Best 8 Sunnys Big Easy Chicken And Andouille File Gumbo Recipes

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Are you looking for the tastiest recipe to create a delectable "sunnys big easy chicken and andouille file gumbo"? This Cajun classic is bursting with flavor and can be made in the comfort of your own home. With the right ingredients and easy-to-follow instructions, you can bring the essence of Louisiana to your kitchen and impress your family and friends with this hearty and flavorful dish.

Check out the recipes below so you can choose the best recipe for yourself!

SUNNY'S QUICKEST SAUSAGE "GUMBO" EVER



Sunny's Quickest Sausage

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter (fat doesn't count as an ingredient!)
6 small or 4 large New Orleans-style or andouille sausage links, sliced into 3/4-inch ovals (rounds on the bias)
1 cup frozen chopped fire-roasted peppers and onion blend, thawed
1 tablespoon plus 1 teaspoon tomato paste
2 tablespoons Cajun seasoning blend
4 cups low-sodium chicken stock
4 to 6 cups prepared white rice, for serving
Your favorite hot sauce (but I prefer Crystal's here), for serving

Steps:

  • In a large pot on medium heat, add the butter and sausage. Cook, stirring, until color and a light crust forms on most sides of the sausage, about 5 minutes. Add the pepper and onion blend and tomato paste and cook, stirring, until the bright red of the paste becomes a muted reddish brown, 5 to 8 minutes. Add the Cajun seasoning blend and cook it the same way as the tomato paste, ensuring the spices bloom and become fragrant. Add the stock, bring to a simmer and simmer, uncovered, for 15 minutes.
  • Pour over prepared rice and hit with a shake of your favorite hot sauce.

CHICKEN ANDOUILLE GUMBO



Chicken Andouille Gumbo image

Sausage makes this very spicy. Can be prepared two days ahead.

Provided by Bob Cody

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h20m

Yield 8

Number Of Ingredients 18

12 cups water
3 pounds chicken parts
2 tablespoons vegetable oil
1 ½ pounds okra
½ cup vegetable oil
½ 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
1 teaspoon file powder

Steps:

  • 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 and file powder 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.

Nutrition Facts : Calories 781.6 calories, Carbohydrate 18.5 g, Cholesterol 157.2 mg, Fat 60.8 g, Fiber 4.5 g, Protein 39.7 g, SaturatedFat 15.5 g, Sodium 1419 mg, Sugar 4 g

CHICKEN AND ANDOUILLE GUMBO



Chicken and Andouille Gumbo image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 18

2 to 3 tablespoons vegetable oil
12 ounces andouille sausage, cut into 1-inch pieces
1/2 cup all-purpose flour, plus more for dredging
Salt and freshly ground black pepper
12 chicken thighs
2 medium onions, sliced
2 red or green bell peppers, stemmed, seeded and cut into strips
2 ribs celery, chopped
10 ounces fresh or frozen okra, cut into 1/2 inch pieces
10 cloves garlic, roughly chopped
3 sprigs fresh thyme or 1 teaspoon dried
2 bay leaves
1 teaspoon crushed red pepper flakes
6 to 8 cups low-sodium chicken broth
1 (15-ounce) can whole peeled tomatoes, with their juice
2 tablespoons cider vinegar
3 scallions (whit and green parts), thinly sliced
Chopped parsley leaves, for garnish

Steps:

  • Heat a large Dutch oven over medium-high heat and add the vegetable oil. Add the sausage and cook, stirring occasionally, until browned and much of the fat is rendered. Remove the sausage to plate with a slotted spoon.
  • While the sausage browns, pour a good amount of flour into a shallow baking dish, and season with salt and pepper. Dredge the chicken with the flour and add to the Dutch oven, in batches if necessary, and cook until brown on both sides. Remove to the plate with the sausage.
  • Add the 1/2 cup flour to the Dutch oven and cook, stirring constantly, until light golden brown. Add the onions, peppers, and celery to the Dutch oven and cook, stirring, about 2 minutes. Stir in the okra and the garlic and cook, stirring, about 2 minutes.
  • Strip the leaves from the thyme into the Dutch oven, and stir in the bay leaves, red pepper flakes, and 6 cups broth. Crush the tomatoes through your hands into the pot. Return the chicken and sausage to the pot, bring to a boil, reduce the heat, and simmer, uncovered, 25 to 30 minutes, until the chicken is cooked through. Stir in some additional chicken stock to thin the sauce a bit, if desired.
  • Stir in the vinegar, scallions, and parsley, taste, and adjust the seasoning.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
  • 2 cups long-grain rice
  • 3 cups water or chicken broth
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • Put the rice in a medium saucepan with a cover. Stir in the water or broth, salt, and pepper. Smooth the rice to make an even surface, cover and heat over low to medium-low heat until all the liquid has been absorbed and rice is tender, about 15 to 20 minutes.
  • Yield: 4 servings

FILE CHICKEN GUMBO



File Chicken Gumbo image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 6 to 8 servings

Number Of Ingredients 22

1 (3 1/2-pound) chicken, cut into 8 pieces
2 ribs celery, roughly chopped
3 carrots, roughly chopped
2 onions, roughly chopped
2 bay leaves
Bouquet garni
5 quarts water
1/4 cup vegetable oil
4 cloves garlic, minced
2 onions, chopped finely
2 green peppers, chopped finely
3 ribs celery, chopped finely
1 pound andouille or other spicy pork sausage, thinly sliced
2 cups peeled, chopped tomatoes
1 tablespoon double concentrate tomato paste
2 1/2 quarts chicken stock
1 pound fresh or 20 ounces frozen okra, chopped into 1/2-inch pieces
Hot pepper sauce and cayenne pepper
Salt and pepper
1 tablespoon gumbo file powder
Chopped parsley, for garnish
3 pieces scallion, julienned into 2-inch pieces, for garnish

Steps:

  • To make chicken stock, place all ingredients into 8-quart stockpot. Bring to a boil. Reduce heat and simmer for 30 minutes, skimming impurities off the top. Remove chicken pieces. Allow chicken to cool, remove meat from bones, and then return bones to stock. Reserve chicken meat for the gumbo. Continue to simmer stock for additional 2 1/2 hours.
  • To make gumbo, begin by heating oil in a large pot (preferably an enameled cast iron or other heavy-bottomed pot) and cooking garlic, onions, peppers, and celery until soft and translucent. Add sausage, tomatoes, tomato paste, and stock. Bring to boil, reduce to simmer and add okra and reserved cooked chicken meat. Season with hot pepper sauce, cayenne, salt, pepper, and file. Simmer for 1 hour until flavors meld together. Stir in chopped parsley. Serve over hot rice and garnish with julienned scallions.

BIG-BATCH ANDOUILLE GUMBO



Big-Batch Andouille Gumbo image

Take the time to chop some extra veggies and sausage, and make this giant pot of soup to freeze in batches. On a busy night, a satisfying dinner can be ready in minutes.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 18

1 cup vegetable oil
1 1/2 pounds andouille sausage, cut into 1-inch pieces
3/4 cup all-purpose flour
2 medium onions, chopped
3 green bell peppers, stemmed, seeded and chopped
4 ribs celery, chopped
Kosher salt
1 pound fresh or frozen okra, cut into 1/2-inch pieces
10 cloves garlic, roughly chopped
1 tablespoon fresh thyme leaves
3 bay leaves
1 teaspoon crushed red pepper flakes
6 cups low-sodium chicken broth
One 28-ounce can whole peeled plum tomatoes, crushed by hand
3 tablespoons apple cider vinegar
1 bunch scallions, thinly sliced
1/4 cup packed fresh parsley leaves, chopped
Steamed white rice, for serving

Steps:

