Cajun Style Chicken Gumbo Food

CAJUN CHICKEN GUMBO

Steps:

• Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.
• Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.

CAJUN CHICKEN AND SAUSAGE GUMBO

Steps:

• Brown chicken thighs and sausage in a cast iron dutch oven. If you don't have a cast iron dutch oven, just be sure to use a heavy pot, such as a Magnalite or something similar. Remove from pot and let cool.
• Add oil to the pot. With wire whisk, blend in flour. Continue stirring constantly over medium to medium-high heat until flour is the color of chocolate syrup. IT IS VERY IMPORTANT TO CONSTANTLY STIR THIS! If the roux burns, there's no fixing it. You'll have to start over, completely. This step will take a while to achieve the chocolate color and is the most time-consuming part of the recipe. Once the flour has browned to this point, quickly add onions, bell pepper, and celery. Cook until onions are transparent. Add enough water or chicken broth to fill the pot about half way. Simmer.
• Meanwhile, debone chicken. Add sausage to the pot.
• Add minced garlic, salt, and cayenne.
• Let simmer for about an hour. In the last 20 minutes, add deboned chicken. If needed, add enough water or broth to cover the chicken.
• With a large spoon, skim as much fat as possible from the top.
• Serve in a soup plate, over hot cooked rice.
• Sprinkle green onions, parsley, and file in the bowls.
• MMMMMMMMMM -- good stuff!

CAJUN CHICKEN AND SAUSAGE GUMBO

Steps:

• 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 chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
• Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. 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. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

CAJUN-STYLE CHICKEN GUMBO

Steps:

• Cut chicken into 1 inch pieces; place in medium bowl.
• Sprinkle with seasoning and thyme; toss well.
• Set aside.
• Heat oil in large sauce pan over medium-high heat.
• Add onion, bell pepper, carrots, celery and garlic to saucepan; cover and cook 10 minutes or until vegetable are crisp-tender, stirring once.
• Add chicken; cook 3 minutes, stirring occasionally. Sprinkle mixture with flour, cook 1 minute, stirring frequently.
• Add chicken broth, tomatoes and pepper sauce; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 10 minutes or until chicken is no longer pink in center, vegetables are tender and sauces is slightly thickened.
• Ladle gumbo into 4 shallow bowls, top each with a scoop of rice sprinkle with parsley and serve with additional pepper sauce, if desired.

AUTHENTIC CAJUN GUMBO

Steps:

• Place the first 11 ingredients in a stockpot; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours., Remove chicken and allow to cool. Strain broth, discarding vegetables; skim fat. Remove meat from bones; cut chicken into bite-size pieces and set aside. Discard bones., In the same pan, cook and stir oil and flour over medium heat until caramel-colored, about 14 minutes (do not burn). Add finely chopped onion; cook and stir 2 minutes longer. Gradually stir in broth. Bring to a boil., Carefully stir in sausage and reserved chicken. Reduce heat; simmer, uncovered, for 10 minutes. Stir in okra and oysters. Simmer, uncovered, 10-15 minutes longer or just until okra is tender. Stir in file powder. Serve with rice.

CAJUN-STYLE CHICKEN AND SMOKED SAUSAGE GUMBO

Steps:

• Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).
• Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.
• Chop the chicken into large pieces; set aside (you will add in the chicken later).
• To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes.
• Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).
• Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes.
• After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.
• Skim off the fat that has accumulated on the top.
• Add in green onions and parsley; simmer on low heat for 10 minutes.
• Remove from heat and add in file powder and season with salt and pepper; stir to combine.
• Serve gumbo over hot cook rice.

CAJUN CHICKEN AND SAUSAGE GUMBO

Steps:

• Preheat the oven to 350 degrees F.
• Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine.
• Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
• While roux is baking: Slice then brown the sausage; Brown then cube the chicken (I brown the chicken in the sausage drippings); and Dice the vegetables.
• Once the roux is done, carefully remove it from the oven and set over medium-high heat.
• Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent.
• Add salt, black pepper, thyme, cayenne pepper, dripping from the skillet and stir to combine then add the bay leaves.
• Gradually add the broth while whisking continually.
• Decrease the heat to low, cover and cook for 35 minutes.
• Turn off the heat, add the chicken and sausage and stir to combine.
• Add the file powder while stirring constantly.
• Cover and allow to sit for 10 minutes prior to serving.
• Serve over rice.

CAJUN CHICKEN & SAUSAGE GUMBO RECIPE - (4.1/5)

Steps:

• Lightly brown chicken thighs in a tablespoon of oil in a cast iron dutch oven or heavy bottomed pot over medium-high heat. Remove chicken from pot and set aside to cool. Add the sausage slices to the same pot and cook until lightly browned on both sides. Remove to paper towels to drain. Add the vegetable oil to the pot over medium-low heat. Using a wire whisk, blend in the flour. Continue cooking and whisking constantly until flour is a dark reddish brown/dark brown. Whisk constantly or it will scorch; this step will take about 1 hour. Once the roux has finished cooking, quickly stir in chopped onions, bell pepper, and celery. Cook for 3 to 4 minutes, stirring constantly. Add the chicken broth and enough water to fill the pot about half full. Bring to a bubble, then reduce heat to low/medium-low and simmer uncovered for 30 to 40 minutes. Add chicken and sausage to the pot. Removed the skin and as much fat as possible from the chicken before adding to the pot. If needed, add a little more water just enough to cover the chicken. Add the garlic, salt, cayenne, black pepper, and BeaZell's seasoning. Let simmer gently for about an hour. Remove chicken from gumbo and de-bone, if desired. Then add the meat back to the gumbo. Stir in the green onions and parsley and continue simmering for another 15 minutes. With a large spoon or a couple wadded up paper towels, skim as much fat as possible from the top of gumbo. Serve gumbo in shallow bowls with a scoop of hot cooked white rice. Add a sprinkle of gumbo filé. Garnish top with additional green onions, if desired. Serve with potato salad on the side and toasted French bread. Enjoy!

GUMBO STYLE CHICKEN CREOLE

Steps:

• Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
• Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.

CAJUN CHICKEN GUMBO

Steps:

• Season the chicken with spice mix. Melt butter in a large pan, add the chicken and cook for 15 minutes. Remove and keep warm/
• Stir flour into the pan drippings and whisk over high heat for about 5 minutes to made roux (dark brown but not burnt) Add Cajun vegetables to the roux and cook for about 1-2 minutes.
• Return the chicken to pan, add stock powder, bay leaves, chilli flakes, clove, allspice, thyme and water. Cover and simmer for about 30 minutes. Add the sausage and cook for a further 30 minutes.
• Add spring onions and parsley. Simmer for 2 minutes and service with plenty of steamed white rice.
• NOTE: Cajun vegetables consist of equal quantities of onion, green pepper and celery.

CHICKEN GUMBO WOW

Steps:

• Heat a pan over medium-high heat. Add onion, bell pepper, and garlic; saute until onion is translucent, about 5 minutes. Add shredded chicken and Creole seasoning. Mix thoroughly. Add tomatoes, chicken broth, corn, and sausage. Reduce heat and simmer until flavors come together, about 20 minutes.