How To make Chicken & Andouille Sausage Gumbo
8 ea Boneless chicken breasts
1 1/2 c All-purpose flour
1 c Lard
2 c Chopped onion
1 c Chopped green pepper
1 c Chopped celery
3 qt Poultry stock
1 lb Andouille sausage
1 1/2 ts Minced garlic
1 x Salt
1 x Black pepper
1 x Cayenne (red) pepper
2 c Sliced fresh okra
1 c Sliced green onions
1/2 c Minced flat leaf parsley
5 c Hot cooked rice
SEASONING MIX:
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Red pepper
1/2 ts White pepper
1/2 ts Paprika
1/2 ts Onion powder
1/2 ts Garlic powder
Prepare seasoning mix. Remove skin from the 8 boneless chicken-breast HALVES. Cut chicken into bite sized pieces. Place pieces on a baking sheet; sprinkle liberally with seasoning. Let stand at room temperature 30 minutes. Place flour in a plastic bag; add seasoned chicken, shaking to coat all pieces thoroughly. Remove chicken; shake in a colander to remove all excess flour, reserving flour. Heat 1 cup lard in a large soup pot or Dutch oven over medium high heat.
When very hot, add chicken in batches; stir until browned and crisp on all sides. Remove from heat. Remove chicken with a slotted spoon; set aside. Loosen any browned bits from the bottom of pan; strain fat to remove particles. Add enough lard to straiZ
oothpicks. Arrange roulades in square microwavable dish, 8 x 8 x 2 inches. Cover with waxed paper and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until chicken is done. Let stand covered 3 minutes. Prepare Hollandaise Sauce; serve with chicken. Garnish with dill weed if desired. 4 servings
From the files of Al Rice, North Pole Alaska. Feb 1994
How To make Chicken & Andouille Sausage Gumbo's Videos
Chicken Andouille Gumbo
Chicken Andouille Gumbo!!! When the football starts so do the gumbos!! This is probably the most popular of all the gumbos and is my personal favorite.
Ingredients
• 1 cp oil
• 1-1/2 cp flour
• 4 onions
• 3 bell peppers
• 1/2 bunch celery
• 1 bunch green onion
• 1/2 bunch parsley minced
• 2 tbsp minced garlic
• 4 lbs. boneless chicken thigh
• 1 stick andouille
• 2 lbs. sausage
• 5-6 smoked turkey necks
• 3 quarts chicken stock
• 2 qt +/- water as needed
• Tony’s or Cajun seasoning
• Garlic powder
• Italian herbs
Directions
1. Prep all ingredients. Small or medium dice all vegetables and mince garlic. Trim and cube chicken thighs. I cut my sausage into quarters, peel the skin off my andouille, and cut into half-moons.
2. In your gumbo pot, heat up cooking oil. Whisk in flour and cook roux until it’s a chocolate color. Add in trinity and cook until onions are clear and roux is dark.
3. Add in stock and start to season. Add water as needed. Add in smoked turkey necks and let this simmer for 2 hours. Skim off any grease as it comes to the top.
4. In a separate pot with a little oil, brown all the meats starting with the sausage and andouille. Add these to the pot after 2 hours of simmering. Brown the chicken last and remove from pan. Use some water to get all of the burnt gratin from the bottom of the pot. Add to gumbo.
5. Add chicken after 3 hours of cooking. Simmer for another hour.
6. Taste for seasoning. After 4 hours add in green onion and parsley and cook for 10 minutes and turn off heat.
7. Let sit for 20 minutes then serve over rice with potato salad on the side.
How To Make Delicious Chicken & Sausage Gumbo
It's comfort food season and one of my all time favorites is a good bowl of Gumbo! Today we are making Chicken and Sausage Gumbo with a perfect dark roux. Let's #makeithappen
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Shopping List:
1 cup Flour
1 cup Vegetable or Avocado Oil
1 lb Andouille Sausage
1 Rotisserie Chicken - (meat only - chopped)
1 can stewed tomatoes (Optional)
1 cup frozen okra (optional)
1/2 cup diced celery
1/2 cup diced bell peppers
1 cup diced onions
2 tbs minced garlic or garlic paste
2 quarts chicken stock
2 bay leaves
1 tbs thyme
1 tbs gumbo file (optional)
Creole/Cajun Seasoning
Louisiana Hot Sauce
worcestershire sauce
cayenne pepper
AP Seasoning - garlic powder, onion powder, smoked paprika
2 cups white rice
Diced green onions
Chicken & Sausage Gumbo by The Cajun Ninja
Chicken and Sausage Gumbo With Perfect Potato Salad | 50 States, 50 Plates | Louisiana
The perfect homemade chicken and sausage gumbo needs to be served with some incredible southern-style potato salad.
