Reduced Fat Chicken And Sausage Gumbo Recipes

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CHICKEN AND SMOKED SAUSAGE GUMBO



Chicken and Smoked Sausage Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 23

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Steps:

  • Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
  • Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
  • Combine all ingredients and store in an air-tight container.

CHICKEN AND ANDOUILLE SAUSAGE GUMBO



Chicken and Andouille Sausage Gumbo image

This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.

Provided by VMB

Time 3h5m

Yield 8

Number Of Ingredients 17

1 ½ pounds andouille sausage, sliced
4 (5 ounce) boneless, skinless chicken breast halves
½ cup canola oil
¾ cup all-purpose flour
4 stalks celery, sliced
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, minced
2 quarts hot chicken broth
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon red pepper flakes
2 bay leaves
6 stalks green onions, sliced
1 teaspoon gumbo file powder, or to taste
2 cups hot cooked rice

Steps:

  • Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.
  • Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.
  • Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.
  • Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.
  • Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.
  • Add sausage to the gumbo and simmer for 30 minutes.
  • Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
  • Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 29 g, Cholesterol 90.9 mg, Fat 40.9 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 1925 mg, Sugar 3.1 g

REDUCED FAT CHICKEN AND SAUSAGE GUMBO



Reduced Fat Chicken and Sausage Gumbo image

This is a variation of my dad's gumbo that includes a dry roux (made without oil). It has rich, nutty-brown flavor of traditional gumbos without most of the oil.

Provided by Red_Apple_Guy

Categories     Gumbo

Time 1h10m

Yield 14 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
2 cups onions, chopped
1 cup bell pepper, chopped
1 cup celery, chopped
1 skinless chicken, boiled
water, to cover
1/2 lb smoked sausage, cut in 1/4-inch rounds
1/2 lb andouille sausage, sliced
2 garlic cloves, chopped fine
2 chicken bouillon cubes
1/2 cup green onion top, chopped
1/4 bunch fresh parsley, chopped
salt
black pepper
cayenne pepper

Steps:

  • For the dry roux: In a heavy skillet over medium-high heat, heat the flour, stirring constantly with a spatula or whisk that scrapes the bottom of the skillet clean. Stir constantly to keep the flour browning evenly. When steam comes off the flour, reduce heat and keep stirring. Do not burn. Continue until it reaches a tan color. To test, remove from heat, stirring for 1 minute off-heat and place some of the mixture into a drop or two of water and force it to mix with the back of a spoon. You are looking for a mahogany color. When complete,remove from heat and continue stirring until cooking stops; then let stand a while to cool. This can be made ahead and stored in a zip-lock freezer bag in the freezer.
  • Remove the skin and fat from the chicken. Cook with water to cover and cool. Debone and chop the chicken into small chunks. Reserve the liquid.
  • In another large skillet, over a medium flame with a small amount of oil, heat the onions, peppers and celery; cook until the onions are clear, then add the smoked sausage and andouille. Add the broth from above and the garlic. Bring to a boil and reduce to a simmer. Mix the roux with water, whisking to be sure the roux is evenly wet and add to the gumbo. Now check the liquid, adding some broth or hot water if needed. It should have the color of the roux and be just slightly thickened. Simmer for about 30 minutes. Add salt and black pepper to taste, then add ground red (cayenne) pepper -- enough to just prick the tongue. About 5- 10 minutes before removing from heat, add the green onion tops and parsley. To serve, put a scoop of rice in your bowl and ladle on the gumbo. You should have plenty of French bread to complete your meal, and then top it off with a good tossed salad.

Nutrition Facts : Calories 174.8, Fat 9.7, SaturatedFat 3.3, Cholesterol 29.7, Sodium 484.4, Carbohydrate 11, Fiber 1.1, Sugar 1.9, Protein 10.4

LOW FAT CHICKEN AND SHRIMP GUMBO



Low Fat Chicken and Shrimp Gumbo image

Make and share this Low Fat Chicken and Shrimp Gumbo recipe from Food.com.

