You are here: Recipes It > Recipes > Chicken

Chicken Linguica Gumbo


1 lb linguica sausage, cut in 1/4-inch-t, hick rounds
1 vegetable oil
1 each (2 1/2- to 3 1/2-pound) chicken, cu, t in pieces
1 salt and freshly ground black peppe, r to taste
1/2 cup flour plus 6 tablespoons flour
1 1/2 cup (about 2 bunches) finely chopped gr, een onions, gre
1 white parts
1 cup finely chopped celery
1/2 cup finely chopped green pepper
1/4 cup finely chopped parsley
3 each garlic cloves, minced
9 cup chicken stock
1 cayenne pepper and/or tabasco sauce, to taste
2 each to 6 teaspoons file powder, accordi, ng to taste
4 cup hot, freshly cooked rice
1 finely chopped green onions for gar, nish

Cook the sausage in a large, heavy ungreased skillet over low heat,
turning the slices frequently with a spatula until there is a film of
fat over the bottom of the pan. Increase the heat to medium and,
turning the slices occasionally, continue to fry the sausage until
the slices are browned, about 6 minutes. Remove the sausage to paper
towels to drain. Add vegetable oil to the fat in the skillet to a
depth of 1/2 inch. Season the chicken pieces with salt and pepper.
Place 1/2 cup of the flour on a plate. Dredge the chicken pieces in
the flour and shake of the excess. Heat the oil in the skillet over
medium-high heat. fry the chicken pieces in the hot fat until they
are golden brown on both sides and the eat is cooked through, about
12 to 15 minutes per side. Remove the chicken from the skillet and
drain on paper towels. Reserve 6 tablespoons of fat from the skillet
an discard the rest. Whisk the reserved 6 tablespoons fat with the
remaining 6 tablespoons of flour in a large, heavy pot until smooth.
Cook, stirring frequently, over medium heat until the fat-flour
mixture (called a roux) is nut brown. This will take several
minutes. Do not allow the roux to burn. Add the green onions,
celery, green pepper, parsley and garlic to the roux. Cook the
mixture, stirring over medium-low heat until the vegetables have
softened. Then, stirring constantly, slowly add the chicken stock.
Bring the mixture to a boil, then reduce the heat. Add the sausage to
the gumbo. Season to taste with salt, pepper, cayenne and/or Tabasco
sauce. Simmer, uncovered, for 30 minutes, stirring occasionally.
While gumbo is simmering, bone the cooked chicken and, using your
fingers, shred the meat into pieces. Add to the gumbo and simmer for
15 minutes longer, stirring occasionally. NOTE: The gumbo tastes best
if prepared a day or two in advance and refrigerated. Let the gumbo
cool completely at room temperature, uncovered, before refrigerating.
Reheat over medium-low heat, stirring occasionally. Just before
serving, remove the gumbo from the heat. Taste for seasoning++it
should be spicy. Stir in the file powder to taste. (Note: File powder
turns stringy as it cooks, so it should not be added to the gumbo
until the pot has been removed from the heat.) Transfer the gumbo to
a heated tureen and serve it immediately, accompanied by a bowl of
rice. To serve, place about 1/2 cup rice to one side of a heated soup
plate.. Ladle the gumbo around the rice and garnish each serving with
a sprinkle of finely chopped green onions. Serves 8.


Servings: 8



Also see ...

Chicken Lotus Seed Soup
Preparation: Blanch lotus seeds, remove reddish brown tip. Wash and soak mushrooms in warm water until soft, about 30 minutes; remove stems; slice in thin matchsticks. Before slicing celery, scrap off stringy back of stalk; slice julienne lengthwise in 1" sections. Slic (Upload by user)

Chicken Mixed Vegetables With Shrimp Sauc
Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove stems; slice caps in thin strips. Wash bell pepper; slice in half lengthwise; slice in long, thin strips. Remove chicken meat from bone; pick meat apart into shreds. Wash green onions; cut off roots an (Upload by user)

Chicken Mushroom Casserole
Wash and trim mushrooms and cut in half. In large casserole dish, com chicken, mushrooms, whole garlic cloves, wine and dressing. Cover and marinate in refrigerator overnight. Remove chicken and mushrooms and measure 2 cups of marinade. Pour remaining marinade into another (Upload by user)

