Bushs Louisiana Chicken Gumbo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AUTHENTIC NEW ORLEANS STYLE GUMBO



Authentic New Orleans Style Gumbo image

This Authentic New Orleans Gumbo is made with a dark roux, vegetables, chicken, sausage, and shrimp, and served over rice.

Provided by Lauren Allen

Categories     Main Course     Soup

Time 1h20m

Number Of Ingredients 14

1 heaping cup all-purpose flour
2/3 cup oil ((vegetable or canola oil))
1 bunch celery (, diced, leaves and all)
1 green bell pepper (, diced)
1 large yellow onion (, diced)
1 bunch green onion (, finely chopped)
1 bunch fresh parsley leaves (, finely chopped)
2-3 cloves garlic
1-2 Tablespoons cajun seasoning (*)
6-8 cups Chicken broth (*)
12 ounce package andouille sausages (, sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille))
Meat from 1 Rotisserie Chicken*
2 cups Shrimps (, pre cooked)
cooked white rice (for serving)

Steps:

  • 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.
  • 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.
  • 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.
  • Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
  • Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
  • Add meat. Add chicken, sausage, and shrimp.
  • Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)

Nutrition Facts : Calories 464 kcal, Carbohydrate 5 g, Protein 12 g, Fat 29 g, SaturatedFat 3 g, Cholesterol 116 mg, Sodium 1303 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LOUISIANA CHICKEN AND SAUSAGE GUMBO(THE REAL STUFF)



Louisiana Chicken and Sausage Gumbo(The Real Stuff) image

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 type this, I don't know HOW I make gumbo!Gumbo isn't about recipes. I never saw my Maw Maw's recipe because she didn't have one. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught not something you can make by reading a recipe. My gumbo won't taste like yours and yours won't taste like mine, altough mine tastes pretty similar to Maw Maw's but that is probably because she taught me how to make it when I was about 8. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this "recipe". If you can't, you might want to find someone to show you how.

Provided by Malriah

Categories     Gumbo

Time 2h

Yield 1 Big Pot

Number Of Ingredients 12

1 whole chicken, cut up (Save the gizzards and stuff for your dirty rice)
sausage, as much as you feel like cutting up
water or chicken broth, how much depends on how big your chicken is and how much gumbo you want
butter
flour
1 large onion, diced
1 large green pepper, diced
1 head garlic, diced (as many cloves as you'd like)
2 stalks celery, cut up
salt
pepper
cajun seasoning (I use Tony Chachere's, it is available on the internet) or creole seasoning (I use Tony Chachere's, it is available on the internet)

Steps:

  • Melt some butter in your heavy bottomed pot.
  • Sprinkle your chicken with a lil bit of flour.
  • Brown in the butter (about 5 minutes?) Remove.
  • In the same pot, using equal parts butter and flour, make your roux.
  • (see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery.
  • In Louisiana, this is known as the Holy Trinity, almost every cajun/creole dish begins with this.
  • Add some salt, some pepper and a lot of garlic and saute all the veggies for a little while.
  • It doesn't matter how long of a little while as long as you don't let it burn.
  • Add chicken back into the pot.
  • Start adding your water or broth slowly, stirring the whole time.
  • You will know when you have enough by how thick or thin your gravy is.
  • If you want thinner gravy, more stock, if you want thicker gravy, less stock.
  • Season with more salt, more pepper and the cajun seasoning blend.
  • Bring just to a boil and lower heat to a simmer.
  • Add sausage.
  • Allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back.
  • (about an hour and a half?) Serve over rice.

Nutrition Facts : Calories 3080.8, Fat 212.6, SaturatedFat 60.8, Cholesterol 975.3, Sodium 993.6, Carbohydrate 43.8, Fiber 7.9, Sugar 12.4, Protein 236.4

LOUISIANA CHICKEN FILE GUMBO



Louisiana Chicken File Gumbo image

Make and share this Louisiana Chicken File Gumbo recipe from Food.com.

Provided by littleturtle

Categories     Gumbo

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

1 (4 lb) hen or 1 (4 lb) fryer, dressed and cut into serving pieces
2 teaspoons salt (or to taste)
3/4 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper (or to taste)
3/4 cup peanut oil or 3/4 cup vegetable oil
1 1/2 onions, chopped
1 1/2 cups celery, chopped (4 1/2 stalks)
6 garlic cloves, minced
3/4 cup flour
2 1/4 teaspoons creole seasoning
1 1/2 gallons water (warm)
4 -5 cups cooked rice
1/2 cup fresh parsley, chopped (or mix of parsley and chopped shallots)
2 tablespoons gumbo file

Steps:

  • Season chicken with salt, thyme, pepper, and cayenne.
  • In an iron soup pot, heat oil over medium high heat until hot, then fry chicken until golden brown.
  • Pour excess oil out of pot, and reserve for roux.
  • Add onions, celery, and garlic to the pot with the chicken, and cook, uncovered, over low heat until onions are wilted.
  • Season flour with Creole seasoning.
  • In a heavy iron pot, heat the reserved oil over medium heat to make roux.
  • When oil is hot, stir flour in gradually.
  • Lower heat to very low, and cook to desired darkness - golden brown to chocolate brown, stirring constantly (It is VERY important that you continue stirring constantly).
  • Pour excess oil off the top to prevent the gumbo from being too rich.
  • Slowly stir in water, dissolving roux.
  • Add the water to the chicken mixture.
  • Allow to boil over medium low heat until meat is tender.
  • Serve in soup bowls with rice.
  • Just before serving sprinkle parsley and a dash of file on each serving.