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Chicken and sausage gumbo recipe:
Cajun Roux + veggies
1 cup + 3tbsp (120G) all-purpose flour
1 cup (236 ml) peanut oil
1 large yellow onion medium diced
3 sticks of celery medium diced
1 large green bell pepper medium diced
Gumbo:
Roux and vegetables from above
1 whole chicken roasted with meat picked off
1 whole chicken carcass roasted and simmered with 1 gallon of water
1 1/2 pounds of andouille sausage
7 garlic cloves minced
1 Jalapeño or Serrano pepper with a slit in it
3 quarts of homemade chicken stock
2 tsp fresh ground black pepper
1 tsp kosher salt
2 tsp cajun seasoning
4 tsp hot sauce
1/2 tsp cayenne pepper
Serve with long-grain white rice
Sliced green onions for garnish
Southern Potato salad:
2 pounds Yukon gold potatoes
5 hard-boiled eggs
1 medium yellow onion diced
1 green pepper diced
2 celery stalks
1 cup mayonnaise
1/4 cup yellow or creole mustard
2 tbsp apple cider vinegar with 2 tsp white sugar
2 tsp Louisiana hot sauce
1 tsp salt
1 tsp cajun seasoning
Spring onions to garnish
Almost Hard-Boiled Eggs:
10 eggs cooked in simmering water for 11 minutes
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New Orleans Style Shrimp, Chicken and Sausage Gumbo Recipe #Plated #GumboRecipe
New Orleans Style Shrimp Sausage and Chicken Gumbo #Plated #Gumbo Recipe
1 cup all-purpose flour
2 small young chickens
1 cup yellow onion
1 small onion for chicken broth
1 green bell pepper
1 cup celery chopped
3 cloves garlic
6 cups chicken broth
4 bay leaves
1 tablespoon Cajun seasoning
Kosher salt to taste
Black pepper to taste
6 ounces fresh or frozen okra sliced 1/2 inch thick
3/4 cup vegetable oil
2 pounds andouille sausage sliced 1/2 inch thick
1 1/2 raw shrimp peeled and deveined
8 scallions sliced
1 tsp thyme
1 tsp cayenne pepper
1/2 tsp garlic powder
2 tsp gumbo filet
1 tsp paprika
1 ounce dried shrimp (optional)
Directions
Add chickens to stock pot and cover with water, season with 1 small onion, salt, and 3 cloves of garlic.
Bring to a boil and then lower the fire to low. Simmer for 2 hours.
Set aside to cool....once cooled debone the chickens and keep the broth and the meat only.
To make the rue:
Preheat the Dutch oven or a heavy pot and add 3/4 cup of oil then add 1 cup of flour gradually and stir continuously (with a wooden spoon you must continue to stir from start to finish) the heat should be on med-low and add in flour until the rue is a dark chocolate color and a thick consistently.
Add pre-cut bell peppers, onions and celery to the rue and stir until the onions are translucent. Gradually Add 6 cups of your chicken broth to the mix.
Add the seasonings
Sauté sausages, chicken and okra and dried shrimp
Add everything to the pot and give it a good stir.
Let the pot come to a slow rumble and cover for about 30 minutes
After 30 minutes add the shrimp
Add 1 tsp gumbo filet to pot.
Turn on low and simmer for at least one hour.
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How To: Make Chicken and Sausage Gumbo with Isaac Toups
Chef Isaac Toups, of Toups Meatery, teaches us how to make a New Orleans style chicken and sausage gumbo. Isaac lets us in on the importance of taking it slow and enjoying a beer while cooking, while expertly formulating his savory stew.
Check out the recipe here:
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