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
Easy gumbo recipe - authentic gumbo recipe
January is the perfect time of the year for a big hot bowl of gumbo. Today i will show you how to make an easy chicken and sausage authentic gumbo recipe. This gumbo recipe is very easy and perfect for beginners.
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Shopping List:
2/3 cup vegetable oil
1 cup flour
1 large onion
2 Green bell peppers
2 stalks celery
5-6 garlic cloves
1 bunch green onion
2-3 lbs boneless chicken thigh
1 lbs andouille sausage
8 cups chicken stock
4 cups water
2-3 bay leaves
Garlic & herb seasoning
cajun seasoning
herbs de provence
gumbo file
white rice
Chicken, Sausage and Shrimp Gumbo |How To Make Gumbo | Southern Style With a Perfect Dark Brown Roux
#gumbo #southerncooking #seafood
**Note: At 1:03 USE 2 BELL PEPPERS INSTEAD OF ONE
Ingredients/Measurements 0:18
How To Season Your Meat 1:20
Browning Meat 1:43
Roux Instructions 2:36
Cooking The Gumbo 3:29
Total Gumbo Cooking Time 6:25
In todays video I'll show you how to make a Cajun style gumbo
8 cups chicken broth
2 cups flour
2 cups oil
2lbs shrimp
8 thighs
5 andouille sausage
1 cup parsley
3 celery stalks
2 bell peppers
1 onion
5 garlic cloves
2 tbsp Cajun seasoning
2 tbsp chicken bouillon
5 3/4 tbsp gumbo fillet
4 cups okra
5 bay leaves
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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GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE | 10 Minute Roux
Quicker and easier chicken and sausage gumbo with a delicious 10 minute roux. This delicious Cajun seasoned dish is made with chicken thighs, seared Andouille sausage in an easier-to-make gumbo roux that takes only 10 minutes versus almost an hour the traditional method.
Shopping List:
2 cups sliced Andouille sausage
2 large skin on bone in chicken thighs
1 small white or sweet onion, diced
1 small green bell pepper, diced
2 stalks celery, roughly chopped
1 cup frozen okra
1 cup all purpose flour
1 cup vegetable or canola oil
1 cup chicken stock or broth
2 tsp. Cajun seasoning, brand of your choice
1 tsp. dried basil
2 tsp. dried parsley
1-2 tsp. black pepper
Salt to taste
2 tbsp. kosher salt for the boiling chicken water (if using table salt, use 1/2 that much)
White rice
Directions:
Bring a large pot of water to a boil, add the salt and the chicken. Boil 35-40 minutes until the internal temperature of the chicken is 170-175 for dark meat or 165 for white meat chicken.
Sear the Andouille sausage in a skillet over medium to medium-high heat.
In a large measuring cup, mix together the oil and flour. Microwave for 5 minutes, remove and stir. Continue to microwave for 1 minute intervals, stirring between each, until the roux achieves a dark brown color, about 10 minutes total.
Add roux to a skillet or sauce pan and immediately add the Trinity (celery, onion and bell pepper). Also add the frozen okra. Simmer about 5-7 minutes until the veggies have softened then add the chicken and sausage.
Salt to taste and simmer on low heat 10-15 minutes.
Served over white rice.
#quickerandeasiergumbo#chickenandsausagegumbo#quickandeasygumboroux
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Cajun Chicken and Andouille Sausage Gumbo (Easy Freezer Meals)
Welcome to Easy Freezer Meals. Today we are making Cajun Chicken and Sausage Gumbo (Easy Freezer Meals). This authentic Cajun dish is so yummy and is perfect for those cold evenings, those rainy afternoons, those quiet Sundays, or anytime!!
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• Thermapen Mk4 -
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Quick Brine for 1.5 # of chicken: (if boneless brine for 30 min to 1:30 hour. If bone in brine for 1 hour to 3 hours) Multiple all the ingredients to make more if you need to.
1 Quart of water
1/4 cup kosher salt
2 Tablespoons sugar
1 bay leaf
1 teaspoon cracked pepper
1 teaspoon thyme
(Dissolve salt and sugar in water. add aromatics. Cool down the water mixture then add your chicken to it)
GUMBO SEASONINGS
1.5 Tsp garlic powder
1.5 Tsp fresh ground pepper
1.5 Tsp kosher salt
1.5 TBS Creole seasoning (I use this one
1 tsp chili powder
1/4 tsp cayenne pepper (or more if you want it spicier)
Chicken and Sausage GUMBO INGREDIENTS
1.5 cup flour
1 cup veg. oil
1.5 cups of green onions chopped
2 cups onion diced
2 cups celery diced
2 cups bell pepper diced
1/3 Cup of minced Garlic
1.5 lbs. Chicken Breast boneless
1.5 lb. of Sausage (we use andouille sausage)
3.5 quarts of Chicken Stock
1/3 cups of rice flour
We prepare and cook the chicken ahead of time. If you want you can cook the chicken in the same pot of gumbo to make it easier. The only reason we do it this way is to better control the portions per serving. Either way I would still Brine the chicken.
To cook the chicken ahead of time after brining the chicken rinse off the chicken and place on a baking tray. With a little bit of oil and a touch of creole seasoning cover with foil and bake for 30 minutes or until the inside temp reads 165F. Take out of the oven and let it rest for 10 minutes. Then cut your chicken up in cubes and set aside.
To cook the chicken in the gumbo add your brined chicken (either cubed or whole) at the very end of the cooking process and cook for 6-8 minutes till the chicken is fully cooked.
In a separate pot add your chicken stock, seasonings and rice flour to heat on the stove top (On med/low). This will speed up the cooking process of the Gumbo.
Brown your sausage and separate the oil that is rendered. Take that oil and pour it in a measuring cup. Pour vegetable oil to make up for whatever you are lacking in this recipe. You need a total of 1 cup of oil. Pour that oil in your stock pot and heat it on a medium heat. Add your flour. Begin to stir gently and consistently. This process takes a little while and try not to rush it. Your roux will begin to darken as it cooks. Once it reaches a dark caramel color add your diced vegetables and reduce the heat to low. Cook these vegetables till they start to soften. Add your garlic and cook for a few minutes more. Turn your heat back up to a medium and add your chicken stock (with the rice flour and seasonings mixed in it). Stir well to make sure all the roux is dissolved. Now add your sausage to the pot. Cook for about 20 minutes on a medium heat. This will allow the seasonings and sausage flavors to come together.
If you are going to cook your chicken with your gumbo add it at the very end of the cooking process (along with the chopped green onions) You will cook the chicken for only about 6-8 minutes.
If you are adding cooked chicken to your gumbo wait till the gumbo is finished and add your chicken once it is off the fire.
Your gumbo is ready when it gets to be the consistency of a stew. We serve our gumbo with cooked rice and a side of Cajun Potato Salad
To freeze let the gumbo cool completely and portion in 1 quart freezer saver bags. To reheat simply pull one out let it thaw and heat on the stove top (or boil the bag if you have that type of bag)
See you later
Eric