Best Smoked Nutria And Andouille Sausage Gumbo Recipes

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CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE RECIPE



Cajun Gumbo With Chicken and Andouille Sausage Recipe image

Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.

Provided by Daniel Gritzer

Categories     Mains     Sausage     Soups and Stews

Time 4h

Yield 10

Number Of Ingredients 17

1 cup plus 1 tablespoon (250ml) canola or vegetable oil, divided
6 boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total)
Kosher salt
1 1/2 pounds Cajun-style andouille sausage (680g; about 8 links), sliced crosswise 1/2 inch thick
1 cup all-purpose flour (4 1/2 ounces; 130g)
2 large yellow onions (about 12 ounces; 340g each), cut into 1/4-inch dice
2 green bell peppers (about 7 ounces; 200g each), cut into 1/4-inch dice
4 large celery ribs (9 ounces; 260g total), cut into 1/4-inch dice
8 medium cloves garlic, minced
1/4 teaspoon cayenne pepper
Freshly ground black pepper
1 1/2 quarts (1.4L) homemade brown or white chicken stock or store-bought low-sodium chicken stock
2 dried bay leaves
2 large sprigs fresh thyme
1 pound (450g) fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick (optional; see note)
1/2 teaspoon filé powder, plus more as needed for serving (optional; see note)
Warm rice, thinly sliced scallions, and hot sauce, for serving

Steps:

  • In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.
  • Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.

Nutrition Facts : Calories 812 kcal, Carbohydrate 50 g, Cholesterol 166 mg, Fiber 4 g, Protein 41 g, SaturatedFat 11 g, Sodium 1295 mg, Sugar 5 g, Fat 51 g, ServingSize Serves about 10, UnsaturatedFat 0 g

SHRIMP, OKRA AND ANDOUILLE SMOKED SAUSAGE GUMBO



Shrimp, Okra and Andouille Smoked Sausage Gumbo image

Make and share this Shrimp, Okra and Andouille Smoked Sausage Gumbo recipe from Food.com.

Provided by sherman44444

Categories     Gumbo

Time 1h30m

Yield 8 , 8 serving(s)

Number Of Ingredients 17

1/2 cup vegetable oil
2 1/2 lbs okra, to make 8 1/2 cups in all. (I use frozen cut up okra)
1 1/2 teaspoons white pepper, in all
1 1/2 teaspoons ground red pepper, in all (cayenne)
1 teaspoon black pepper
2 cups finely chopped onions
10 cups seafood stock or 10 cups vegetable stock
2 cups peeled and chopped tomatoes
2 teaspoons salt
1 teaspoon minced garlic
3/4 teaspoon onion powder
1/2 teaspoon dried thyme leaves
1/2 cup unsalted butter
1 lb andouille smoked sausage (or Polish sausage-Kielbasa, cut into 1//4 inch slices)
1 lb peeled medium shrimp
1/2 cup finely chopped green onion
2 1/4 cups hot cooked rice

Steps:

  • In a 5 1/2 quart saucepan, heat the oil until hot. Add 6 cups of the okra. Cook for 3 minutes, stirring occasionally. Add 1 teaspoon of the white pepper, 1 teaspoon of the red pepper and the black pepper and stir well. Cook until well browned. (about 10 minutes), stirring frequently. Stir in the onions; cook for 5 minutes, stirring often and scraping pan bottom as needed. Add 1 cup of the stock (or water) and cook for 5 minutes, stirring occasionally. Stir in the tomatoes and cook for 8 more minutes, stirring frequently. Add another 2 cups stock ( or water) cook for 5 minutes. Stir in the remaining 1/2 teaspoon white pepper, 1/2 teaspoon red pepper and the salt, garlic, onion powder and thyme. Add the butter and continue cooking over high heat, stirring until butter is melted and scraping the bottom well.
  • Add the remaining 7 cups of stock, stirring well. Bring to boil, stirring occasionally. Add the andouille sausage and return to a boil; reduce heat and simmer about 45 minutes more, stirring occasionally. Add the remaining 2 1/2 cups okra; simmer 10 minutes. Then add the shrimp and green onions. Return gumbo to a boil, then remove from heat. Skim any oil from the surface and serve immediately.
  • To serve, place a mounded 1/4 cup rice in the center of each serving bowl; spoon 1 1/2 cups gumbo around the rice. Serve half that amount for appetizer.

Nutrition Facts : Calories 647, Fat 44.6, SaturatedFat 15.8, Cholesterol 155.6, Sodium 1542.4, Carbohydrate 33.9, Fiber 6.3, Sugar 4.9, Protein 29.4

SMOKED SAUSAGE GUMBO



Smoked Sausage Gumbo image

This is very basic. This is my first ever gumbo recipe and we still like it today. It doesn't have the variety of meats like other recipes but I usually have these ingredients on hand.

