Best 4 Gumbo Cookoff Winner Chicken And Sausage Gumbo Recipes

Welcome to the delectable world of gumbo! In this article, we embark on a flavorful journey to discover the secrets behind the ultimate chicken and sausage gumbo, worthy of winning any cookoff. Get ready to tantalize your taste buds as we delve into the art of crafting this iconic dish, exploring the perfect balance of spices, the tender fall-off-the-bone chicken, the savory sausage, and the rich, hearty broth that will leave you craving for more. Whether you're a seasoned gumbo enthusiast or a novice cook looking to impress, this article will guide you through the steps to create a gumbo that will surely turn heads and win hearts.

Let's cook with our recipes!

CAJUN CHICKEN AND SAUSAGE GUMBO

Cajun Chicken and Sausage Gumbo image

This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

Provided by Jodi Hanlon

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 3h15m

Yield 10

Number Of Ingredients 12

Ingredients

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

Steps:

Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g

SAUSAGE & CHICKEN GUMBO

Sausage & Chicken Gumbo image

This recipe for classic southern comfort food was the first thing I ever cooked for my girlfriend. It was simple to make but tasted gourmet-definitely love at first bite. -Kael Harvey, Brooklyn, NY

Provided by Taste of Home

Categories Lunch

Time 6h35m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/4 cup all-purpose flour
1/4 cup canola oil
4 cups chicken broth, divided
1 package (14 ounces) smoked sausage, cut into 1/2-inch slices
1 cup frozen sliced okra, thawed
1 small green pepper, chopped
1 medium onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups coarsely shredded cooked chicken
Hot cooked rice

Steps:

In a heavy saucepan, mix flour and oil until smooth; cook and stir over medium heat until light brown, about 4 minutes. Reduce heat to medium-low; cook and stir until dark reddish brown, about 15 minutes (do not burn). Gradually stir in 3 cups broth; transfer to a 4- or 5-qt. slow cooker., Stir in sausage, vegetables, garlic and seasonings. Cook, covered, on low until flavors are blended, 6-8 hours. Stir in chicken and remaining broth; heat through. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

Nutrition Facts : Calories 427 calories, Fat 31g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 1548mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.

GUMBO COOKOFF WINNER - CHICKEN AND SAUSAGE GUMBO

Gumbo Cookoff Winner - Chicken and Sausage Gumbo image

I won first prize with this recipe at an annual Gumbo Cookoff for Mardi Gras in Soulard (St. Louis). I refuse to believe it won just because the cookoff/party happened to be at my house! It is a hybrid of several gumbo recipes I've tried, including one in the Southern Sideboards recipe book from the Junior League of Jackson, Mississippi. Note: cooking and prep time are listed as if you are preparing the different parts of the recipe simultaneously. You can certainly make the chicken/stock ahead and spread out your prep time for chopping/measuring spices over a couple days.

Provided by St. Louie Suzie

Categories Gumbo

Time 2h40m

Yield 12 serving(s)

Number Of Ingredients 29

Ingredients

4 1/2 lbs whole chickens
2 whole cloves
1 carrot, peeled and sliced
4 -8 sprigs fresh parsley
1 bay leaf
1 large onion, sliced
1 celery rib
1/2 cup white wine
6 -8 black peppercorns
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 1/2 lbs fresh okra, chopped
1/3 cup vegetable oil
1/2 cup all-purpose flour
2 medium sized yellow onions, chopped
2 small green bell peppers, chopped
3 stalks celery, chopped
4 garlic cloves, minced
1 large tomatoes, chopped
1 (28 ounce) can diced Italian-style tomatoes, undrained
1 1/2 lbs cooked smoked sausage, sliced in 1/3-inch pieces
1 1/2 bay leaves
1 tablespoon salt
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons black pepper
1 1/2 teaspoons file powder

Steps:

Place chicken and next 10 ingredients in large stockpot and cover with water (approx. 1 gallon) and bring to a boil.
Reduce heat and simmer until chicken is tender (approx. 1 hour).
Using tongs, remove chicken to a strainer and cool.
Strain chicken stock into a large container (discard whatever the strainer catches). Save stock for use in gumbo later.
Remove meat from bones in pieces and reserve to add to gumbo later.
Heat 2 tablespoons vegetable oil in heavy skillet over medium heat.
Add okra to skillet and cook until no longer sticky, stirring frequently (about 20 minutes), then set aside to add to gumbo later.
Stir flour and 1/3 cup vegetable oil in a large Dutch oven over medium heat. Stir frequently until it becomes a deep, golden brown roux (approx, 30 minutes). It should appear to be the color of peanut butter.
Add the chopped yellow onions, bell peppers, celery and garlic to the roux and stir until soft.
Add 4 cups of the reserved chicken stock and okra, tomatoes, sausage, and all herbs/spices except for file powder. Cover partially and simmer until thickened (approx. 1.5 hours).
Spoon off any fat from surface of gumbo.
Add chicken and file powder and simmer 15 more minutes.
Serve in bowls over steamed white rice.

BAKED CHICKEN AND SAUSAGE GUMBO

Baked Chicken and Sausage Gumbo image

Gumbo doesn't have to be hard! Instead of slowly cooking and stirring a roux for what seems like forever, try this alternative baked method. It's not a shortcut per se, but cooking it in the oven will save you from having to stand over the stove for hours. Serve hot with a spoonful of white rice.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 2h25m

Yield 6

Number Of Ingredients 18

Ingredients

1 cup all-purpose flour
¼ cup vegetable oil
¼ cup melted butter
6 bone-in, skin-on chicken thighs
1 pound smoked pork sausage, cut into 2-inch pieces
kosher salt to taste
1 large onion, diced
1 cup diced celery
1 cup diced green bell pepper
6 cups chicken broth
2 teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
1 bay leaf
¼ teaspoon cayenne pepper, or to taste
1 cup diced tomatoes
1 cup frozen sliced okra, thawed
4 green onions, chopped

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Stir flour, oil, and butter together to form a paste. Transfer "roux" to the center of a large roasting pan and spread out into a rough rectangle about 1/2-inch thick, leaving enough room around the outside to place the chicken and sausage.
Lay chicken thighs, skin-side down, and sausage pieces around the roux. Season chicken generously with salt.
Bake in the preheated oven for 40 minutes. Remove from oven and scatter onion, celery, and bell pepper evenly over the chicken, sausage, and roux. Briefly stir the roux in the center, then spread it back out. Continue baking for 20 minutes.
Remove pan from oven; remove chicken and sausage to a plate and reserve until needed. Stir vegetables and roux together in the pan, spread back out into an even layer, and bake for another 20 minutes, or until roux is as browned as you like.
Mix chicken broth, salt, pepper, thyme, bay leaf, and cayenne in a large bowl or pitcher. Refrigerate cooking liquid until needed.
Pour the cold cooking liquid mixture into the gumbo and whisk until well combined. Stir in tomatoes and okra. Add the sausage and chicken back in, skin-side up. Continue baking, stirring gently and occasionally, until liquid is thick and chicken is very tender, 30 to 40 minutes more.
Taste and adjust seasonings as desired. Garnish with green onions.

Nutrition Facts : Calories 758.3 calories, Carbohydrate 26.2 g, Cholesterol 148.8 mg, Fat 53.6 g, Fiber 2.8 g, Protein 40.8 g, SaturatedFat 18.2 g, Sodium 3145.9 mg, Sugar 6.4 g

Tips:

Use a large pot to make the gumbo. This will give the ingredients plenty of room to cook and will help to prevent the gumbo from boiling over.
Don't be afraid to experiment with different ingredients. There are many variations of gumbo, so feel free to add or omit ingredients to suit your taste.
Be patient. Gumbo takes time to cook, so don't rush the process. The longer you simmer the gumbo, the more flavorful it will be.
Serve gumbo with rice. This is the traditional way to eat gumbo, and it's a delicious way to enjoy all the flavors of the dish.

Conclusion:

Chicken and sausage gumbo is a hearty and flavorful dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a delicious and satisfying meal, give this chicken and sausage gumbo recipe a try.