Smoked Nutria And Andouille Sausage Gumbo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN AND ANDOUILLE SAUSAGE GUMBO RECIPE



Chicken and Andouille Sausage Gumbo Recipe image

Delicious and so easy to make. I found this on the internet but I tweaked it to my liking. Even people that don't normally like gumbo like this.

Provided by YungB

Categories     Gumbo

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 21

1/2 cup vegetable oil
3/4 cup all-purpose flour
4 tablespoons creole seasoning
1 cup onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup celery, diced
1/2 cup chopped fresh parsley
1 1/2 cups andouille sausages, sliced (I have used kielbasa before too)
3 tablespoons garlic, chopped
6 cups cold chicken stock
3 fresh bay leaves
4 chicken thighs, 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 thinly sliced green onion
cooked white rice
fresh French bread

Steps:

  • Bake the chicken thighs in a 350-400 degree oven until brown.
  • Mix your onion, celery, red and green bell peppers, parsley, together: This what they call the Holy Trinity.
  • Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour, stir constantly to make a milk chocolate color Roux. Remember to watch and stir it constantly because you don't want any black burn grain appears. (The roux making is very important. Don't burn it or your gumbo will taste bad). Add the Andouille, 1 Tbsp of Cajun 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 1/4 of the trinity, remaining seasoning, and garlic. Bring to a Boil. Bring this down to a simmer, add the baked thighs and simmer for 30-45 minutes, stirring occasionally. About 10 minutes before you're ready to serve, remove the Chicken from the bone and add the meat back to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with cooked rice, crusty French Bread.
  • Garnish with green onions, and the parsley.
  • Note:I prefer Chicken Thighs for my soups and Gumbos. I get them bone in, then wrap the bones and stick them in the freezer for stock.
  • This makes about 4-6 Main Course Servings.

Nutrition Facts : Calories 701.7, Fat 46.4, SaturatedFat 8.9, Cholesterol 89.8, Sodium 689.6, Carbohydrate 41.8, Fiber 2.7, Sugar 10.1, Protein 29.3

CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO (CREOLE STEW)



Chicken and Andouille Smoked Sausage Gumbo (Creole Stew) image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 16

1 cup finely chopped onion
1 cup finely chopped green bell pepper
2 pounds okra, chopped
3/4 cup finely chopped celery
1 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground red pepper
Vegetable oil
1 1/2 quarts chicken stock
1 cup chopped tomatoes
2 cups tomato juice
1 tablespoon file powder
1/2 pound andouille sausage
1 teaspoon minced garlic
Cooked rice, for serving

Steps:

  • In a bowl, combine the onions, bell peppers, okra and celery; set aside.
  • Combine all but 1/2 cup of the flour, the salt, garlic powder, and red pepper in a plastic bag, add the chicken pieces and shake until chicken is well coated. In large heavy skillet heat 1 1/2-inches of oil until very hot (375 degrees F.) Fry the chicken until the crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels.
  • Remove the pan from the heat and pour the hot oil into a cup, leaving as many brown particles in the pan as possible. Scrape the bottom of the pan with a wooden spoon to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan. Place the pan over high heat. Using a long handled whisk, gradually stir in remaining flour. Cook, whisking constantly, until a roux is formed and is a dark red-brown. Remove from heat and add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return to a low heat and cook until the vegetables are soft.
  • In a separate large pot, bring the chicken stock to a boil. Add the roux by spoonfuls to the boiling stock, stirring between each addition. Reduce to a simmer and add the andouille and remaining ingredients, except file powder. Simmer for 45 minutes. While gumbo is simmering, bone the cooked chicken and cut meat into 1/2-inch dice. Add to the gumbo. Add file powder 5 minutes before serving and continue to simmer for 5 minutes.
  • Serve gumbo on a mound of cooked rice.

SHRIMP, OKRA AND ANDOUILLE SMOKED SAUSAGE GUMBO



Shrimp, Okra and Andouille Smoked Sausage Gumbo image

Make and share this Shrimp, Okra and Andouille Smoked Sausage Gumbo recipe from Food.com.

