Best 4 Avoyelles Parish Chicken And Sausage Gumbo Recipes

**Avoyelles Parish Chicken and Sausage Gumbo: A Flavorful Blend of Louisiana's Culinary Heritage**

Originating from the heart of Louisiana's Cajun Country, Avoyelles Parish Chicken and Sausage Gumbo is a delectable stew that embodies the region's rich culinary heritage. This savory dish is a harmonious blend of tender chicken, succulent sausage, and a flavorful broth infused with the "holy trinity" of Cajun cooking: bell peppers, onions, and celery. Simmered together with an array of aromatic spices and fresh herbs, the gumbo develops a complex depth of flavor that is sure to tantalize your taste buds. Served over fluffy rice, this hearty and comforting dish is a true celebration of Louisiana's unique culinary traditions.

**Additional Recipes Included:**

* **Seafood Gumbo:** This variation of gumbo features a medley of succulent shrimp, crab, and oysters, simmered in a rich and flavorful broth.

* **Vegetarian Gumbo:** A hearty and flavorful gumbo made with a variety of vegetables, such as okra, tomatoes, and bell peppers, along with aromatic spices and herbs.

* **Duck and Andouille Sausage Gumbo:** A unique twist on the classic gumbo, this recipe combines the rich flavor of duck with spicy andouille sausage, creating a savory and satisfying dish.

* **Chicken and Sausage Gumbo with Rice Dressing:** This recipe takes the classic chicken and sausage gumbo to the next level by adding a flavorful rice dressing, creating a complete and satisfying meal.

Here are our top 4 tried and tested recipes!

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

Ingredients

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

CHICKEN AND SMOKED SAUSAGE GUMBO

Chicken and Smoked Sausage Gumbo image

Provided by Emeril Lagasse

Categories main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 23

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Steps:

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
Combine all ingredients and store in an air-tight container.

ONE GREAT GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE

One Great Gumbo with Chicken and Andouille Sausage image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 20

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, diced
1 pound boneless, skinless chicken thighs, diced or, double amount of white meat
Salt and pepper
2 teaspoons poultry seasoning
1 1/2 pounds andouille sausage, casings removed and diced
3 tablespoons unsalted butter
4 ribs celery from the heart of the stalk, chopped
2 green bell peppers, seeded and diced
1 large onion, peeled and chopped
2 bay leaves, fresh or dried
2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)
1/4 cup all-purpose flour
1 quart chicken stock or broth
3 cups chopped okra, fresh or defrosted frozen
One 28-ounce can crushed tomatoes
One 14-ounce can diced tomatoes, in puree
3 tablespoons fresh chopped thyme leaves, several sprigs
8 scallions, thinly sliced on an angle
2 1/2 cups white enriched rice prepared to package directions

Steps:

Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!

AVOYELLES PARISH CHICKEN AND SAUSAGE GUMBO

Avoyelles Parish Chicken and Sausage Gumbo image

You couldn't get any more authentic. This was taught to me by my Cajun maternal grandmother who was taught by her maternal grandmother. I've never run across a gumbo recipe with "parsley meatballs". These are optional. I asked my mom about this and she said that this was probably used to "extend" the gumbo because there were usually so many mouths to feed. It's a great addition and worthy of the effort. An observation: never have I eaten Gumbo until recently that has been deboned and this was always at restaurants. Oh, using a baking hen results in a more velvety texture and I have to honestly say that I've never used a fryer. One last thing...it's freezable.

Provided by gailanng

Categories Gumbo

Time 3h

Yield 1 pot

Number Of Ingredients 19

Ingredients

1 baking hen, washed and cut up
1 lb smoked sausage or 1 lb andouille sausage, sliced into 1/4-inch pieces
1/2 lb ham, chunks diced small
2 large onions, chopped
1/4 cup celery, minced
3 garlic cloves, minced
1/2 cup bell pepper, chopped
1 1/4 cups vegetable oil
1 1/2 cups all-purpose flour
water
salt
pepper
1/4 cup minced parsley, fresh
1 1/2-2 cups green onions, tops and bottoms sliced thin
1 lb lean ground beef
1/4 cup green onion, tops and bottoms sliced thin
2 tablespoons minced parsley, fresh
salt
pepper

Steps:

In a very large heavy bottomed stock pot or gumbo pot, heat oil on medium heat until hot; add flour. Stir constantly until it reaches a reddish-brown color. This could take approximately 30-40 minutes. Don't hurry the process. If your phone rings, let it go. Should your roux burn, start over.
Turn off fire and carefully add chopped onions, celery, bell pepper and garlic; stir constantly for about 2 minutes.
Add water and cut-up hen pieces. The amount of water depends on your pot, but start off with 1 gallon. Bring to a simmer for 1 1/2 hours, uncovered. The broth consistency should not be too thin nor too thick. Add additional water when needed.
In the meantime make the parsley meatballs:.
In a bowl, break up ground beef.
Add 1/4 cup each green onions and parsley.
Salt and pepper to taste; mix using a light hand forming into balls; set aside.
After the first 1 1/2 hours of simmering and a water adjustment, add salt and pepper to taste.
Add diced ham chunks, smoked sausage slices and parsley meatballs.
Simmer an additional 1/2 - 3/4 hour or until hen is very tender and falling off the bone.
Grease will form on top; skim off.
Turn off fire; add parsley and green onions.
Ladle over rice.

Nutrition Facts : Calories 6509.2, Fat 509.3, SaturatedFat 114.1, Cholesterol 1029.9, Sodium 7792.2, Carbohydrate 193.5, Fiber 17.3, Sugar 24.1, Protein 281.5

Tips:

Use a heavy pot or Dutch oven: This will help to evenly distribute the heat and prevent the gumbo from burning.
Don't overcrowd the pot: If you add too much chicken and sausage to the pot, it will not cook evenly.
Cook the chicken and sausage thoroughly: Use a meat thermometer to make sure that the chicken and sausage are cooked to an internal temperature of 165 degrees Fahrenheit.
Simmer the gumbo for at least 30 minutes: This will allow the flavors to meld and develop.
Serve the gumbo with rice: Rice is the traditional side dish for gumbo, but you can also serve it with pasta, potatoes, or bread.

Conclusion:

Avoyelles Parish Chicken and Sausage Gumbo is a delicious and hearty dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful meal, give this recipe a try.

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