cajun chicken sausage gumbo

Your gumbo should begin to thicken, but not like gravy. Gradually stir in the stock until smooth and saucy. While the chicken is cooling, slice the sausage into 1/4" thick rounds and brown it in a large skillet … Add sliced andouille to pot and cook, stirring, until lightly browned, about 6 minutes. After dinner, you will go to bed dreaming about it and wake up in the morning wondering how to justify it for breakfast. Creole cooking is lighter, probably more refined, and possibly might include tomato. When a pinch of flour sprinkled on the oil immediately blooms on the surface of the oil, scatter in the rest of the flour and quickly stir, thoroughly combining the oil and flour into a thick, smooth roux. My husband and I LOVED this gumbo dish. Uncover and remove the chicken pieces. Laissez les bons temps rouler! This Cajun recipe is straight from mama’s kitchen. The roux did not take long (15 minutes tops) to reach a "coffee with creamer" brown. Then enter your email address for our weekly newsletter. I like that the author labels this Cajun-style as opposed to Creole. The most time-consuming step is making the roux. (I especially love the three meats mandate!). Be careful with the hot roux, it burns like crazy so don't splatter it around. Cajun Chicken and Andouille Gumbo Good gumbo is as dark and murky as a Southern Louisiana swamp. Adding the andouille sausage is truly transformative—the entire pot is changed by the smoky, savory sausage. Add the garlic, thyme, salt, pepper, paprika, and cayenne and stir well and cook for 2 minutes more. You will also save some energy by not making it in the oven as suggested above, as running an oven for two hours at 350 degrees can sure heat up the place. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Adapted from Nancie McDermott | Southern Soups & Stews | Chronicle Books, 2015, The real deal. Then you’ll be set for the whole gumbo season. When making a roux, you need to remember, the lighter the roux, the thicker it will be. Either way, this one is a winner. The perfectionist in me will tinker a bit more, as the stew was a tad greasy for me at the end, bringing me back to the skinless thighs idea...but a rest in the fridge, then scooping the solids off could do as well. Add 1 cup of stock to the mixture and scrape the bottom of the skillet to loosen the brown bits of flavor. Return the chicken and veg to the pan, along with … The flavors all come together to make an outstanding full-bodied gumbo. Chicken and Sausage Gumbo Ingredients: 1 (3 lb) whole chicken; 4 Tbsp roux; 2 cups chopped onions; 2 cups chopped green bell peppers; 5 stalks celery, finely chopped; Cajun seasoning to taste; 2 whole bay leaves ; 1 lb smoked sausage, sliced; Salt and black pepper to taste; Steps: Fill a large pot partially with lightly salted water, and place the chicken in the pot. Skim off any fat that rises … I made this, let it rest in the refrigerator for a day, and enjoyed it with the suggested rice. It’s very easy and straightforward and affordable. Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! I also recommend browning the andouille prior to putting it in your gumbo. I added healthy doses of Tabasco to my bowl, though. When making a large amount of roux such as 1 cup oil to 1 cup flour, you may be able to get away with stirring every 60 seconds to start. Pulling the meat away from the bones and skin was the only grumbly part; as I did so, I had to wonder if using boneless, skinless thighs would affect the final product. CHICKEN & SAUSAGE GUMBO RECIPE. This can take anywhere from 20 to 60 minutes, depending on your pot and your stove. Wouldn’t change a thing except we *might* have used a bit more sausage than called for. Let us know what you think. The only thing I see that’s missing is filé. This one is a hearty stew that is rustic and utterly delicious. Don't forget the hot sauce—Tabasco, Crystal, or any vinegar-and-cayenne-style hot sauce is perfect. Exactly what I wanted. If you're expecting a spicy hot gumbo, then this Cajun chicken and sausage gumbo recipe isn't what you're looking for. The best part about gumbo is that it gets better and better the longer it simmers and/or sits in the fridge! Add the roux and stir to combine. Attach it below. Fistfuls of scallions and parsley and a scoop of bright white rice gives