Step 2. Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes. Step 3. While …

Servings: 4
Calories: 500 per serving
Total Time: 50 mins
1. Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste the consistency of cake frosting. Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor, but don't burn it.
2. Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes.
3. While vegetables are cooking, bring 4 cups water to a boil in a 2-quart saucepan. Add unopened bag of rice and boil, uncovered, until rice is tender, 10 to 12 minutes. Remove bag from water and drain. Cut open bag, pour rice into a bowl, and fluff.
4. Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes. Serve gumbo over warm rice.

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Just Now Bring the pot to a boil and then reduce the heat to a simmer. Cover the pot and let cook for 1 hour. Uncover and remove the chicken pieces. Skim …

Rating: 4.7/5(7)
Estimated Reading Time: 5 mins

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Just Now This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice. This is a beloved recipe shared with me …

Rating: 4.9/5(292)
Calories: 464 per serving
Category: Main Course, Soup
1. Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
2. Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
3. Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
4. Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.

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7 hours ago Instructions. In a large Dutch oven, cook chicken and sausage, stirring often, over medium heat for 20 minutes or until browned on all sides. …

Estimated Reading Time: 50 secs

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3 hours ago Remove from heat and slowly whisk in water; add onion, garlic, parsley, celery, salt, black pepper, okra, chicken, and sausage. Simmer for 2 hours or until chicken is tender and gumbo is thickened; stir in crawfish tails, if using, for the last 10 minutes. Serve over hot rice and pass filé at the table; Cajuns are going to add any of the

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8 hours ago Directions. In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown, about 4 minutes. Reduce heat to medium-low; cook and stir until dark …

Rating: 3.7/5(3)
Category: Lunch
Cuisine: North America, Cajun
Total Time: 6 hrs 35 mins
1. In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown, about 4 minutes.
2. Reduce heat to medium-low; cook and stir until dark reddish brown, about 15 minutes (do not burn).
3. Gradually stir in 3 cups broth; transfer to a 4- or 5-qt. slow cooker., Stir in sausage, vegetables, garlic and seasonings.
4. Cook, covered, on low until flavors are blended, 6-8 hours.

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1 hours ago 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. …

Cuisine: American
Category: Soups, Stews, And Chili
Servings: 9

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6 hours ago 1/4 cup oil. 1/2 cup flour. 1 (10 oz) bag frozen okra (If using fresh, about 2 1/2 cups sliced, and soak the slices in salt water overnight, then rinse before adding) 2 lbs smoked …

Rating: 5/5(7)
Total Time: 2 mins
Category: Main Dishes
1. In large stock pot, add chicken, water, boullion, and a little salt and pepper. Boil about 30 minutes, or until done.
2. Meanwhile, chop veggies and set aside. When chicken is finished, reserve the broth and set the chicken aside to cool slightly.
3. In large stockpot, melt butter with oil over med-high heat until very hot.
4. Using a wire whisk, mix in flour. Continue whisking constantly until the roux is the color of peanut butter.

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4 hours ago WHY THIS RECIPE WORKS. Most recipes for Louisiana gumbo start with a wet roux, a cooked paste of flour and fat that can take an hour or more to make. We …

Cuisine: Creole & Cajun
Category: Main Courses, Stews
Servings: 6

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7 hours ago This Louisiana Chicken and Sausage Gumbo with okra, a roux, and The Holy Trinity of onions, celery and bell peppers is a classic Cajun stew!Top each bowl with a scoop …

Rating: 5/5(1)
Total Time: 1 hr 20 mins
Category: Dinner
Calories: 605 per serving
1. Melt butter in a large Dutch oven over medium-low heat. Sprinkle flour over top; cook, stirring constantly, until dark caramel colored, about 10 minutes. Be careful not to let the roux burn.
2. Add onion, bell pepper, and celery, and stir until softened, about 5 minutes. Stir in garlic and sausage; cook for 1 more minute.
3. Whisk in the chicken broth. Increase the heat to high and whisk until smooth.
4. Add the diced tomatoes (with their juices), whisk, and bring to a boil.

