Mawthooks Chicken Sausage Gumbo Recipes

SLOW COOKER CHICKEN AND SAUSAGE GUMBO

Slow Cooker Chicken and Sausage Gumbo image

Compared to other methods of preparing gumbo this one is relatively quick and simple. The results however are top-notch and sure to please. Serve with rice.

Provided by learntosink

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 6h40m

Yield 6

Number Of Ingredients 13

Ingredients

⅓ cup vegetable oil
⅓ cup all-purpose flour
3 cups water
¾ pound smoked sausage, quartered lengthwise and sliced
1 ½ cups cubed cooked chicken
2 cups sliced okra
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Steps:

Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour to form a thick paste until smooth, about 3 minutes.
Reduce heat to medium and continue cooking, whisking constantly, until the flour turns a dark reddish-brown roux, about 15 minutes. Set aside to cool.
Pour water into a slow cooker.
Stir in the roux, sausage, chicken, okra, onion, bell pepper, celery, garlic, salt, black pepper, and cayenne pepper.
Cover and cook on Low for 6 to 7 hours.
Skim off fat with a spoon.

Nutrition Facts : Calories 447.2 calories, Carbohydrate 13 g, Cholesterol 64.8 mg, Fat 33 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 1083 mg, Sugar 3.2 g

CAJUN CHICKEN AND SAUSAGE GUMBO

Cajun Chicken and Sausage Gumbo image

This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

Provided by Jodi Hanlon

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 3h15m

Yield 10

Number Of Ingredients 12

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

Steps:

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.
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.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g

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