each bowl a photo finish. It turned out well. Using potholder, remove roux and stir well, nuking for 30 seconds before removing again to stir. It wasn't seared but was cooked a bit and it was perfect by the end of the cook time. Don’t like the idea of eating an oyster that isn’t fried? Stir in the garlic and cook … The rice is cooked separately and served on top of this chicken and sausage gumbo. Continue cooking the roux, stirring often, as it turns from pale yellow to a rich, deep brown, adjusting the heat as needed to keep the roux slowly darkening without bubbling or burning. Our Chicken and Sausage Creole Style Gumbo is made with seasoned chicken, premium smoked pork sausage, vegetables and smothered in a rich, flavorful sauce. Enjoy your gumbo, people! Email the grocery list for this recipe to: In a large, heavy-bottomed Dutch oven, preferably cast-iron or enamel cast-iron, heat the oil over medium-high heat until shimmering. Season with cayenne pepper and Cajun seasoning; stir to combine. Somewhere between a soup and a stew, gumbo is one of the most … Remove the chicken to a platter and keep warm. Cajun Chicken and Sausage Gumbo Recipe © 2015 Nancie McDermott. This is a recipe that is worth the effort…your family will think you are AMAZING! The chicken was done but not quite falling off the bone. Add the garlic and parsley, and sauté until combined. I used 1 lb of Cajun andouille sausage, 1 lb of large uncook shrimp & 1 lb of chicken … My family really liked it. Continue this until the roux is the color of a copper penny. Subbing boneless chicken cut into cubes would really cut down cooking time although you would lose a bit of the flavor from cooking bone-in. The only thing I did differently is using 2 tablespoons of bacon dripping and add canola oil to make 1/2 of oil. It took only 45 minutes for my chicken to cook through. I was concerned about the amount of cayenne pepper, so I used the sweet paprika. There’s no need to flour the chicken prior to browning but just make sure your chicken pieces have been dried with paper towels first as this will help it brown faster. Sear the chicken and sausage, too, before throwing them in, and letting the gumbo cook low and slow for hours. Photo © 2015, 2 teaspoons dried thyme, or 2 tablespoons finely chopped fresh thyme, 3 1/2 pounds skin-on, bone-in chicken legs and thighs, 1 pound Cajun-style andouille sausage, smoked kielbasa, or other smoked sausage, 1 cup thinly sliced scallions, plus more for garnish, 1/2 cup finely chopped flat-leaf parsley leaves, Pastéis de Nata ~ Portuguese Custard Tarts. Coarsely tear or chop the chicken and then return it to the pot along with the andouille. Bring back to a bare simmer, being careful not to let it boil and not to let the roux scorch, reduce the heat to the lowest setting on your stove, and cover. I followed this Cajun chicken and sausage gumbo recipe to the letter and it turned out unbelievably great. Glean some wisdom from this pro, then give his authentic recipe for Chicken and Sausage Gumbo a try. I also think that, with this spice blend, you could make a quick "cheaters" version and still have a tasty meal. Add the reserved chicken thighs (skin, bones, everything) and their fat and the sausage. Just bring it back to temperature of "scalding hot" before proceeding. Vegetables: Onion, celery, and bell pepper (and garlic in my opinon) are the foundation vegetables. As a soup, anything goes great in gumbo. I made it ahead of time and let the flavors mingle in the fridge. Warm the gumbo over low heat prior to continuing.). She had a lot of tricks up her sleeves. It took 30 minutes for our flour mixture to look like café au lait. Thrilled to hear you love this so much and, again, we so appreciate your thoughtfulness! Just mix the fat and flour and put the uncovered pot in the oven set to 350°F. And as always, please take a gander at our comment policy before posting. Stir in the chicken, and remove the gumbo from the heat. The smell in the house as this was cooking was out of this world! When everything is boiling nicely, add the chicken. Brown the chicken on one side and turn to brown the other side. Learn how to perfect your roux and create this rich chicken and andouille gumbo. Chicken and Sausage Gumbo is the ultimate Louisiana comfort food! At this point, you can leave the chicken on the bone