Nutrition Facts : Calories 542.4, Fat 35, SaturatedFat 8.2, Cholesterol 152.8, Sodium 501.7, Carbohydrate 26.3, Fiber 1, Sugar 0.9, Protein 28.6

More about "bushs louisiana chicken gumbo recipes"

AUTHENTIC CAJUN TASSO, SAUSAGE & CHICKEN GUMBO
Look no further than this recipe for Cajun Gumbo with Chicken, Savoie's® Sausage, ... Get ready to savor the bold flavors and soul-warming goodness of this classic Louisiana dish. Let's dive into the recipe and unlock the secrets of …
From savoiesfoods.com


CHICKEN GUMBO RECIPE - SOUTHERN LIVING
Feb 7, 2024 The gumbo will thicken up some at this stage. After that window, remove the …
From southernliving.com


LOUISIANA GUMBO WITH CHICKEN, ANDOUILLE AND SHRIMP
Oct 1, 2021 Gumbo has been a part of Louisiana’s food scene since the early 19th century. …
From threewomeninthekitchen.com


CHICKEN AND SMOKED SAUSAGE GUMBO | LOUISIANA KITCHEN & CULTURE
Add enough additional chicken stock to the gumbo pot to cover all the chicken and vegetable …
From louisiana.kitchenandculture.com


CHICKEN AND SAUSAGE GUMBO - LAUREN FROM SCRATCH
Feb 10, 2024 Authentic Louisiana chicken and sausage gumbo recipe, from a New Orleans native! This gumbo is rich in flavor with a dark roux, the holy trinity, smoky andouille sausage, and seasoned chicken. 4.80 from 15 votes. Print …
From laurenfromscratch.com


CHICKEN AND ANDOUILLE SAUSAGE GUMBO - LOUISIANA …
Oct 26, 2020 Carefully remove chicken pieces and ham hocks from broth, and let cool enough to handle. Shred meat, discarding skin and bones. Return meat to pot, and cook until chicken is tender and gumbo has thickened, about 30 …
From louisianacookin.com


CHICKEN AND SAUSAGE GUMBO RECIPE - SOUTHERN LIVING
Sep 15, 2024 Andouille sausage: Adds a smoky, spicy richness to the dish. Bone-in chicken breasts: The main protein of the gumbo. Vegetable oil and all-purpose flour: To create a roux to thicken the gumbo. Onion, green bell …
From southernliving.com


AUTHENTIC NEW ORLEANS GUMBO - SOUL FOOD COOKING
Apr 24, 2023 Add 4 cups of chicken stock, water, chicken thighs and bay leaves to the pot. Cover and cook for 20 minutes. After 20 minutes, remove the chicken and bay leaves from the pot. Allow the chicken to cool before shredding. …
From soulfoodcooking101.com


CHICKEN AND SAUSAGE GUMBO - THE SEASONED MOM
Nov 9, 2023 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. …
From theseasonedmom.com


CHICKEN GUMBO WITH SAUSAGE, CLASSIC CAJUN RECIPE
Feb 17, 2016 Season the chicken pieces with salt, garlic powder, and cayenne pepper and place in a large bowl, set aside.; Heat ¼ cup of the Canola oil until hot in a large gumb0 pot on medium heat; add the flour and brown the roux until it …
From louisianawomanblog.com


CHICKEN & SAUSAGE GUMBO RECIPE - NEW ORLEANS …
Jul 5, 2022 Chicken & Sausage Gumbo Recipe. July 05, 2022. Gumbo in New Orleans "For native New Orleanians, eating gumbo is a way of life. When I was growing up, the only gumbo we had was seafood gumbo. Then, in the 1970s, …
From store.nosoc.com


15 CAJUN RECIPES SO FLAVORFUL, YOU’LL THINK YOU’RE IN LOUISIANA
3 days ago Creamy and delicious, it's a crowd-pleasing recipe that will leave you wanting …
From corriecooks.com


THE SOUL OF LOUISIANA: THE ULTIMATE CHICKEN AND …
Get ready to indulge in a comforting and flavorful dish that will become a staple in your kitchen! …
From youtube.com


CHICKEN AND ANDOUILLE GUMBO - EMERILS.COM
Add the chicken, green onions, and parsley to the gumbo and continue to simmer about 30 minutes longer. Don’t stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding water or more broth. …
From emerils.com


GUMBO RECIPE INSPIRED BY A NEW ORLEANS’S LEGEND!
Add the onion, bell pepper, and celery, cook for a couple of minutes and add the stock, garlic, and cayenne and cook for 5 to 7 minutes. Add the chicken and the remaining 2 tablespoons of Creole seasoning ...
From chefjeanpierre.com


BESH KNOWS BEST: CHICKEN AND SAUSAGE GUMBO - FOOD …
Oct 29, 2015 Season the chicken pieces with the Creole spices and add the chicken to the hot roux. Once the chicken is well-seared, add the smoked sausage and stir well. Then add the celery, bell peppers, tomatoes, and garlic. …
From foodrepublic.com


BUSH’S® LOUISIANA CHICKEN GUMBO RECIPE - YUMMLY
Bush’s® Louisiana Chicken Gumbo With Chili, Water, Long-grain White Rice, Olive Oil, …
From yummly.com


Related Search