Cut chicken into 1 inch or slightly
ver medium-high heat. Add andouille sausage and cook, stirring occasionally, until
Combine water and chicken in large pot. Bring to
ater to completely cover the chicken; bring to a boil,
arlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue
Combine water and chicken in large pot. Bring to
nd andouille sausage.
Saute in roux approximately fifteen minutes.
Add chicken
ice chicken into 1/2 to 1 inch chunks.
dice andouille sausage
ver medium high heat. Add chicken and cook until brown, about
hen cube the chicken (I brown the chicken in the sausage drippings); and
add the stock, spices, cooked andouille sausage, salt, and peppers.
Stir
Brown flour in oil in a heavy soup pot, making a dirty brown 'chocolate roux' over low-medium or medium heat, 5-10 minutes depending on wares used. Do not burn.
Add onions, celery, bell pepper, garlic and saute. Stir constantly until soft.
Add tomato sauce, tomatoes, chicken broth, water, okra, and seasonings. Stir and simmer for 45 minutes.
Add chicken and sausage, and cook for approximately 30 minutes.
Meanwhile, cook rice in rice cooker or stovetop.
Center a scoop of hot rice in individual bowls. Ladle gumbo over rice.
Add 1 tablespoon oil, chicken, and sausage to the pot and cook
Cook andouille sausage rounds in hot oil in a large skillet over medium-high heat for 3 minutes on each side or until browned.
Stir in oregano, garlic, and paprika, and cook 1 minutes or until fragrant. Add red wine, and cook, stirring often 2-3 minutes or until wine is reduced and thickened.
Transfer to shallow bowl. Serve with wooden picks.
Bring 3 cups chicken broth and rice to a
heet of foil.
Cook andouille sausage in a skillet over medium
Mix butternut squash, brown sugar, and cinnamon together in a bowl.
Cook and stir andouille sausage and onion together in a stockpot until sausage is cooked through and onion is tender, 5 to 10 minutes. Add squash mixture, chicken stock, water, quinoa, cumin, and chicken bouillon to sausage mixture and bring to a boil.
Reduce heat to medium-low and simmer until quinoa is mostly tender, about 10 minutes. Add half-and-half and simmer until heated through, about 10 minutes.
ype bag.
Wash the chicken parts and dry well. Sprinkle
Heat the olive oil in a large skillet and saute the sausage, Cajun seasoning, onion, garlic, and celery over medium heat for several minutes.
Add beans, stewed tomatoes, bouillon and water. Simmer for 10 minutes.
Mix the remaining water and corn starch and add it to recipe. Mix to thicken.
Serve the mixture in individual soup bowls with a portion of cooked rice on the top.
Season the chicken with salt, pepper and Creole