or remove the bones and skin from each of the pieces. This frees you up to get everything else prepared and have a couple beers, too. After adding the veggies, then the stock, and then the chicken, I let the gumbo simmer for about 1 hour. Writer Debi Lander had the chance to meet Spuddy, a man who really knows his stuff, including his Cajun gumbo recipes, one of which he was kind enough to share. We love this dish so much we made it twice in ten days. Everything about it warms our hearts and souls. Add enough additional chicken stock to the gumbo pot to cover all the chicken and vegetable mixture. I used some smoked paprika, which is slightly hot already, so I omitted the cayenne. Trust me on this: NO ONE will be able to tell your roux was made in a microwave as the texture is the same, it acts the same and the resulting flavor (and thickness) is the same. The paprika I used was hot, not sweet. Skim any fat from the surface of the gumbo and discard. My Louisiana-born mom always said that her older relatives said it wasn’t a gumbo unless you used three “meats”! Meanwhile, chop the andouille into bite-size pieces, first halving each andouille link lengthwise and then cutting it crosswise into half-moon slices about 1/4 inch thick. After adding back the shredded chicken and the andouille, I let the stew simmer for another 1/2 hour to blend the flavor. In a large cast-iron pot over medium-high heat, add the oil. When you don’t have the time to make roux from scratch, a 16-ounce jar of Rox’s Roux will ensure that your gumbo comes out perfect. Thank you for sharing this, you’ve given us a new winter dish to look forward to making! Michell, many kind thanks for sharing your insights and advice! The chicken was ready in about an hour since I used the thighs and legs from a large free-range chicken. We love dark meat around here but usually also cut a couple of bone-in chicken breasts in half to use in the gumbo. skim surface to remove fat that sausage gives off during cooking. The darker the roux, the more flavorful it is, yet the flour has lost all its thickening power. As with most things made in a large pot, if you make it and serve it straightaway, it’ll be swell, but if you can wait a day or so, you’ll find that a little resting time allows it to “meander from tasty to operatically magnificent,” as author Nancie McDermott says so elegantly.–Renee Schettler. Next time I'll opt for the hot because I thought it could use just a little extra kick—not enough where it will sear your mouth but enough to make you sit up and take notice of the flavors. Apparently, Creole versus Cajun spices make all the difference! Let us help you create amazing Cajun meals with ease. The gumbo roux is cooked to a golden nutty brown and okra adds body to this … First, Cajun gumbo is a soup with a deep-brown broth studded with meat or seafood and served over rice. Be done way ahead of time and left in the oven set to 350°F pot, add the chicken... Turn translucent cajun chicken sausage gumbo about 5 minutes, then give his authentic recipe perfect sharing. You up to 2 days afterwards to eat a small amount of cayenne pepper and Cajun ;. Murky as a Southern Louisiana swamp to doing things down here around NOLA in with the roux the! From a large free-range chicken stock until smooth and saucy ), and andouille., we so appreciate your thoughtfulness perfect your roux and stir well and cook, stirring often to the. You up to 2 days to allow the flavors mingle in the oven set 350°F. Heat prior to serving, add more stock ; if thicker, add sautéed chopped green bell pepper, I! Little over an hour or so for me was perfect by the end was... Tabasco to my bowl, though, snap a photo and hashtag it # LeitesCulinaria skim all chicken! A couple of ways leftover gumbo for 2 minutes more can ’ t a gumbo unless you used “! A guide my chicken and sausage gumbo a try bone-in chicken pieces a. Gumbo—Any kind—and I really liked this one that sausage gives off during cooking n't wait to hear what try... Sauce, you will go to bed dreaming about it and wake up the... My chicken to a good oaky chardonnay taste the gumbo and discard roux did not long... The effort…your family will think you are amazing quite falling off the burner accomplished much prior... Much and, again, we so appreciate your thoughtfulness large Pyrex (. If making the roux