How do you make chicken gumbo?

CHICKEN AND SAUSAGE GUMBO

3/4 cup all-purpose flour

1/2 pound smoked sausage -- sliced

3/4 pound chicken breasts -- cook and shred

1 cup chopped onion

1/2 cup chopped green pepper

1/2 cup chopped celery

8 cups water

2 cloves garlic -- minced

1 bay leaf

1 1/2 teaspoons cajun seasoning

1 teaspoon salt

1/2 teaspoon dried thyme

1/4 teaspoon black pepper

1 tablespoon Worcestershire sauce

dash hot sauce

3/4 cup sliced green onions

4 cups hot cooked rice

Prepare chicken breasts and shred. Set aside. Brown sausage, onion, and green pepper in skillet. Drain fat. In Crock-Pot, combine shredded chicken, sausag e mixturee, celery, water, and seasonings. Cover and cook on Low 6 to 8 hours or on High 3 to 4 hours. serve over rice and garnish with the green onions. Serves 8 to 10

Roux is a thick flour and oil combo. You start with oil, get it reasonably hot and add flour. Stir and keep adding flour and then lower the temp. You are basicly "burning" the flour. This is what gives gumbo such a "dark" flavor.

I dislike the flavor it gives gumbo. I was raised on a recipe that is a "rouxless" gumbo.

This is more of a dish, not a soup, so let it get thick and heavy.

To add extra flavor to the gumbo, use shrimp that was boiled in CrabBoil and use chicken that was roasted with spices (your choice), not boiled chicken.

The sausage has the highest component of fat, Healthy Choice Smoked Sausage works well when trying to lower the fat grams.

Allow ¾ cup cooked rice per serving and 1 1/4 cup of gumbo per serving.

Serves 8-10 people

1 small bag frozen okra

1 large onion (chopped)

1 c. celery (chopped)

1 large bell pepper (chopped)

1 large can diced tomatoes

½ c. Rotel or ½ c. Salsa (depends on your heat tolerance)

1 small can chicken stock

1 T. minced garlic

½ t. powdered red pepper

Salt and pepper to taste

Dump all this in a large pot and simmer until vegetables are tender (usually 30-45 minutes). Do Not Cover. You want to make a reduction.

1 c. cooked chicken roughly shredded

1 c. smoked sausage sliced ¼ inch

1 c. cooked shrimp (optional)

Add the sausage and wait 10 minutes, then add chicken and shrimp.

Heat for 2 minutes. Remove from heat.

2 tsp File’ powder

Mix into gumbo after removing from heat.

Serve over rice.

CHICKEN GUMBO

1 frying chicken

1 onion

1 slice bacon or salt pork

1 can tomatoes

2 quarts water

1 green bell pepper

1 red bell pepper

2 cans okra

1/2 cup rice, cooked

1 tablespoon fresh parsley, minced

salt and pepper to taste

Fry 1 chicken. When done, cover with boiling water and cook until it is ready to fall apart.

Remove the chicken, place in a dish to cool, and pour the broth into the soup pot. Add chicken, minced or shredded very fine.

Fry 1 onion with 1 slice of salt pork or bacon.

Rinse the skillet out with a little hot water and pour everything into the soup.

Put 1 can of tomatoes on to boil with 2 quarts of water.

Slice 1 green pepper and 1 small red pepper very fine and add to tomatoes.

Boil 2 hours. Take 2 cans of okra, carefully removing all the tough pods, 1/2 cup of rice, and 1 tablespoon of minced parsley. Add to the soup and simmer 1 hour longer.

Season with salt and black pepper to taste.

During the Summertime, 2 or 3 ears of corn, cut and scraped, make a nice addition.

If desired, serve with 1 spoonful of boiled rice to each soup plate.

***** roux is a mixture of flour and fat that is cooked briefly and used as the thickening base of a sauce or soup

Melt 2 tablespoons unsalted butter in a large stockpot. Add 2 tablespoons flour, and stir slowly until flour is incorporated into the butter and turns a lovely nut brown. Do not allow to burn. This is making a roux, the basis of many sauces.

