Classic Sausage Chicken And Okra Gumbo Recipes

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CHICKEN OKRA SAUSAGE GUMBO



Chicken Okra Sausage Gumbo image

This is a compilation from the Picayune Creole Cookbook and Cajun-Creole Cooking. The Picayune Creole Cookbook is a compilation of recipes from the Picayune-Creole newspaper of the early 1900's in New Orleans. If you've never made a Cajun Roux, don't skimp of the time it takes to make it. If you want a gumbo with a velvety texture, the roux is of utmost importance. Allow it to cook slowly and don't forge to stir. Don't be put off by the preparation time or the number of steps. It all actually goes together pretty quickly and the end results are worth it.

Provided by OliveLover

Categories     Cajun

Time 2h45m

Yield 18 serving(s)

Number Of Ingredients 21

1 (4 -4 1/2 lb) chicken (about 4 to 4 1/2 pounds, cut into pieces)
2 cups chopped onions
1 1/2 cups chopped bell peppers
1 cup chopped celery
4 garlic cloves, large, minced
3 quarts chicken stock
2 cups water
1 lb smoked andouille sausage, cut into bite sized pieces (if you have fresh andouille, saute the links so they can be cut later)
1/2 cup bacon fat (or 8 oz. diced bacon rendered down, reserve the browned bits)
1/2 cup olive oil
2 (28 ounce) cans tomatoes
2 lbs okra, 1/4 inch slices (or 20 oz. frozen chopped)
2 bay leaves
1 1/2 teaspoons thyme (or 10 -12 fresh sprigs of thyme, about 6-inch bundled)
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons cajun seasoning
1/2 teaspoon garlic powder
1 1/2 cups flour
1 cup brown rice
salt, black pepper and red pepper to taste

Steps:

  • Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
  • Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature.
  • (If you do not have bacon fat handy, use this time to render the fat from 1/2 pound of bacon.).
  • In a large stock pot, about 12 quart, heat the olive oil and bacon fat.
  • Put the chicken into the bag with the seasoned flour and shake to coat. Drop the chicken into the pan and brown it until the outside is golden. Do it in two batches if necessary. Reserve the flour mixture remaining in the bag.
  • Remove the chicken and add the flour mixture from the bag to the oil. On low heat, stir the roux thoroughly. Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less. Do not allow it scorch. It's better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter.
  • While that is browning, chop the bell peppers, onions and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on the board and slice into 3/8" slices.
  • When the roux has become smooth and rich, add the peppers, onions, garlic,celery and sausage. Stir until the vegetables are wilted and the onions are translucent. Ad the bay leaf.
  • Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly, stirring well between each addition to prevent lumps. Bring to a boil. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally.
  • Remove the chicken and set aside to cool so the meat can be removed from the bones. Add the sliced okra, the thyme and the rice. Allow to cook on low heat for 40 minutes or until the rice is done.
  • Adjust the seasonings with salt, pepper and cayenne.

CLASSIC SAUSAGE CHICKEN AND OKRA GUMBO



Classic Sausage Chicken and Okra Gumbo image

Classic Sausage Chicken and Okra Gumbo is a spin-off of a popular recipe from Paul Prudhomme, the famous New Orleans chef who put Louisiana on the American culinary map.

Provided by hmccallum

Categories     Main Course

Time 1h30m

Number Of Ingredients 19

1-4 - pound chicken (cut up in serving pieces)
Kosher salt (to own taste)
1½ teaspoons Cayenne pepper
1½ teaspoons paprika
1 teaspoon fine ground white pepper
1 teaspoon fine ground black pepper
1 teaspoon powdered mustard
1 teaspoon garlic powder
2 cups fresh organic okra, sliced (or 1 teaspoon file powder)
1½ cups all-purpose flour
2 cups corn, peanut, or vegetable oil
¾ cup yellow onion (chopped)
¾ cup celery (thinly sliced or diced)
¾ cup green bell pepper½ (diced)
9 cups low sodium chicken broth
1 pounds smoked sausages such as andouille or kielbasa (sliced thinly )
2 bay leaves
3 teaspoons fresh garlic (minced)
2-3 cups Cooked rice (follow package instructions.)

Steps:

  • 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 the rest of the spice mixture aside.
  • Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
  • Heat a large cast-iron skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. -Reserve the leftover flour.
  • When the oil is hot and almost smoking, add the cut-up chicken pieces skin-side down. Cook for about five minutes on one side until golden brown. Turn and cook about four minutes on the second side until nicely browned. Drain excess oil thoroughly on paper towels.
  • Pour off all but one cup of fat from the cast-iron skillet. Heat the oil over high heat until it is almost smoking,and then add the reserved seasoned flour. Stir the mixture rapidly and constantly with a wire whisk until the mixture is amber brown. Do not burn.
  • Add the chopped onion, celery and green pepper to the roux and then stir to blend. Remove the cast-iron skillet from the heat.
  • Meanwhile, bring the broth to a boil in a large Dutch Oven.
  • Add about half a cup of the roux mixture
  • Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
  • Add the chicken pieces, bay leaves, and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
  • Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. At this time, add the Okra if you did not use file powder and simmer for 7 minutes.
  • Serve with white rice or potato salad (or both) spooned into the gumbo.

