Recipe For Sausage Gumbo

LowFat Chicken and Smoked Sausage Gumbo Pudge …

WEB4 days ago · Cook for two minutes. Add chicken broth; cook over medium heat, whisking constantly to remove any lumps, until mixture is …

1. Preheat oven to 375° F.
2. Spread the flour on a 9 x 13-inch baking pan with sides, and bake 15 minutes. Remove from oven and stir well. Return to oven for 15 additional minutes. Remove from oven and stir well. Repeat in 10 minute intervals until desired color is achieved (about the color of roasted cashews - takes about 50 minutes). Watch carefully to prevent flour from burning. Remove from oven and set aside.
3. Cook sausage in a Dutch oven over medium heat, stirring occasionally until browned and fully cooked, about 20 minutes. Drain sausage on paper towel; cool slightly. Press each cooked sausage piece between paper towels to remove as much fat as possible; set aside. Pour fat from Dutch oven; wipe pan with paper towel to remove any remaining fat, leaving behind the browned bits.
4. Trim fat from chicken. Cut chicken into 1-inch pieces; toss with Cajun seasoning. Add to Dutch oven; cook over medium heat, stirring occasionally until chicken is no longer pink, about 5 minutes. Remove chicken from Dutch oven; set aside.

Preview

See Also:

Show details

WW Friendly Chicken & Sausage Gumbo Simple Nourished Living

WEBFeb 18, 2021 · Preheat oven 400F degrees. Place flour on baking sheet (affiliate link) and bake, stirring every 6 to 8 minutes, until …

1. Preheat oven 400F degrees.
2. Place flour on baking sheet and bake, stirring every 6 to 8 minutes, until dark nutty brown color. This should take about 20 minutes. Set aside.
3. In large non-stick pot coated with non-stick cooking spray, cook the sausage over medium heat until crispy brown. Remove any excess grease and set aside.
4. Recoat the skillet with non-stick cooking spray. Add the chicken and cook, stirring often, just until it begins to brown. Then add onion, garlic, green pepper, and celery, cooking until tender.

Preview

See Also:

Show details

Reduced Fat Chicken and Sausage Gumbo Recipe

WEBAug 15, 2006 · Cook with water to cover and cool. Debone and chop the chicken into small chunks. Reserve the liquid. In another large skillet, …

1. For the dry roux: In a heavy skillet over medium-high heat, heat the flour, stirring constantly with a spatula or whisk that scrapes the bottom of the skillet clean. Stir constantly to keep the flour browning evenly. When steam comes off the flour, reduce heat and keep stirring. Do not burn. Continue until it reaches a tan color. To test, remove from heat, stirring for 1 minute off-heat and place some of the mixture into a drop or two of water and force it to mix with the back of a spoon. You are looking for a mahogany color. When complete,remove from heat and continue stirring until cooking stops; then let stand a while to cool. This can be made ahead and stored in a zip-lock freezer bag in the freezer.
2. Remove the skin and fat from the chicken. Cook with water to cover and cool. Debone and chop the chicken into small chunks. Reserve the liquid.
3. In another large skillet, over a medium flame with a small amount of oil, heat the onions, peppers and celery; cook until the onions are clear, then add the smoked sausage and andouille. Add the broth from above and the garlic. Bring to a boil and reduce to a simmer. Mix the roux with water, whisking to be sure the roux is evenly wet and add to the gumbo. Now check the liquid, adding some broth or hot water if needed. It should have the color of the roux and be just slightly thickened. Simmer for about 30 minutes. Add salt and black pepper to taste, then add ground red (cayenne) pepper -- enough to just prick the tongue. About 5- 10 minutes before removing from heat, add the green onion tops and parsley. To serve, put a scoop of rice in your bowl and ladle on the gumbo. You should have plenty of French bread to complete your meal, and then top it off with a good tossed salad.

Preview

See Also:

Show details