Best 5 Half Hour Chicken Gumbo Recipes
**Gumbo: A Culinary Journey Through Louisiana's Heritage**
In the heart of Louisiana, where the bayous flow and the music plays, there's a dish that embodies the state's rich culinary heritage: gumbo. This iconic stew, a testament to Louisiana's diverse cultural influences, is a symphony of flavors that dances on the palate. From its humble origins as a communal meal shared by Native American tribes to its evolution into a celebrated dish enjoyed by people from all walks of life, gumbo has become a symbol of Louisiana's resilience and its love for food.
In this comprehensive guide, we will embark on a culinary journey, exploring the depths of this beloved dish. We will delve into the secrets of crafting a perfect gumbo, from selecting the freshest ingredients to mastering the art of the roux. Along the way, we will uncover the stories behind some of Louisiana's most renowned gumbo recipes, from the classic Creole gumbo to the spicy Cajun gumbo.
Whether you're a seasoned chef or a home cook looking to expand your culinary horizons, this guide will provide you with everything you need to create an authentic and delicious gumbo that will transport your taste buds to the vibrant streets of Louisiana. So, grab your apron, fire up your stove, and let's begin our culinary adventure into the world of gumbo.
CHICKEN THIGH AND SMOKED SAUSAGE GUMBO
Provided by Food Network
Categories main-dish
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
- Sprinkle chicken liberally with Cajun seasoning on prepared sheet pan. Roast chicken for 15 minutes.
- Combine oil and flour in a large cast-iron or enameled Dutch oven over medium heat. Cook, whisking frequently, until it reaches a milk chocolate brown, about 30 minutes.
- Continue to cook the roux until it reaches a dark chocolate brown color, then add the onions, celery, bell peppers and half of the okra. Cook, stirring occasionally, until tender, then add garlic and cook, stirring occasionally, for another 5 minutes.
- Add the sausage, Worcestershire sauce, salt, pepper and bay leaves and stir to combine. Add chicken stock and beef stock and bring to a roaring boil. Add the chicken, green onions, cayenne and remaining okra.
- Simmer for 1 hour, then remove the chicken thighs. Take the meat from the bones and discard the skin. Stir the chicken back into the pot along with the file powder. Skim off any excess grease that has accumulated at the top before serving. Sprinkle with more file powder as garnish.
HALF-HOUR CHICKEN GUMBO
Make and share this Half-Hour Chicken Gumbo recipe from Food.com.
Provided by K. Van Vleck
Categories Gumbo
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes.
- Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
- Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.
Nutrition Facts : Calories 644.1, Fat 41.5, SaturatedFat 11.1, Cholesterol 130.5, Sodium 785.8, Carbohydrate 22.6, Fiber 3.6, Sugar 6.3, Protein 44.6
HALF-HOUR CHICKEN GUMBO
Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 30m
Number Of Ingredients 11
Steps:
- In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.
- Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.
Nutrition Facts : Calories 541 g, Fat 30 g, Fiber 3 g, Protein 47 g
HALF-HOUR CHICKEN GUMBO
Steps:
- In a Dutch oven or heavy 5-quart pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 10 to 12 minutes.
- Add chicken broth and the water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and cook until heated through, 1 to 2 minutes. Season with salt and pepper. Serve with cornbread, if desired.
HALF-HOUR CHICKEN GUMBO
Steps:
- 1. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes. 2. Add 4 cups water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper; if desired, serve with cornbread.
Tips:
- To save time, use pre-cooked chicken or rotisserie chicken.
- If you don't have chicken broth, you can use vegetable broth instead.
- Add more vegetables to the gumbo, such as okra, bell peppers, or corn.
- Season the gumbo to taste with salt, pepper, and cayenne pepper.
- Serve the gumbo with rice or cornbread.
Conclusion:
This half-hour chicken gumbo is a quick and easy recipe that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The gumbo is flavorful and satisfying, and it is sure to be a hit with your family and friends.
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