Chicken Mushroom Marsala
Pat chicken dry and season with salt and pepper. In a heavy skillet heat oil and 1 1/2 Tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned. Discard all but 1 T. fat from s (Upload by user)

Chicken Mushroom Saute
Heat 2 tablespoons of the oil in a large skillet. Add shallots and mushrooms and saute for about 2 minutes. Add the pepper, zucchini, and 1 teaspoon thyme and saute until the vegetables are just barely tender, about 2 more minutes. Remove from the skillet and keep warm. br (Upload by user)

Chicken Mushroom Soup
Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Ad (Upload by user)

Chicken Mushrooms Dijon
1. In skillet, in 1 TABLESPOON hot margarine, cook chicken 10 minutes or until browned. Remove. 2. In remaining 1 TABLESPOON hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often. 3. Stir in soup, milk and mustard. Heat to (Upload by user)

Chicken Mushrooms I
PREHEAT OVEN TO 400F. Wash chicken pieces and pat dry. Season with salt and pepper. In large, heavy bottomed skillet, heat oil over high heat and brown chicken pieces, turning when necessary. Adjust heat so that chicken browns quickly but does not burn. Transfer chicken to (Upload by user)

Chicken Mushrooms Marsala
in 13 X 9 X 2 Inch Baking Dish,Mix Sauce, Mushrooms, Sugar, Salt & Pepper. Place Chicken in Dish & Coat With Sauce Mixture. Cover Tightly With Foil & Bake At 350 F. For 30 Min. Turn Chicken Over & Bake, Uncovered, 30 Min. Longer. Place Chicken On Serving Platter. (Upload by user)

Chicken Mushrooms
Cut chicken into serving pieces. Wash and pat dry. Season with salt and pepper. In skillet heat butter, garlic, and 2/3 of oil.Brown chicken on both sides (about 10 minutes) Lower heat and continue Cooking for 25 minutes. In separate skillet heat 2 tbl oil. Saute onions unt (Upload by user)
TAG: chicken, minutes, mushrooms, ,

Chicken Noodle Soup With Vegetables
Place the whole chicken or the chicken pieces in a heavy 6 quart kettle with the water, onion stuck with cloves, leek, carrot, 1 tablespoon salt, and peppercorns. Bring to a boil and skim off any scum that forms on top. Reduce the heat and simmer for 2 hours. Correct the sea (Upload by user)
TAG: chicken, vegetables, broth, remove, ,

Gelato Blast
Gelato Blast
Strawberry-Mango Smoothie
Strawberry-Mango Smoothie
Apple Crisp III
Apple Crisp III
Easy Lamb Creole Gumbo
Easy Lamb Creole Gumbo
Chicken Noodles Reames
TAG: chicken, noodles, minutes, reames, ,

Chicken Okra Gumbo
Brown the chicken in the oil. Take the chicken out. Add the flour to the oil and make a medium brown roux. Add the onions, bell pepper, tomatoes, and okra and cook slowly until the okra stops roping, maybe an hour. Add 3 quarts of water, slowly. Add the chicken. Cook slowly (Upload by user)
TAG: chicken, slowly, ,

Chicken Onion Bake
Place chicken pieces, skin side up, in a 12x7 1/2x2 inch baking dish. Stir together soup, parsley, and poultry seasoning; stir in onions. Spoon over chicken. Bake, covered, at 350 till chicken is tender, about 1 hour. Stir sauce, sprinkle with paprika. Serve with mashed pota (Upload by user)
TAG: chicken, ,

Chicken Orange Salad 1
* Finely chop the scallions or green onions including a few green tops. ** Oranges should be pared and sectioned, or can be unpared, cut into wedges. *** Avocados should be pared and cut into wedges. Sprinkle the scallions with the lime juice and 1/4 t salt; cover and refrig (Upload by user)
TAG: avocados, oranges, scallions, chicken, ,

Chicken Orange Salad
* Finely chop the scallions or green onions including a few green tops. ** Oranges should be pared and sectioned, or can be unpared, cut into wedges. *** Avocados should be pared and cut into wedges. Sprinkle the scallions with the lime juice and 1/4 t salt; cover and re (Upload by user)
TAG: avocados, oranges, scallions, chicken, ,

TAG: gumbo, chicken, stirring, medium, minutes, skillet, pieces, sausage, flour, occasionally, taste, mixture, pepper, remove, slices, tablespoons, ,
Permalink--> In : Recipes  -  Chicken