Southlouisianachickenandsausagegumbonookra Recipes

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LOUISIANA CHICKEN AND SAUSAGE GUMBO(THE REAL STUFF)



Louisiana Chicken and Sausage Gumbo(The Real Stuff) image

I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didn't realize it until I sat down the try to type this, I don't know HOW I make gumbo!Gumbo isn't about recipes. I never saw my Maw Maw's recipe because she didn't have one. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught not something you can make by reading a recipe. My gumbo won't taste like yours and yours won't taste like mine, altough mine tastes pretty similar to Maw Maw's but that is probably because she taught me how to make it when I was about 8. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this "recipe". If you can't, you might want to find someone to show you how.

Provided by Malriah

Categories     Gumbo

Time 2h

Yield 1 Big Pot

Number Of Ingredients 12

1 whole chicken, cut up (Save the gizzards and stuff for your dirty rice)
sausage, as much as you feel like cutting up
water or chicken broth, how much depends on how big your chicken is and how much gumbo you want
butter
flour
1 large onion, diced
1 large green pepper, diced
1 head garlic, diced (as many cloves as you'd like)
2 stalks celery, cut up
salt
pepper
cajun seasoning (I use Tony Chachere's, it is available on the internet) or creole seasoning (I use Tony Chachere's, it is available on the internet)

Steps:

  • Melt some butter in your heavy bottomed pot.
  • Sprinkle your chicken with a lil bit of flour.
  • Brown in the butter (about 5 minutes?) Remove.
  • In the same pot, using equal parts butter and flour, make your roux.
  • (see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery.
  • In Louisiana, this is known as the Holy Trinity, almost every cajun/creole dish begins with this.
  • Add some salt, some pepper and a lot of garlic and saute all the veggies for a little while.
  • It doesn't matter how long of a little while as long as you don't let it burn.
  • Add chicken back into the pot.
  • Start adding your water or broth slowly, stirring the whole time.
  • You will know when you have enough by how thick or thin your gravy is.
  • If you want thinner gravy, more stock, if you want thicker gravy, less stock.
  • Season with more salt, more pepper and the cajun seasoning blend.
  • Bring just to a boil and lower heat to a simmer.
  • Add sausage.
  • Allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back.
  • (about an hour and a half?) Serve over rice.

Nutrition Facts : Calories 3080.8, Fat 212.6, SaturatedFat 60.8, Cholesterol 975.3, Sodium 993.6, Carbohydrate 43.8, Fiber 7.9, Sugar 12.4, Protein 236.4

CAJUN CHICKEN AND SAUSAGE GUMBO



Cajun Chicken and Sausage Gumbo image

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

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

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

SOUTH LOUISIANA CHICKEN AND SAUSAGE GUMBO (NO OKRA!)



South Louisiana Chicken and Sausage Gumbo (No Okra!) image

Growing up in Louisiana, My momma called her version of this the poor mans gumbo. I have taken the liberty to make a few changes, such as using boneless-skinless chicken breasts instead of the whole chicken. Be careful with the Roux, if it burns you best start all over. It will get smoky in the kitchen, so be sure to open a few windows. This recipe takes some time but it is well worth it. If you have any left overs, this is something that is better the second day. Freezes well too.

Provided by MelodyOHare

Categories     Gumbo

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 12

3 tablespoons bacon grease
1/2 cup all-purpose flour
1 bunch green onion, chopped
1 medium onion, chopped
2 hot peppers, diced (any hot peppers will work, I use jalapenos)
2 garlic cloves, minced
hot sauce (optional)
6 (14 1/2 ounce) cans chicken broth
2 chicken bouillon cubes
2 lbs boneless skinless chicken breasts, cut into bite sized pieces
1 lb beef smoked sausage, sliced into bite size pieces
2 teaspoons cajun seasoning

Steps:

  • For the Roux.
  • Heat bacon grease in large skillet.
  • Add flour when melted.
  • The mixture should be liquidy, If not add a bit more bacon grease.
  • Stir mixture constantly over a med-high heat, be careful not to scorch.
  • Stir until the mixture is the color of peanut butter.
  • For Gumbo.
  • Add chopped vegetables to roux in skillet, stir and allow to cook until onions are clear.
  • Meanwhile in a large sauce pan, warm 3 cans of broth.
  • Once onions are clear, stir in one can of broth, stir until smooth.
  • Add roux mixture to saucepan of broth.
  • Use the roux skillet for the chicken,cook sausage and chicken until chicken is no longer pink, add to broth.
  • Pour the 2 remaining cans of broth into the skillet, bring to a boil, stirring, cleaning the remaining roux and the flavors from the skillet.
  • Add skillet broth to sauce pan.
  • Stir in Cajun seasonings and bouillon.
  • Let simmer on low for 2 hours.
  • Serve over cooked white rice.

LOUISIANA CHICKEN AND SAUSAGE GUMBO



Louisiana Chicken and Sausage Gumbo image

Yummy Louisiana delight - Gumbo can be made with chicken and sausage, and shrimp can be added if desired.

Provided by mitziadelle

Categories     Gumbo

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

4 lbs boneless skinless chicken thighs (I prefer thighs, but depends if you like white or dark meat) or 4 lbs boneless skinless chicken breasts (I prefer thighs, but depends if you like white or dark meat)
2 lbs smoked sausage
3 fresh garlic cloves, minced
2 medium onions, chopped
4 stalks celery, chopped
8 chicken bouillon cubes
3/4 cup flour
3/4 cup vegetable oil
2 (10 3/4 ounce) cans cream of chicken soup
1 (16 ounce) bag frozen okra (chopped, if desired)
2 cups rice
water
salt
pepper
cajun seasoning
garlic powder
gumbo file (Zatarain's)

Steps:

  • Place chicken in large gumbo/stock pot, fill with water just to cover chicken well, boil til done. While chicken is cooking, cut up sausage into rounds, then cut rounds into quarters. Brown sausage in a skillet, drain on paper towels. Chop garlic, onions and celery and brown in the sausage grease. Remove chicken, cut up into small pieces. Dissolve bouillon in chicken broth. Add soup to broth, continue to simmer, add more water as needed. Add garlic, onions and celery to broth. If using okra, add now. Add seasonings to taste to broth. If desired, you can add diced tomatoes (like ro-tel). Add chopped chicken and sausage to mix. Continue to simmer, covered.
  • Now to make the roux: This is like making gravy - use remaining sausage drippings, add oil and heat in skillet. Sprinkle flour into oil, stirring constantly, until all added and mixed well. You may have to add more flour to get the right consistency, should spread slowly back out into pan when stirring/scraping the mixture. Stir constantly, do not let it burn. Cook until it is the color of dark peanut butter. Remove from heat. Slowly scrape the roux mixture into the slowly boiling gumbo mixture, stirring as you add it, and scraping the bottom of the gumbo pot for roux that settled to the bottom. BE CAREFUL as it will steam up quite a bit. Stir constantly until all roux thoroughly dissolved into gumbo. Let simmer for 30 min to an hour, stirring occasionally.
  • Serve over cooked white rice. I like Jasmine rice.

Nutrition Facts : Calories 754, Fat 44.7, SaturatedFat 11.4, Cholesterol 176.6, Sodium 1764, Carbohydrate 40.9, Fiber 2, Sugar 3.6, Protein 44.5

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