Best 2 Chicken Tasso And Andouille Gumbo Recipes

**Indulge in the Rich Flavors of Chicken Tasso, Andouille, and Shrimp Gumbo: A Culinary Journey Through Louisiana's Cajun Country**

Originating from the heart of Louisiana's Cajun Country, chicken tasso, andouille, and shrimp gumbo is a celebration of bold flavors and textures that embodies the spirit of Southern cuisine. This hearty stew combines three distinct proteins – tender chicken, smoky tasso, and succulent shrimp – in a flavorful broth that is brimming with spices and the essence of the Holy Trinity (celery, bell pepper, and onion). As the aroma of garlic, thyme, and bay leaves fills the air, this dish promises a sensory experience that will tantalize your taste buds and leave you craving more. Alongside the main recipe, this article also offers variations that include chicken and sausage gumbo, andouille and shrimp gumbo, and a vegetarian gumbo, ensuring that there's something for every palate to savor.

Here are our top 2 tried and tested recipes!

CHICKEN, TASSO AND ANDOUILLE GUMBO

Chicken, Tasso and Andouille Gumbo image

If you love gumbo, then this recipe is one that you won't want to pass by! Full flavored and delicious, this recipe won 1st Place in the Food Network Ultimate Recipe Chicken Showdown for the Chicken Soups and Stews Category - By Lauren Wyler. This recipe was chosen from contestants all across America who competed in this competition.

Provided by JusMeLinnie

Categories Gumbo

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 23

Ingredients

1 lb andouille sausage, chopped
1 lb tasso, chopped
1 cup vegetable oil, plus
4 tablespoons vegetable oil, for sauteing
1 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
1/2 green bell pepper, chopped
1 (3 lb) whole chickens, boiled and shredded
8 cups homemade chicken stock
1 (14 ounce) can stewed tomatoes, pureed
1 tablespoon Worcestershire sauce
2 bay leaves
2 teaspoons Kitchen Bouquet (bottled seasoning used to flavor and color gravy)
1 (16 ounce) bag frozen sliced okra
1/2 bunch green onion, sliced
1/2 bunch flat leaf parsley, chopped
salt, to taste
fresh ground black pepper, to taste
steamed cooked white rice, as much as you like
hot sauce, to taste
file powder, to taste

Steps:

In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil, until browned. Remove meats and set aside.
Add 1 cup vegetable oilm and allow to heat.
Whisk in flour, and cook until a chocolate color is reached.
Add onion, celery, garlic and bell pepper to roux, and cook 15-20 minutes.
Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and Kitchen Bouquet, and simmer for 45 minutes.
While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy.
After gumbo simmers for 45 minutes, add okra, green onion, parsley and salt and pepper, to taste.
Simmer 20 more minutes.
Serve with rice and allow people to add hot sauce and file, to taste.

Nutrition Facts : Calories 918.7, Fat 70, SaturatedFat 15.7, Cholesterol 115.1, Sodium 2489.3, Carbohydrate 27.9, Fiber 3.9, Sugar 6.1, Protein 44.8

CHICKEN, TASSO AND ANDOUILLE GUMBO

Chicken, Tasso and Andouille Gumbo image

As the breeze cools and the tailgate action heats up, this classic gumbo is sure to please the palate.

Provided by Patrick Johnson

Categories Other Soups

Time 1h50m

Number Of Ingredients 19

Ingredients

2 lb andouille sausage, halved and sliced into 1/4 pieces
1 1/2 lb tasso, cubed
3 lb chicken thighs, smoked and shredded
1 3/4 c vegetable oil, plus 1/4 cup for sauteing
2 c flour
2 large onion, chopped
6 stalk(s) celery, chopped
6 clove garlic, minced
2 green bell peppers, chopped
16 c chicken stock
2 Tbsp worcestershire sauce
4 bay leaves
1 1/2 Tbsp kitchen bouquet
2 bunch green onions, sliced
1/2 bunch flat leaf parsley, chopped
salt and fresh ground pepper
white rice, steamed
hot sauce
file powder

Steps:

1. Liberally season chicken with salt and pepper and prepare smoker. Smoke thighs for about 30 minutes just to get some smoke on the meat. On the grill over medium heat, finish cooking chicken until tender. Set aside and let cool.
2. While chicken is smoking, sauté andouille and tasso in a large stock pot using 2 tablespoons vegetable oil until browned. Remove meats and set aside.
3. Once chicken is cool enough to handle, remove bones and shred.
4. Add 1 3/4 cup vegetable oil and allow to heat. Whisk in flour and cook until milk chocolate color is achieved, stirring constantly.
5. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes, continuing to stir.
6. Add chicken, sausage, Tasso, stock, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
7. Add 1 bunch green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes.
8. Serve over rice and allow people to add hot sauce, green onion and file, to taste.

Tips:

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 overcrowd the pot: When you're adding the ingredients to the pot, don't overcrowd it. This will prevent the gumbo from cooking evenly.
Cook the roux slowly: The roux is the base of the gumbo, so it's important to cook it slowly. This will help develop the flavor and prevent it from burning.
Use a variety of meats: Gumbo is traditionally made with chicken, sausage, and shrimp. However, you can also use other meats, such as pork, beef, or turkey.
Add the vegetables last: The vegetables should be added to the gumbo last, so they don't overcook.
Season to taste: Gumbo is a flavorful dish, so be sure to season it to taste. You can add salt, pepper, garlic powder, onion powder, and cayenne pepper.

Conclusion:

Gumbo is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a cold winter day or a summer cookout. With a little planning and effort, you can make a delicious gumbo that will impress your friends and family.