Provided by MsPia

Categories     Gumbo

Time 45m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 25

2 teaspoons paprika
2 teaspoons dry mustard
1 2/3 teaspoons dried basil
1 1/3 teaspoons salt
1 1/3 teaspoons onion powder
1 1/3 teaspoons garlic powder
1 teaspoon dried thyme
7/8 teaspoon dried oregano
1/2 teaspoon black pepper
1/3 teaspoon white pepper
1/3 teaspoon cayenne
2/3 lb chicken breast, diced into 1/2-inch cube
2/3 lb shrimp, peeled & deveined
1/2 quart mustard greens, chopped
1/2 quart onion, chopped
1 1/3 cups green bell peppers, chopped
1 1/3 cups celery, chopped
1/2 quart okra, sliced
2 bay leaves
2/3 cup apple juice
1/4 cup all-purpose flour, browned
1/2 quart chicken stock
1 1/3 cups fish stock
1/2 quart collard greens, chopped
1 quart cooked rice

Steps:

  • Combine the the first 11 ingredients in a small bowl.
  • Sprinkle the diced chicken with 1 tablespoon of the seasoning mix, and.
  • sprinkle the shrimp with another 1 tablespoon of the seasoning mix.
  • Preheat a heavy 5-quart pot over high heat to 350°,about 4 minutes.
  • Add 3 cups of the mustard greens, 2 cups of the onions, all of the bell.
  • peppers and the celery, 1 cup of the okra, and the bay leaves. Cook,.
  • stirring occasionally to check for sticking, about 8 minutes.
  • Add the apple juice and remaining seasoning mix, stir, and cook until.
  • most of the liquid is absorbed, about 6 to 8 minutes. Add the seasoned.
  • chicken, cover the pot, and cook 2 minutes. Add the browned flour and stir.
  • until it is completely absorbed and a paste forms. Cover and cook 1 minute.
  • Add both the stocks, stir well, cover, and bring to a boil, and cook 3.
  • minutes. Add the collard greens, the remaining mustard greens, onions, and.
  • okra, and mix thoroughly. Cover the pot and bring to a boil, about 5.
  • minutes. Add the seasoned shrimp, stir, bring to a boil, and cook until.
  • shrimp turn pink and plump, about 3 to 4 minutes. Serve over rice.

CHICKEN SAUSAGE GUMBO



Chicken Sausage Gumbo image

This is a low-fat version of chicken gumbo. Add some red pepper and hot sausage if you prefer it hot.

Provided by ClassyMarySue

Categories     Gumbo

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 17

3 boneless skinless chicken thighs, boiled,meat removed
1/2 lb smoked beef sausage, can use low fat,sliced
1 lb frozen cut okra
1 (15 ounce) can diced tomatoes
1 tablespoon oregano leaves
1 tablespoon basil leaves
1 teaspoon thyme leaves
1 bay leaf
6 chicken bouillon cubes
1 onion, chopped
1/2 green bell pepper, chopped
3 stalks celery, chopped
1 -2 clove garlic
1 -2 tablespoon oil
salt
pepper
4 cups cooked rice

Steps:

  • in pot, put 6 cups water, chicken buillion, tomatoes, okra, spices, chicken meat.
  • Bring to a boil, then reduce to simmer.
  • In pan, put oil, sausage, and fresh vegetables.
  • Cook unitil sausage is browned and veggies are softening.
  • Add contents of pan to pot of liquid.
  • Simmer for 20 minutes.
  • Serve over rice.

CHICKEN AND SAUSAGE GUMBO



Chicken and Sausage Gumbo image

This is the BEST gumbo I have ever had. (No okra!) Hearty and classic. If you can't find andouille, use a good smoked sausage or kielbasa. The gravy is so rich, have lots of bread to sop it up. A friend gave me this recipe, so I don't know the origin.

Provided by Pebbles

Categories     Gumbo

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 16

1 cup vegetable oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 celery ribs, chopped
4 -6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons creole seasoning
1 teaspoon dried thyme leaves
salt and pepper
1 large chicken, cut into pieces
2 lbs andouille sausages, cut into 1/2 inch pieces
1 bunch scallion, tops only,chopped
2/3 cup fresh parsley
file powder

Steps:

  • Season the chicken with salt, pepper and Creole seasoning.
  • Brown quickly.
  • Brown the sausage, pour off fat and reserve meats.
  • In large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate.
  • If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut butter color, over lower heat if you're nervous about burning it.
  • Add the vegetables and stir quickly.
  • This cooks the vegetabels and also stops the roux from cooking further.
  • Continue to cook, stirring constantly, for about 4 minutes.
  • Add the stock, seasonings, chicken and sausage.
  • Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
  • Add the chopped scallion tops and parsley, and heat for 5 minutes.
  • Serve over rice in large shallow bowls.
  • Accompany with a good beer and lots of hot crispy French bread.

Nutrition Facts : Calories 762.5, Fat 54.5, SaturatedFat 14, Cholesterol 110.2, Sodium 1441.3, Carbohydrate 27.8, Fiber 1.9, Sugar 7.9, Protein 38.8

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