Provided by mommyoffour

Categories     Gumbo

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb Polish sausage
1 cup long grain rice
1 medium onion, diced
1 green bell pepper, diced
2 celery ribs, chopped
1 large carrot, peeled and chopped
2 teaspoons dried oregano leaves
2 teaspoons dried thyme leaves
1/8 teaspoon ground red pepper
1/4 cup flour
2 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (14 ounce) can chicken broth

Steps:

  • Bring 2 cups water toa boil in med. sausepan over high heat.
  • Meanwhile cut sausage in half lengthwise, then crosswise into 1/2 inch slices.
  • Stir rice into boiling water.
  • Reduce heat to low, cover and simmer 18 minutes or until liquid is absorbed.
  • While rice is cooking, place sausage, onion, bell pepper, celery, carrot, oregano, thyme and ground red pepper in large microwavable container.
  • Cover and cook on HIGH 5 minutes; stir.
  • Cook 3 minutes more or until vegetables are crisp-tender.
  • While vegetable mixture is cooking, prepare roux.
  • Sprinkle flour evenly over bottom of dutch oven.
  • Cook over high heat without stirring, 3 to 4 minutes or until flour begins to brown.
  • Reduce heat to medium and stir flour about 4 minutes or until evenly browned.
  • Stir in oil until smooth. (Roux will be thick and chocolate brown).
  • Carefully pour vegetable mixture into dutch oven and stir until coated with roux.
  • Stir in tomatoes and broth; bring to a boil over high heat.
  • Cover and simmer over medium heat 5 minutes.
  • Serve gumbo over rice in individual bowls.

Nutrition Facts : Calories 608.7, Fat 32.6, SaturatedFat 10.1, Cholesterol 59.5, Sodium 1334.9, Carbohydrate 58.4, Fiber 4.4, Sugar 7.3, Protein 20

SMOKED SAUSAGE GUMBO



Smoked Sausage Gumbo image

Serve up the flavors of the bayou! You'll leave the table satisfied, as it's chock-full of veggies, seasonings and sausage. Add in even more Cajun flavor with Andouille sausage. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 4h20m

Yield 5 servings.

Number Of Ingredients 13

2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium carrot, chopped
2 tablespoons olive oil
1/4 cup all-purpose flour
1 cup chicken broth
1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried oregano
2 teaspoons dried thyme
1/8 teaspoon cayenne pepper
Hot cooked rice

Steps:

  • In a large skillet, saute the celery, onion, green pepper and carrot in oil until tender. Stir in flour until blended; gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened., Transfer to a 3-qt. slow cooker. Stir in the sausage, tomatoes, oregano, thyme and cayenne. Cover and cook on low for 4-5 hours or until heated through. Serve with rice. Freeze Option: Freeze soup and rice, if desired, in freezer containers. Thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through, adding a little water if necessary. Serve gumbo with rice.

Nutrition Facts : Calories 391 calories, Fat 30g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 1011mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein.

DAD'S CHICKEN AND ANDOUILLE SAUSAGE GUMBO



Dad's Chicken and Andouille Sausage Gumbo image

Here is my dad's gumbo recipe, which he gave me when my husband and I were surviving our first winter together in NYC. (How does anyone stand a Northern winter without gumbo?). For a seafood gumbo, omit the chicken, sausage, and eggs, and add shrimp, crab claws, and even flakes of fish towards the end of the recipe so you don't overcook it. This will serve 6-8 people with enough leftover to freeze (trust me, you'll want leftovers!). To make a larger gumbo increase the flour, oil, and vegetables by a half a cup. Mise-en-place (ingredients prepared ahead of time) is very important; once your rue gets going, you won't have time for much else. Cultural note: The stewed tomatoes and boiled eggs are a touch that's all Dad. I have a New Orleans friend who chastises me for such unauthentic additions, but it just shows you how personal gumbo really is. Dad always told me that the poor farmers would add boiled eggs to their gumbo when they couldn't sacrifice a chicken. How lucky are we that we can enjoy both? I'm not sure where the tomatoes came from--I always like to think it's the Italian in him that calls for it. Both additions add so much flavor and texture--I can't imagine a gumbo without them!

Provided by Angelin Borsics

Categories     One Dish Meal

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 12

1 cup flour
1 cup vegetable oil
1 1/2 cups diced green bell peppers
1 1/2 cups diced celery
1 1/2 cups diced yellow onions
1 (16 ounce) bag chopped frozen okra
1 (48 ounce) carton low sodium chicken broth
1 (28 ounce) can diced tomatoes (preferably San Marzano)
4 skinless chicken drumsticks
4 skinless chicken legs with thigh
4 links andouille sausages or 4 links hot Italian sausage
6 eggs

Steps:

