Cajun Chicken and Sausage Jambalaya #onestopchop
I can’t do shellfish, so this is it!
Don’t forget to like, comment and subscribe. Turn on your post notifications and share to ALL your friends and family.
Ingredients
1 lb chicken thighs, cubed
13 oz. Cajun andouille sausage (can sub Turkey sausage)
1 1/2 cups med-long grain rice
2 celery stalks, diced
1 green pepper, diced
1 yellow onion, diced
4 cloves minced garlic
1 Tbsp tomato paste
1/2cup crushed or diced tomatoes
28 oz. Chicken broth
1 Tbsp avocado oil
2 Tbsp all purpose seasoning
2 tsp garlic and herb seasoning
2 tsp Cajun seasoning
Green onions for garnish
Join the family and cook with me!
TikTok:
Twitter:
Instagram:
Snapchat:
Facebook:
Pinterest:
For business inquires only ➢ onestopchop21@gmail.com
Chicken and Sausage Gumbo Recipe! (Perfect Roux Every Time!)
In the mood for some cajun food? Try our Chicken and Sausage Gumbo Recipe!
???? Get our COOKBOOKS
NEW Volume 2:
Volume 1:
Recipe Below
Please LIKE, SHARE and LEAVE A COMMENT! We want to hear from you!
CHECK OUT MORE GREAT RECIPES AT
PLEASE SUBSCRIBE!
To find out more about Shotgun Red or to submit a recipe, visit:
Follow us on Facebook, Instagram and Pinterest @cookingwithshotgunred
Chicken and Sausage Gumbo Recipe! (Perfect Roux Every Time!)
Take 1 cup of all purpose flour and put it in a oven safe pan and smooth it out to about 3/4 inch thick. Bake it in the oven at 425 degrees for 45 to 55 minutes long. Once you get the color you like remove it from the oven and take the dry Roux and put it in a medium bowl to cool. (Do not leave it in the hot pan)
In a dutch oven heat up 1 tbsp. Vegetable oil and on medium heat soften 1 whole sweet onion diced, 2 stalks of celery diced, and 1 green bell pepper diced. (cook about 5 minutes)
Then add 1 tbsp. garlic, 1 tsp. sweet paprika,
1 tbsp. thyme, 1/2 tsp. salt, 1/2 tsp. pepper,
1/8 tsp. cayenne pepper, 1/2 tsp. Cajun seasoning,
Mix on medium heat for 1 minute then add
2 cups of chicken broth. Bring to a simmer then
add 1 tbsp. parsley, and 2 bay leaves, few green onions.
Then put in 6 skinless, boneless, chicken thighs that
have been cut in half and seared brown in a pan with
salt, pepper, onion powder, and garlic powder.
Once the chicken is in there... Simmer the gumbo covered for 15 minutes then remove the chicken to cool enough to shred or cube.
Also take out the bay leaves at this point.
At this point make the roux.
Take the dark browned flour and whisk in 2 cups of chicken broth, mix very well then slowly add the roux to the gumbo.
#chickenandsausagegumbo #gumborecipe #cajunrecipe
Put in 2 cups of sliced Andouille Sausage and simmer for 5 minutes. Then add the chicken and simmer for 5 more minutes.
Add a pinch of salt and 1 tsp. of white vinegar.
Serve with white rice and potato salad.
Enjoy!
CREOLE CHICKEN AND SAUSAGE GUMBO RECIPE
#Gumbo #coopcancook
For the printable full recipe and ingredient list:
Connect with me!
Official Website:
Facebook: Coop Can Cook
Instagram: @coopcancook
Twitter: @coopcancook
Pinterest: coopcancook1
Business Inquiries:
Email: coopcancook@gmail.com
Mailing:
P.O. Box 1358
Natalbany, LA 70451
GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE | 10 Minute Roux
Quicker and easier chicken and sausage gumbo with a delicious 10 minute roux. This delicious Cajun seasoned dish is made with chicken thighs, seared Andouille sausage in an easier-to-make gumbo roux that takes only 10 minutes versus almost an hour the traditional method.
