Pulled Chicken Gumbo Recipes
CAJUN CHICKEN AND SAUSAGE GUMBO
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
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
CLASSIC CHICKEN GUMBO RECIPE
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
PULLED CHICKEN GUMBO
Simmer a thick, rich broth with celery, onion and bell pepper and load it with shredded chicken.
Provided by Food Network Kitchen
Time 1h40m
Yield 4-6
Number Of Ingredients 11
Steps:
- Heat the oil in a large soup pot or Dutch oven over medium-high heat. Sprinkle the chicken on all sides with salt. Add the chicken skin-side down to the pot and cook until browned, about 6 minutes. Flip and cook 2 more minutes; transfer to a plate. Remove the crispy chicken skin, slice and reserve on the side for garnish.
- Lower the heat to medium-low and stir in the flour, cooking until the resulting paste (roux) turns brown and smells of roasted peanuts, 12 to 15 minutes.
- Add the garlic, celery, scallion whites, bell peppers and onions and cook until softened, about 6 minutes. Add the stock, seafood seasoning and 1/2 teaspoon black pepper. Return the chicken to the pot, bring to a simmer and cook until the meat is falling-off-the-bone tender, about 1 hour 10 minutes.
- Remove the chicken and set aside until cool enough to handle. Shred into bite-size pieces, discarding the bones, and return the meat to the pot.
- Ladle the gumbo into a soup bowl and garnish with the scallion greens and sliced chicken skin.
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CHICKEN, CRAB & ANDOUILLE SAUSAGE GUMBO …
From foodiecrush.com
Estimated Reading Time 8 mins
- Heat a large cast iron skillet on medium high heat and cook the bacon, set the bacon aside to drain and measure the bacon renderings to 1 cup and reserve the rest for cooking the vegetables or another use. If you don't have enough bacon renderings melt enough butter to add to the bacon grease to make one cup.
- Add 3 tablespoons olive oil or bacon grease to the cast iron skillet you cooked the bacon in and cook the onion and bell pepper until soft and set aside.
- Add the 1 cup of the bacon fat to the skillet over medium heat and stir in the flour. Lower the heat to low and cook for at least 1 hour, stirring every 5 minutes. The roux should be thick, but not chalky. A little grease will probably separate from the roux while cooking. When it is dark tan and smells like toasted nuts, it is done. Caution: The roux burns easily so watch it very carefully and stir often.
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Estimated Reading Time 6 mins
- In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Season chicken all over with salt and working in batches, sear the chicken until browned on both sides. Transfer chicken to a plate and shred the meat using two forks.
- Add sliced andouille sausage to the pot and cook for 5-6 minutes or until lightly browned on both sides. Using a slotted spoon, transfer to a bowl and set aside.
- Add the remaining oil to the pot and then add the flour. Stir until a paste forms. Decrease the heat to medium low and cook, stirring frequently until the roux becomes medium-dark brown. This will take approximately 45 minutes.
- Add onion, bell pepper, and celery and season lightly with salt. Cook over medium heat until softened, approximately 10 minutes.
SLOW COOKER GUMBO WITH CHICKEN - HEALTHY …
From healthyseasonalrecipes.com
Estimated Reading Time 7 mins
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned 2 to 4 minutes per side. Transfer the chicken to the insert of a large slow cooker.
- Hand crush tomatoes into the slow cooker and add any remaining liquid from the can. Add onion, rosemary, broth, sausage, okra, celery, peppers, rice, sage, garlic, thyme and salt in the insert of the slow cooker.
- Turn to low heat for 8 hours or 4 hours on high. Allow the gumbo to cook, covered and undisturbed until the timer goes off. Remove rosemary sprig and stir in gumbo file. Ladle into bowls and serve with Tabasco.
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Estimated Reading Time 6 mins
- In a skillet over medium high heat, add oil and sweet rice flour. Stir, and allow the flour to toast. Continue to stir until the flour becomes a light brown color.
- In a crockpot, add the chicken, tomatoes, water, bell peppers and okra, along with all the spices except the gumbo file.
