**Chicken and Spicy Sausage Gumbo: A Flavorful Journey to Louisiana**
Indulge in the vibrant flavors of Louisiana with this captivating Chicken and Spicy Sausage Gumbo. This classic dish is a harmonious blend of bold spices, succulent chicken, and savory sausage, all simmered together in a rich, aromatic broth. Discover the secrets behind this iconic stew as we guide you through a culinary adventure that will tantalize your taste buds. From the perfect balance of heat and smokiness to the delightful medley of vegetables, this gumbo encapsulates the essence of Southern comfort food. Along the way, we'll also unveil variations and additional recipes that showcase the versatility of this beloved dish, transforming it into a seafood gumbo, a vegetarian delight, or a hearty one-pot meal. Prepare to be captivated by the vibrant flavors, enticing aromas, and heartwarming stories that make Chicken and Spicy Sausage Gumbo a cherished culinary experience.
SPICY CHICKEN GUMBO WITH ANDOUILLE SAUSAGE
This Spicy Chicken Gumbo with Andouille Sausage is a really satisfying dish...so delicious. We based this chicken gumbo recipe off The Gumbo Shop in New Orleans and took a few small liberties with the ingredients.
Provided by Kaitlin
Categories Soups and Stocks
Time 4h15m
Number Of Ingredients 21
Steps:
- Place your chicken thighs in a large pot and add the water. Bring to a boil and simmer over low heat for 1 hour until the chicken is falling off the bone. Set the chicken aside and strain the water (now turned into stock!) into a large bowl.
- While the chicken is cooking, heat the 2 tbsp. of vegetable oil in a sauté pan. Add the okra and sauté over medium high heat until the "ropiness" is gone (i.e the goopy strands of okra-ness). When the okra is done, turn off the heat and set it aside.
- Now comes the important step of making the signature gumbo roux. In the large pot you initially used for the chicken, add 2/3 cup vegetable oil and 3/4 cup flour. Whisk constantly for 20 minutes. Start with medium-low heat, and as it turns darker, switch to low heat. The roux should be a dark caramel color.
- When you've got the perfect color for your roux, add the onion, bell pepper, celery, and garlic to the pot. Sauté them until tender, coating everything in that roux. This can take a bit of time, as you want the heat still around medium or medium-low to make sure the roux doesn't burn.
- When the veggies are tender, add the sliced sausage. Once the sausage is lightly browned, add the sautéed okra, and the tomatoes. Cook for 15 minutes. This is a good time to remove the skin and bone from the chicken thighs and roughly shred them with your hands or two forks.
- Add the chicken stock and shredded chicken and stir until combined. Then, season the entire mixture with the bay leaves, thyme, basil, cayenne pepper, paprika, salt, and pepper. Mix thoroughly and bring to a low boil. Simmer for 1 hour with the pot loosely covered, stirring occasionally. After an hour, add the hot sauce and adjust seasoning if needed. Let the gumbo simmer for another 20-30 minutes.
- Serve the gumbo with rice, bread, parsley, and lots of extra hot sauce!
Nutrition Facts : Calories 563 kcal, Carbohydrate 24 g, Protein 24 g, Fat 42 g, SaturatedFat 22 g, Cholesterol 111 mg, Sodium 963 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
CHICKEN AND CONECUH COUNTY SAUSAGE GUMBO
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 10 to 12 servings (about 16 cups)
Number Of Ingredients 28
Steps:
- Heat the oil in a large, heavy-bottomed (preferably cast-iron) skillet over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture darkens to a rich, reddish-brown color, 30 to 35 minutes. (Be careful not to let the flour burn or the gumbo will taste burned.) Once the roux reaches the desired color, add the onions, celery and peppers and cook, stirring, 2 to 3 minutes. Add the garlic, thyme and bay leaves, and cook an additional 1 to 2 minutes. Whisk in the beer, stirring to scrape any browned bits on the bottom of the skillet.
- Transfer the roux mixture to a large Dutch oven or stockpot over medium-high heat. Add the Chicken Stock, salt, black pepper and cayenne, and bring the mixture to a boil. Reduce the heat and simmer the gumbo for 20 minutes, stirring occasionally. While the gumbo is simmering, slice the sausage lengthwise and then make crosswise cuts, forming 1/2-inch-thick half-moons. Place the sausage in a large skillet over medium heat and cook, stirring occasionally, until the sausage is rendered and lightly browned, 8 to 10 minutes.
- Transfer the sausage to a paper-towel-lined plate and pat dry. Add the cooked sausage, okra and tomatoes to the gumbo and simmer an additional 30 minutes, stirring occasionally. Stir in the chicken and cook an additional 10 minutes. Taste and adjust the seasonings, adding more salt or pepper if needed. Just before serving, remove and discard the bay leaves and stir in the green onions. Ladle the gumbo into warmed soup bowls and top with cooked rice. Serve hot.
