Chicken Sausage Gumbo Recipes From Louisiana

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Listing Results Chicken Sausage Gumbo Recipes From Louisiana

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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4 hours ago Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside. 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. Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender.

Servings: 10
Estimated Reading Time: 2 mins
Category: Entrées, Soups

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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 minutes. Stir in the garlic and …

Rating: 5/5(613)
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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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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Just Now Place chicken in large gumbo/stock pot, fill with water just to cover chicken well, boil til done. While chicken is cooking, cut up sausage into rounds, then cut rounds into …

Servings: 12
Total Time: 1 hr 30 mins
Category: Gumbo
Calories: 754 per serving
1. Place chicken in large gumbo/stock pot, fill with water just to cover chicken well, boil til done. While chicken is cooking, cut up sausage into rounds, then cut rounds into quarters. Brown sausage in a skillet, drain on paper towels. Chop garlic, onions and celery and brown in the sausage grease. Remove chicken, cut up into small pieces. Dissolve bouillon in chicken broth. Add soup to broth, continue to simmer, add more water as needed. Add garlic, onions and celery to broth. If using okra, add now. Add seasonings to taste to broth. If desired, you can add diced tomatoes (like ro-tel). Add chopped chicken and sausage to mix. Continue to simmer, covered.
2. Now to make the roux: This is like making gravy - use remaining sausage drippings, add oil and heat in skillet. Sprinkle flour into oil, stirring constantly, until all added and mixed well. You may have to add more flour to get the right consistency, should spread slowly back out into pan when stirring/scraping the mixture. Stir constantly, do not let it burn. Cook until it is the color of dark peanut butter. Remove from heat. Slowly scrape the roux mixture into the slowly boiling gumbo mixture, stirring as you add it, and scraping the bottom of the gumbo pot for roux that settled to the bottom. BE CAREFUL as it will steam up quite a bit. Stir constantly until all roux thoroughly dissolved into gumbo. Let simmer for 30 min to an hour, stirring occasionally.
3. Serve over cooked white rice. I like Jasmine rice.

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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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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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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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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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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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3 hours ago Step 2. Stir in 1/2 cup onion, sweet pepper, celery, and garlic. Cook about 10 minutes or until vegetables are tender, stirring frequently. Stir in Cajun seasoning. Add broth …

Rating: 5/5(4)
Calories: 355 per serving
Total Time: 1 hr 20 mins
1. For roux, in a 3-quart heavy saucepan combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook, stirring constantly, for 8 to 10 minutes more or until roux is dark reddish brown.
2. Stir in 1/2 cup onion, sweet pepper, celery, and garlic. Cook about 10 minutes or until vegetables are tender, stirring frequently. Stir in Cajun seasoning. Add broth and the water; stir in okra. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in chicken and sausage; heat through.
3. Serve gumbo in bowls with hot cooked rice. If desired, top with green onions and serve with hot pepper sauce.

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Just Now Add the onions, celery, bell pepper, garlic, okra, remaining Hot Sauce, Creole seasoning, Worcestershire sauce, and Roasted Chicken broth. Bring the mixture to a low boil. Add the chicken thighs and sausage to the pan and reduce the heat to a simmer. Simmer for 1 hour.

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5 hours ago Preheat oven to 375ºF. Spread half the okra in a single layer on a baking sheet; roast okra for 20 minutes. Reserve. Set Instant Pot or other electric pressure cooker to sauté: high. Working in batches, add chicken and cook, turning once, until browned some and fat renders. Remove to a platter then add the sausage to the pot.

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9 hours ago Chicken and Sausage Gumbo Recipe. Chicken and Sausage Gumbo is a classic Louisiana comfort food. It’s a warm stew of meat, veggies, and a rich broth. It is flavored with bold Cajun flavors like paprika, black pepper, bay leaves, and cayenne pepper. Gumbo is a great dinner to warm you up on chilly winter nights. Ingredients

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8 hours ago 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. Add sausage to gumbo; cook 30 minutes. Stir in green …

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7 hours ago Step 2. Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the …

Rating: 5/5(12)
Total Time: 50 mins
Category: Healthy Chicken & Rice Recipes
Calories: 296 per serving
1. Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. (There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn; reduce the heat if flour seems to be browning too quickly.) Alternately, toast the flour in a pie plate in a 400 degrees F oven for 20 minutes.
2. Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer.
3. Add shrimp, chicken and sausage; simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls and serve with hot sauce.

