Best 2 Louisiana Chicken Gumbo Recipes

SOUTH LOUISIANA CHICKEN AND SAUSAGE GUMBO (NO OKRA!)

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.

LOUISIANA CHICKEN GUMBO

Steps:

• Combine flour and salt in a plastic or paper bag.
• Add chicken pieces, close bag, and shake to coat well.
• Heat oil in a large, heavy Dutch oven over medium-high heat.
• Shake excess flour from chicken and place in hot oil, cook until browned on all sides, about 10 minutes.
• Remove chicken from pot and set aside.
• Add onion, celery, green onion, and garlic to pot and cook 5 minutes, stirring often.
• Return chicken to pot.
• Stir in broth, tomatoes, bay leaf, and TABASCO Sauce and bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
• Add okra and cook 10 minutes longer.
• Serve in bowls and top each serving with a scoop of rice.