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Just Now Ingredient Checklist. 1 pound andouille sausage, cut into 1/4-inch-thick slices. 4 skinned bone-in chicken breasts. Vegetable oil. ¾ cup all-purpose flour. 1 medium onion, …

Rating: 5/5(27)
Total Time: 3 hrs 55 mins
Servings: 4-6
1. Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
2. Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
3. Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
4. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.

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3 hours ago Slowly stir in your chicken broth until blended and smooth. Add in your your chicken, sausage, tomatoes, creole seasoning, garlic, thyme. pepper flakes and bay leaves. …

Ratings: 2
Calories: 462 per serving
Category: Main Course
1. In large stock pot add your olive oil, chicken and sausage and heat until cooked through, try to get a crisp on the outside of the sausage.
2. Remove from pot and add in your vegetable oil and flour and heat until it turns a deep brown color.
3. Once brown add in your onions, peppers and celery and cook until tender about 5 minutes.
4. Slowly stir in your chicken broth until blended and smooth.

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7 hours ago Some gumbos are made with a variety of meats instead of just sausage. Cut 1/2 pound of skinless, boneless chicken breasts or thighs, beef round steak or ham into 1/2-inch …

Rating: 4.5/5(2)
Category: Entree
Servings: 8
Total Time: 7 hrs 45 mins
1. Mix sausage, bell pepper, onion, garlic, tomatoes, Worcestershire sauce, salt and pepper in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low heat setting 7 to 9 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
3. Stir in okra, vinegar and pepper sauce.
4. Cover and cook on high heat setting about 30 minutes or until slightly thickened.

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Just Now chicken and sausage gumbo This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map. 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.

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9 hours ago DIRECTIONS. Season the chicken with salt, pepper, and Creole seasoning, and brown quickly in large heavy pot. Brown the sausage, pour off …

Rating: 5/5(9)
Total Time: 1 hr 10 mins
Category: Gumbo
Calories: 760 per serving
1. Season the chicken with salt, pepper, and Creole seasoning, and brown quickly in large heavy pot.
2. Brown the sausage, pour off fat, and reserve meats.
3. In same heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee, or milk chocolate for a Cajun-style roux.
4. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color over lower heat if you're nervous about burning it.

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8 hours ago Chicken and Sausage Gumbo. A few tips and notes before getting to the details: For the chicken, I like to use one large fryer or small stewing hen, cut into pieces and skin removed, plus 4 large boneless breast halves. …

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1 hours ago This recipe combines the flavors of chicken thighs and andouille sausage with tender vegetables in a thickened roux to make the perfect …

Servings: 8
Estimated Reading Time: 4 mins
1. Heat 1 tablespoon extra virgin olive oil in a large stock pot.
2. Add the smoked sausage and cook until well browned on both sides, about 4 minutes. Remove the sausage to a bowl using a slotted spoon, leaving as much oil behind as possible.
3. Add the chicken thighs to the pot and cook until well browned on both sides, about 6 minutes. Remove and add to the bowl with the sausage, again leaving as much fat behind as possible.
4. Cook the roux: Add 1/4 cup extra virgin olive oil, flour, and Cajun seasoning to the stockpot. Cook, stirring constantly, for 3-4 minutes or until a thick roux forms.

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8 hours ago The ultimate Creole chicken and sausage gumbo recipe made with a rich and creamy dark roux, bell peppers and other vegetables, seared chicken, smoked andouille, …

Rating: 4.9/5(8)
Total Time: 1 hr 50 mins
Category: Main Course
Calories: 614 per serving
1. Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
2. Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
3. Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate.
4. Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.