Provided by sherman44444

Categories     Gumbo

Time 1h30m

Yield 8 , 8 serving(s)

Number Of Ingredients 17

1/2 cup vegetable oil
2 1/2 lbs okra, to make 8 1/2 cups in all. (I use frozen cut up okra)
1 1/2 teaspoons white pepper, in all
1 1/2 teaspoons ground red pepper, in all (cayenne)
1 teaspoon black pepper
2 cups finely chopped onions
10 cups seafood stock or 10 cups vegetable stock
2 cups peeled and chopped tomatoes
2 teaspoons salt
1 teaspoon minced garlic
3/4 teaspoon onion powder
1/2 teaspoon dried thyme leaves
1/2 cup unsalted butter
1 lb andouille smoked sausage (or Polish sausage-Kielbasa, cut into 1//4 inch slices)
1 lb peeled medium shrimp
1/2 cup finely chopped green onion
2 1/4 cups hot cooked rice

Steps:

  • In a 5 1/2 quart saucepan, heat the oil until hot. Add 6 cups of the okra. Cook for 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper and stir well. Cook until well browned. (about 10 minutes), stirring frequently. Stir in the onions; cook for 5 minutes, stirring often and scraping pan bottom as needed. Add 1 cup of the stock (or water) and cook for 5 minutes, stirring occasionally. Stir in the tomatoes and cook for 8 more minutes, stirring frequently. Add another 2 cups stock ( or water) cook for 5 minutes. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the bottom well.
  • Add the remaining 7 cups of stock, stirring well. Bring to boil, stirring occasionally. Add the andouille sausage and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 1/2 cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface and serve immediately.
  • To serve, place a mounded 1/4 cup rice in the center of each serving bowl; spoon 1 1/2 cups gumbo around the rice. Serve half that amount for appetizer.

Nutrition Facts : Calories 647, Fat 44.6, SaturatedFat 15.8, Cholesterol 155.6, Sodium 1542.4, Carbohydrate 33.9, Fiber 6.3, Sugar 4.9, Protein 29.4

SMOKED SAUSAGE GUMBO



Smoked Sausage Gumbo image

Serve up the flavors of the bayou! You'll leave the table satisfied, as it's chock-full of veggies, seasonings and sausage. Add in even more Cajun flavor with Andouille sausage. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 4h20m

Yield 5 servings.

Number Of Ingredients 13

2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium carrot, chopped
2 tablespoons olive oil
1/4 cup all-purpose flour
1 cup chicken broth
1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried oregano
2 teaspoons dried thyme
1/8 teaspoon cayenne pepper
Hot cooked rice

Steps:

  • In a large skillet, saute the celery, onion, green pepper and carrot in oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened., Transfer to a 3-qt. slow cooker. Stir in the sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low for 4-5 hours or until heated through. Serve with rice. Freeze Option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice.

Nutrition Facts : Calories 391 calories, Fat 30g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 1011mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein.

SMOKED SAUSAGE GUMBO



Smoked Sausage Gumbo image

This is very basic. This is my first ever gumbo recipe and we still like it today. It doesn't have the variety of meats like other recipes but I usually have these ingredients on hand.

Provided by mommyoffour

Categories     Gumbo

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb Polish sausage
1 cup long grain rice
1 medium onion, diced
1 green bell pepper, diced
2 celery ribs, chopped
1 large carrot, peeled and chopped
2 teaspoons dried oregano leaves
2 teaspoons dried thyme leaves
1/8 teaspoon ground red pepper
1/4 cup flour
2 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 ounce) can chicken broth

Steps:

  • Bring 2 cups water toa boil in med. sausepan over high heat.
  • Meanwhile cut sausage in half lengthwise, then crosswise into 1/2 inch slices.
  • Stir rice into boiling water.
  • Reduce heat to low, cover and simmer 18 minutes or until liquid is absorbed.
  • While rice is cooking, place sausage, onion, bell pepper, celery, carrot, oregano, thyme and ground red pepper in large microwavable container.
  • Cover and cook on HIGH 5 minutes; stir.
  • Cook 3 minutes more or until vegetables are crisp-tender.
  • While vegetable mixture is cooking, prepare roux.
  • Sprinkle flour evenly over bottom of dutch oven.
  • Cook over high heat without stirring, 3 to 4 minutes or until flour begins to brown.
  • Reduce heat to medium and stir flour about 4 minutes or until evenly browned.
  • Stir in oil until smooth. (Roux will be thick and chocolate brown).
  • Carefully pour vegetable mixture into dutch oven and stir until coated with roux.
  • Stir in tomatoes and broth; bring to a boil over high heat.
  • Cover and simmer over medium heat 5 minutes.
  • Serve gumbo over rice in individual bowls.

