How To make Chicken & Andouille Sausage Gumbo
8 ea Boneless chicken breasts
1 1/2 c All-purpose flour
1 c Lard
2 c Chopped onion
1 c Chopped green pepper
1 c Chopped celery
3 qt Poultry stock
1 lb Andouille sausage
1 1/2 ts Minced garlic
1 x Salt
1 x Black pepper
1 x Cayenne (red) pepper
2 c Sliced fresh okra
1 c Sliced green onions
1/2 c Minced flat leaf parsley
5 c Hot cooked rice
SEASONING MIX:
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Red pepper
1/2 ts White pepper
1/2 ts Paprika
1/2 ts Onion powder
1/2 ts Garlic powder
Prepare seasoning mix. Remove skin from the 8 boneless chicken-breast HALVES. Cut chicken into bite sized pieces. Place pieces on a baking sheet; sprinkle liberally with seasoning. Let stand at room temperature 30 minutes. Place flour in a plastic bag; add seasoned chicken, shaking to coat all pieces thoroughly. Remove chicken; shake in a colander to remove all excess flour, reserving flour. Heat 1 cup lard in a large soup pot or Dutch oven over medium high heat.
When very hot, add chicken in batches; stir until browned and crisp on all sides. Remove from heat. Remove chicken with a slotted spoon; set aside. Loosen any browned bits from the bottom of pan; strain fat to remove particles. Add enough lard to straiZ
oothpicks. Arrange roulades in square microwavable dish, 8 x 8 x 2 inches. Cover with waxed paper and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until chicken is done. Let stand covered 3 minutes. Prepare Hollandaise Sauce; serve with chicken. Garnish with dill weed if desired. 4 servings
From the files of Al Rice, North Pole Alaska. Feb 1994
How To make Chicken & Andouille Sausage Gumbo's Videos
Chicken Andouille Sausage Gumbo
Get a taste of New Orleans cuisine at home with this delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe.
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✅ INGREDIENTS:
• 2 pounds chicken
• 2 quarts water
• 1 pound okra
• ½ cup water
• ½ cup unsalted butter
• ½ cup all-purpose flour
• 1 ½ cups yellow onion
• 1 ½ cups bell pepper
• ⅓ cup celery
• 2 cloves garlic
• 2 cups diced canned tomatoes
• 12 ounces Andouille sausage
• 1 bay leaf
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon cayenne pepper
• ½ teaspoon black pepper
• 1 teaspoon kosher salt
• 1 tablespoon gumbo file
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CHICKEN SAUSAGE GUMBO W/ ANDOUILLE SAUSAGE AND OKRA
HOW TO MAKE CHICKEN SAUSAGE GUMBO
I've made Chicken Sausage Gumbo several ways. With and without Okra.
I've made this gumbo with tomatoes and without tomatoes.
I've fried the chicken first but boiling makes more sense and I get to use the awesome stock.
So for as many times I've made this gumbo, this recipe is my favorite.
We hope you will enjoy the video and hopefully you'll try your hand at this recipe. It's delicious.
However, if you are a native of New Orleans, I'm sure you have your own style by now.
Below you will find the ingredients and some notes on making this delicious Gumbo.
This is actually a 3 Part Recipe. Stock, Roux and The Gumbo
INGREDIENTS FOR STOCK
4 chicken legs
4 chicken thighs
6 bay leaves
1 medium onion quartered
6 small toes garlic
9 cups water
INSTRUCTIONS FOR STOCK
Bring chicken to a boil then simmer for 45 minutes
Remove chicken and strain stock. Reserve stock. Remove any fats that float to top.
INGREDIENTS FOR ROUX
3/4 cups all purpose flour
10 Tbsp. butter
INSTRUCTIONS
Melt butter, add flour. Continue to stir continuously until flour turns the color of peanut butter.
Remove from heat and add some copped veggies to stop the roux from over cooking.
Reserve.
