Time 1h30m Number Of Ingredients 19 Steps:
Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic, and file powder. Rub four teaspoons of the mixture over the chicken. Set the rest of the spice mixture aside. Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well. Heat a large cast-iron skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. -Reserve the leftover flour. When the oil is hot and almost smoking, add the cut-up chicken pieces skin-side down. Cook for about five minutes on one side until golden brown. Turn and cook about four minutes on the second side until nicely browned. Drain excess oil thoroughly on paper towels. Pour off all but one cup of fat from the cast-iron skillet. Heat the oil over high heat until it is almost smoking,and then add the reserved seasoned flour. Stir the mixture rapidly and constantly with a wire whisk until the mixture is amber brown. Do not burn. Add the chopped onion, celery and green pepper to the roux and then stir to blend. Remove the cast-iron skillet from the heat. Meanwhile, bring the broth to a boil in a large Dutch Oven. Add about half a cup of the roux mixture Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes. Add the chicken pieces, bay leaves, and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally. Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. At this time, add the Okra if you did not use file powder and simmer for 7 minutes. Serve with white rice or potato salad (or both) spooned into the gumbo.
Time 2h45m Yield 18 serving(s) Number Of Ingredients 21 Steps:
Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag. Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature. (If you do not have bacon fat handy, use this time to render the fat from 1/2 pound of bacon.). In a large stock pot, about 12 quart, heat the olive oil and bacon fat. Put the chicken into the bag with the seasoned flour and shake to coat. Drop the chicken into the pan and brown it until the outside is golden. Do it in two batches if necessary. Reserve the flour mixture remaining in the bag. Remove the chicken and add the flour mixture from the bag to the oil. On low heat, stir the roux thoroughly. Allow it to simmer for 30-45 minutes, stirring thoroughly every 5-6 minutes or less. Do not allow it scorch. It’s better to keep the heat lower, stir more often and take the maximum amount of time then to risk scorching the roux which will make it bitter. The end result should be a smooth paste the color of mahogany, several shades darker than peanut butter. While that is browning, chop the bell peppers, onions and celery. Mince the garlic. Slice each link of sausage in half lengthwise, then lay flat on the board and slice into 3/8" slices. When the roux has become smooth and rich, add the peppers, onions, garlic,celery and sausage. Stir until the vegetables are wilted and the onions are translucent. Ad the bay leaf. Add one can of tomatoes and their liquid and stir well. Continue adding the second can of tomatoes, the stock and water slowly, stirring well between each addition to prevent lumps. Bring to a boil. Return the chicken to the pot and allow to simmer until the chicken is falling off the bone, about 40 minutes, stirring occasionally. Remove the chicken and set aside to cool so the meat can be removed from the bones. Add the sliced okra, the thyme and the rice. Allow to cook on low heat for 40 minutes or until the rice is done. Adjust the seasonings with salt, pepper and cayenne.
Yield Makes about 20 cups, serving 10 to 12 as a main course Number Of Ingredients 12 Steps:
In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and brown sausage in batches, without crowding, transferring to paper towels to drain. Pat chicken dry and season with salt and pepper. Brown chicken in fat remaining in skillet in batches, without crowding, transferring to paper towels to drain. Pour off all but about 1 tablespoon fat from skillet and cook okra over moderate heat, stirring occasionally, until golden. Add onions and celery and cook, stirring occasionally, until celery is softened. In a 9 1/2-to-10 quart heavy kettle bring broth and water to a boil. Stir in okra mixture and chicken and simmer, stirring occasionally, until chicken is cooked through and gumbo is thickened, about 30 minutes. Add sausage, scallions, and salt and pepper to taste and simmer, stirring occasionally, 5 minutes. Gumbo may be made 3 days ahead, cooled completely, uncovered, and chilled, cover. Serve gumbo ladled over rice in large soup plates. Serve hot sauce on the side.
Time 2h25m Yield 10 servings. Number Of Ingredients 18 Steps:
Place chicken and water in a large kettle. Cover and bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until chicken is tender. , Remove chicken; reserve broth. Set chicken aside until cool enough to handle. Remove chicken from bones; discard bones and cut into meat into cubes; set aside. , In a soup kettle, combine oil or drippings and flour until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 5 minutes more or until mixture is reddish-brown (the color of a penny). Turn the heat to high. Stir in 2 cups reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the onions, celery, green pepper and garlic; cook and stir for 5 minutes. Add the tomatoes, okra, bay leaves, basil, salt, pepper and pepper sauce. Cover and simmer for 1 hour. Add chicken; heat through., Discard bay leaves. Garnish with green onions and parsley. Serve with rice.
Time 3h Yield 6-8 serving(s) Number Of Ingredients 20 Steps:
Heat the oil in a large heavy pan and add the flour. Cook over a low heat, stirring, to make a dark brown roux (the color of hazelnut shells). Add the onion, garlic, green pepper and celery and cook until lightly browned, stirring occasionally. Add the okra, parsley, bay leaf, thyme, salt, peppers, and cayenne and tabasco to taste, then stir in the tomatoes, tomato puree, and half the stock or water. Bring to a boil, stirring well. Simmer for 1-1/2 hours, stirring occasionally. During this time, the okra, which is initially slimy, will turn the mixture very dark and glutinous. Meanwhile, remove the chicken meat from the carcass. Discard all skin and cut the meat into bite-sized pieces. Add the chicken meat and corn to the gumbo with the remaining stock or water and simmer for 30 minutes longer, stirring from time to time.
Time 50m Yield 4 Number Of Ingredients 17 Steps:
Combine flour and oil in a Dutch oven over medium-high heat. Cook, stirring frequently, until it forms a thick paste the consistency of cake frosting. Continue cooking, stirring constantly, until the flour turns dark golden brown, 15 to 20 minutes. The darker the roux, the more depth of flavor, but don’t burn it. Add onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook until vegetables are tender, 3 to 6 minutes. While vegetables are cooking, bring 4 cups water to a boil in a 2-quart saucepan. Add unopened bag of rice and boil, uncovered, until rice is tender, 10 to 12 minutes. Remove bag from water and drain. Cut open bag, pour rice into a bowl, and fluff. Stir chicken, kielbasa, diced tomatoes, and chicken broth into the cooked vegetables. Cook until thoroughly heated, about 10 minutes. Serve gumbo over warm rice.
More about “chicken okra sausage gumbo recipes”
Time 3h55m Yield 10 Number Of Ingredients 12 Steps:
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. 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. 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. 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.