  • Get a beer from the fridge and pop it open--you're in for about 30 minutes of stirring over hot hot heat, so you'll need a refreshment (or three, in my case). In a large heavy-bottomed stock pot, start your roux: combine the flour and oil over medium-high heat and stir with a wooden spoon (only use a wooden spoon as a roux will melt plastic). Stir continuously while scraping the bottom of the pot so the roux doesn't burn (I have a wooden spoon with a flat edge, which works best for scraping.) I was very nervous about burning rues until my dad told me that as long as you keep scraping the bottom of the pot and stirring the roux, it's really hard to burn it -- he's right. Your roux will slowly darken from a cream to a caramel to a milk chocolate to finally a dark chocolate color. If it starts really smoking at any time, lower your heat, pull your pot off the burner, and continue stirring until it calms down a bit. It usually takes me three beers to get my roux dark enough. It's a lonely time at that pot, so make sure you have company (or turn the Saints game on).
  • Once your roux is dark enough to your taste, throw in what New Orleanians call the Holy Trinity (pepper, onion, and celery) to cool the roux down. Keep stirring until the vegetables are soft, about 8 minutes. Your rue will darken even more and your kitchen will smell delicious! Toss in the okra and stir just until it melts.
  • Once the vegetables are cooked, add in your chicken stock, slowly, while mixing it with the roux. You don't want to end up with a watered down gumbo, but the okra will thicken it as it cooks. Add in the tomatoes with juice, the raw chicken, and sausage. If you need more liquid, you can add in some water. Let the gumbo come to a boil, then reduce the heat to a simmer.
  • In the meantime, boil your eggs in a separate pot, cool, and peel them. Once the chicken and sausage are cooked, carefully remove them from the gumbo, pull the chicken meat from the bones, chop it and the sausage into bite-sized pieces, then add it all back to the pot. Skim off any foam or fat with a spoon. Add in the boiled eggs and seasonings. Make the rice in a separate pot while simmering the gumbo.
  • Serve over white rice with French bread while bragging. Make sure the Tabasco sauce is handy for those who really want to spice up their bowl even more.

Nutrition Facts : Calories 769.9, Fat 55, SaturatedFat 12.3, Cholesterol 256.3, Sodium 722.6, Carbohydrate 28.3, Fiber 4.2, Sugar 7.3, Protein 41.7

CHICKEN AND ANDOUILLE SAUSAGE GUMBO RECIPE



Chicken and Andouille Sausage Gumbo Recipe image

Delicious and so easy to make. I found this on the internet but I tweaked it to my liking. Even people that don't normally like gumbo like this.

Provided by YungB

Categories     Gumbo

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 21

1/2 cup vegetable oil
3/4 cup all-purpose flour
4 tablespoons creole seasoning
1 cup onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1/2 cup celery, diced
1/2 cup chopped fresh parsley
1 1/2 cups andouille sausages, sliced (I have used kielbasa before too)
3 tablespoons garlic, chopped
6 cups cold chicken stock
3 fresh bay leaves
4 chicken thighs, seasoned liberally with
creole seasoning
2 tablespoons Worcestershire sauce
hot sauce (to taste)
kosher salt, if necessary
2 tablespoons Italian parsley, chopped
1/4 cup thinly sliced green onion
cooked white rice
fresh French bread

Steps:

  • Bake the chicken thighs in a 350-400 degree oven until brown.
  • Mix your onion, celery, red and green bell peppers, parsley, together: This what they call the Holy Trinity.
  • Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour, stir constantly to make a milk chocolate color Roux. Remember to watch and stir it constantly because you don't want any black burn grain appears. (The roux making is very important. Don't burn it or your gumbo will taste bad). Add the Andouille, 1 Tbsp of Cajun Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the cold stock, remaining 1/4 of the trinity, remaining seasoning, and garlic. Bring to a Boil. Bring this down to a simmer, add the baked thighs and simmer for 30-45 minutes, stirring occasionally. About 10 minutes before you're ready to serve, remove the Chicken from the bone and add the meat back to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with cooked rice, crusty French Bread.
  • Garnish with green onions, and the parsley.
  • Note:I prefer Chicken Thighs for my soups and Gumbos. I get them bone in, then wrap the bones and stick them in the freezer for stock.
  • This makes about 4-6 Main Course Servings.

Nutrition Facts : Calories 701.7, Fat 46.4, SaturatedFat 8.9, Cholesterol 89.8, Sodium 689.6, Carbohydrate 41.8, Fiber 2.7, Sugar 10.1, Protein 29.3

CHICKEN AND SMOKED SAUSAGE GUMBO



Chicken and Smoked Sausage Gumbo image

Provided by Emeril Lagasse

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 23

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
6 cups chicken broth
1 pound boneless chicken meat, cut into 1-inch chunks
1 teaspoon Rustic Rub, recipe follows
2 tablespoons chopped fresh parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Steps:

  • Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the chicken broth. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.
  • Season the chicken with the rub and add to the pot. Simmer for 2 hours. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and file powder. Remove the bay leaves and serve in deep bowls.
  • Combine all ingredients and store in an air-tight container.

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