Tag Archives: Sausage

Chicken and Sausage Gumbo

26 Nov

Gumbo-001This is the first meal that Derek and I prepared together.  Neither of us had ever eaten gumbo and this recipe became an instant favorite.  We love the soft texture of the okra and the chewiness of the rice, countered by the crunch of the peppers and celery.  The andouille sausage  provides a nice level of saltiness and smoky heat.  Derek and I have made this many times and quite often find ourselves saying, gumbo sounds good, when we’re at a loss for menu ideas.

Ingredients

  • 1/3 cup all-purpose flour
  • 1 medium chopped onion
  • 1 stalk chopped celery
  • 1/2 cup chopped green sweet pepper
  • 1/4 tsp ground red cayenne pepper
  • 1/4 cup cooking oil
  • 4 cloves garlic, minced
  • 1/4 tsp black pepper
  • 14 1/2 oz. chicken broth, heated
  • 1 1/4 cups water, heated
  • 1 1/2 cups chopped cooked chicken
  • 8 oz. andouille sausage, halved lengthwise and cut into 1/2 inch slices
  • 10 oz. frozen cut okra
  • 2 bay leaves
  • 3 cups hot cooked rice
  • filé powder (optional)

For roux, in a large heavy saucepan or pot combine flour and oil till smooth.  Cook over medium-high heat for 5 minutes, stirring constantly.  Reduce heat to medium.  Cook and stir for 10 to 15 minutes more or till the roux is dark reddish brown (like the color of a penny).

Stir in onion, celery, sweet pepper, garlic, black pepper and ground red pepper. Cook over medium heat for 3 to 5 minutes or till vegetables are just crisp-tender, stirring often.

Gradually stir in hot chicken broth, hot water, chicken, sausage, okra and bay leaves.  Bring to boiling; reduce heat.  Cover and simmer about 15 minutes or till okra is tender.  Discard bay leaves. Serve in bowls with rice. If desired, stir 1/4 to 1/2 tsp filé powder into each serving.  Makes about 7 cups.

Recipe courtesy of Better Homes & Gardens

Photo by me, mylittlefoodspot

1-2-3 Jambalaya

5 Feb

Ingredients

  • 1  large onion, diced
  • 1  large green bell pepper, diced
  • 1  pound  smoked sausage, cut into 1/4-inch slices
  • 1  tablespoon  olive oil
  • 4  cups  chopped cooked chicken
  • 3  cups  uncooked long-grain rice
  • 2  (10 1/2-ounce) cans French onion soup, undiluted
  • 1  (14 1/2-ounce) can chicken broth
  • 1  (14 1/2-ounce) can beef broth
  • 2  to 3 teaspoons Creole or Cajun seasoning
  • 2  to 3 teaspoons hot sauce
  • Garnish: fresh cilantro sprigs

Preparation

Sauté first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients.

Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired.