Showing posts with label Sausage And Chicken Gumbo. Show all posts
Showing posts with label Sausage And Chicken Gumbo. Show all posts

Friday, January 18, 2019

Sausage And Chicken Gumbo

I love this guy Emeril...Chicken and Smoked Sausage Gumbo with White Rice
Recipe courtesy Emeril Lagasse from The Essence of Emeril

Serves: 6 to 7 cups, 6 to 8 servings
1 tablespoon plus 1/2 cup vegetable oil
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces
4 pounds chicken thighs, skin removed (I used 1.75 pounds of boneless, skinless thighs)
1 tablespoon Essence or Creole seasoning, recipe follows
1 cup all-purpose flour
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
3 bay leaves
9 cups chicken stock or canned low-sodium chicken broth
1/2 cup chopped green onions
2 tablespoons chopped parsley leaves
1 tablespoon filé powder*
White long grain rice
Hot sauce

In a large enameled cast iron Dutch oven or large pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and drain on paper towels. Set aside.

Season the chicken with the Essence and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

Combine the remaining 1/2 cup oil and the flour in the same Dutch oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes, to make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and cook, stirring, until wilted, 4 to 5 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Slowly adding the stock is key, allowing the stock to be completely incorporated into the roux.

Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour.
Add the reserved chicken to the pot and simmer for 1 1/2 hours, skimming off any fat that rises to the surface.

Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Shred, discarding the bones and skin. Return the meat to the gumbo and stir in the green onions, parsley, and file powder.
Spoon rice into the bottom of deep bowls or large cups and ladle the gumbo on top. Serve, passing hot sauce on the side.

Sunday, December 8, 2013

Sausage And Chicken Gumbo

Yes indeed... Gumbo season is here...And I got one to share with you.Yes, Sir!!! it is spicy and hot! This sausage and chicken gumbo is adore by people who cannot eat shell fish. So please enjoy and have a good time with the Gumbo.

Make A Roux It Is Easy...

1 cup vegetable oil

1 cup all-purpose flour

1 large onion, chopped

1 large green bell pepper, chopped

2 celery stalks, chopped

1 pound andouille or smoked sausage, sliced 1/4 inch thick

4 cloves garlic, minced

 salt and pepper to taste

 Creole seasoning to taste

6 cups chicken broth

1 can whole tomatoes

1 bay leaf

1/8 cayenne pepper or more to you taste

1 baked chicken, boned and shredded


Heat the oil in a Dutch oven over medium heat.

When hot, whisk in flour.

 Continue whisking

Until the roux has cooked to the color of dark chocolate 8 to 10 minutes AND HAVE THAT ROASTED PEANUT SMELL Be careful not to burn the roux. If you see black specks in the mixture, start over.this means it is burn.

Stir onion, bell pepper, celery, tomatoes and sausage into the roux;cook 5 minutes.(You can add 1 cup cutup okra if you like) That help make it thicker.

Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly.

Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally.


Skim off any foam that floats to the top during the last hour.

Stir in the chicken, and simmer 1/2 hour more.

 Until Thicken