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Just Now Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes. Remove and discard bay leaves. Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish with chopped green onions, if desired. Serves 10. Variation: Substitute leftover turkey for chicken the day after Thanksgiving

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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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2 hours ago Preparation. 1. Heat cooking oil in pot and slowly add flour while stirring constantly, cook over low heat until roux is a dark chocolate color stirring constantly, about 1 …

Rating: 4.8/5(6)
Total Time: 3 hrs 30 mins
Category: Entrées
1. 1. Heat cooking oil in pot and slowly add flour while stirring constantly, cook over low heat until roux is a dark chocolate color stirring constantly, about 1 hour.
2. 2. Add all diced and chopped vegetables to roux and cook for another 5-10 minutes. Add the sausage to the pot and stir well.
3. 3. Add chicken stock, stir well until the liquid is mixed well with the roux and until all the roux is dissolved and the liquid is dark brown.
4. 4. Add the Creole seasoning, salt, garlic powder and hot sauce and stir well. Cover and let simmer on low to medium-low heat for 1 hour.

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7 hours ago Get one of our Louisiana chicken and sausage gumbo recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 98% Chicken and Sausage Jambalaya Are you interested in preparing a versatile dish that blends cooked rice a wide range of ingredients to deliver a unique. Bookmark.

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4 hours ago This rustic gumbo gets an extra kick of flavor from smoked ham hocks. 4.5 from 2 reviews Save Recipe Print Chicken and Andouille Sausage Gumbo Makes about 4 Quarts Ingredients 1 (4- to 4½-pound) whole chicken, cut into 8 pieces 1 teaspoon kosher salt ½ teaspoon ground black pepper 1½ pounds andouille sausage, cut …

Rating: 4.5/5(2)
Estimated Reading Time: 2 mins

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1 hours ago Chicken and Sausage Gumbo Recipe. Bring about 3 quarts water to a boil, add chicken and cook until done. Remove chicken from broth, cool, and debone. Refrigerate broth until cool. Skim off all grease. In a 4 quart stock pot (or bigger if you've got it), melt one stick of margarine. Peel onion and take seed out of bell pepper.

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9 hours ago Well this gumbo recipe smells like my chicken sausage jambalaya. Savoie’s or my fave Richard’s andouille and grilled boneless chicken thighs. Some pecan liquid smoke …

Rating: 4.3/5(3)
Estimated Reading Time: 4 mins
Servings: 8
1. Cover the bottom of a heavy duty pot with your favorite oil.
2. Add the onions.
3. Simmer on medium, stirring very often.
4. When the onions are clear, add the celery and continue to stir and saute.

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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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6 hours ago Shrimp & Sausage Gumbo Sugar Spice and Glitter - Jennifer. chicken broth, okra, fresh thyme, bay leaves, lemon juice, andouille sausage and 14 more.

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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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4 hours ago Reduce heat to a slow simmer, cover, and continue to simmer for 40 minutes, stirring often. Mix the chicken and sausage into the roux mixture, cover, and cook for an …

Rating: 3.8/5(5)
Total Time: 2 hrs
Category: Main
Calories: 197 per serving
1. To get started with this dish you will want to get two post of water boiling and cook your chicken breasts in one and your sausage in the other. I usually boil my chicken breasts for 15-20 minutes until the juices run clear when cut into, then cube them. For the sausage, slice it into bite sized pieces and boil for 10 minutes. Set aside after cooking to use later with the gumbo.
2. The roux is the most important part of a gumbo. If you don't get the roux right, you are probably not going to like your gumbo. There are many recipes you can try for a roux, but this is probably going to be one of the best you have ever had if you are a true gumbo fan. Let's get start making the gumbo.
3. Over medium heat in a large pot, add your olive oil. Allow to warm for a minute, and then add in the flour. Stir constantly until all of the flour has disolved and the mixture has a lot of tiny bubbles. Once you have reached that consistency it's time to add in your garlic powder. Allow to bubble, constantly stirring for one minute.
4. Gradually stir in the chicken broth and the beer, stirring constantly until the mixture comes to a slow simmer. Add the celery, all tomatoes, onion, bell pepper, parsley, and cajun seasoning. Reduce heat to a slow simmer, cover, and continue to simmer for 40 minutes, stirring often.

