Best Davids Chicken And Sausage Gumbo Recipes

DAVID'S CHICKEN AND SAUSAGE GUMBO

David's Chicken and Sausage Gumbo image

This is a basic Gumbo that most people will enjoy. You can do any variation you like as long as you use what's listed. The most important ingredient of a great Gumbo is the Roux! It has to be made to the right color before you add your veggies and seasonings. Never use Kitchen Bouquet to color your Roux! All of the special flavor comes from properly browning the Roux. Put rice in a bowl and ladle the Gumbo over the top of the rice! Cajun cooking IS NOT HOT!!!! It's a proper blend of FLAVOR and knowing how to have the different flavors combine properly. Bon Appetite!

Provided by David Kuhlmann @David_Kuhlmann

Number Of Ingredients 13

Ingredients

1 large fryer chicken
1 pound(s) sausage (smoked, kielbasa, andouille etc) 1/4-1/2 inch slices then browned in a skillet
1/2 cup(s) roux (see my first you have a roux)
3 medium yellow onions rough chopped
1/2 stalk(s) celery rough chopped
1 medium bell pepper
1 bunch(es) green onions
4 clove(s) garlic chopped fine
3-4 pinch(es) salt and red pepper to taste
3-4 - bay leaves, dried
few pinch(es) tyme
1/2 teaspoon(s) file (if you have it)
1 cup(s) cooked med grain white rice (you can use long grain if med not available)

Steps:

Boil the chicken in a large pot and fill with hot water. Add the bay leaves to water and slow boil about 45 minutes. This creates your stock for the Gumbo. After done allow to cool about 15 minutes then remove chicken from pot. Strain off floating fat. Take chicken and remove all of the meat from the whole bird. Take all of the meat and rough chop into large bite sized pieces. Set pot of broth to the side. Remove the bay leaves.
In another pot put in the roux and bring to a hot temp where it's hot like it was when you were making it. Or make at this time and when it gets to a very dark Coke color then add all of your chopped veggies (Holy Trinity) add the rest of the seasonings to the roux and stir until veggies are soft and the onion starts to turn clear.
Once your pot with the veggies and seasoning are ready put in the chicken meat and sausage. Continue to stir for about 10 minutes to make sure mixed well and all is hot and simmering. Then start adding the stock. Put in a cup first and stir, you will notice that this becomes thick. After this is done start adding enough stock to cover the contents by about an inch or so. You don't want this too watered down. You want to have a chunky quality to your Gumbo. Continue to simmer for about an hour. You will get evaporation so continue to add a cup of stock as needed.

CAJUN CHICKEN AND SAUSAGE GUMBO

Cajun Chicken and Sausage Gumbo image

This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

Provided by Jodi Hanlon

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 3h15m

Yield 10

Number Of Ingredients 12

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

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.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g

CHICKEN AND SAUSAGE GUMBO

Chicken and Sausage Gumbo image

This recipe came to The Times in 1983 from Paul Prudhomme, the New Orleans chef who put Louisiana on the American culinary map. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had excellent results using leftover turkey from Thanksgiving, too.

Provided by Paul Prudhomme

Categories dinner, project, sauces and gravies, main course

Time 1h30m

Yield 6 or more servings

Number Of Ingredients 19

Ingredients

1 chicken, 3 to 4 pounds, cut into serving pieces
Salt to taste if desired
1 teaspoon finely ground black pepper
1 1/4 teaspoons finely ground white pepper
1 teaspoon powdered mustard
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon file powder, optional
1 1/2 cups flour
2 1/2 cups corn, peanut or vegetable oil
3/4 cup finely chopped onion
3/4 cup finely chopped celery
3/4 cup finely chopped green pepper
9 cups chicken broth
1 3/4 cups chopped or thinly sliced smoked sausage such as andouille or kielbasa
1 bay leaf
1 teaspoon finely minced fresh garlic
2 cups cooked rice

Steps:

Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken. Set rest of spice mixture aside.
Put the flour in a bowl and add two teaspoons of the reserved spice mixture. Blend well.
Heat a 10-inch skillet and add the oil. Dredge the chicken pieces in the flour mixture to coat well, shaking off excess. Reserve the leftover flour.
When the oil is hot and almost smoking, add the chicken pieces skin side down. Cook about two minutes on one side until golden brown. Turn and cook about three minutes on the second side until nicely browned. Do this in batches so as to not crowd the pan. Drain thoroughly on paper towels.
Pour off all but one cup of fat from the skillet. Heat this oil over high heat until it is almost smoking and add the reserved seasoned flour. Stir rapidly and constantly with a wire whisk until the mixture is golden brown. Do not burn. This is a roux.
Add the chopped onion, celery and green pepper to the roux and stir to blend well. Remove from the heat.
Meanwhile, bring the broth to a boil in a large saucepan.
Add about half a cup of the roux mixture to the broth, stirring rapidly with the whisk. Continue adding the roux mixture, half a cup at a time, always stirring rapidly and constantly.
Add the smoked sausage and stir. Cook over high heat, stirring often from the bottom, about 15 minutes.
Add the chicken pieces, bay leaf and finely minced fresh garlic. Cook about 40 minutes, on medium-low, stirring occasionally.
Remove the chicken pieces. Cut the meat from the bones and discard the bones. Cut the chicken into cubes or shred it and add it back to the pot. Serve with white rice or potato salad (or both) spooned into the gumbo.