Chicken Sausage Okra Gumbo Recipe

Listing Results Chicken Sausage Okra Gumbo Recipe

Web2 lbs okra, 1/4 inch slices (or 20 oz. frozen chopped) 2 bay leaves 1 1⁄2 teaspoons thyme (or 10 -12 fresh sprigs of thyme, about 6-inch bundled) 1 teaspoon salt …

Rating: 5/5(2)
Total Time: 2 hrs 45 minsCategory: CajunCalories: 534 per serving1. Place the salt, black pepper, Cajun seasoning, and garlic powder, with the flour in a 1 gallon zip type bag.
2. Wash the chicken parts and dry well. Sprinkle with more Cajun seasoning and allow to sit for 30 minutes at room temperature.
3. (If you do not have bacon fat handy, use this time to render the fat from 1/2 pound of bacon.).
4. In a large stock pot, about 12 quart, heat the olive oil and bacon fat.

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Web1 tablespoon Gumbo filé 28 ounces Crushed tomatoes 2 cups Beef broth 12 ounces Andouille sausage (thinly sliced) 2 …

Rating: 4.8/5(99)
Total Time: 55 minsCategory: SoupCalories: 369 per serving1. Heat olive oil in a large cast iron pot over medium-high heat. Add the chicken pieces and minced garlic. Sauté until chicken thighs are browned (5 minutes).
2. Stir in the onion, bell pepper, and celery and cook for 5 minutes until vegetables are softened.
3. Add the salt, cajun seasoning, cayenne, and cook for 2 minutes.
4. After adding the crushed tomatoes and beef broth reduce heat to medium and cook for 5 minutes, add the Andouille sausage and butter. Turn the heat to medium-low and simmer for 20 minutes. During the last 2 minutes add Gumbo filé.

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WebStir in the arrowroot powder, then add the bay leaves, chicken broth remainder of oil and creole seasoning. Bring to a boil and …

Rating: 4/5(51)
Total Time: 45 minsCategory: Main, SoupCalories: 252 per serving1. In a medium to large soup pot, use 1 tbsp of the oil (premeasure the 1/2 cup and just use a little from that) to saute the onion, celery and bell peppers until the onions are translucent.
2. Add the sausage and shrimp and saute for about 2 more minutes.
3. Stir in the arrowroot powder, then add the bay leaves, chicken broth remainder of oil and creole seasoning.
4. Bring to a boil and reduce to a simmer.

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WebHeat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux. Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of …

Rating: 5/5(3)
Total Time: 2 hrs 25 minsCategory: One Dish MealCalories: 704 per serving1. Mix your onion, celery, and bell pepper together: The Holy Trinity.
2. Heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux.
3. Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften, add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic.
4. Bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve add the Worcestershire, hot sauce, and 1/2 of the Green Onions.

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WebAdd the sausage. Slowly whisk in the broth. Place this mixture in the slow cooker. Add chicken, okra, Worcestershire, other spices, and 1 1/2 tsp salt. Cook on HIGH for 3-5 hours or LOW for 5-7 …

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WebBrown the sausage. Add andouille sausage and cook until browned. Sizzle the garlic. Make a well in the center of the dutch oven and add minced garlic. Let it sizzle for about 30 seconds, then stir into …

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