How To make Chicken Okra Gumbo with Sausage
3 4 lb. chickens, cut up
1/2 c Veg. oil
2 lb Sliced okra
1/2 c Flour
1 ga Water
1 3 oz. Kosher smoked sausage
1 lb Chicken gizzards, cut up
2 Med onion, chopped
1/4 Bell pepper, chopped
1 Whole bulb garlic, chopped
2 tb Chopped parsley
1 tb Sugar
1 6 oz. cn. tomato paste
3 Large tomatoes OR >>>>
1 cn Whole tomatoes (16 oz.)
2 Bay leaves
1 pn Thyme
1 tb Gumbo file'
Salt & Pepper to taste
Brown chicken pieces in some of the oil; remove from pot. Brown okra and remove from pot. Add rmainder of oil and flour, stirring constantly untill roux is a rich brown. Add okra and water to roux, blending well. Add chicken, sausage, gizzards, and remaining ingredients except file'. Salt and pepper to taste. Cook for 1 1/2 to 2 hrs.
Stir in file' during the last 1/2 hr. of cooking. Serve with hot cooked rice in soup bowls.
How To make Chicken Okra Gumbo with Sausage's Videos
The best gumbo I’ve ever had. #Shorts
Forget the Others, THIS is How you Make Gumbo
You will love this delicious authentic Gumbo recipe jam-packed with chicken, andouille sausage, and okra in a tasty homemade chicken stock. The flavors in this dish are nothing short of incredible.
Gumbo is a Cajun and creole specialty throughout the state of Louisiana. It's a thick, stew-like dish with several ingredients such as the trinity (onions, celery, and bell peppers), okra, and meat. The most common proteins are chicken and sausage, but you can make a seafood-specific combo. According to the recipe evangelists, you should never combine seafood with chicken.
This recipe and ingredients will be completely different depending on who makes it. There are many arguments on whether the recipe should be thickened with a roux or with gumbo file. File is a powder consisting of dried sassafras leaves. It can be a thickening agent or a flavor garnish before serving the gumbo.
I personally believe that you can extract the most flavor by using roux, gumbo, and okra. After all, one of the many definitions for Gumbo is, in fact, okra. Regardless of how you make this, it's a time labor of love, and if you follow the procedures closely, the flavors and end results are fantastic.
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Ingredients for this recipe:
• 4-pound Whole chicken
• 1-gallon water
• 2 large peeled, small diced yellow onions
• 1 ½ pounds andouille sausage cut into ¼ thick slices
• ¾ cup vegetable oil + 3 tablespoons
• 4 ribs small diced celery
• 1 seeded and small diced red bell pepper
• 1 seeded and small diced green bell pepper
• 5 finely minced cloves of garlic
• 1 cup all-purpose flour
• 2 tablespoons Cajun seasonings
• 2 bay leaves
• 1-pound thick-cut sliced fresh or frozen Okra
• gumbo file for garnish
• cooked long-grain rice for garnish
• optional potato salad for garnish
• sea salt and pepper to taste
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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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Easy Chicken Gumbo Recipe with Okra and Sausage
Music: Shoreline
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New Orleans Style Chicken, Sausage, and Smoked Turkey Gumbo! How to Make Gumbo with a Dry Roux
Hey ya'll lets make a chicken, sausage, and smoked turkey gumbo! This is am easy recipe that will give you that New Orleans , Louisiana taste even if you don't live there!
Ingredients
1.5 lb chicken thighs
13 oz cajun sausage
2 cups okra
1 bell pepper
1 onion
4 cloves garlic
2 stalks celery
1 lb smoked turkey
3/4 tsp Creole seasoning
2 tbsp salt free Cajun
2 tsp gumbo file
1 tbsp better than bouillon chicken low sodium
1/2-1 cup dry roux
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✨ Chicken and Sausage Gumbo ✨ for beginners or anyone! #shorts #easyrecipe #gumbo #chicken #sausage
Chicken & Sausage Gumbo
6 boneless skinless Chicken thighs
2 pkg.Andouille sausage
1 stick. Butter
½ c. Canola oil
½ c. Flour
1 c. Celery diced
2 Bell peppers diced
2 Onions diced
4 cloves Garlic crushed
2 tbsp. Tony Chachere's
2 tbsp. Onion powder
2 tbsp. Garlic powder
½ tsp. Cayenne pepper
24 oz. Chicken broth
24 oz. Vegetable broth
1 c. Okra (optional)
1 tsp. Gumbo Filé
3. Bay Leaves
Instructions
Season your chicken with salt and pepper.
Add a little bit of canola oil to a skillet set to medium high heat. And pan. Sear your chicken until golden brown.
Once your chicken is browned. Remove it from heat and then sear your andouille sausage until slightly crispy.
Set your meat to the side.
In a Dutch oven set to medium low heat, add in canola oil, butter and flour.
Continually stir your roux with a whisk.
This will take about 15 minutes until you reach a milk chocolate color.
Of course you can continue to go. If you want your room to be a little bit darker. Just make sure to continually sir so that it does not burn.
Add your vegetables into your room. And your seasonings.
Cook your vegetables down for about 5 minutes and then add in your meat and liquids. It is optional to add in okra to help thicken your gumbo at this point.
Bring your gumbo to a low boil and add in Bay Leaves and cover and simmer for about 1 hour cooking on medium heat.
Once everything has come together and thickened a little bit, remove from heat and add in your gumbo Filé. * Don't forget to remove your bay leaves.
Stir in and once it's tucked a bit serve with rice and diced green onions.
Enjoy!