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Gumbo Soup

Chicken Gumbo Soup

Chicken gumbo soup, the name itself can be deceiving. I've seen it made from everything including Campbell's gumbo soup mix. Now, we all know that's not real chicken gumbo soup, but it sure makes a quick meal. Obviously, you need chicken, preferably skinless and cut up in smaller pieces.

For the gumbo part, we're going to need a roux. That's nothing more than equal amounts of lard, oil, or butter mixed with flour. When mixing the roux on heat, make sure you don't stop stirring. If you do, it will burn very quickly and you'll have to start over again. This is critical. There are several stages you'll go through with your roux. It will start out almost a vanilla color and the more you stir and the hotter it gets, it will continually get darker. Ideally, you want it to get a very dark chocolaty color.

Now, to help from keeping the roux from burning, you need to add what they call the "Holy Trinity" of gumbos, this being chopped onions, celery and bell peppers. I don't know why they call it the holy trinity, because there is no such thing, but that's a whole other subject! When this is all added to the stock, it will thicken. That's why this name is deceiving, chicken gumbo soup. Soup usually means liquidy and the gumbo will be somewhat thick.

Then there's always the question of whether or not to add Andouille sausage or not, and another consideration regarding okra, because to be genuine, both of these items are necessary.  There are also spices and herbs to be considered, to each his own, but I've learned that to be authentic most, if not all the above ingredients are necessary.

About the Author

Throughout my reasearch, I have found a book with videos that I've used to make my own gumbos and highly recommend it to anyone looking to make that perfect gumbo. I have two videos and one recipe relating to chicken gumbo soup on my page at : Http://www.Squidoo.Com/chickengumbosoup and I highly recommend looking at http://www.Gumborecipe.Info. This one has a FREE recipe from a New Orleans chef and also 8 more recipes and videos to boot!!

Anyone know a good grilled chicken and sausage gumbo soup recipe for a crock pot?

I have tried to find a recipe but I can't find any good ones for the crock pot. can anyone help me out?

You could make this in a crock pot mm

Chicken Sausage Gumbo

Prep Time: 15 minutes
Cook Time: 1 hour, 45 minutes
Ingredients:
½ cup canola or extra light olive oil
2/3 cup all-purpose flour
1 cup chopped white onions
½ cup chopped green bell peppers
½ cup chopped celery
3 cloves garlic, crushed and chopped
2 tablespoons Cajun seasoning
8 oz. smoked sausage, cut into crosswise slices
2 chicken breast halves, cubed
5 ½ cups chicken stock
1 tablespoon Worcestershire sauce
2 bay leaves
2 cups rice
1 cup okra, cut into crosswise slices
1/3 cup loosely packed, chopped fresh parsley
Hot sauce, as desired
Preparation:
Combine the oil and flour together in a large, heavy saucepan. Cook over low-medium heat, whisking constantly, for about 12-15 minutes, until it turns the color of rich milk chocolate.

Add the onions, bell peppers, celery, garlic, and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender. Add the smoked sausage and raw chicken and continue cooking, stirring occasionally, for 5 minutes. Stir the stock, Worcestershire sauce, and bay leaves into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 1 hour.

Cook the rice according to package directions and set aside to keep warm. Add the okra to the gumbo and continue simmering it for 15-20 minutes, until the okra is tender. Remove the gumbo from the heat. To serve the gumbo; place a scoop of warm rice in the center of a large soup bowl and add a ladleful of hot gumbo. Sprinkle it with a bit of fresh parsley and add hot sauce, as desired.

Makes 8 servings.
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Add Grilled Chicken to this one, you can omit the shrimp if you want to.

From the Kitchen of: Pepper
Source: Pillsbury's Recipes

3 tbsp. Pillsbury Best All-Purpose Flour
3 tbsp. oil
1/2 lb. smoked sausage, cut into 1/2 inch slices
2 cups frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1/4 tsp. ground red pepper (cayenne)
1/4 tsp. pepper
1 can (14.5 ounce) diced tomatoes, undrained
1 pkg. (12 ounce) frozen shelled deveined cooked medium shrimp, rinsed
1 1/2 cups uncooked regular long-grain white rice
3 cups water

In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown. Place flour-oil mixture in 3 1/2 to 4 quart slow cooker. Stir in all remaining ingredients except shrimp, rice and water. Cover; cook on low setting for 7-9 hours,. When ready to serve, cook rice in water as directed on package. Meanwhile, add shrimp to gumbo mixture in slow cooker; mix well. Cover; cook on low setting for additional 20 minutes. Serve gumbo over rice.

Makes 6 servings

Soup's On #9: Chicken Gumbo Soup

Tags: food, gumbo, gumbo soup ingredients, gumbo soup mix, gumbo soup recipe, gumbo soup with okra, gumbo soups, recipe, recipes, soup

This entry was posted on Saturday, December 19th, 2009 at 12:04 pm and is filed under sterling silver. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.