Best Seafood Chicken And Sausage Gumbo Recipe

Chicken & Sausage Gumbo (with a Seafood Gumbo …

WebJun 23, 2022 · Add the white wine to deglaze and loosen all of those little brown bits. Add the stock, water, seasoning and hot sauce. Continue to …

Rating: 4/5(20)
1. Using a large enameled pot or Dutch oven, melt 2 tablespoons unsalted butter over medium heat. Add celery, scallions, yellow onion and chopped bell peppers. Saute for approximately 5 minutes or until vegetables are soft and onions are opaque. Spoon out and set aside.
2. Add sliced Andouille sausage to the same pot over high heat and cook until lightly browned on both sides. There should be enough left over butter from the veggies and sausage, but if they start to stick an additional tablespoon of butter. Remove to a bowl with a slotted spoon and set aside.
3. Melt another 2 tablespoons butter in the same pot and add chicken breast. Cook over medium-high heat until chicken is cooked, approximately 5-8 minutes. Remove using a slotted spoon. Set aside. Turn off heat and set pot aside (you will use it again). Do not rinse pot, leave all of the browned bits in the pan (if there are any).
4. In a different medium saucepan, start to heat clarified butter until it starts to brown and smell nutty. Whisk in flour.

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Healthy Authentic Seafood Gumbo (Gluten Free, …

WebFeb 2, 2019 · In the meantime, heat 1 tablespoon avocado oil or more bacon grease in a skillet or the saucepan used to heat beef broth. Add …

Rating: 5/5(34)
1. Make your roux: heat 1/3 cup bacon drippings in a large Dutch oven over medium-low heat. Sprinkle in cassava flour and whisk until a smooth paste forms. Cook this mixture, whisking almost constantly, for about 30 minutes, or until it turns a deep amber color. Don't let it burn - let this process happen slowly and gradually. This is what gives a real gumbo its rich flavor!
2. Meanwhile, add your celery, onion, bell pepper, and garlic to a food processor and pulse a few times until the mixture is finely chopped.
3. When roux is a rich amber color, stir in the celery, onion, bell pepper, and garlic mixture; add the sliced sausage. Stir well then add 1 cup water and whisk well. Bring the mixture to a simmer over medium heat and cook until the vegetables are softened a bit, about 15 minutes. Add the second cup of water, if needed, to keep the mixture from burning on the bottom of the Dutch oven.
4. Meanwhile, bring 4 cups beef broth to a boil in a medium saucepan. If you have not used both cups of water yet, heat the 2nd cup of water with the beef broth. Stir hot broth into the roux-vegetable mixture and whisk well. Stir in coconut aminos, salt, hot sauce, Cajun seasoning, bay leaves, dried thyme, and diced tomatoes. Simmer for 2 hours over low to medium-low heat. If you have gumbo filé, add 1 teaspoon to the soup after 1 hour.

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Seafood, Chicken and Sausage Gumbo Garlic & Zest

WebFeb 17, 2020 · Stir in the cajun seasoning and cook for one minute until fragrant. Add the chicken and sausage and cook for an additional 4-5 …

Rating: 4.5/5(17)
1. Place a dutch oven or heavy bottomed stockpot over medium high heat. Add the oil and heat until very hot, oil will start to shimmer and have a moiré effect. With a wooden spoon, stir in the flour and cook, stirring constantly until the color of the roux is a deep golden brown.
2. Add the onion, celery, red, yellow and green bell pepper and garlic to the roux and cook for 3-4 minutes until the vegetables are softened slightly and tender.
3. Stir in the cajun seasoning and cook for one minute until fragrant.
4. Add the chicken and sausage and cook for an additional 4-5 minutes until the sausage is fragrant and chicken is cooked on the outside.

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