Best 2 Emerils Chicken And Andouille Gumbo Recipes

Emeril's Chicken and Andouille Gumbo is a classic New Orleans dish that is sure to please any gumbo lover. This flavorful stew is made with a rich, dark roux, chicken, andouille sausage, and a variety of vegetables. The gumbo is also seasoned with a variety of spices, including cayenne pepper, paprika, and thyme. Whether you are a seasoned gumbo-maker or a beginner, this recipe will help you create a delicious and authentic Emeril's Chicken and Andouille Gumbo that is sure to impress your friends and family.

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EMERIL'S CHICKEN AND ANDOUILLE GUMBO

Emeril's Chicken and Andouille Gumbo image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Yield Makes 4 1â„2 quarts

Number Of Ingredients 17

Ingredients

1 recipe Emeril's Rich Chicken Stock, with reserved chicken meat
1 cup vegetable oil
1 cup all-purpose flour
3 medium onions, chopped
2 ribs celery, finely chopped
3 tablespoons minced garlic
1 green bell pepper, seeded and finely chopped
1/2 teaspoon cayenne pepper, plus more to taste
1 1/2 pounds andouille sausage, cut into 1/3-inch-thick rounds
1 1/2 teaspoons salt, plus more to taste
3/4 teaspoon freshly ground black pepper
1 bay leaf
1 bunch green onions, thinly sliced
1/3 cup chopped fresh flat-leaf parsley
Cooked white rice, for serving
Louisiana hot sauce, for serving
File powder, for serving (optional)

Steps:

Make the Rich Chicken Stock and reserve the shredded chicken meat and broth as the recipe instructs. If using it the same day, let the broth cool before starting the gumbo.
With the oil and flour, make a roux the color of milk chocolate following the directions opposite.
Immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage, and cook, stirring, until the vegetables are softened, 5 to 7 minutes. If the broth has cooled by this time, add it to the roux mixture along with the salt, black pepper, and bay leaf, and bring to a gentle simmer. Continue to simmer, skimming any foam or excess oil that comes to the top, until the sauce is flavorful and thickened to the desired consistency, and any trace of floury taste is gone, about 2 hours.
Add the chicken, green onions, and parsley to the gumbo and continue to simmer about 30 minutes longer. Don't stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding water or more broth. Adjust the seasoning with salt and cayenne as needed.
Serve the gumbo in shallow bowls over hot white rice. Have the hot sauce and file at the table for guests to use to their liking.

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

Ingredients

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.

Tips:

Use a large stockpot or Dutch oven for the gumbo. This will give the ingredients plenty of room to cook and develop flavor.
Don't be afraid to use a variety of vegetables in your gumbo. The more vegetables, the more flavorful the gumbo will be.
If you're using fresh andouille sausage, be sure to remove the casing before cooking.
Season the gumbo to taste with salt and pepper. You may also want to add a bit of cayenne pepper or hot sauce for some extra spice.
Serve the gumbo with your favorite sides, such as rice, bread, or potato salad.

Conclusion:

Emeril's Chicken and Andouille Gumbo is a delicious and flavorful dish that is perfect for a special occasion or a casual weeknight meal. With its combination of chicken, sausage, vegetables, and spices, this gumbo is sure to please everyone at the table. So next time you're looking for a hearty and satisfying meal, give this recipe a try. You won't be disappointed!