We want to make Chicken and Sausage Gumbo tomorrow. Does anyone have a wonderful recipe for this?
go to food network website and search for Emeril Lagasse's gumbo recipe--it's fantastic!! My husband makes it all the time. Super easy and you can adjust it to however spicy you like it. we actually have it in his cookbook: Everyday's a Party... or something like that.
Go to Allrecipe.com they have great simple recipes.
Www.slowandsimple.com has a great shrimp and sausage gumbo recipe. It's in the crockpot and super easy.
I make something I call gumbo-laya. It's heretical, since it's half gumbo and half jambalaya... and... well, totally normal. Since people get all stirred up about THEIR recipe. I split my time in LA between the french quarter in NewOrleans and the bayou (ugh, I HATE alligators) so I've got a strong creole lean in my gumbolaya. I like the "stone soup" aspect that's cajun, fine french technique that's new orleans, and creole overall (ahem... tomatoes and rice).
Every gumbo/jambalaya I make is "winging it". The only things that stay the same for me are the "holy trinity" (onions, bell peppers, & celery), and the tomatoes. Everything else changes. A dark smokey roux for sausage rich gumbo, or a light zippy roux for seafood. Homemade shrimp stock if I'm doing a seafood gumbolaya or (gasp) stock from a box if it's chicken and sausage. And I always toss in an ounce or two of chocolate (I told you, I'm a heathen).
So rather than pass on MY bad habits... let me instead direct you to the following pages. They have some stellar recipes... but the most important thing of all... by definition Gumbo is a "whatever works" soup. Toss it in de pot.
http://www.gumbocooking.com/index.html (EVERY link on the left or bottom is worth your while)
The best gumbo I've ever had, and then made, is from a restaurant called Heaven on Seven in Chicago. So google "Heaven on Seven gumbo recipe" online, and you'll find it. Just beware- it's not an easy recipe and will take a lot of time and special ingredients, but soooooo worth it. And it makes a HUGE portion, so you'll have lots of meals from it. Good luck!!!
You might also look on Cooking Light's website if you're concerned about making it a healthy recipe. They do a lot of great variations of common recipes.
Chicken Sausage Gumbo
1 whole chicken,
Or;
4 boneless, skinless chicken breasts
1 lb link sausage, cooked and cut into chunks (I use Eckrich Skinless)
1 small/med onion, chopped fine
1 bundle green onions, chopped into ½” pieces
1 cup finely chopped okra (I use frozen)
1 cup chopped green bell pepper (I use all colors, whatever is handy)
1 16oz can diced tomatoes (I use tomatoes and green chilis because we like spicy)
2 boxes Swanson’s Chicken Broth (Low Fat, no MSG is a good one)
1 tsp Filé seasoning
Salt & Pepper to taste
4 cups cooked brown rice
Boil chicken in enough water to cover, adding water as needed to maintain original amount, (if using whole chicken-chill overnight, remove congealed fat from surface, remove skin & debone), cut into chunks; (if using boneless/skinless chicken breasts, no need to chill overnight to remove fat), return chicken chunks to original broth. Add Swanson’s Chicken Broth and bring to a boil. Add cooked sausage (I cook sausage on the outside grill to allow fat to drain off). Add diced tomatoes, chopped onion, green onion, okra and bell pepper, simmer until veggies are done. Add Filé seasoning during last 5 minutes of cooking.
For rice, bring 4 cups water to a rolling boil, add 2 tsp salt, add 2 cups rinsed brown rice, bring to a boil, cover tightly and simmer on lowest setting for 50 minutes unopened, remove from heat and let stand unopened for 5 minutes. Open and spoon into gumbo, mix well and enjoy!
This dish can be frozen and reheated by adding a bit of water to the pan as needed. The consistency is supposed to be slightly soupy….more than oatmeal and less than noodle soup.