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5 hours ago 4 hours ago 2021-02-26 · 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 of rice for a hearty, flavorful and satisfying dinner. You don't need to go to New Orleans to enjoy an easy gumbo recipe! Louisiana Chicken and Sausage

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Just Now From tfrecipes.com Baked Chicken and Sausage Gumbo recipe All Recipes Best Recipe Soups, Stews and Chili Recipes Stews Gumbo Recipes. Ingredients 1 cup all-purpose flour . ¼ cup vegetable oil ¼ cup melted butter 6 bone-in, skin-on chicken thighs 1 pound smoked pork sausage, cut into 2-inch pieces kosher salt to taste 1 large onion, diced 1

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3 hours ago Steps. Bring chicken, water, seasonings and veggies to boil in a large stock pot. Once boiling, reduce heat to simmer and simmmer for up to an hour or until chicken is tender, falling off the bone. Remove chicken from stockpot and strain the broth reserving it for the gumbo. Debone the chicken, shred and set aside.

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3 hours ago Simmer for 45 minutes. Add chicken (rememmber to count pieces) and sausage and continue to simmer for at least 90 minutes, or until chicken is falling off bone. If gumbo is too thick add water in small amounts. Remember, this is gumbo, not …

Rating: 5/5(8)
Total Time: 2 hrs

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1 hours ago Deglaze the pan with ½ cup of the chicken broth, then pour this into the pot with the roux. Add remaining broth, vegetables, parsley, and roux and stir well. Bring to a boil over …

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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2 hours ago Add onion, celery, green onion, and garlic to pot and cook 5 minutes, stirring often. Return chicken to pot. Stir in broth, tomatoes, bay leaf, and TABASCO Sauce …

Rating: 4.5/5(9)
Total Time: 2 hrs

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8 hours ago Instructions. Heat a pan to medium heat. Add 1 teaspoon olive oil and heat. Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook …

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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7 hours ago Add the chopped onions, bell pepper, celery, garlic and sausage. Stir into the Roux and cook for about 5 mins. Add the stock and bay leaves and stir continuously. Add the seasoned chicken. Allow to cook on low/med for about 1 hr 20 minutes. Next add the chopped green onion and parsley.

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3 hours ago Paul Coreil’s Cajun Chicken and Sausage Gumbo Elsa Hahne Please buy local, Louisiana ingredients—Poultry is the state’s largest food industry with a 2018 farm-gate value of $1 billion and commercial production in 31 parishes; rice had a 2018 farm-gate value of $380 million, with commercial production in 32 parishes.

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1 hours ago Jump to Recipe. The gumbo recipe is a stew made of seafood such as shrimp (or any shellfish), sausage, vegetables, and meat that is cooked in a stock and thickened with a roux. Gumbo originated from Louisiana in the United States of America and it is a popular dish there; it is the official cuisine of the state of Louisiana.

Category: Stew
Calories: 136 per serving

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9 hours ago Sprinkle chicken with Cajun seasoning. Heat oil in large pot over high heat. Brown chicken and sausage, turning once, 2 to 3 minutes. Add …

Servings: 4
Calories: 276 per serving
Estimated Reading Time: 40 secs

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7 hours ago Easy Chicken and Sausage Gumbo is a delicious Cajun Gumbo that starts with a simple roux, the holy trinity of vegetables, chicken and spicy Andouille sausage. This …

Rating: 4.6/5(36)
Total Time: 45 mins
Category: Soup
Calories: 796 per serving
1. TIP: Start by prepping all of your ingredients before beginning as this gumbo comes together quickly! Chop veggies, measure out spices, chop the chicken and slice the sausage. That way you are ready to add ingredients as needed.
2. In a large Dutch oven or pot melt butter over medium heat.
3. Make a roux by adding the flour to the melted butter and whisk continuously until the roux begins to turn a dark golden brown. This step can take between 4-5 minutes. Do not walk away at this point or your roux can burn.
4. Stir in the onion, bell peppers, and celery. Continue cooking stirring veggies into the roux with a wooden spoon for about 3 minutes just to soften the veggies a bit.

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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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2 hours ago Louisiana Fried Chicken & Seafood menu - Richmond TX 77407 new www.allmenus.com. Restaurant menu, map for Louisiana Fried Chicken & Seafood located in 77407, Richmond TX, 7119 FM 1464 Rd.

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2 hours ago Steps: In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

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2 hours ago This recipe is a chicken and sausage gumbo. The sausage is andouille which is often associated with Louisiana Creole cuisine. It’s a coarse …

Estimated Reading Time: 5 mins

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2 hours ago Sauté until the onion becomes tender and fragrant, 3 to 4 minutes. Add the stock, chicken, tomatoes, okra, sausages, bay leaf, thyme, basil, salt, black pepper, and cayenne …

Rating: 4.8/5(4)
Total Time: 30 mins
Category: Entree, Soup
Calories: 300 per serving
1. Add the oil or ghee to your soup pot over medium-high heat. Once hot, add the onion, celery, bell pepper, and garlic. Sauté until the onion becomes tender and fragrant, 3 to 4 minutes.
2. Add the stock, chicken, tomatoes, okra, sausages, bay leaf, thyme, basil, salt, black pepper, and cayenne pepper. Bring to a boil over high heat. Cover, reduce the heat to medium, and simmer for 10 minutes.
3. Stir in the cauliflower rice. Cover and continue to simmer until the cauliflower rice is tender and the chicken is cooked through, another 8 to 10 minutes. Remove the bay leaf before serving.

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2 hours ago This Creole-Style Chicken and Sausage Gumbo is classic south Louisiana fare. It’s delicious, and it’s a great way to celebrate Mardi Gras! Fat Tuesday is less than a week …

Cuisine: American, Cajun
Total Time: 2 hrs 15 mins
Category: Main Course
Calories: 590 per serving
1. Begin by making a roux in a large stockpot. On low heat, add the oil and then gradually add flour until both flour and oil are well combined. Stir constantly until the roux reaches a medium-dark brown color. This will probably take about 20-25 minutes. (Roux can burn quickly, so pay close attention. If it burns, you will need to start over!)
2. Meanwhile, saute the sliced andouille until outside of slices turns dark in color, about 15-20 minutes on medium-high heat. (This step adds a nice texture to the sausage once it goes into the gumbo.)
3. Once the roux is done, add the onions, bell peppers, and celery. Stir well.
4. Add the chicken stock, water, and tomatoes.

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Frequently Asked Questions

What are some ingredients in Louisiana gumbo?

Ingredients ▢ 1 cup canola oil ▢ 1 cup flour ▢ 1 small white onion ▢ 2 stalks celery ▢ 1 medium green bell pepper ▢ 1 lb andoille sausage ▢ 14 oz fire roasted tomatoes ▢ 5 cloves garlic ▢ 1 ½ tsp kosher salt ▢ ¾ tsp black pepper More items...

What are the spices in gumbo?

Gumbo Seasoning. A blend of onion, bell pepper, celery and flavorful spices, Fiesta Brand Salt-Free Gumbo Seasoning brings the authentic flavor of this Louisiana-style dish to the comfort of your own kitchen.

Was Gumbo made in Louisiana?

Gumbo is often cited as an example of the melting-pot nature of Louisiana cooking, but trying to sort out the origins and evolution of the dish is highly speculative. The name derives from a West African word for okra, suggesting that gumbo was originally made with okra.

What is Louisiana sausage?

In the US the sausage is most often associated with Louisiana Creole cuisine, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. The pork used is mostly from a smoked Boston shoulder roast. Once the casing is stuffed, the sausage is smoked again (double smoked).

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