Entree - Cajun Gumbo With Chicken and Andouille Sausage Recipe

Author: Charles Boykin  

Cajun gumbo is the tomato-free version of this Louisiana stew featuring chicken, andouille sausage, dark roux, and okra or file powder for thickening. Chicken, sausage, and okra gumbo that warms the soul.

Quicker Chicken and Okra Gumbo Recipe

Quicker Chicken and Okra Gumbo Recipe
Brown the roux in the microwave while the veggies cook and you can have this hearty Cajun stew on the table in under an hour.
Provided by: Yvonne Ruperti
Total time: 45 minutes
Yields: 4 servings
Cuisine: Cajun,Creole
Number of ingredients: 20
Ingredients:
  • 1 large onion, roughly chopped (about 1 1/2 cups)
  • 1 green bell pepper, roughly chopped (about 1 cup)
  • 1 red bell pepper, roughly chopped (about 1 cup)
  • 1 large stalk celery, roughly chopped (about 3/4 cup)
  • 3 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper
  • 3/4 cup (3 3/4 ounces) all-purpose flour
  • 6 tablespoons unsalted butter, cut into cubes
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 2 tablespoons tomato paste
  • 1 tablespoon cajun seasoning
  • 1 1/2 teaspoons smoked paprika
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 3 cups homemade or store-bought low sodium chicken broth
  • 12 ounces (1 can) ale (or substitute more low sodium chicken broth)
  • 8 ounces fresh okra, cut into 1/2-inch pieces
  • 1 1/2 pounds boneless, skinless, chicken thighs, trimmed of visible fat and cut into 2-inch pieces
  • 2 green onions, chopped
  • 4 to 6 cups cooked rice to serve on the side
  • hot sauce to serve on the side
Nutrition:
  • Calories: 880 kcal
  • Carbohydrate: 85 g
  • Cholesterol: 201 mg
  • Fiber: 6 g
  • Protein: 45 g
  • Saturated Fat: 15 g
  • Sodium: 1689 mg
  • Sugar: 8 g
  • Fat: 40 g
  • Serving Size: serves 4
  • Unsaturated Fat: 0 g
How to cook:
  1. Pulse onion, peppers, and celery in food processor until coarse chopped (don't purée). Add oil to Dutch oven and heat over medium heat until shimmering. Add chopped vegetables, season with salt, and cook, stirring occasionally, until vegetables have softened and are beginning to turn golden, 12 to 15 minutes.
  2. While the vegetables are cooking, make the roux: Place flour and butter in microwave-safe measuring cup. Heat on high power until butter is just melted, about 1 minute. Stir to combine and continue to microwave, stirring every minute, until roux is a uniform color of deep milk chocolate, 8 to 10 minutes (see note); set aside.
  3. When vegetables have cooked, stir in garlic, tomato paste, cajun seasoning, smoked paprika, 1/4 teaspoon cayenne, 1/2 teaspoon black pepper, and cook until fragrant, about 1 minute. Stir in roux.
  4. Slowly stir in chicken broth and beer until mixture has thickened. Stir in okra, chicken, 1/2 teaspoon salt, and bring to simmer. Cover and simmer (adjusting heat if necessary) until okra is softened and chicken is tender, about 20 minutes. Season to taste, serve with rice, season with hot sauce, and garnish with green onions.
Notes: Chicken, Sausage, and Okra Gumbo, Ingredients · ¾ cup plus 2 tablespoons vegetable oil, divided · 2 pounds boneless skinless chicken thighs, cut into bite-size pieces · ¾ pound smoked andouille

Chicken Okra Gumbo/Stew

It is SO hard to get okra here in northern Nevada! But, I have finally grown enough okra for one Duration: 17:09

The best chicken okra gumbo

5 lbs. chicken legs and thighs, 8 oz. cut up fresh okra, 6 oz. onion, 2 Tb. garlic, 3 oz. celery
Duration: 11:57

Chicken Gumbo with Okra! Homemade Cajun seasoning!

