Best Chicken Tasso And Andouille Gumbo Recipes

Chicken, Tasso and Andouille Gumbo image

Provided by Food Network

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 21

1 pound andouille sausage, chopped
1 pound tasso, chopped
1 cup vegetable oil plus 4 tablespoons, for sauteing
1 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 green bell pepper, chopped
One 3-pound chicken, boiled and shredded
8 cups homemade chicken stock
One 14-ounce can stewed tomatoes, pureed
1 tablespoon Worcestershire sauce
2 bay leaves
2 teaspoons kitchen bouquet
One 16-ounce bag frozen, sliced okra
1/2 bunch green onions, sliced
1/2 bunch flat leaf parsley leaves, chopped
Salt and freshly ground black pepper
Steamed white rice
Hot sauce
File powder

Steps:

In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.

Chicken, Tasso and Andouille Gumbo image

Provided by JusMeLinnie

Categories Gumbo

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 23

1 lb andouille sausage, chopped
1 lb tasso, chopped
1 cup vegetable oil, plus
4 tablespoons vegetable oil, for sauteing
1 cup all-purpose flour
1 large onion, chopped
2 stalks celery, chopped
3 garlic cloves, minced
1/2 green bell pepper, chopped
1 (3 lb) whole chickens, boiled and shredded
8 cups homemade chicken stock
1 (14 ounce) can stewed tomatoes, pureed
1 tablespoon Worcestershire sauce
2 bay leaves
2 teaspoons Kitchen Bouquet (bottled seasoning used to flavor and color gravy)
1 (16 ounce) bag frozen sliced okra
1/2 bunch green onion, sliced
1/2 bunch flat leaf parsley, chopped
salt, to taste
fresh ground black pepper, to taste
steamed cooked white rice, as much as you like
hot sauce, to taste
file powder, to taste

Steps:

In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil, until browned. Remove meats and set aside.
Add 1 cup vegetable oilm and allow to heat.
Whisk in flour, and cook until a chocolate color is reached.
Add onion, celery, garlic and bell pepper to roux, and cook 15-20 minutes.
Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and Kitchen Bouquet, and simmer for 45 minutes.
While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy.
After gumbo simmers for 45 minutes, add okra, green onion, parsley and salt and pepper, to taste.
Simmer 20 more minutes.
Serve with rice and allow people to add hot sauce and file, to taste.

Nutrition Facts : Calories 918.7, Fat 70, SaturatedFat 15.7, Cholesterol 115.1, Sodium 2489.3, Carbohydrate 27.9, Fiber 3.9, Sugar 6.1, Protein 44.8

Chicken, Tasso and Andouille Gumbo image

Provided by Patrick Johnson

Time 1h50m

Number Of Ingredients 19

2 lb andouille sausage, halved and sliced into 1/4 pieces
1 1/2 lb tasso, cubed
3 lb chicken thighs, smoked and shredded
1 3/4 c vegetable oil, plus 1/4 cup for sauteing
2 c flour
2 large onion, chopped
6 stalk(s) celery, chopped
6 clove garlic, minced
2 green bell peppers, chopped
16 c chicken stock
2 Tbsp worcestershire sauce
4 bay leaves
1 1/2 Tbsp kitchen bouquet
2 bunch green onions, sliced
1/2 bunch flat leaf parsley, chopped
salt and fresh ground pepper
white rice, steamed
hot sauce
file powder

Steps:

1. Liberally season chicken with salt and pepper and prepare smoker. Smoke thighs for about 30 minutes just to get some smoke on the meat. On the grill over medium heat, finish cooking chicken until tender. Set aside and let cool.
2. While chicken is smoking, sauté andouille and tasso in a large stock pot using 2 tablespoons vegetable oil until browned. Remove meats and set aside.
3. Once chicken is cool enough to handle, remove bones and shred.
4. Add 1 3/4 cup vegetable oil and allow to heat. Whisk in flour and cook until milk chocolate color is achieved, stirring constantly.
5. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes, continuing to stir.
6. Add chicken, sausage, Tasso, stock, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
7. Add 1 bunch green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes.
8. Serve over rice and allow people to add hot sauce, green onion and file, to taste.