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3 hours ago Once chicken has cooled, shred into bite-size pieces. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside. Add remaining 1 cup (235ml) oil to …

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5 hours ago Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about 45 minutes. Stir in remaining 1 cup okra; simmer until okra is …

Rating: 4.2/5(80)
Estimated Reading Time: 2 mins
Servings: 8-10
1. Combine 1 Tbsp. salt and next 3 ingredients in a small bowl; sprinkle all over chicken. Heat 1/2 cup oil in a large heavy pot over medium heat. Working in batches, sear chicken until golden brown, about 5 minutes per side. Transfer to a plate. Add sausage to pot; cook until browned, about 4 minutes per side. Transfer to plate with chicken.
2. Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup. Wipe pot clean; return drippings to pot.
3. Heat drippings over medium heat. Whisk in flour. Whisk constantly until roux is the color of milk chocolate, 15–20 minutes. Reduce heat to low; add onions. Cook, stirring occasionally, until soft, about 10 minutes. Stir in white and pale-green parts of scallions and next 3 ingredients. Cook, stirring often, until soft, about 10 minutes.
4. Slowly whisk in broth. Add bay leaves, thyme, and reserved chicken and sausage. Bring to a boil; reduce heat to low and simmer gently, skimming fat from surface and stirring occasionally, about 45 minutes.

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Just Now Chicken and Sausage Gumbo is the ultimate Louisiana comfort food! This gumbo starts with a dark roux as its base. Once the roux is ready and combined with water, …

Reviews: 8
Calories: 200 per serving
Category: Entrees
1. Heat a skillet over medium heat.
2. Add oil. When warm, add flour.
3. Brown the mixture over medium heat until dark brown, constantly stirring to ensure the flour mixture does not burn. It will smell nutty. (This will take between 30-45 minutes total.)
4. Remove from the heat, and let cool slightly.

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Just Now Instructions. I large pot over medium/high heat, drizzle oil then brown the chicken and sausage. Remove from pot and set aside. Reduce heat to medium/low. Melt butter and …

Reviews: 56
Calories: 675 per serving
Category: Main Course
1. I large pot over medium/high heat, drizzle oil then brown the chicken and sausage. Remove from pot and set aside.
2. Reduce heat to medium/low. Melt butter and slowly whisk in flour. Slowly brown the rue over medium/low heat until it reaches a deep brown color, 25-30 minutes. (I prefer my rue to be a blonde caramel color. Go as light or dark as you prefer.)
3. Add onions, bell peppers and celery to rue. Saute until tender.
4. Stir in garlic and saute 1 minute.

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8 hours ago Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. …

Rating: 4/5
Servings: 4
1. In a large stainless-steel pot, heat the oil over moderate heat. Whisk in the flour and cook, whisking, until starting to brown, about 4 minutes. Reduce the heat to moderately low. Stir in the onion, celery, and bell pepper and cook until starting to soften, about 7 minutes. Add the okra, bay leaf, thyme, oregano, salt, black pepper, cayenne, and tomatoes. Cover and cook for 5 minutes.
2. Stir in the broth and the smoked sausage. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the chicken and cook until just done, 4 to 5 minutes longer. Remove the bay leaf.
3. Meanwhile, bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Put a mound of rice in the center of each bowl. Ladle the gumbo around the rice.

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7 hours ago Instructions. Heat vegetable oil in a large pot over medium heat, once hot whisk in the flour. Cook roux, whisking constantly, until dark brown – about 10 minutes. Add in the onion, green bell pepper, and chopped celery. Stir and cook until veggies are soft, about 5 minutes.

Cuisine: Cajun
Total Time: 2 hrs 10 mins
Category: Main Course
Calories: 776 per serving

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8 hours ago Toss the peppers and onions into the pot along with the chicken and sausage. Pour 6 cups of chicken broth into the large pot, then place it over medium high. Let cook for …

Rating: 4.9/5(13)
Category: Main
1. Season the chicken with the garlic salt, 1 tsp thyme, 1/2 tsp black pepper.
2. Pour the oil into a pan, and heat up over medium. Once the oil is nice and hot, start adding the chicken in, but be sure not to overcrowd the pan otherwise the temperature will drop!
3. Once the chicken is browned ( we're just browning it at this point!), remove it from the oil, and put it in a large pot( the pot you will be cooking the gumbo in).
4. Next, carefully pour oil into a boil , but do not discard because we will be using it later!

