Best Chicken And Andouille Smoked Sausage Gumbo Creole Stew Recipes

CHICKEN AND ANDOUILLE SAUSAGE GUMBO

Chicken and Andouille Sausage Gumbo image

This chicken and andouille sausage gumbo is a great recipe for those who prefer gumbo without seafood.

Provided by VMB

Time 3h5m

Yield 8

Number Of Ingredients 17

Ingredients

1 ½ pounds andouille sausage, sliced
4 (5 ounce) boneless, skinless chicken breast halves
½ cup canola oil
¾ cup all-purpose flour
4 stalks celery, sliced
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, minced
2 quarts hot chicken broth
1 tablespoon Worcestershire sauce
2 teaspoons Creole seasoning
1 teaspoon dried thyme
1 teaspoon red pepper flakes
2 bay leaves
6 stalks green onions, sliced
1 teaspoon gumbo file powder, or to taste
2 cups hot cooked rice

Steps:

Cook sausage in a Dutch oven over medium heat, stirring constantly until browned, about 5 minutes. Remove sausage to a bowl and reserve drippings in the Dutch oven.
Cook chicken in the drippings over medium heat to brown both sides, about 2 1/2 minutes per side. Remove chicken and set aside.
Heat oil in the Dutch oven. Add flour; cook and stir constantly over medium heat until roux is thick and the color of chocolate, 20 to 30 minutes. Be careful not to burn or you'll have to start again.
Add celery, onion, and bell pepper; cook and stir for 6 minutes. Add garlic and cook until fragrant, about 2 minutes longer. Stir in hot broth and bring to a boil.
Add chicken breasts, Worcestershire sauce, Creole seasoning, thyme, pepper flakes, and bay leaves. Reduce heat and simmer, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 1 hour. Remove chicken and let cool.
Add sausage to the gumbo and simmer for 30 minutes.
Shred cooled chicken and add to the gumbo with green onions. Simmer for another 30 minutes.
Remove gumbo from the heat. Discard bay leaves and sprinkle gumbo with file powder. Serve over hot rice.

Nutrition Facts : Calories 603.7 calories, Carbohydrate 29 g, Cholesterol 90.9 mg, Fat 40.9 g, Fiber 2 g, Protein 28.2 g, SaturatedFat 9.8 g, Sodium 1925 mg, Sugar 3.1 g

CHICKEN AND ANDOUILLE GUMBO

Chicken and Andouille Gumbo image

Provided by Food Network Kitchen

Categories main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

2 to 3 tablespoons vegetable oil
12 ounces andouille sausage, cut into 1-inch pieces
1/2 cup all-purpose flour, plus more for dredging
Salt and freshly ground black pepper
12 chicken thighs
2 medium onions, sliced
2 red or green bell peppers, stemmed, seeded and cut into strips
2 ribs celery, chopped
10 ounces fresh or frozen okra, cut into 1/2 inch pieces
10 cloves garlic, roughly chopped
3 sprigs fresh thyme or 1 teaspoon dried
2 bay leaves
1 teaspoon crushed red pepper flakes
6 to 8 cups low-sodium chicken broth
1 (15-ounce) can whole peeled tomatoes, with their juice
2 tablespoons cider vinegar
3 scallions (whit and green parts), thinly sliced
Chopped parsley leaves, for garnish

Steps:

Heat a large Dutch oven over medium-high heat and add the vegetable oil. Add the sausage and cook, stirring occasionally, until browned and much of the fat is rendered. Remove the sausage to plate with a slotted spoon.
While the sausage browns, pour a good amount of flour into a shallow baking dish, and season with salt and pepper. Dredge the chicken with the flour and add to the Dutch oven, in batches if necessary, and cook until brown on both sides. Remove to the plate with the sausage.
Add the 1/2 cup flour to the Dutch oven and cook, stirring constantly, until light golden brown. Add the onions, peppers, and celery to the Dutch oven and cook, stirring, about 2 minutes. Stir in the okra and the garlic and cook, stirring, about 2 minutes.
Strip the leaves from the thyme into the Dutch oven, and stir in the bay leaves, red pepper flakes, and 6 cups broth. Crush the tomatoes through your hands into the pot. Return the chicken and sausage to the pot, bring to a boil, reduce the heat, and simmer, uncovered, 25 to 30 minutes, until the chicken is cooked through. Stir in some additional chicken stock to thin the sauce a bit, if desired.
Stir in the vinegar, scallions, and parsley, taste, and adjust the seasoning.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
2 cups long-grain rice
3 cups water or chicken broth
1 teaspoon kosher salt
Freshly ground black pepper
Put the rice in a medium saucepan with a cover. Stir in the water or broth, salt, and pepper. Smooth the rice to make an even surface, cover and heat over low to medium-low heat until all the liquid has been absorbed and rice is tender, about 15 to 20 minutes.
Yield: 4 servings