Gumbo is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo Duration: 10:56

Cajun Gumbo With Chicken and Andouille Sausage Recipe

Cajun Gumbo With Chicken and Andouille Sausage Recipe
Cajun gumbo is the tomato-free version of this Louisiana stew featuring chicken, andouille sausage, dark roux, and okra or file powder for thickening.
Provided by: Daniel Gritzer
Total time: 240 minutes
Cook time: 240 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 17
Ingredients:
  • 1 cup plus 1 tablespoon (250ml) canola or vegetable oil, divided
  • 6 boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total)
  • Kosher salt
  • 1 1/2 pounds Cajun-style andouille sausage (680g; about 8 links), sliced crosswise 1/2 inch thick
  • 1 cup all-purpose flour (4 1/2 ounces; 130g)
  • 2 large yellow onions (about 12 ounces; 340g each), cut into 1/4-inch dice
  • 2 green bell peppers (about 7 ounces; 200g each), cut into 1/4-inch dice
  • 4 large celery ribs (9 ounces; 260g total), cut into 1/4-inch dice
  • 8 medium cloves garlic, minced
  • 1/4 teaspoon cayenne pepper
  • Freshly ground black pepper
  • 1 1/2 quarts (1.4L) homemade brown or white chicken stock or store-bought low-sodium chicken stock
  • 2 dried bay leaves
  • 2 large sprigs fresh thyme
  • 1 pound (450g) fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick (optional; see note)
  • 1/2 teaspoon filé powder, plus more as needed for serving (optional; see note)
  • Warm rice, thinly sliced scallions, and hot sauce, for serving
Nutrition:
  • Calories: 812 kcal
  • Carbohydrate: 50 g
  • Cholesterol: 166 mg
  • Fiber: 4 g
  • Protein: 41 g
  • Saturated Fat: 11 g
  • Sodium: 1295 mg
  • Sugar: 5 g
  • Fat: 51 g
  • Serving Size: Serves about 10
  • Unsaturated Fat: 0 g
How to cook:
  1. In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.
  2. Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. Using a slotted spoon, transfer to a platter and set aside.
  3. Add remaining 1 cup (235ml) oil to Dutch oven along with flour, stirring to form a paste. Lower heat to medium-low and cook, stirring and scraping frequently, until roux is a chestnut or chocolate-brown color but not scorched, about 1 hour. Alternatively, you can combine the flour and 1 cup oil in a separate ovenproof vessel and cook, uncovered, in a 350°F (180°C) oven, stirring occasionally, until roux is chestnut or chocolate-brown, about 4 hours, though how long this will take can vary dramatically depending on your oven. You can add the finished oven roux to the pot on the stovetop after removing the sausage, then immediately proceed to the next step of sautéing the aromatics.
  4. Add onion, bell pepper, and celery and season lightly with salt. Cook over medium-high heat, stirring and scraping, until softened, about 10 minutes; lower heat to medium if any of the ingredients threaten to scorch.
  5. Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.
  6. Add stock, bay leaves, and thyme. Season lightly with salt. Bring to a gentle simmer, then allow to cook uncovered, stirring occasionally, for 1 hour. Add okra, if using, along with sausage and shredded chicken, and gently simmer, uncovered, for 1 hour longer. Skim any fat from the surface as it accumulates.
  7. Remove from heat and add filé powder, if using, stirring well to break up any small lumps. Season gumbo with salt. Discard thyme sprigs and bay leaves.
  8. Serve gumbo with warm rice, sprinkling sliced scallions on top of each bowl. Pass hot sauce at the table, as well as filé powder, if desired, to lightly shake on top of each serving of gumbo and rice.
Notes: Chicken Okra Gumbo/Stew, It is SO hard to get okra here in northern Nevada! But, I have finally grown enough okra for one Duration: 17:09