Shopping List:
2 cups sliced Andouille sausage
2 large skin on bone in chicken thighs
1 small white or sweet onion, diced
1 small green bell pepper, diced
2 stalks celery, roughly chopped
1 cup frozen okra
1 cup all purpose flour
1 cup vegetable or canola oil
1 cup chicken stock or broth
2 tsp. Cajun seasoning, brand of your choice
1 tsp. dried basil
2 tsp. dried parsley
1-2 tsp. black pepper
Salt to taste
2 tbsp. kosher salt for the boiling chicken water (if using table salt, use 1/2 that much)
White rice
Directions:
Bring a large pot of water to a boil, add the salt and the chicken. Boil 35-40 minutes until the internal temperature of the chicken is 170-175 for dark meat or 165 for white meat chicken.
Sear the Andouille sausage in a skillet over medium to medium-high heat.
In a large measuring cup, mix together the oil and flour. Microwave for 5 minutes, remove and stir. Continue to microwave for 1 minute intervals, stirring between each, until the roux achieves a dark brown color, about 10 minutes total.
Add roux to a skillet or sauce pan and immediately add the Trinity (celery, onion and bell pepper). Also add the frozen okra. Simmer about 5-7 minutes until the veggies have softened then add the chicken and sausage.
Salt to taste and simmer on low heat 10-15 minutes.
Served over white rice.
#quickerandeasiergumbo#chickenandsausagegumbo#quickandeasygumboroux
Standard License Background Eraser software: available through Apple App, Seller: Tasnim AhmedFilmora.com/io (Wonderland)
Thumbnail Image: Phonto, available from Apple Store
Thumbnail Image: Canva.com
Thumbnail Image: Remove.bg
Music: Bensound.com/Energy
Music: Bensound.com/cute
Music: Bensound.com/hipjazz
Music: Bensound.com/ love
Music: Bensound.com/happyrock
Music: Bensound.com/highoctane
Music: Bensound.com/punky
Music: Bensound.com/sunny
Music: Dargolan-free.com Italian
Music: Nile's Blues Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 License promoted by
Also follow me on:
Youtube:
Facebook: Facebook/Richard in the Kitchen:
Linkedin:
Disclaimer: I have no affiliation with Blackstone Griddles
Instagram:
New Orleans Style Shrimp, Chicken and Sausage Gumbo Recipe #Plated #GumboRecipe
New Orleans Style Shrimp Sausage and Chicken Gumbo #Plated #Gumbo Recipe
1 cup all-purpose flour
2 small young chickens
1 cup yellow onion
1 small onion for chicken broth
1 green bell pepper
1 cup celery chopped
3 cloves garlic
6 cups chicken broth
4 bay leaves
1 tablespoon Cajun seasoning
Kosher salt to taste
Black pepper to taste
6 ounces fresh or frozen okra sliced 1/2 inch thick
3/4 cup vegetable oil
2 pounds andouille sausage sliced 1/2 inch thick
1 1/2 raw shrimp peeled and deveined
8 scallions sliced
1 tsp thyme
1 tsp cayenne pepper
1/2 tsp garlic powder
2 tsp gumbo filet
1 tsp paprika
1 ounce dried shrimp (optional)
Directions
Add chickens to stock pot and cover with water, season with 1 small onion, salt, and 3 cloves of garlic.
Bring to a boil and then lower the fire to low. Simmer for 2 hours.
Set aside to cool....once cooled debone the chickens and keep the broth and the meat only.
To make the rue:
Preheat the Dutch oven or a heavy pot and add 3/4 cup of oil then add 1 cup of flour gradually and stir continuously (with a wooden spoon you must continue to stir from start to finish) the heat should be on med-low and add in flour until the rue is a dark chocolate color and a thick consistently.
Add pre-cut bell peppers, onions and celery to the rue and stir until the onions are translucent. Gradually Add 6 cups of your chicken broth to the mix.
Add the seasonings
Sauté sausages, chicken and okra and dried shrimp
Add everything to the pot and give it a good stir.
Let the pot come to a slow rumble and cover for about 30 minutes
After 30 minutes add the shrimp
Add 1 tsp gumbo filet to pot.
Turn on low and simmer for at least one hour.
contact us
email: platedvideos@gmail.com