CHICKEN ANDOUILLE OKRA GUMBO RECIPES

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OKRA GUMBO WITH CHICKEN & ANDOUILLE SAUSAGE RECIPE - FOOD.COM



Okra Gumbo With Chicken & Andouille Sausage Recipe - Food.com image

Make and share this Okra Gumbo With Chicken & Andouille Sausage recipe from Food.com.

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Cook Time 2 hours

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup vegetable oil
3/4 cup all-purpose flour
4 tablespoons creole seasoning
1 cup onion, diced
1/2 cup red bell pepper, diced
1/2 cup celery, diced
1 1/2 cups andouille sausages, diced
3 tablespoons garlic, chopped
1 cup okra, trimmed and sliced
6 cups cold chicken stock
2 bay leaves
4 chicken thighs (large size, deboned, cut into 1 inch cubes and 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 green onion, thinly Sliced
creole boiled rice, for serving

Steps:

  • Mix your onion, celery, and bell pepper together: The Holy Trinity.
  • Heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux.
  • Add the Andouille, 1 Tbsp of 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 seasoning, okra, remaining trinity, and Garlic.
  • Bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve add the Worcestershire, hot sauce, and 1/2 of the Green Onions.
  • Serve with Creole Boiled Rice, crusty French bread.
  • Garnish with green onions, and the parsley.

Nutrition Facts : Calories 704.4, FatContent 46.3, SaturatedFatContent 8.8, CholesterolContent 89.8, SodiumContent 687.6, CarbohydrateContent 41.9, FiberContent 3.1, SugarContent 9.8, ProteinContent 29.5

CHICKEN ANDOUILLE GUMBO RECIPE | ALLRECIPES



Chicken Andouille Gumbo Recipe | Allrecipes image

Sausage makes this very spicy. Can be prepared two days ahead.

Provided by Bob Cody

Categories     Soups, Stews and Chili Recipes    Stews    Gumbo Recipes

Total Time 3 hours 20 minutes

Prep Time 10 minutes

Cook Time 3 hours 10 minutes

Yield 8 servings

Number Of Ingredients 18

12 cups water
3 pounds chicken parts
2 tablespoons vegetable oil
1?½ pounds okra
½ cup vegetable oil
½ cup all-purpose flour
1 pound andouille sausage, sliced
1 (28 ounce) can Italian-style whole peeled tomatoes
1 green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
2 teaspoons salt
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon file powder

Steps:

  • Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
  • Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
  • Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
  • Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

Nutrition Facts : Calories 781.6 calories, CarbohydrateContent 18.5 g, CholesterolContent 157.2 mg, FatContent 60.8 g, FiberContent 4.5 g, ProteinContent 39.7 g, SaturatedFatContent 15.5 g, SodiumContent 1419 mg, SugarContent 4 g

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