Andouille And Roasted Squash Gumbo Recipes

CHICKEN ANDOUILLE GUMBO

Steps:

• Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
• Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
• Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
• Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

ANDOUILLE AND SHRIMP QUICK SKILLET GUMBO WITH GRITS

Steps:

• Chop all your ingredients first then begin cooking
• Heat oil, a turn of the pan, over medium-high heat
• Add Andouille and brown 3-4 minutes then remove to plate
• Add 2 tablespoons butter to the pan and lightly brown until slightly nutty
• Add peppers, celery, onions, garlic, bay, salt, pepper and thyme, and cook to tender crisp, 3-4 minutes more
• Add flour and tomato paste, and stir a minute
• Dress shrimp with Old Bay in a small bowl
• Deglaze pan with beer, add hot sauce and 1 cup stock
• Slide in seasoned shrimp and simmer 2-3 minutes to cook through while sauce thickens
• Add reserved Andouille to the pan
• Meanwhile, bring remaining 3 cups chicken broth or stock to a boil then reduce heat and whisk in polenta, 2-3 minutes to mass you want it thick but not too stiff
• Stir in honey and remaining 2 tablespoons butter then turn off heat
• Pour polenta into shallow bowls and shape a well in center of bowls
• Fill with gumbo, garnish with green onions and serve

VEGAN BUTTERNUT SQUASH OKRA GUMBO

Steps:

• In a large soup pot, over low heat, add the oil and flour and mix well. You will slowly toast this mixture.
• It will start out a pale white and then after about 15 minutes it will be a light brown. After 15 more it will be more maple colored.
• The most important thing is to not let this burn and stir often throughout the roux cooking process. If you burn it you must throw it out and start again. So go low and slow.
• Since this process takes about 30 minutes I like to prep my veggies while this is cooking. Cut a little, stir the roux, cut some more, etc.
• Once the roux is a medium brown and begins to smell almost like toasted nuts, add in the the onion, bell pepper, and garlic. Turn up the heat to medium low, stir and saute until the veggies begin to soften.
• Add in the herbs and spices. You can leave the salt, pepper, and cayenne to add before serving if you want. Or start small and add more at the end if you're not sure how you like it yet.
• Add the water, okra, butternut squash, and andouille or beans. Cover and let cook over medium-low heat until the okra and squash are soft, about 20 minutes.
• Taste and re-season salt, pepper, and cayenne as needed. I make ours very mild since I'm the only one in my householdwho likes spicy food. I just add in lots of hot sauce to my bowl.
• Serve topped with rice and hot sauce on the side.
• Note: this freezes well too, so I make up containers with th gumbo and rice to freeze for grab and go lunches!

ANDOUILLE AND ROASTED SQUASH GUMBO

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a baking sheet and spray with the olive oil spray and season with salt, pepper and nutmeg. Roast until tender and brown at the edges, 20 to 25 minutes.
• Heat a soup pot over medium-high heat. Add a drizzle of oil and the sausage, cook until brown, then remove. Add the remaining oil, some black pepper, flour and paprika, and stir. Cook until brown and very fragrant, 20 minutes. Add the celery, onions and bell peppers, season with salt and pepper and soften, 5 minutes. Add the okra, thyme, garlic, bay leaf and chile peppers, stir a few minutes more. Add the stock, beer and tomatoes and the hot sauce, to taste. Add the sausage back to the gumbo, simmer to thicken, 20 to 30 minutes. Add the squash and stir to combine. Cool and store for a make-ahead meal. Reheat over medium heat. Serve in shallow bowls and top with the scallions.