Best Gumbo Shrimp Tasso Ham Andouille Sausage Chicken File Recipes

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CHICKEN, TASSO AND ANDOUILLE GUMBO



Chicken, Tasso and Andouille Gumbo image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 21

1 pound andouille sausage, chopped
1 pound tasso, chopped
1 cup vegetable oil plus 4 tablespoons, for sauteing
1 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 green bell pepper, chopped
One 3-pound chicken, boiled and shredded
8 cups homemade chicken stock
One 14-ounce can stewed tomatoes, pureed
1 tablespoon Worcestershire sauce
2 bay leaves
2 teaspoons kitchen bouquet
One 16-ounce bag frozen, sliced okra
1/2 bunch green onions, sliced
1/2 bunch flat leaf parsley leaves, chopped
Salt and freshly ground black pepper
Steamed white rice
Hot sauce
File powder

Steps:

  • In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
  • While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.

FRIED CHICKEN AND ANDOUILLE-FILE GUMBO



Fried Chicken and Andouille-File Gumbo image

Provided by Molly O'Neill

Categories     one pot, soups and stews, main course

Time 1h30m

Yield 6 - 8 servings

Number Of Ingredients 18

1/2 cup vegetable oil
1 4-pound chicken, cut up, at room temperature
1/2 cup all-purpose flour
3/4 pound spicy andouille or chorizo sausage, cut into 1/2-inch slices
1/4 pound tasso ham, with or without spicy rind, or plain cooked ham, diced
1 large onion, peeled and chopped
1 green bell pepper, seeded and chopped
3 stalks celery, diced
6 scallions, green and white portions, sliced
3 cloves garlic, peeled and minced
2/3 cup chopped Italian parsley
2 teaspoons dried thyme
2 large bay leaves
1 1/2 to 2 quarts water
Kosher salt and freshly ground pepper to taste
Cayenne pepper or Tabasco sauce to taste
2 tablespoons file powder
2 cups white rice

Steps:

  • Heat the oil in a heavy 5-quart pot over medium heat. Add the chicken and brown on all sides. Remove chicken and set aside.
  • Make a roux by blending the flour into the oil in the pot and stirring constantly with a long-handled spoon until the mixture is a deep coffee brown. Add the sausage, ham, onion, green pepper and celery. Saute, stirring, for about 10 minutes. Add the browned chicken, scallions, garlic, parsley, thyme, bay leaves and enough water to cover, stirring to incorporate the roux into the liquid.
  • Stir in salt and pepper and simmer the soup slowly, partly covered, until the chicken is tender, about 1 hour. If you are using the very spicy rind of tasso ham, you will probably not need cayenne or Tabasco. Otherwise, add either toward the end of cooking.
  • Take out the chicken and set aside just until cool enough to handle. Pull off the skin and bones and return the chicken to the soup in large pieces. Adjust seasoning if needed. The soup can be prepared in advance up to this point and stored, covered, in the refrigerator for 2 days. Skim fat from soup.
  • Bring the soup to a simmer. Five minutes before serving, remove from heat and stir in the file powder. Cover and let stand for about 5 minutes. Do not boil the soup after the file has been added. Mound rice in soup plates and ladle the gumbo over.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 35 grams, Carbohydrate 54 grams, Fat 51 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 12 grams, Sodium 1468 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN, TASSO AND ANDOUILLE GUMBO



Chicken, Tasso and Andouille Gumbo image

If you love gumbo, then this recipe is one that you won't want to pass by! Full flavored and delicious, this recipe won 1st Place in the Food Network Ultimate Recipe Chicken Showdown for the Chicken Soups and Stews Category - By Lauren Wyler. This recipe was chosen from contestants all across America who competed in this competition.