Add in: one cup diced celery, one cup diced onion, 2 cups diced onion. Lower heat, allow the vegetation to sweat.

In a heavy skillet, render a piece of fat back or bacon. Dredge a fryer chicken, cut up, in flour, and brown in the drippings. Add to stockpot. Add cut up oakra, a pinch of gumbo file (a spice), salt and pepper.

Stew until the chicken falls away from the bones. Remove skin and bones. Serve with rice.

EASY CHICKEN GUMBO

2 large boneless, skinless chicken breasts.

1 large can crushed tomatoes

1 can Ro-tel tomatoes with green chilli

1 can okra and tomatoes (or okra, tomatoes, and corn)

2 chicken bullion cubes

1 medium onion, diced

Boil the chicken breasts in butter, salt, black pepper and just enough water to thoroughly keep them covered. When they are completely cooked take the pieces out of the water and shred them into average chunks. Put them back in and add all the other ingredients. After it comes to a boil reduce heat to medium and cook for at least 10 minutes.

Add in 1 to 2 cups of COOKED white rice. Allow it to cook for about 3 to 5 minutes before serving.

(This is the basic recipe. You can add or mix up items instead of chicken. Sometimes I add steamed shrimp or chunks of polish sausage.)

1 cup vegetable oil

1 cup flour

1 1/2 cups chopped onion

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 water

1 pound boneless chicken meat, cut into 1-inch chunks

1 teaspoon Rustic Rub

2 tablespoons chopped parsley

1/2 cup chopped green onions

1 tablespoon file powder

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 water. 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.

Introduction

A roux is a cooked mixture of flour and a cooking fat, like vegetable oil, that is used to thicken sauces and gravies.

Instructions

Difficulty: Easy

Things You'll Need

vegetable oils

wooden spoons

all-purpose flour

Steps

1Step OnePour about ¼ c. of the oil in a small sturdy pan and place it over medium-low heat.

2Step TwoWhen the oil is warm but not too hot, start stirring in flour with the wooden spoon until the mixture is thick - about the texture of wet concrete or plaster of Paris. Add more oil or flour until it's right.

3Step ThreeStir continually with the wooden spoon over the heat so the roux cooks. The flour will gradually begin to brown. The roux can be used when the flour is light golden in color. The darker you cook the roux, the more flavor it will add to the sauce. Don't cook it past a mahogany color, though.

4Step FourTransfer the roux to another container to cool.

5Step FiveStore roux in the refrigerator for a week, or freeze it in tablespoon-size wafers.

6Step SixTo thicken a sauce with roux, let it cool so it won't splatter and whisk it in to your boiling sauce base, like broth or pan drippings.

7Step SevenLower the heat to a simmer and continue to whisk until all the roux has been absorbed.

8Step EightSimmer for at least 20 minutes to allow it the sauce to thicken and become smooth.

Tips & Warnings

Roux is usually equal parts by weight flour and fat, but most chefs make it by simply adding flour to hot oil and looking for the proper thick texture.

Any cooking fat can be used to make a roux, including bacon fat or chicken fat.

Butter can be used as well, but only for very light-colored roux. The dairy in the butter will burn easily if it's cooked too long.

1 tbsp. of roux will thicken 1 c. to 1½ c. of liquid.

For best results, reserve some roux and some liquid when making your sauce so you can adjust the thickness later.

Roux-thickened sauces will thicken as they cool.

Be very careful when cooking roux - the oil gets very hot and will easily burn if splattered.

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Chicken Andouille Gumbo - 8 Servings

12 cups water

3 pounds chicken parts

2 tablespoons vegetable oil

1 1/2 pounds okra

1/2 cup vegetable oil

1/2 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

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 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.

as gumbo is soft n sticky the best method is to stir fry the chicken and add the gumbo-oil,spices/sauce,onion,garlic,ginger,chillies can be added with salt n pepper

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