Nutrition Facts : Calories 608.7, Fat 32.6, SaturatedFat 10.1, Cholesterol 59.5, Sodium 1334.9, Carbohydrate 58.4, Fiber 4.4, Sugar 7.3, Protein 20

DAD'S CHICKEN AND ANDOUILLE SAUSAGE GUMBO



Dad's Chicken and Andouille Sausage Gumbo image

Here is my dad's gumbo recipe, which he gave me when my husband and I were surviving our first winter together in NYC. (How does anyone stand a Northern winter without gumbo?). For a seafood gumbo, omit the chicken, sausage, and eggs, and add shrimp, crab claws, and even flakes of fish towards the end of the recipe so you don't overcook it. This will serve 6-8 people with enough leftover to freeze (trust me, you'll want leftovers!). To make a larger gumbo increase the flour, oil, and vegetables by a half a cup. Mise-en-place (ingredients prepared ahead of time) is very important; once your rue gets going, you won't have time for much else. Cultural note: The stewed tomatoes and boiled eggs are a touch that's all Dad. I have a New Orleans friend who chastises me for such unauthentic additions, but it just shows you how personal gumbo really is. Dad always told me that the poor farmers would add boiled eggs to their gumbo when they couldn't sacrifice a chicken. How lucky are we that we can enjoy both? I'm not sure where the tomatoes came from--I always like to think it's the Italian in him that calls for it. Both additions add so much flavor and texture--I can't imagine a gumbo without them!

Provided by Angelin Borsics

Categories     One Dish Meal

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 12

1 cup flour
1 cup vegetable oil
1 1/2 cups diced green bell peppers
1 1/2 cups diced celery
1 1/2 cups diced yellow onions
1 (16 ounce) bag chopped frozen okra
1 (48 ounce) carton low sodium chicken broth
1 (28 ounce) can diced tomatoes (preferably San Marzano)
4 skinless chicken drumsticks
4 skinless chicken legs with thigh
4 links andouille sausages or 4 links hot Italian sausage
6 eggs

Steps:

  • Get a beer from the fridge and pop it open--you're in for about 30 minutes of stirring over hot hot heat, so you'll need a refreshment (or three, in my case). In a large heavy-bottomed stock pot, start your roux: combine the flour and oil over medium-high heat and stir with a wooden spoon (only use a wooden spoon as a roux will melt plastic). Stir continuously while scraping the bottom of the pot so the roux doesn't burn (I have a wooden spoon with a flat edge, which works best for scraping.) I was very nervous about burning rues until my dad told me that as long as you keep scraping the bottom of the pot and stirring the roux, it's really hard to burn it -- he's right. Your roux will slowly darken from a cream to a caramel to a milk chocolate to finally a dark chocolate color. If it starts really smoking at any time, lower your heat, pull your pot off the burner, and continue stirring until it calms down a bit. It usually takes me three beers to get my roux dark enough. It's a lonely time at that pot, so make sure you have company (or turn the Saints game on).
  • Once your roux is dark enough to your taste, throw in what New Orleanians call the Holy Trinity (pepper, onion, and celery) to cool the roux down. Keep stirring until the vegetables are soft, about 8 minutes. Your rue will darken even more and your kitchen will smell delicious! Toss in the okra and stir just until it melts.
  • Once the vegetables are cooked, add in your chicken stock, slowly, while mixing it with the roux. You don't want to end up with a watered down gumbo, but the okra will thicken it as it cooks. Add in the tomatoes with juice, the raw chicken, and sausage. If you need more liquid, you can add in some water. Let the gumbo come to a boil, then reduce the heat to a simmer.
  • In the meantime, boil your eggs in a separate pot, cool, and peel them. Once the chicken and sausage are cooked, carefully remove them from the gumbo, pull the chicken meat from the bones, chop it and the sausage into bite-sized pieces, then add it all back to the pot. Skim off any foam or fat with a spoon. Add in the boiled eggs and seasonings. Make the rice in a separate pot while simmering the gumbo.
  • Serve over white rice with French bread while bragging. Make sure the Tabasco sauce is handy for those who really want to spice up their bowl even more.

Nutrition Facts : Calories 769.9, Fat 55, SaturatedFat 12.3, Cholesterol 256.3, Sodium 722.6, Carbohydrate 28.3, Fiber 4.2, Sugar 7.3, Protein 41.7

More about "smoked nutria and andouille sausage gumbo recipes"

SMOKED SAUSAGE GUMBO RECIPE - GREAT WITH ANDOUILLE …
Oct 2, 2013 Classic gumbo recipe with a roux base, smoked andouille sausage and tasso. Okra, onions, pepper, and celery are all in this hearty soup. Serve …
From theblackpeppercorn.com
  • With the oil and flour, make a medium dark roux. Add the oil to a pot and heat it on medium/low heat. Whisk in flour, a little at a time and cook, whisking constantly, until the roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to the desired color. It should be a hazelnut brown color


NUTRIA FOR HUMAN CONSUMPTION
Nutria Nutrition Information Recipes Nutria for Home Use: recipes from 1963 Heart Healthy ‘Crock-Pot’ Nutria Nutria Chili Nutria Ragondin Sausage Jambalaya Nutria Sausage Smoked …
From nutria.com