  • Heat a large Dutch oven over medium-high heat. Add 1/2 cup of the oil and the sausage, and cook, stirring, until it has browned and much of the fat has rendered, 6 to 8 minutes. Transfer the sausage to a plate with a slotted spoon; set aside.
  • Add the remaining 1/2 cup oil, and heat. Add the flour, and cook, stirring constantly, until light golden brown, about 3 minutes. Add the onions, peppers, celery and 2 teaspoons salt, and cook, partially covered, lifting the lid to stir occasionally, until the vegetables begin to soften, about 5 minutes (add a splash of water or broth if the mixture begins to stick to the bottom of the pot). Add the okra, garlic, thyme, bay leaves and crushed red peppers, and cook, stirring, until the okra begins to soften, about 2 minutes.
  • Add the chicken broth, tomatoes and reserved sausage, and bring to a high simmer. Adjust the heat to maintain a low simmer, and cook, stirring occasionally, to heat through the soup and let the flavors meld, about 20 minutes. If you want the soup thinner, add a little more chicken broth or water. Stir in the vinegar, scallions and parsley, and add salt to taste.
  • Let the soup cool to room temperature, then divide it among four 1-quart containers and freeze for up to 1 month.
  • To reheat: Let the soup thaw in the refrigerator overnight. Bring it to a simmer over medium-low heat, stirring frequently, until heated through. Thin it with a little water if desired, and adjust the seasoning with salt. Serve with steamed white rice.

FRIED CHICKEN AND ANDOUILLE-FILE GUMBO



Fried Chicken and Andouille-File Gumbo image

Provided by Molly O'Neill

Categories     one pot, soups and stews, main course

Time 1h30m

Yield 6 - 8 servings

Number Of Ingredients 18

1/2 cup vegetable oil
1 4-pound chicken, cut up, at room temperature
1/2 cup all-purpose flour
3/4 pound spicy andouille or chorizo sausage, cut into 1/2-inch slices
1/4 pound tasso ham, with or without spicy rind, or plain cooked ham, diced
1 large onion, peeled and chopped
1 green bell pepper, seeded and chopped
3 stalks celery, diced
6 scallions, green and white portions, sliced
3 cloves garlic, peeled and minced
2/3 cup chopped Italian parsley
2 teaspoons dried thyme
2 large bay leaves
1 1/2 to 2 quarts water
Kosher salt and freshly ground pepper to taste
Cayenne pepper or Tabasco sauce to taste
2 tablespoons file powder
2 cups white rice

Steps:

  • Heat the oil in a heavy 5-quart pot over medium heat. Add the chicken and brown on all sides. Remove chicken and set aside.
  • Make a roux by blending the flour into the oil in the pot and stirring constantly with a long-handled spoon until the mixture is a deep coffee brown. Add the sausage, ham, onion, green pepper and celery. Saute, stirring, for about 10 minutes. Add the browned chicken, scallions, garlic, parsley, thyme, bay leaves and enough water to cover, stirring to incorporate the roux into the liquid.
  • Stir in salt and pepper and simmer the soup slowly, partly covered, until the chicken is tender, about 1 hour. If you are using the very spicy rind of tasso ham, you will probably not need cayenne or Tabasco. Otherwise, add either toward the end of cooking.
  • Take out the chicken and set aside just until cool enough to handle. Pull off the skin and bones and return the chicken to the soup in large pieces. Adjust seasoning if needed. The soup can be prepared in advance up to this point and stored, covered, in the refrigerator for 2 days. Skim fat from soup.
  • Bring the soup to a simmer. Five minutes before serving, remove from heat and stir in the file powder. Cover and let stand for about 5 minutes. Do not boil the soup after the file has been added. Mound rice in soup plates and ladle the gumbo over.

Nutrition Facts : @context http, Calories 852, UnsaturatedFat 35 grams, Carbohydrate 54 grams, Fat 51 grams, Fiber 3 grams, Protein 41 grams, SaturatedFat 12 grams, Sodium 1468 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN-ANDOUILLE FILE GUMBO



Chicken-Andouille File Gumbo image

Make and share this Chicken-Andouille File Gumbo recipe from Food.com.

