Best 3 Mean Chef Chicken Andouille Ham And Okra Gumbo Recipes
**Dive into the Rich Flavors of Mean Chef's Chicken, Andouille, Ham, and Okra Gumbo: A Culinary Journey for the Senses**
Indulge in a tantalizing culinary adventure with Mean Chef's Chicken, Andouille, Ham, and Okra Gumbo, a hearty and flavorful dish that embodies the essence of Southern comfort food. This delectable gumbo combines the savory richness of chicken, the smokiness of andouille sausage, the salty depth of ham, and the earthy goodness of okra, creating a symphony of flavors that will tantalize your taste buds. Served over fluffy rice, this dish is a perfect blend of textures and aromas, guaranteed to leave you craving for more. So, grab your apron and embark on a culinary journey with Mean Chef's Chicken, Andouille, Ham, and Okra Gumbo, as we delve into the secrets of this Southern classic.
OKRA GUMBO WITH CHICKEN & ANDOUILLE SAUSAGE
Make and share this Okra Gumbo With Chicken & Andouille Sausage recipe from Food.com.
Provided by Annacia
Categories One Dish Meal
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix your onion, celery, and bell pepper together: The Holy Trinity.
- Heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux.
- Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften, add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic.
- Bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve add the Worcestershire, hot sauce, and 1/2 of the Green Onions.
- Serve with Creole Boiled Rice, crusty French bread.
- Garnish with green onions, and the parsley.
MEAN CHEF'S YUCATAN-STYLE CHICKEN, LIME, AND ORZO SOUP
I adopted this recipe from Mean Chef, who described it as "quick easy and delicious." I agree--it's simple to make, very yummy, and reasonably filling. It makes a good, light meal.
Provided by Halcyon Eve
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook orzo in pot of boiling salted water until just tender.
- Drain well.
- Heat oil in large saucepan over medium heat.
- Add onion, garlic, and chiles.
- Sauté until onion begins to brown, about 4 minutes.
- Add chicken; sauté 1 minute.
- Add broth, lime juice, and tomato.
- Simmer until chicken is cooked through, about 3 minutes.
- Mix in orzo, then chopped cilantro.
- Season soup with salt and pepper.
- Ladle soup into 4 bowls.
- Garnish with cilantro sprigs.
LOUISIANA GUMBO
The best gumbo I have ever tasted. Mom always made it and still does. I have made some mild changes from the original as she never makes it the same way twice.
Provided by Chef Jeff Garland
Categories Gumbo
Time 2h45m
Yield 24 cups, 24 serving(s)
Number Of Ingredients 15
Steps:
- In a large (I mean large) stockpot boil chicken (completely covered by 2 inches of water), chopped okra, celery, sage, bouillon, oregano, black pepper until chicken is done. Remove chicken and set aside to cool, leave the stock in the pot. When cool debone the chicken and shred the meat. Set aside for now.
- Crumble sausage and fry in a skillet. Remove sausage and set aside. Reserve 1/2 cup of the drippings. Add flour and make a very dark roux (dark brown). Add the sausage and roux to the chicken broth and let simmer 10 minutes.
- Chop bell peppers and cayennes at this time. Add to pot and let simmer 10 minutes.
- Add shrimp, clam juice, crawfish tails to the pot and let simmer 15 minutes.
- Add the chicken and gumbo file to the pot and bring to a boil.
- I like to let this gumbo rest for a few hours and then reheat it before serving. Serve over rice with crackers and Louisiana hot sauce.
- This gumbo only gets better the next day. It freezes well to make a quick simple meal anytime.
Nutrition Facts : Calories 250.7, Fat 14.5, SaturatedFat 4.4, Cholesterol 137.6, Sodium 681.5, Carbohydrate 6.6, Fiber 1.4, Sugar 1.4, Protein 22.4
Tips:
- Use a heavy pot or Dutch oven. This will help to evenly distribute the heat and prevent the gumbo from scorching.
- Don't crowd the pot. If you add too much chicken and sausage, it will not cook evenly and the gumbo will be bland.
- Cook the chicken and sausage in batches if necessary. If your pot is not big enough to hold all of the chicken and sausage at once, cook them in batches. Just be sure to add the cooked chicken and sausage back to the pot before adding the okra.
- Use fresh okra. Fresh okra is more tender and flavorful than frozen or canned okra.
- Don't overcook the okra. Okra only takes a few minutes to cook. If you overcook it, it will become slimy.
- Season the gumbo to taste. Add more salt, pepper, or cayenne pepper until the gumbo is flavorful to your liking.
- Serve the gumbo hot. Gumbo is best served hot, with rice or cornbread on the side.
Conclusion:
Chicken andouille ham and okra gumbo is a hearty, flavorful dish that is perfect for a cold winter day. It is also a relatively easy dish to make, and it is sure to be a hit with your family and friends. So next time you are looking for a delicious and satisfying meal, give this gumbo a try. You won't be disappointed!
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