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9 hours ago Slowly add the chicken stock to the pot stirring to combine. Add the chicken and bring the soup to a boil. Turn the heat to low. Add the bay leaf, …

Rating: 4.9/5(24)
Total Time: 35 mins
Category: Dinner, Lunch, Soup
Calories: 263 per serving
1. Melt the butter in a large dutch oven or stock pot over medium/high heat.
2. Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approximately 3-4 minutes. (Do not stop whisking or the roux will burn.)
3. Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly, until the vegetables begin to soften.
4. Add the sausage to the pot and stir to combine. Cook for 1 minute longer.

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4 hours ago Cook chicken and sausage in batches, stirring frequently, until browned on all sides, about 10 minutes. Remove from pot, and let drain on paper towels. Add remaining ¾ cup oil to pot, and heat over medium-low heat. Whisk in fl our until smooth; cook, whisking frequently, until mixture is chocolate colored, 30 to 40 minutes.

Servings: 10
Total Time: 20 mins

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9 hours ago Ingredients. 1 ⁄ 2 cup canola oil ; 2 lb. bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper, to taste 8 oz. andouille sausage, cut into 1/2″ pieces

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8 hours ago Stir in 1 cup okra, Worcestershire, and hot sauce. Simmer until chicken is very tender and flavors meld, about 45 minutes. Stir in remaining 1 …

Rating: 3.5/5(28)
Total Time: 3 hrs 15 mins
Servings: 8-10

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3 hours ago Instructions. Dust the chicken with salt and pepper. Cook the chicken on the grill (or pan fry/bake). Once the chicken is cooked, let the chicken rest for 5-10 minutes before dicing up.

Estimated Reading Time: 6 mins
1. Dust the chicken with salt and pepper.
2. Cook the chicken on the grill (or pan fry/bake).
3. Once the chicken is cooked, let the chicken rest for 5-10 minutes before dicing up.
4. Finely dice the onion, bell pepper, and celery.

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6 hours ago Chicken thighs are a must for this recipe - I find chicken breast gets dry when used in gumbo or even this Chicken Etouffee. Use high quality boneless, skinless thighs if …

Ratings: 7
Calories: 365 per serving
Category: Main Course
1. Cut the chicken and sausage into bite sized pieces.
2. Heat a dutch oven over medium heat and add the sliced sausage. Cook until brown on the outside, about 5 minutes. Remove and set aside.
3. Add the chicken to the same pot and brown on the outside, about 3 minutes per side. Remove and set aside and turn off the heat.
4. Use a paper towel to wipe out any excess liquid from the dutch oven.

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7 hours ago CHICKEN GUMBO SOUP Seasonal Holiday Recipe Exchange. green pepper, cayenne, chopped celery, pepper, diced tomatoes with juice and 9 more. Chicken Gumbo Soup! Sweet Tea and Cornbread. Cajun seasoning, …

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9 hours ago Directions. Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly

Rating: 5/5(54)

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6 hours ago Instructions. Combine all ingredients in large slow cooker except salt, pepper and rice. Cook on high for 3-4 hours. Salt and pepper to taste. Stir …

Rating: 4.5/5(361)
Total Time: 4 hrs 40 mins
Category: Dinner
Calories: 331 per serving
1. Combine all ingredients in large slow cooker except salt, pepper and rice.
2. Cook on high for 3-4 hours.
3. Salt and pepper to taste. Stir in rice, cover and cook on high for approximately 30 minutes. Check for doneness after 20 minutes then keep a close eye to prevent over-cooking the rice. Add water or broth if necessary.
4. Discard bay leaves and serve.

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3 hours ago The andouille sausage can be cut prior to adding to the gumbo mixture. Raise your fire to a boil and Fold chicken, fresh sausage and …

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1 hours ago Recipes » Dinner » Chicken & Poultry » New Orleans-Style Cajun Chicken and Sausage Gumbo. New Orleans-Style Cajun Chicken and Sausage Gumbo. Published: Dec …

Rating: 3/5(2)
Total Time: 1 hr 15 mins
Category: Dinner
Calories: 682 per serving
1. Make the roux by combining the flour and oil in a large dutch oven or other large heavy-bottomed pot. Cook and stir over medium-low heat for 30-45 minutes, stirring almost constantly, until dark brown, almost chocolate colored, and about cookie dough consistency. May need to add more oil or flour.
2. Brown the sausages in a large skillet over medium-high heat. Place them in an even layer and cook for 2-3 minutes per side, working in batches if needed. Use a fork to flip them. Transfer to a plate when done.
3. Deglaze the pan with 1/2 cup of the chicken broth, then pour this into the pot with the roux.
4. Add remaining broth, vegetables, parsley, and roux and stir well. Bring to a boil over medium heat and cook for 5-7 minutes, until the celery, peppers, and onions start to soften. Add cajun seasoning and stir.