Provided by KathyP53

Categories     Gumbo

Time 1h45m

Yield 4 Quarts, 6-8 serving(s)

Number Of Ingredients 17

1 lb andouille sausage, sliced in half lengthwise, then cut into 1/3-inch pieces
1/2 cup vegetable oil
1 (4 lb) whole chickens, cut into 8 pieces
kosher salt
fresh ground black pepper
1 cup all-purpose flour
1 large onion, coarsely chopper
3 stalks celery, coarsely chopped
1 cup chopped green bell pepper
3 garlic cloves, minced
2 quarts low sodium chicken broth
2 bay leaves
2 teaspoons dried thyme
1 bunch scallion, thinly slices
louisiana hot sauce (like Crystal)
1 1/2-2 hot cooked white rice (1/4 cup per serving )
1/2 teaspoon file powder, per serving

Steps:

  • Heat a medium, heavy duty skillet over medium-high heat. Add andouille sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a large bowl. Add 1/2 cup water to skillet and scrape bottom to release any browned bits. Set this liquid aside.
  • Heat oil in an 8 quart Dutch oven over medium-high heat. Season chicken pieces with salt and pepper and saute until golden brown, about 4 minutes per side. Transfer chicken to bowl containing sausage.
  • Add the flour to the remaining oil in Dutch oven, stirring constantly with a wooden spoon over medium-high heat until roux turn caramel-colored, about 6-8 minutes. Add onion, stirring constantly until roux becomes the color of milk chocolate, 2-3 minutes. Add celery, bell pepper, and garlic, and cook, stirring often, until vegetables are softened, about 4 minutes. Stir in chicken broth, 1 qt of water, the reserve sausage liquid, and the andouille, chicken, bay leaves, and thyme.
  • Bring to boil, reduce heat, and simmer uncovered until chicken is falling off the bone, about 45 minutes.
  • Transfer chicken pieces to a plate and allow to cool. Once cooled, remove skin and bones from chicken, pull meat into bite size pieces and return to gumbo. Season to taste with salt and pepper if needed.
  • Serve in large bowls over 1/4 cup of hot cooked rice per serving. Add scallions and hot sauce to taste. Pass file at the table for everyone to add to taste.

Nutrition Facts : Calories 1001.3, Fat 72.1, SaturatedFat 19.1, Cholesterol 185.7, Sodium 1165.3, Carbohydrate 30.2, Fiber 2.7, Sugar 3.9, Protein 57.8

DAD'S CHICKEN AND ANDOUILLE SAUSAGE GUMBO



Dad's Chicken and Andouille Sausage Gumbo image

Here is my dad's gumbo recipe, which he gave me when my husband and I were surviving our first winter together in NYC. (How does anyone stand a Northern winter without gumbo?). For a seafood gumbo, omit the chicken, sausage, and eggs, and add shrimp, crab claws, and even flakes of fish towards the end of the recipe so you don't overcook it. This will serve 6-8 people with enough leftover to freeze (trust me, you'll want leftovers!). To make a larger gumbo increase the flour, oil, and vegetables by a half a cup. Mise-en-place (ingredients prepared ahead of time) is very important; once your rue gets going, you won't have time for much else. Cultural note: The stewed tomatoes and boiled eggs are a touch that's all Dad. I have a New Orleans friend who chastises me for such unauthentic additions, but it just shows you how personal gumbo really is. Dad always told me that the poor farmers would add boiled eggs to their gumbo when they couldn't sacrifice a chicken. How lucky are we that we can enjoy both? I'm not sure where the tomatoes came from--I always like to think it's the Italian in him that calls for it. Both additions add so much flavor and texture--I can't imagine a gumbo without them!