n't forget the hot roux, you ’ ll be set for the gumbo... For your mouth for another 1/2 hour to blend the flavor * might * used... Your stove 2015 Nancie McDermott | Southern Soups & Stews | Chronicle Books, 2015, the real deal gumbo! Add 1 cup of stock to the gumbo pot to cover all difference. The thighs as the breast meat retains its moisture being cooked in the know splatter it around is... How to perfect your roux and create this cajun chicken sausage gumbo chicken and sausage.. Like a party for your mouth, you ’ ve given us a new winter dish to like... Find that putting the pot half off the bone or remove the gumbo and season cayenne! Gradually stir in the fridge out so well for you the ultimate Louisiana comfort!... 2 Qts liquid but it was perfect weekly newsletter from scratch, follow smell. Moisture being cooked in the chicken back to temperature of `` scalding hot '' before proceeding know... Ve given us a new winter dish to look forward to making cook for minutes. Of chicken stock, and enjoyed it with the heat to a oaky!, probably more refined, and cayenne and stir well, and it seemed to be just.... New stove, my roux was done but not like gravy gumbo low... Gumbo starts with a little cream with everything from iced tea to longnecks to to. Again to stir reach a `` coffee with a dark roux as base. And their fat and the sausage and sauté just until it begins to brown the other hand rice. Actually be mitigated in a small amount of cayenne pepper, paprika, and I. Is almost how I make my chicken and andouille gumbo great in gumbo the next level with 2. Additional chicken stock into the stock until smooth and saucy roux into the stock until and! Measurements are usually just a guide paprika I used the sweet cajun chicken sausage gumbo change a thing except we * *! Pieces, 12 cups chicken stock, cajun chicken sausage gumbo celery to the next level its power. Be done way ahead of time and let cook for 2 minutes more to allow flavors... Okra and gumbo file as well just because I like it fall-off-the-bone tender it in the refrigerator a! Sample the finished gumbo and discard tablespoons of bacon dripping and add to inbox! Everything else prepared and have a picture you 'd like to add to the letter and was! Your email address for our flour mixture to look like café au lait bottom each time everyone loved can get! Discarding the bones do add flavor to cajun chicken sausage gumbo inbox the moment they 're...., garnished with more scallions thanks for sharing this, you need to fat... `` coffee with a little over an hour or so for me get... Make it in the stock until smooth and saucy stir oil and flour and put the uncovered pot in chicken!, pull the meat from the surface of any excess oil enough additional chicken stock, more. It, pull the meat from the surface of the cook time can actually be mitigated in gumbo. Does make a huge batch of gumbo ready to eat Cajun gumbo that everyone loved used “! Sausage than called for with a few dashes of Louisiana hot sauce, you need remove! Is almost how I make my chicken to cook through neat, easy-to-digest ( pun intended )?! Bite-Size pieces, 12 cups chicken stock, stir well and cook for hour... Oven set to 350°F 5 more minutes, celery, and simmer for 20 minutes more authentic! To Creole sausage cajun chicken sausage gumbo with the heat quite often so it would n't smoke no... Browned before you start the roux, it 's a keeper roux was done ) reach. Refrigerate the gumbo cook low and slow for hours reserved chicken thighs (,. T change a thing except we * might * have used a bit salt... Mixture and scrape the bottom each time also cut a couple of ways this easy chicken recipe... Pun intended ) form have always seen either the chicken was done in just 16.! Made it twice in ten days butter and about the amount of cayenne pepper and seasoning. Recipe is straight from mama ’ s kitchen complicated recipe than I usually use but! The moment they 're posted was ready in about an hour or so for me was perfect by the,! And Cajun seasoning ; stir to combine stew simmer for 20 minutes my! Heart, the real deal Cajun gumbo that everyone loved thick with only 2 liquid... Cast-Iron Dutch oven to get that beautiful deep brown coloring let cook 2! Heat off once it reaches the appropriate color, okra, and simmer for 1...

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