Chicken and Sausage Gumbo A New Orleans Classic Recipe
Directions. Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat. Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
Chicken and Sausage Gumbo Recipe A Quick and Easy Creole Dish
Step-by-step Authentic Gumbo: 1. Make the roux. in a large pot, combine flour and oil and cook, stirring constantly on medium low heat. You have to be careful to stir it constantly, on medium low heat, so that you don't burn it. It's easy, but takes patience. The darker the roux, the richer the flavor! 2.
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Alternately, toast the flour in a pie plate in a 400 degrees F oven for 20 minutes. Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic; sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring.
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Once the gumbo has simmered, add the cooked sausage and shredded chicken. Stir to combine. Add the okra and simmer uncovered for an additional 30 to 45 minutes or until thickened. Add additional broth, if desired. Spoon away any excess grease that may accumulate on the top. Remove the bay leaves.
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Gradually add 6 cups of chicken stock, bay leaves, and thyme and undrained tomatoes. Stir to combine. Add salt, pepper, and additional creole seasoning to taste. Bring to a boil, reduce to a simmer and cook uncovered for about 45 minutes, stirring occasionally.
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Deglaze the pan with the chicken and shrimp stock. Then add the stock to the simmering pot of veggies, add the cajun seasoning, bouillon powder, thyme, sausage, chicken, and bay leaves. Stir, and bring to a boil over medium-high heat. Once it comes to a rolling boil, reduce the heat to medium and leave to simmer for one hour.
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Add the warmed chicken stock, chopped chicken, andouille sausage, 2 large bay leaves, and a 1/2 tablespoon of Cajun seasoning. Bring to a boil and scrape up any brown bits from the bottom with a wooden spoon. Once boiling, turn the heat down and allow the gumbo to simmer uncovered for 45 minutes. (Photo #8)
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Step 2. Set a paper towel-lined plate near the stove. In a large skillet over medium high heat, lightly fry the sausage until just browned, about 10 minutes. Transfer to the prepared plate. Remove.
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Add chicken stock 1/2 cup at a time to make a thick slurry (up to 4 cups). Bring to a boil and add Gumbo vegetables, sausage, garlic, mushrooms, and thyme. Cook for 15 minutes. Add remaining chicken stock and chicken back into the dutch oven. Add the can of tomatoes with chilies and when it is hot add shrimp and cook only until the shrimp turn.
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Add garlic powder, Cayenne pepper, paprika and Sriracha sauce. Add tomatoes with juice. Cover and let cook for 25 min. Add chicken sausage and chicken. Cover and let cook for another 15 min. Last, add 1 cup of minute rice and shrimp. Cook 10 min more or until the rice is soft and the shrimp turns orange.
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Once hot, add the chicken and sear until golden, about 2 minutes per side. Remove chicken to a plate but leave the drippings. Cook the sausage. Heat 1 tablespoon olive oil over medium-high heat (medium if your stove runs hot) in the chicken drippings. Add the sliced andouille sausage in a single layer.
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Add the salt and cayenne pepper, and reduce the heat to medium low. Simmer for 1 hour, stirring occasionally. At about the one-hour point, add the one pound of shrimp. Simmer another 10-15 minutes, or until the shrimp has cooked and absorbed a little seasoning. When ready to serve the gumbo, add the green onions.
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Pour the chicken stock and reserved shrimp stock in and stir till the paste (roux) is combined. Put the sausage, the rest of the creole seasoning,and the cayenne in and raise the heat to bring to a soft boil. For about 10 Minutes. Reduce heat to a simmer, add uncooked chicken and cover. Simmer for 30 minutes.
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Set aside. Brown andouille sausage on both sides, about 2 minutes for each side. Set aside. Using the sausage grease, saute the celery and onion for 5 minutes. Season heavily with Cajun seasoning blend. Stir occasionally. Add all peppers and cook 2-3 minutes. Add garlic and mushrooms and continue cooking 1-2 minutes.
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Stir constantly to prevent scorching. If the roux is turning dark too quickly, reduce the heat to medium-low. The Spruce Eats / Diana Chistruga. Transfer the roux to the crock pot. The Spruce Eats / Diana Chistruga. Add all the gumbo ingredients but the shrimp to the crockpot. Cover and cook on low for 7 to 9 hours.
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2. Add the chicken stock, cayenne pepper, Worcestershire, parsley, okra, and salt and pepper. Bring mixture to a boil and then reduce heat, cover, and simmer. 3. While mixture is simmering add sliced sausage to a skillet and brown. Once browned, remove sausage from pan with a slotted spoon and add to chicken stock mixture.
