Mean Chef Chicken Andouille Ham And Okra Gumbo Recipes

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MEAN CHEF CHICKEN, ANDOUILLE, HAM AND OKRA GUMBO



Mean Chef Chicken, Andouille, Ham and Okra Gumbo image

The perfect Gumbo. I adopted this recipe in September, 2006. It is the best gumbo recipe I have ever tried.

Provided by Julie in TX

Categories     Gumbo

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 cup vegetable oil
1 1/4 cups all-purpose flour
2 1/2 cups chopped yellow onions
1 1/2 cups chopped celery
1 1/2 cups chopped green bell peppers
1 lb okra, either fresh or frozen and cut into pieces
1 1/2 lbs hot smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2 inch slices
3/4 lb smoked ham, cut into small cubes or 3/4 lb ham, nugget cut into small cubes
1 1/2 teaspoons salt
1/2 teaspoon cayenne
3/4 teaspoon fresh ground black pepper
3 bay leaves
3 quarts chicken stock or 3 quarts chicken broth
3 cups cooked chicken meat
1 tablespoon Pickapeppa Sauce
1 cup chopped parsley
2 bunches chopped green onions
hot sauce, to taste (optional)
4 cups cooked long-grain rice, accompaniment

Steps:

  • In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
  • If you get black specks in your roux it is burned and you will have to start over.
  • Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
  • The mixture will be pasty and fairly dry.
  • Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
  • Cook, stirring, for 3 to 4 minutes.
  • Add the stock or broth and stir well to combine with the roux mixture.
  • Bring to a boil, then reduce heat to medium-low.
  • Cook, uncovered, stirring occasionally, for 1 hour.
  • Add the chicken and cook just until the chicken is heated through, about 5 minutes.
  • Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.
  • Ladle into deep soup bowls over rice.
  • Serve with hot sauce, if desired.

OKRA GUMBO WITH CHICKEN & ANDOUILLE SAUSAGE



Okra Gumbo With Chicken & Andouille Sausage image

Make and share this Okra Gumbo With Chicken & Andouille Sausage recipe from Food.com.

Provided by Annacia

Categories     One Dish Meal

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup vegetable oil
3/4 cup all-purpose flour
4 tablespoons creole seasoning
1 cup onion, diced
1/2 cup red bell pepper, diced
1/2 cup celery, diced
1 1/2 cups andouille sausages, diced
3 tablespoons garlic, chopped
1 cup okra, trimmed and sliced
6 cups cold chicken stock
2 bay leaves
4 chicken thighs (large size, deboned, cut into 1 inch cubes and seasoned liberally with Creole Seasoning)
2 tablespoons Worcestershire sauce
hot sauce, to taste
kosher salt, if necessary
2 tablespoons Italian parsley, chopped
1/4 cup green onion, thinly Sliced
creole boiled rice, for serving

Steps:

  • Mix your onion, celery, and bell pepper together: The Holy Trinity.
  • Heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux.
  • Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften, add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic.
  • Bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve add the Worcestershire, hot sauce, and 1/2 of the Green Onions.
  • Serve with Creole Boiled Rice, crusty French bread.
  • Garnish with green onions, and the parsley.

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

CHICKEN ANDOUILLE GUMBO



Chicken Andouille Gumbo image

Make and share this Chicken Andouille Gumbo recipe from Food.com.

Provided by ElizabethKnicely

Categories     Gumbo

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 18

12 cups water
3 lbs chicken parts
2 tablespoons vegetable oil
1 1/2 lbs okra
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 lb andouille sausage, sliced
1 (28 ounce) can italian-style whole canned tomatoes
1 green bell pepper, chopped
2 stalks celery, chopped
2 garlic cloves, minced
1 bay leaf
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon file powder

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.
  • FOOTNOTES:.
  • File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes. File should be stirred into a dish after it's removed from the heat because undue cooking makes file tough and stringy.

Nutrition Facts : Calories 784.3, Fat 53.4, SaturatedFat 13.5, Cholesterol 164.5, Sodium 1559, Carbohydrate 20.1, Fiber 4.7, Sugar 4.5, Protein 55.5

CHICKEN AND OKRA GUMBO



Chicken and Okra Gumbo image

This comes from the cookbook 365 Ways to cook chicken, and yes, there are literally 365 chciken recipes in this cookbook.

Provided by Studentchef

Categories     Gumbo

Time 3h

Yield 6 serving(s)

Number Of Ingredients 10

1 lb okra, sliced
5 tablespoons vegetable oil
2 large onions, chopped
3 celery ribs, chopped
3 lbs chicken, cut up
1/4 cup flour
salt & freshly ground black pepper
1 teaspoon cayenne pepper
chopped scallion
parsley

Steps:

  • In a large Dutch oven saute okra in 2 tbsp vegetable oil. over medium heat, until golden brown, about 15 minutes. Add onions and celery and cook until wilted.
  • Add 4 cups of water and simmer for 15 minutes.
  • In a large frying pan, heating remaining 3 tbsp of vegetable oil over medium low heat, and add chicken to saute, until it turns brown, about 5 minutes on each side.
  • Tranfer the cooked chicken to the okra mixture. Meanwhile, stir flour in pan and cook, stirring until nut brown roux begins to develop, about 20 minutes. Remove from heat and stir into mixture water from the okra mixture. Stir this mixture back into the Dutch oven.
  • Bring the entire dutch oven to boil and add salt, black pepper, and cayenne, and then bring to a simmer. Cook for 50 minutes.
  • Just before serving, add scallions and parsley for garnish and serve over rice, with French Bread.

Nutrition Facts : Calories 654.4, Fat 45.8, SaturatedFat 11.3, Cholesterol 170.1, Sodium 183, Carbohydrate 14.7, Fiber 3.8, Sugar 3.4, Protein 45

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