Post by Loupy on Mar 16, 2016 20:38:04 GMT -7
Quick and Easy Skillet Chicken Gumbo
From: Chef Dennis @ www.askchefdennis.com/
I was recently asked by Aidells® to cook up some deliciousness and share my recipe with you. All opinions, text and images are 100% mine and I hope you enjoy my Quick and Easy Skillet Chicken Gumbo!
Skillet Chicken Gumbo, those are three words that evoke delicious memories…..sigh. Louisiana cooking at its best with Mama Jeanette. Of course Mama used a cast iron skillet that had seen many forms of deliciousness, but I do believe her personal favorite was always a good batch of Skillet Chicken Gumbo. And that my friends is what were making today!
Prep time: 15 mins
Cook time: 1 hour 45 mins
Total time: 2 hours
Serves: 6
Ingredients
1 pound Aidells® cajun sausage, cut into ¼-inch-thick slices
4 skinless Chicken thighs with bone in
½ cup vegetable oil
¾ cup all-purpose flour
1 medium onion, chopped
1 bell pepper, chopped
3 celery ribs, sliced
2 tablespoons chopped parsley
2 cups sliced okra
1 quarts chicken stock
3 garlic cloves, finely diced
1 tablespoon Worcestershire sauce
14 ounces stewed tomatoes (or crushed tomatoes)
1 tablespoon Creole seasoning
1 teaspoon hot sauce (more or less for your tastes)
Assembly
Hot cooked rice to serve with Gumbo
1 bunch chopped green onions for garnish
Filé powder (optional) for serving
Instructions
In a large deep skillet add cooking oil. I used olive oil.
Allow pan to get hot
Dredge chicken thighs in flour seasoned with sea salt and pepper.
Place in pan over medium high heat, meat side down and allow to sear for 4-5 minutes until the chicken gets a good color.
Turn over and do the same thing to the other side.
Remove chicken from pan, and set aside until needed.
Add peppers, onion, garlic and celery to oil and saute for 1 minute.
Add flour to pan and mix well.
If more oil or flour is needed add it in now.
Turn heat down to medium and allow roux to cook and brown for 10-12 minutes, stirring constantly.
Roux should turn medium brown.
Be careful not to burn roux, you just want it to cook and get brown.
Add chicken stock and mix well, making sure all the roux gets incorporated into the stock.
Add stewed tomatoes, creole seasoning and Worcestershire sauce, mix well.
Reduce heat to low, add chicken and simmer, stirring occasionally for 1 hour.
Remove chicken and allow to cool.
Add sausage, okra and chopped parsley to gumbo, allow to simmer for 20-30 minutes.
Bone chicken and pull meat apart.
Add chicken to gumbo, and simmer 5 minutes.
Serve Gumbo over plain white rice.
Garnish with chopped green onions and file powder.
Enjoy!
From: Chef Dennis @ www.askchefdennis.com/
I was recently asked by Aidells® to cook up some deliciousness and share my recipe with you. All opinions, text and images are 100% mine and I hope you enjoy my Quick and Easy Skillet Chicken Gumbo!
Skillet Chicken Gumbo, those are three words that evoke delicious memories…..sigh. Louisiana cooking at its best with Mama Jeanette. Of course Mama used a cast iron skillet that had seen many forms of deliciousness, but I do believe her personal favorite was always a good batch of Skillet Chicken Gumbo. And that my friends is what were making today!
Prep time: 15 mins
Cook time: 1 hour 45 mins
Total time: 2 hours
Serves: 6
Ingredients
1 pound Aidells® cajun sausage, cut into ¼-inch-thick slices
4 skinless Chicken thighs with bone in
½ cup vegetable oil
¾ cup all-purpose flour
1 medium onion, chopped
1 bell pepper, chopped
3 celery ribs, sliced
2 tablespoons chopped parsley
2 cups sliced okra
1 quarts chicken stock
3 garlic cloves, finely diced
1 tablespoon Worcestershire sauce
14 ounces stewed tomatoes (or crushed tomatoes)
1 tablespoon Creole seasoning
1 teaspoon hot sauce (more or less for your tastes)
Assembly
Hot cooked rice to serve with Gumbo
1 bunch chopped green onions for garnish
Filé powder (optional) for serving
Instructions
In a large deep skillet add cooking oil. I used olive oil.
Allow pan to get hot
Dredge chicken thighs in flour seasoned with sea salt and pepper.
Place in pan over medium high heat, meat side down and allow to sear for 4-5 minutes until the chicken gets a good color.
Turn over and do the same thing to the other side.
Remove chicken from pan, and set aside until needed.
Add peppers, onion, garlic and celery to oil and saute for 1 minute.
Add flour to pan and mix well.
If more oil or flour is needed add it in now.
Turn heat down to medium and allow roux to cook and brown for 10-12 minutes, stirring constantly.
Roux should turn medium brown.
Be careful not to burn roux, you just want it to cook and get brown.
Add chicken stock and mix well, making sure all the roux gets incorporated into the stock.
Add stewed tomatoes, creole seasoning and Worcestershire sauce, mix well.
Reduce heat to low, add chicken and simmer, stirring occasionally for 1 hour.
Remove chicken and allow to cool.
Add sausage, okra and chopped parsley to gumbo, allow to simmer for 20-30 minutes.
Bone chicken and pull meat apart.
Add chicken to gumbo, and simmer 5 minutes.
Serve Gumbo over plain white rice.
Garnish with chopped green onions and file powder.
Enjoy!