Provided by Angelin Borsics

Categories     One Dish Meal

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 12

1 cup flour
1 cup vegetable oil
1 1/2 cups diced green bell peppers
1 1/2 cups diced celery
1 1/2 cups diced yellow onions
1 (16 ounce) bag chopped frozen okra
1 (48 ounce) carton low sodium chicken broth
1 (28 ounce) can diced tomatoes (preferably San Marzano)
4 skinless chicken drumsticks
4 skinless chicken legs with thigh
4 links andouille sausages or 4 links hot Italian sausage
6 eggs

Steps:

  • Get a beer from the fridge and pop it open--you're in for about 30 minutes of stirring over hot hot heat, so you'll need a refreshment (or three, in my case). In a large heavy-bottomed stock pot, start your roux: combine the flour and oil over medium-high heat and stir with a wooden spoon (only use a wooden spoon as a roux will melt plastic). Stir continuously while scraping the bottom of the pot so the roux doesn't burn (I have a wooden spoon with a flat edge, which works best for scraping.) I was very nervous about burning rues until my dad told me that as long as you keep scraping the bottom of the pot and stirring the roux, it's really hard to burn it -- he's right. Your roux will slowly darken from a cream to a caramel to a milk chocolate to finally a dark chocolate color. If it starts really smoking at any time, lower your heat, pull your pot off the burner, and continue stirring until it calms down a bit. It usually takes me three beers to get my roux dark enough. It's a lonely time at that pot, so make sure you have company (or turn the Saints game on).
  • Once your roux is dark enough to your taste, throw in what New Orleanians call the Holy Trinity (pepper, onion, and celery) to cool the roux down. Keep stirring until the vegetables are soft, about 8 minutes. Your rue will darken even more and your kitchen will smell delicious! Toss in the okra and stir just until it melts.
  • Once the vegetables are cooked, add in your chicken stock, slowly, while mixing it with the roux. You don't want to end up with a watered down gumbo, but the okra will thicken it as it cooks. Add in the tomatoes with juice, the raw chicken, and sausage. If you need more liquid, you can add in some water. Let the gumbo come to a boil, then reduce the heat to a simmer.
  • In the meantime, boil your eggs in a separate pot, cool, and peel them. Once the chicken and sausage are cooked, carefully remove them from the gumbo, pull the chicken meat from the bones, chop it and the sausage into bite-sized pieces, then add it all back to the pot. Skim off any foam or fat with a spoon. Add in the boiled eggs and seasonings. Make the rice in a separate pot while simmering the gumbo.
  • Serve over white rice with French bread while bragging. Make sure the Tabasco sauce is handy for those who really want to spice up their bowl even more.

Nutrition Facts : Calories 769.9, Fat 55, SaturatedFat 12.3, Cholesterol 256.3, Sodium 722.6, Carbohydrate 28.3, Fiber 4.2, Sugar 7.3, Protein 41.7

Tips:

  • Mise en place is key: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and avoid scrambling.
  • Use a heavy-bottomed pot or Dutch oven: This will help to distribute heat evenly and prevent your gumbo from scorching.
  • Don't overcrowd the pot: If you try to cook too much gumbo at once, it will not cook evenly. Cook it in batches if necessary.
  • Cook the roux slowly: The roux is the base of the gumbo, so it's important to cook it slowly and until it reaches a dark chocolate color. This will give your gumbo a rich, flavorful taste.
  • Don't boil the gumbo: Bring the gumbo to a simmer and then reduce the heat to low. Boiling will make the gumbo tough and chewy.
  • Let the gumbo rest before serving: This will allow the flavors to meld and develop. Serve the gumbo over rice with your favorite toppings, such as green onions, parsley, and hot sauce.

Conclusion:

Chicken and andouille file gumbo is a delicious and hearty dish that is perfect for a cold winter day. It's also a great way to use up leftover chicken and andouille sausage. With a few simple tips, you can make a delicious pot of gumbo that your family and friends will love. So what are you waiting for? Get cooking!

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