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From oldworldgardenfarms.com
Estimated Reading Time 4 mins
- Add the smoked sausage and cook until well browned on both sides, about 4 minutes. Remove the sausage to a bowl using a slotted spoon, leaving as much oil behind as possible.
- Add the chicken thighs to the pot and cook until well browned on both sides, about 6 minutes. Remove and add to the bowl with the sausage, again leaving as much fat behind as possible.
- Cook the roux: Add 1/4 cup extra virgin olive oil, flour, and Cajun seasoning to the stockpot. Cook, stirring constantly, for 3-4 minutes or until a thick roux forms.
EASY CHICKEN AND SAUSAGE GUMBO RECIPE - …
From spendwithpennies.com
Estimated Reading Time 5 mins
- Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approximately 3-4 minutes. (Do not stop whisking or the roux will burn.)
- Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly, until the vegetables begin to soften.
CLASSIC CHICKEN AND SAUSAGE GUMBO - FAMILY …
From familyfoodonthetable.com
- In a large, heavy bottom stock pot, heat the oil over medium heat. Whisk in the flour and stir well to combine. Continue to cook the roux for 20-25 minutes, whisking regularly, until a medium brown color is achieved. (See notes below for more specific details on making a roux if needed. Also, make sure you don’t have any black flecks. If so, you need to throw it out and start over so there isn’t a burnt flavor to your gumbo later.)
- Add the garlic, sausage, Cajun seasoning, salt and pepper and stir to combine. Add the bay leaves and water and stir again. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 hour, stirring occasionally.
- Add the chicken breasts to the pot, return to a simmer, and simmer, uncovered, for 1 1/2 hours, stirring occasionally.
EASY CHICKEN GUMBO RECIPE - CHOWHOUND
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- Add the flour and cook, whisking constantly, until this mixture (called a roux) is smooth and turns a medium gold in color, about 5 to 7 minutes.
- Season with a big pinch of salt. Cook, stirring from time to time, until the peppers have softened, about 10 to 12 minutes.
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- In a large, heavy stockpot, heat 1 tablespoon of the vegetable oil. Add the reserved shrimp shells and chicken wings, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the chicken wings are browned, about 10 minutes. Add 1 tablespoon of the tomato paste and cook, stirring, until glossy, about 2 minutes. Slowly pour in the stock, stirring with a wooden spoon to release any browned bits on the bottom of the pot. Add the bay leaves and bring to a boil. Skim the surface of the stock, reduce the heat to low and simmer for 1 1/2 hours, skimming occasionally.
- Add the chicken legs to the stock and simmer until they are cooked through, about 40 minutes. Strain the stock into a heatproof bowl and transfer the chicken legs to a large plate. When the legs are cool enough to handle, remove the meat and discard the skin and bones. Tear the meat into 2-inch pieces and set aside. Skim the fat from the surface of the stock and reserve the stock.
- In a large enameled cast-iron casserole, stir the remaining 2/3 cup of vegetable oil with the flour until smooth. Cook the oil and flour over moderately low heat, stirring constantly, until a deep brown roux forms, about 25 minutes. Add the garlic, scallion whites, celery, onions, green peppers and finely chopped andouille sausage. Cook over low heat, stirring occasionally, until the vegetables soften, about 15 minutes. Add the thyme, cayenne, 1 teaspoon of salt and 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the remaining 1 tablespoon of tomato paste and cook, stirring, for 1 minute. Gradually whisk in the reserved stock. Simmer over low heat for 1 hour, skimming occasionally.
- Add the okra and simmer until just tender, about 8 minutes. Add the reserved shredded chicken and the andouille rounds and simmer for 10 minutes. Season the gumbo with salt and pepper. Add the shrimp and simmer for 1 minute. Turn off the heat and let the gumbo stand for a few minutes. Stir in the filé powder and scallion greens and serve hot.
CHICKEN SHRIMP AND SAUSAGE GUMBO - IMMACULATE BITES
From africanbites.com
- Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside.
- Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color - just like chocolate. Don’t walk away from the stove during this process. It might burn.
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