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5 hours ago When you can handle it, pull the meat from the bones, discarding the bones and skin. Coarsely tear or chop the chicken and then return it to the pot along with the andouille. …

Rating: 4.8/5(6)
Total Time: 2 hrs 45 mins
Category: Entrees
Calories: 941 per serving
1. In a large, heavy-bottomed Dutch oven, preferably cast-iron or enamel cast-iron, heat the oil over medium-high heat until shimmering. When a pinch of flour sprinkled on the oil immediately blooms on the surface of the oil, scatter in the rest of the flour and quickly stir, thoroughly combining the oil and flour into a thick, smooth roux.
2. Continue cooking the roux, stirring often, as it turns from pale yellow to a rich, deep brown, adjusting the heat as needed to keep the roux slowly darkening without bubbling or burning. This can take anywhere from 20 to 60 minutes, depending on your pot and your stove. The finished roux should be darker than peanut butter and about the color of coffee with a little cream.
3. Add the onion, celery, and bell pepper to the roux and stir well to coat them. Let them cook, stirring often, until the vegetables are fragrant, softened, shiny, and evenly coated with the roux, 2 to 3 minutes. Add the garlic, thyme, salt, pepper, paprika, and cayenne and stir well and cook for 2 minutes more.
4. Add the stock, stir well, and bring it to a lively boil, stirring often to dissolve the roux into the stock. When everything is boiling nicely, add the chicken. When the stock returns to a rolling boil, adjust the heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked through and very tender, 45 minutes to 1 hour.

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6 hours ago The next step for this gumbo recipe chicken and sausage is to drain off the fat from the skillet. Keep about 1 cup of fat remaining. The fat you have drained off needs to be …

1. Set the chicken aside in a bowl and then mix together your mustard powder, salt, the different peppers, cayenne pepper, garlic, okra, and paprika. Take about 4 teaspoons of this mixture and rub the chicken with it.
2. Pour your flour into a separate bowl and add in 2 teaspoons of your leftover space next. Combine well.
3. Heat oil up in a large skillet (at least 10 inches). Coat your chicken in the flour mixture and shake off any extra flour. Keep the remaining flour to the side.
4. Once the oil is hot and starting to smoke, place your chicken in with the skin side facing down. You should cook your chicken for about two minutes on each side. You know it's cooked when it is golden brown on that side. Flip over and cook the second side for about 3 minutes until it ground. You don't want to crowd your pan, so cook your chicken in small enough batches to leave enough room for all the chicken to cook thoroughly. Then, use paper towels to drain out and dab the oil from the chicken.

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Frequently Asked Questions

What kind of sausage to use for gumbo?

Chicken and sausage Gumbo is the most popular type of Gumbo mainly because chicken and sausage are more available and less expensive than seafood. Andouille sausage is mainly made out of pork and garlic, but this is the type of sausage that is generally used in this type of Gumbo dish.

What is a good recipe for chicken sausage?

Directions Heat large skillet and add olive oil. Add sausage and brown on all sides. Add onion to pan and cook about 3 minutes. Add garlic and cook another 2 minutes. While pepper mixture is cooking. Cut sausage into bite sized pieces. Add tomatoes and wine and let come to boil. Turn down to simmer for 5 minutes, uncovered.

What is gumbo recipe?

Directions In a large, deep skillet over medium-low heat, melt butter, then add flour. Add onions, peppers, and celery, and stir until softened, about 5 minutes more. In the last 10 minutes of cooking, add shrimp. Serve spooned on top of white rice.

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