Best 3 Chicken Sausage And Okra Gumbo Recipes
Assuming you're searching for an appetizing and nutritious meal that embodies Southern Louisiana's culinary legacy, chicken sausage and okra gumbo is the ideal dish to tantalize your taste buds. This hearty stew, brimming with flavor and vibrant colors, is a traditional delicacy that has been passed down through generations, capturing the essence of Louisiana's rich culinary heritage. Whether you're a seasoned cook or just starting your culinary journey, this article will provide you with valuable guidance to craft the ultimate chicken sausage and okra gumbo, ensuring a feast that will delight your loved ones and leave them craving for more.
Let's cook with our recipes!
SOUTH LOUISIANA CHICKEN AND SAUSAGE GUMBO (NO OKRA!)
Growing up in Louisiana, My momma called her version of this the poor mans gumbo. I have taken the liberty to make a few changes, such as using boneless-skinless chicken breasts instead of the whole chicken. Be careful with the Roux, if it burns you best start all over. It will get smoky in the kitchen, so be sure to open a few windows. This recipe takes some time but it is well worth it. If you have any left overs, this is something that is better the second day. Freezes well too.
Provided by MelodyOHare
Categories Gumbo
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- For the Roux.
- Heat bacon grease in large skillet.
- Add flour when melted.
- The mixture should be liquidy, If not add a bit more bacon grease.
- Stir mixture constantly over a med-high heat, be careful not to scorch.
- Stir until the mixture is the color of peanut butter.
- For Gumbo.
- Add chopped vegetables to roux in skillet, stir and allow to cook until onions are clear.
- Meanwhile in a large sauce pan, warm 3 cans of broth.
- Once onions are clear, stir in one can of broth, stir until smooth.
- Add roux mixture to saucepan of broth.
- Use the roux skillet for the chicken,cook sausage and chicken until chicken is no longer pink, add to broth.
- Pour the 2 remaining cans of broth into the skillet, bring to a boil, stirring, cleaning the remaining roux and the flavors from the skillet.
- Add skillet broth to sauce pan.
- Stir in Cajun seasonings and bouillon.
- Let simmer on low for 2 hours.
- Serve over cooked white rice.
CHICKEN, SAUSAGE, AND OKRA GUMBO
Steps:
- In a heavy skillet (preferably cast-iron) heat oil over moderately high heat until hot but not smoking and brown sausage in batches, without crowding, transferring to paper towels to drain. Pat chicken dry and season with salt and pepper. Brown chicken in fat remaining in skillet in batches, without crowding, transferring to paper towels to drain.
- Pour off all but about 1 tablespoon fat from skillet and cook okra over moderate heat, stirring occasionally, until golden. Add onions and celery and cook, stirring occasionally, until celery is softened.
- In a 9 1/2-to-10 quart heavy kettle bring broth and water to a boil. Stir in okra mixture and chicken and simmer, stirring occasionally, until chicken is cooked through and gumbo is thickened, about 30 minutes. Add sausage, scallions, and salt and pepper to taste and simmer, stirring occasionally, 5 minutes. Gumbo may be made 3 days ahead, cooled completely, uncovered, and chilled, cover.
- Serve gumbo ladled over rice in large soup plates. Serve hot sauce on the side.
CHICKEN, SAUSAGE AND OKRA GUMBO
I wanted gumbo for dinner (for several days now) I selected a recipe that sounded about right, and then went and defrosted sausage when I needed chicken. So I defrosted the chicken too and used both!
Provided by Jessica Hannan
Categories Chicken
Number Of Ingredients 15
Steps:
- 1. Chop the onion and bell pepper in a food processor/mini chopper. Slice the okra into 1/4 inch slices, discarding tips and stem ends. Slice the sausage into bite sized pieces.
- 2. Heat bacon drippings in a large cast iron skillet (with lid) over medium heat for 5-6 minutes.
- 3. Once bacon drippings are hot, saute the onion and bell pepper until tender, 5-6 minutes.
- 4. Stir in the tomatoes, juice and all, the water, chicken bouillon granules, sugar, creole seasoning, white pepper and bay leaf. Taste for salt. If needed, add the salt. Stir in the okra, chicken and sausage.
- 5. Cover the pan and let simmer for 2 hours, stirring every 3 minutes, adding more water as necessary.
Tips:
- Use fresh okra for the best flavor and texture. If using frozen okra, thaw it completely before cooking.
- To make the gumbo thicker, add a roux. To make a roux, heat equal parts butter and flour in a saucepan over medium heat, stirring constantly, until the mixture is a deep golden brown. Add the roux to the gumbo and stir until well combined.
- For a spicier gumbo, add more cayenne pepper or hot sauce. You can also add other spices, such as paprika, cumin, or thyme.
- Serve the gumbo over rice. You can also serve it with cornbread, biscuits, or crackers.
Conclusion:
Chicken sausage and okra gumbo is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover chicken sausage. This gumbo is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful meal, give chicken sausage and okra gumbo a try.
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