INGREDIENTS FOR GUMBO
4 cups frozen okra
2 medium onions chopped
1 small green bell pepper chopped
3 ribs celery chopped
1/4 cup fresh parsley chopped (Italian Flat Leaf or Curley)
6 toes garlic minced
4 cups peeled tomatoes (Alta Cucina) or other brand
1 pound Andouille sausage cut into small slices
Meat from 4 pieces of chicken
3 Tbsp. butter
1 Tbsp. Olive Oil
4 green onions chopped. White part in gumbo. Tops for Garnish
2 Tbsp. Emeril's Essence or Paul Prudhomme's Poultry Magic
1 Tbsp. Louisiana hot sauce or Tabasco
Salt and Pepper to taste
INSTRUCTIONS
Mix onions, bell pepper, celery, parsley garlic and green onion bottoms in a bowl.
In a 7 Quart dutch oven, add olive oil melt 3 Tbsp. butter and add olive oil.
Add okra, 1 cup of veggie mix and a handful of sausage slices. Using a high heat, and stir until slime from okra is almost gone.
Now add 4 cups chicken stock. Bring to a boil.
Add the roux and mix well. Once the roux is totally blended into the stock, add the rest of the stock, sausage, all the rest of the veggie mixture.
Add tomatoes and any sauce from the tomatoes.
Add chicken and stir well.
Add 2 Tbsp. Emeril's Essence and stir in well.
Add 1 Tbsp. of your favorite hot sauce
Add salt and pepper to taste.
Bring heat up to a boil and cover and simmer for 45 minutes. No less.
Stir every 5 minutes.
Chef's Notes:
This is a chunky style gumbo that has lots of flavor.
You can omit the Okra if you don't like Okra.
You can omit the hot sauce.
You can cut back or omit the tomatoes. I've made it both ways and I like the tomatoes better.
Serve with white long grain rice.
Chicken & Sausage Gumbo by The Cajun Ninja
Chicken, Sausage and Shrimp Gumbo |How To Make Gumbo | Southern Style With a Perfect Dark Brown Roux
#gumbo #southerncooking #seafood
**Note: At 1:03 USE 2 BELL PEPPERS INSTEAD OF ONE
Ingredients/Measurements 0:18
How To Season Your Meat 1:20
Browning Meat 1:43
Roux Instructions 2:36
Cooking The Gumbo 3:29
Total Gumbo Cooking Time 6:25
In todays video I'll show you how to make a Cajun style gumbo
8 cups chicken broth
2 cups flour
2 cups oil
2lbs shrimp
8 thighs
5 andouille sausage
1 cup parsley
3 celery stalks
2 bell peppers
1 onion
5 garlic cloves
2 tbsp Cajun seasoning
2 tbsp chicken bouillon
5 3/4 tbsp gumbo fillet
4 cups okra
5 bay leaves
How To: Make Chicken and Sausage Gumbo with Isaac Toups
Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo. Isaac lets us in on the importance of taking it slow and enjoying a beer while cooking, while expertly formulating his savory stew.
Check out the recipe here:
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Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
This gumbo recipe is Leveled-Up with chicken, andouille and of course, plenty of Sweet Smokey Joe’s Creole Kick ????. It’s the perfect winter comfort dish that’s loaded with flavor????! Check out the video for the full instructions, and make sure to Like, Comment, and Subscribe!
1 tsp. Olive Oil
1 lb. Chicken Thighs chopped - (or chicken breast )
Kosher Salt and Black Pepper (to taste)
12 oz. Andouille (sliced into ¼ inch slices)
½ cp. Vegetable Oil (or Peanut Oil)
½ cp. Flour
1 medium Bell pepper chopped
1 medium Onion chopped
1 medium Celery Stalk chopped
3 cloves Garlic chopped
1 cp. Okra (I used frozen)
2 tbsp. Cajun Seasoning (or more to taste)
6 cps. Chicken Stock
3 Bay Leaves
4 tbsps. chopped Parsley + more for serving
1 tbsps. Filé powder (or to taste)
Cooked White Rice (to serve)
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