'Momma Made Em' Chicken and Sausage Gumbo

'Momma Made Em' Chicken and Sausage Gumbo
Straight from my mom's kitchen in St. Charles Parish, Louisiana! Chicken, sausage, and okra gumbo that warms the soul.
Provided by: BelleTeteRouge
Total time: 235 minutes
Cook time: 195 minutes
Prep time: 20 minutes
Yields: 10 servings
Number of ingredients: 12
Ingredients:
  • 1 (3 pound) whole chicken
  • ½ cup all-purpose flour
  • ½ cup vegetable oil
  • 1 (10 ounce) package frozen chopped onions
  • 1 (10 ounce) package frozen green bell peppers
  • 5 stalks celery, finely chopped
  • 1 tablespoon Cajun seasoning (such as Tony Chachere's), or to taste
  • 2 whole bay leaves
  • 1 (28 ounce) can diced tomatoes
  • 1 pound fully-cooked smoked beef sausage (such as Hillshire Farm®), sliced
  • 1 (10 ounce) package frozen sliced okra
  • salt and black pepper to taste
Nutrition:
  • Calories: 437.4 calories
  • Carbohydrate: 14.5 g
  • Cholesterol: 67.2 mg
  • Fat: 32.2 g
  • Fiber: 2.8 g
  • Protein: 21.4 g
  • Saturated Fat: 9.3 g
  • Sodium: 834.6 mg
  • Sugar: 3.1 g
How to cook:
  1. Fill a large pot partially with lightly salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.
  2. While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.
  3. As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.
  4. Mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.
Notes: Half-Hour Chicken Gumbo Recipe, Step 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

Okra Gumbo

Okra Gumbo
Easy Okra Gumbo done right! With rich, authentic flavors and incredibly delicious taste, this protein-loaded southern comfort food dish will have your family begging for more. That's a guarantee!
Provided by: Imma
Total time: 110 minutes
Cook time: 90 minutes
Prep time: 20 minutes
Yields: 5 servings
Cuisine: American
Number of ingredients: 19
Ingredients:
  • 3-3 ½ pounds skinless chicken thigh
  • ¼ cup (56.7 g) unsalted butter
  • ¼ cup (56 ml) canola oil
  • ½ cup (62.5 g) flour
  • 1 medium onion diced
  • 1 tablespoon (8 g) minced garlic
  • 1 medium green bell pepper, ( diced)
  • 1 cup (101 g) chopped celery, (about 3 sticks)
  • 1 tablespoon (14.8 g) Creole Seasoning, (adjust to preference)
  • 1 tablespoon (14.8 g) chicken bouillon powder or 1 cube
  • ½ tablespoon (7.4 g) smoked paprika
  • 1 tablespoon (14.8 g) thyme fresh or dried
  • 1 14-oz diced can tomatoes
  • 6 cups (1.4 L) or more chicken stock or water
  • 1 pound (453.6 g) shrimp, (peeled and deveined)
  • 1-2 cups chopped okra
  • 1- tablespoon (14.8 g) gumbo file
  • 2 green onions, ( chopped)
  • ¼ cup (15 g) chopped parsley
Nutrition:
  • Calories: 370 kcal
  • Carbohydrate: 20 g
  • Protein: 22 g
  • Fat: 22 g
  • Saturated Fat: 6 g
  • Cholesterol: 253 mg
  • Sodium: 1089 mg
  • Fiber: 3 g
  • Sugar: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy-bottomed Dutch. Cook the chicken until browned on both sides and remove. Set aside.
  2. Add butter, oil, and flour stir until smooth.
  3. Cook on low heat, stirring continuously, for about 20 minutes or until it turns a rich dark brown color - just like chocolate. Don’t walk away from the stove during this process. It might burn.
  4. When you have achieved your desired color, add the onion, garlic, green pepper, and celery and cook for 8- 10 minutes – stirring frequently. Then add the chicken, Creole seasoning, chicken bouillon or cubes, paprika, thyme, and let it cook for another 5 minutes.
  5. Then pour in the can of tomatoes and about 6 cups of chicken stock, bring to a boil, and let it simmer for about 45 – 50 minutes. Add the shrimp and okra and simmer for 5 more minutes.
  6. Stir in file powder, green onions, and chopped parsley.
  7. Adjust thickness soup and flavor with broth or water and salt.
Notes: 'Momma Made Em' Chicken and Sausage Gumbo Recipe, Mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended,
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