Paul Prudhommes Gumbo Recipes

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CHICKEN AND SAUSAGE GUMBO



Chicken and Sausage Gumbo image

This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.

Provided by Paul Prudhomme

Categories     dinner, project, sauces and gravies, main course

Time 1h30m

Yield 6 or more servings

Number Of Ingredients 19

1 chicken, 3 to 4 pounds, cut into serving pieces
Salt to taste if desired
1 teaspoon finely ground black pepper
1 1/4 teaspoons finely ground white pepper
1 teaspoon powdered mustard
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon file powder, optional
1 1/2 cups flour
2 1/2 cups corn, peanut or vegetable oil
3/4 cup finely chopped onion
3/4 cup finely chopped celery
3/4 cup finely chopped green pepper
9 cups chicken broth
1 3/4 cups chopped or thinly sliced smoked sausage such as andouille or kielbasa
1 bay leaf
1 teaspoon finely minced fresh garlic
2 cups cooked rice

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 rest of spice mixture aside.
  • Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
  • Heat a 10-inch 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 chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
  • Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
  • Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
  • Meanwhile, bring the broth to a boil in a large saucepan.
  • Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
  • Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
  • Add the chicken pieces, bay leaf 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. Serve with white rice or potato salad (or both) spooned into the gumbo.

PAUL PRUDHOMME'S GUMBO



PAUL PRUDHOMME'S GUMBO image

Categories     Soup/Stew     Shellfish     Simmer

Yield 8 people

Number Of Ingredients 16

1/3 cup oil
2 large bags frozen sliced okra
1 1/2 tsp white pepper (in all)
3/4 tsp cayenne pepper (in all)
1 tsp black pepper
2 cups finely chopped onions
10 cups vegetable, chicken or seafood stock
2 cups chopped canned tomatoes (or fresh)
2 tsp salt
1 tsp minced garlic
1/2 tsp thyme
1 stick butter
1 lb andouille or other sausage
1 lb shrimp
rice to serve
chopped scallions (optional)

Steps:

  • Saute 1/2 okra in oil for about 3 mins. Add 1 tsp each of the three peppers. Cook for 10 more minutes. Stir in onions, cook for 5 minutes. Add 1 cup stock. Stir in tomatoes and cook for about 10 minutes, stirring and scraping. Add 2 more cups stock. Stir in remaining pepper and spices. Add butter. After melted, add remainder of stock and sausage, and simmer for about 45 mins. Add rest of okra and simmer 10 mins. Add shrimp and return to boil, then remove from head. Skim any oil from surface and serve over mounded rice in soup bowls.

PAUL PRUDHOMME'S CAJUN SEAFOOD GUMBO WITH ANDOUILLE



Paul Prudhomme's Cajun Seafood Gumbo with Andouille image

Categories     Sausage     Dinner     Soup/Stew     Shellfish     Wheat/Gluten-Free

Number Of Ingredients 19

2 cups chopped onions
1 1/2 cups chopped green bell peppers
1 cups chopped celery
2 bay leaves
2 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
3/4 cup vegetable oil
3/4 cup all-purpose flour (sub rice flour for GF)
1 tablespoon minced or pressed garlic
5 1/2 cups seafood stock
1 pound andouille, cut into 1/2 inch pieces
1 pound peeled medium shrimp
9 ounces medium-large oysters in their liquor (about a dozen)
3/4 pound crab meat (picked over)
2 1/2 cups hot cooked rice

Steps:

  • Combine onions, bell peppers, and celery in a medium-size bowl and set aside. In a small bowl combine next 7 ingredients for seasoning; mix well and set aside.
  • Heat the oil in a large skillet over high heat until it starts to smoke, about 5 minutes.
  • Gradually add the flour, whisking constantly with a metal whisk. Continue cooking and whisking until roux is dark red-brown to black, 2-4 minutes.
  • Immediately add half the vegetable mirepoix and stir well, switching to a spoon if necessary, 1 minute.
  • Add the remaining vegetables, continuing to stir, about 2 minutes. Add the seasoning mix and continue to cook, about 2 minutes.
  • Add garlic, stirring well for another minute. Remove from heat.
  • Place the stock in a 5 1/2-qt saucepan or Dutch oven and bring to boil. Add roux mixture by spoonfuls, stirring until dissolved in between each addition. Bring back to boil.
  • Add andouille and return to boil again; continue boiling for 15 minutes, stirring occasionally. Reduce heat and simmer 10 minutes.
  • Add the shrimp, undrained oysters, and crab meat. Return to boil, stirring occasionally.
  • Remove from heat, skim oil from surface, and serve over rice.

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