Nutrition Facts : Calories 659 kcal, Carbohydrate 25 g, Protein 21 g, Fat 54 g, SaturatedFat 35 g, Cholesterol 60 mg, Sodium 426 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

CLASSIC CHICKEN GUMBO RECIPE



Classic Chicken Gumbo Recipe image

This chicken gumbo is an excellent choice if you are looking for an authentic yet uncomplicated soup. Boneless chicken makes it an easy preparation.

Provided by Diana Rattray

Categories     Dinner     Lunch     Entree     Soup

Time 1h25m

Yield 4

Number Of Ingredients 19

2 onions (about 1 1/2 cups chopped)
1 green bell pepper
3 ribs celery (about 1/2 cup chopped)
3 tablespoons vegetable shortening (or oil)
3 tablespoons all-purpose flour
4 cups chicken stock (unsalted or low sodium)
1 (14 1/2-ounce) can diced tomatoes (with juice)
1 1/2 cups okra (sliced, fresh or frozen)
1 1/2 teaspoons Kosher salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (or to taste)
1 bay leaf
1 cup long-grain rice
1 1/4 pounds boneless chicken breasts (or boneless thighs)
Garnish: fresh parsley (chopped)
Garnish: fresh green onions (chopped)
Optional: filé powder (for serving)

Steps:

  • Gather the ingredients.
  • Peel and chop the onions .
  • Cut the bell pepper in half lengthwise; remove the seeds and stem. Cut the pepper into 1/4-inch dice.
  • Chop the celery. Set the vegetables aside.
  • For the roux , melt the shortening in a large Dutch oven over low heat. Add the flour and cook, stirring, until medium brown-about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.
  • Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.
  • Slowly add the chicken stock and bring it to a boil, stirring constantly.
  • Add the diced tomatoes, okra, salt, pepper, thyme, oregano, cayenne, and bay leaf; bring to a boil.
  • Reduce the heat to low and simmer, uncovered, for 20 minutes.
  • Meanwhile, cook the rice following the package directions. Set aside and keep warm.
  • Cut the chicken into bite-size pieces.
  • Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.
  • To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley and/or green onion tops, if desired.

Nutrition Facts : Calories 494 kcal, Carbohydrate 32 g, Cholesterol 139 mg, Fiber 6 g, Protein 54 g, SaturatedFat 6 g, Sodium 796 mg, Sugar 9 g, Fat 16 g, ServingSize 4 servings, UnsaturatedFat 0 g

CHICKEN AND OKRA GUMBO



Chicken And Okra Gumbo image

Make and share this Chicken And Okra Gumbo recipe from Food.com.

Provided by Gingerbear

Categories     Gumbo

Time 3h

Yield 6-8 serving(s)

Number Of Ingredients 20

1/3 cup corn oil
1/4 cup all-purpose flour
1 large onion, peeled and chopped
1 -2 clove garlic, peeled and minced
1 small green pepper, cored,seeded and diced
1 stalk celery, diced
1 lb fresh okra, trimmed and very finely sliced
1 1/2 tablespoons chopped fresh parsley
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon cayenne
Tabasco sauce or other hot pepper sauce (with also need this along with the cayenne pepper)
1/2 lb ripe flavorsome tomatoes, coarsely chopped (peeled if necessary)
1/2 cup tomato puree
6 cups chicken stock or 6 cups water
3 lbs chicken, cooked
1 1/2 cups fresh corn kernels

Steps:

  • Heat the oil in a large heavy pan and add the flour.
  • Cook over a low heat, stirring, to make a dark brown roux (the color of hazelnut shells).
  • Add the onion, garlic, green pepper and celery and cook until lightly browned, stirring occasionally.
  • Add the okra, parsley, bay leaf, thyme, salt, peppers, and cayenne and tabasco to taste, then stir in the tomatoes, tomato puree, and half the stock or water.
  • Bring to a boil, stirring well.
  • Simmer for 1-1/2 hours, stirring occasionally.
  • During this time, the okra, which is initially slimy, will turn the mixture very dark and glutinous.
  • Meanwhile, remove the chicken meat from the carcass.
  • Discard all skin and cut the meat into bite-sized pieces.
  • Add the chicken meat and corn to the gumbo with the remaining stock or water and simmer for 30 minutes longer, stirring from time to time.

Nutrition Facts : Calories 596.5, Fat 36.5, SaturatedFat 8.4, Cholesterol 110.7, Sodium 854.2, Carbohydrate 32.2, Fiber 5.3, Sugar 9.5, Protein 36.2

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