CHICKEN AND SMOKED SAUSAGE GUMBO - THE LOCAL PALATE
You can find chicken and sausage gumbo all over Louisiana —tucked away in home kitchens, on menus in tiny mom-and-pop restaurants, and in dining spots like chef Donald Link’s New …
From thelocalpalate.com


LOUISIANA NUTRIA RAT RECIPES
2021-04-26 Smoked Nutria and Andouille Sausage Gumbo Recipe by Brian Berry from Hotel Acadiana's Bayou Bistro 2 smoked nutria, cut into serving pieces 1/2 pound sliced andouille …
From tfrecipes.com


8 BEST ANDOUILLE SAUSAGE RECIPES - MSN
If you're looking for a hearty stew, this gumbo recipe is as far as you need to go. Filled with hearty bits of chicken and Andouille sausage, the flavorful broth is great to soak up with some bread …
From msn.com


SMOKED SAUSAGE GUMBO: EXPLORING THE ICONIC CAJUN DISH
Now that we've explored the history and flavors of smoked sausage gumbo, let's dive into a delicious recipe that you can try at home. This recipe combines the smoky flavors of sausage …
From smokedbyewe.com


SMOKED NUTRIA AND ANDOUILLE SAUSAGE GUMBO RECIPES
1/2 cup (120 ml) peanut oil, or other vegetable oil: 1/2 cup plus 2 tablespoons (90 g) all-purpose flour: 1 green bell pepper, chopped: 1 medium onion, chopped
From tfrecipes.com


SMOKED NUTRIA AND ANDOUILLE SAUSAGE GUMBO
Smoked Nutria and Andouille Sausage Gumbo Recipe by Brian Berry from Hotel Acadiana's Bayou Bistro 2 smoked nutria, cut into serving pieces 1/2 pound sliced andouille sausage ...
From nutria.com


HEARTY LOUISIANA-STYLE GUMBO WITH SHRIMP AND ANDOUILLE SAUSAGE
Oct 14, 2024 This rich, flavorful dish is brimming with juicy shrimp, smoky andouille sausage, and a perfect blend of spices, all brought together with a deep, savory roux. Whether you’re …
From kitchmenow.com


CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE …
Aug 30, 2023 There are gumbos with chicken and shrimp, with turkey, with crabs, with duck and beef and pork, all manner of sausage and frog and, yes, nutria (the rodent). These can be combined in freewheeling ways, or not …
From seriouseats.com


SHRIMP, OKRA, AND ANDOUILLE SMOKED SAUSAGE GUMBO
Directions. Combine paprika, sea salt, and pepper. Season the shrimp with spice mixture, cover and refrigerate until needed. In a Instant Pot, 5 1/2 quart saucepan, or large dutch oven, melt …
From wildwomankitchen.com


CHICKEN AND ANDOUILLE SAUSAGE GUMBO - LOUISIANA …
Oct 26, 2020 Remove bone from chicken breasts, and slice breasts in half crosswise. Sprinkle salt and black pepper over all chicken pieces. In a large Dutch oven, cook andouille over medium-high heat, stirring frequently, until …
From louisianacookin.com


ANDOUILLE SAUSAGE CAJUN GUMBO - CURIOUS CUISINIERE
Mar 4, 2019 Our Andouille Sausage Cajun Gumbo Recipe. This Cajun gumbo gets a deep and rich flavor from a dark roux that we cook for 10-12 minutes to get a nice toasted aroma. Combine that roux with Andouille sausage and the New …
From curiouscuisiniere.com


SMOKED TURKEY-AND-ANDOUILLE GUMBO RECIPE
Dec 13, 2018 Smoked Turkey-and-Andouille Gumbo Recipe. 5.0 (1) 1 Review. ... 2 pounds andouille sausage, cut into bite-size pieces. 3 garlic cloves, minced (about 1 1⁄2 Tbsp.) 1 1/2 teaspoons garlic powder. 1 1/2 teaspoons kosher …
From southernliving.com


27 SOUTHERN CHICKEN RECIPES TO MAKE FOR SUPPER TONIGHT
22 hours ago Josh Miller is a writer, editor, recipe developer, and food stylist who has been writing about Southern food and working in the publishing industry for the past 20 years. His …
From southernliving.com


SMOKED NUTRIA AND ANDOUILLE SAUSAGE GUMBO
Smoked Nutria and Andouille Sausage Gumbo Recipe by Brian Berry from Hotel Acadiana's Bayou Bistro 2 smoked nutria, cut into serving pieces 1/2 pound sliced andouille sausage 1 …
From nutria.com


Related Search