- For the whole chicken: Rinse the chicken under cold running water and pat dry. Place the chicken in a large stockpot or Dutch oven and add 5 quarts cold water, the carrots, celery, onions, garlic, salt, thyme and bay leaf. Bring the mixture to a boil, reduce the heat to low and simmer for 45 to 50 minutes, skimming off any foam that rises to the top. Remove the whole chicken from the water mixture and set aside to cool slightly. Continue to simmer the broth mixture for an additional 30 minutes, skimming occasionally. Strain the broth through a fine-meshed sieve or strainer and discard the solids. The stock can be used immediately or chilled and kept refrigerated for up to three days or frozen for up to one month. The meat can be pulled off of the whole chicken and reserved for another use.
- For the chicken bones: Rinse the bones under cold running water and drain. Place the bones in a large stockpot or Dutch oven and add 5 quarts cold water, the carrots, celery, onions, garlic, salt, thyme and bay leaf. Bring the mixture to a boil, reduce the heat to low and simmer for 1 hour, skimming off any foam that rises to the top. Strain the broth through a fine-meshed sieve or strainer and discard the bones and vegetables. The stock can be used immediately or chilled and kept refrigerated for up to 3 days or frozen for up to 1 month. Makes about 5 quarts.
CHICKEN AND SAUSAGE GUMBO
Make and share this Chicken and Sausage Gumbo recipe from Food.com.
Provided by littleturtle
Categories Gumbo
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a small bowl, mix together the black pepper, cayenne pepper, paprika, mustard, filé powder, garlic powder, and salt.
- Rub about 4 teaspoons of this spice mixture on the chicken pieces.
- In a large frying pan (preferably cast iron), heat oil over medium-high heat.
- Combine flour and 2 teaspoons of spice mixture in a freezer bag.
- Add chicken pieces, a few at a time, and shake to coat.
- Brown chicken in oil on 1 side (2 minutes) then turn over and cook for another 3 minutes (reserve excess flour).
- Drain chicken on paper towels.
- Reduce heat to medium and make roux by adding reserved flour mixture to the oil; cook, whisk constantly, until flour turns nut brown (Roux should immediately start browning, but be very careful not to let it burn; lower heat if necessary because if black spots appear it's ruined and you have to start over).
- Add the onion, green pepper, and celery to the roux; remove from heat.
- In large Dutch oven, bring stock to a boil.
- Whisk 1/2 cup stock into the roux, then gradually add the roux to the stock remaining in the pot, stirring with a whisk.
- Add sausage and corn, and cook for 15 minutes, stirring often.
- Add chicken, creole seasoning, bay leaf, garlic, and hot pepper sauce, and cook for 40 minutes.
- Serve over rice.
Nutrition Facts : Calories 818.6, Fat 41.6, SaturatedFat 9.7, Cholesterol 141.3, Sodium 2645, Carbohydrate 47, Fiber 2.5, Sugar 4.6, Protein 60.8
Tips:
- Prep Your Ingredients: Before you start cooking, make sure all of your ingredients are prepped and measured. This will help the cooking process go smoothly and quickly.
- Use a Large Pot: Gumbo is a hearty stew, so you'll need a large pot to cook it in. A Dutch oven or stockpot is a good option.
- Don't Crowd the Pot: When you're browning the chicken and sausage, don't overcrowd the pot. This will prevent them from cooking evenly.
- Cook the Roux Slowly: The roux is the base of the gumbo, so it's important to cook it slowly and evenly. Cook the roux over medium heat, stirring constantly, until it reaches a dark chocolate color.
- Use a Good Stock: The stock you use for the gumbo will greatly affect the flavor. Use a good quality chicken or vegetable stock, or make your own.
- Add the Vegetables in Stages: Add the vegetables to the gumbo in stages, starting with the heartier vegetables like the onions and celery. This will help them cook evenly.
- Simmer the Gumbo: Once all of the ingredients have been added, bring the gumbo to a boil, then reduce the heat to low and simmer for at least 1 hour. This will allow the flavors to meld and develop.
- Serve Over Rice: Gumbo is traditionally served over rice. You can also serve it with cornbread or French bread.
Conclusion:
Chicken and spicy sausage gumbo is a delicious and hearty stew that's perfect for a cold winter day. With its rich, flavorful broth, tender chicken and sausage, and hearty vegetables, this gumbo is sure to be a hit with your family and friends. So next time you're looking for a warm and comforting meal, give this chicken and spicy sausage gumbo a try.
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