Provided by JusMeLinnie

Categories     Gumbo

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 23

1 lb andouille sausage, chopped
1 lb tasso, chopped
1 cup vegetable oil, plus
4 tablespoons vegetable oil, for sauteing
1 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
1/2 green bell pepper, chopped
1 (3 lb) whole chickens, boiled and shredded
8 cups homemade chicken stock
1 (14 ounce) can stewed tomatoes, pureed
1 tablespoon Worcestershire sauce
2 bay leaves
2 teaspoons Kitchen Bouquet (bottled seasoning used to flavor and color gravy)
1 (16 ounce) bag frozen sliced okra
1/2 bunch green onion, sliced
1/2 bunch flat leaf parsley, chopped
salt, to taste
fresh ground black pepper, to taste
steamed cooked white rice, as much as you like
hot sauce, to taste
file powder, to taste

Steps:

  • In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil, until browned. Remove meats and set aside.
  • Add 1 cup vegetable oilm and allow to heat.
  • Whisk in flour, and cook until a chocolate color is reached.
  • Add onion, celery, garlic and bell pepper to roux, and cook 15-20 minutes.
  • Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and Kitchen Bouquet, and simmer for 45 minutes.
  • While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy.
  • After gumbo simmers for 45 minutes, add okra, green onion, parsley and salt and pepper, to taste.
  • Simmer 20 more minutes.
  • Serve with rice and allow people to add hot sauce and file, to taste.

Nutrition Facts : Calories 918.7, Fat 70, SaturatedFat 15.7, Cholesterol 115.1, Sodium 2489.3, Carbohydrate 27.9, Fiber 3.9, Sugar 6.1, Protein 44.8

ANDOUILLE SAUSAGE, CHICKEN, AND SHRIMP GUMBO



Andouille Sausage, Chicken, and Shrimp Gumbo image

This is a basic gumbo recipe. Different vegetables and meats can be added to it, so have fun with it.

Provided by Therealuncle_d

Categories     Cajun

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

4 ounces clarifed butter
4 ounces all-purpose flour
2 onions, small dice
2 green peppers, small dice
4 stalks celery, small dice
3 garlic cloves, minced
32 ounces stock (chicken or beef)
2 -3 teaspoons cajun seasoning
1 lb boneless chicken parts, cooked
1 lb tail-off shrimp, cleaned and deshelled
1 lb andouille sausage, sliced into 1/8-inch rounds
1/4-1/2 teaspoon file powder
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
1 lime, cut into wedges

Steps:

  • In a large stock pot, combine the clarified butter and flour. Cook over medium-high heat, stirring constantly, for about 20 minutes until the roux turns very dark brown almost black. (Don't be intimidated by the color of the roux, the darker it is the better).
  • add onion, carrot, and celery to roux and cook until tender.
  • Add garlic and cook briefly until fragrant.
  • Slowly add stock to roux in 3 stages, ensuring that the roux is completely smooth. Bring to a boil, then lower heat to a simmer.
  • Add cajun seasoning and file powder.
  • Add the sausage, chicken, shrimp, and allow it to cook until the shrimp just turns pink.
  • Adjust seasoning with salt and pepper.
  • Serve with rice and a wedge of lime.

Nutrition Facts : Calories 533.8, Fat 34.7, SaturatedFat 14.8, Cholesterol 178.3, Sodium 1457.5, Carbohydrate 19.8, Fiber 2.1, Sugar 2.9, Protein 34.7

SHRIMP AND SAUSAGE AND CHICKEN GUMBO



Shrimp and Sausage and Chicken Gumbo image

This hearty Indiana gumbo is great anytime of year, but especially when it's cold outside and you and your friends are huddled around the tube watching the game. Any of the meats may be substituted or omitted to suite your own tastes.

Provided by Nick

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 1h20m

Yield 8

Number Of Ingredients 15

½ cup all-purpose flour
2 tablespoons vegetable oil
2 cups chopped onions
2 cups chopped green bell pepper
6 cloves garlic, chopped
2 teaspoons dried thyme
2 bay leaves
1 pound Italian sausage
3 (14.5 ounce) cans diced tomatoes with juice
1 pound cooked, shredded chicken
2 cups chicken broth
1 ½ cups spicy tomato-vegetable juice cocktail (such as V8®)
4 teaspoons Creole seasoning
1 pound uncooked shrimp - peeled, deveined, and tails removed
salt and ground black pepper to taste

Steps:

  • Cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. Pour browned flour into a bowl and return pot to heat.
  • Increase heat to medium and add oil to the pot. Cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
  • Stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. Add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
  • Stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and Creole seasoning into sausage mixture. Bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
  • Pour shrimp into sausage-chicken mixture; bring to a simmer. Cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  • Discard bay leaves. Season gumbo with salt and pepper to taste.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 22.9 g, Cholesterol 138.4 mg, Fat 18 g, Fiber 3.8 g, Protein 30.8 g, SaturatedFat 5.3 g, Sodium 1409.3 mg, Sugar 8.3 g

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