Easy Freezer Meals | Cajun Chicken and Andouille Sausage Gumbo (Easy Freezer Meals) @EasyFreezerMeals | Uploaded 5 years ago | Updated 4 hours ago
Welcome to Easy Freezer Meals. Today we are making Cajun Chicken and Sausage Gumbo (Easy Freezer Meals). This authentic Cajun dish is so yummy and is perfect for those cold evenings, those rainy afternoons, those quiet Sundays, or anytime!!
We invite you to check out our new Amazon storefront. Here we’ve listed the things we use in our kitchen and in our videos. If you have any questions about what you see feel free to reach out. Also, If you are looking for really cool gift ideas be sure to check out the store as we have all sorts of things for men and women.
Our Store Front: amazon.com/shop/2guysacooler
Here are some links to the products that we use and trust. If it survives our kitchen it is a quality product If you have any questions about anything listed let me know. I am part of an affiliate Program. This helps support our channel and our project at no extra cost to you!! So, thank you in advance.
This is my recommendation for my absolute favorite thermometers.
• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
• Smoke - http://www.thermoworks.com/Smoke?tw=2GUYSACOOLER
• ThermoPop - http://www.thermoworks.com/ThermoPop?tw=2GUYSACOOLER
Quick Brine for 1.5 # of chicken: (if boneless brine for 30 min to 1:30 hour. If bone in brine for 1 hour to 3 hours) Multiple all the ingredients to make more if you need to.
1 Quart of water
1/4 cup kosher salt
2 Tablespoons sugar
1 bay leaf
1 teaspoon cracked pepper
1 teaspoon thyme
(Dissolve salt and sugar in water. add aromatics. Cool down the water mixture then add your chicken to it)
GUMBO SEASONINGS
1.5 Tsp garlic powder
1.5 Tsp fresh ground pepper
1.5 Tsp kosher salt
1.5 TBS Creole seasoning (I use this one foodnetwork.com/recipes/emeril-lagasse/emerils-essence-3645101)
1 tsp chili powder
1/4 tsp cayenne pepper (or more if you want it spicier)
Chicken and Sausage GUMBO INGREDIENTS
1.5 cup flour
1 cup veg. oil
1.5 cups of green onions chopped
2 cups onion diced
2 cups celery diced
2 cups bell pepper diced
1/3 Cup of minced Garlic
1.5 lbs. Chicken Breast boneless
1.5 lb. of Sausage (we use andouille sausage)
3.5 quarts of Chicken Stock
1/3 cups of rice flour
We prepare and cook the chicken ahead of time. If you want you can cook the chicken in the same pot of gumbo to make it easier. The only reason we do it this way is to better control the portions per serving. Either way I would still Brine the chicken.
To cook the chicken ahead of time after brining the chicken rinse off the chicken and place on a baking tray. With a little bit of oil and a touch of creole seasoning cover with foil and bake for 30 minutes or until the inside temp reads 165F. Take out of the oven and let it rest for 10 minutes. Then cut your chicken up in cubes and set aside.
To cook the chicken in the gumbo add your brined chicken (either cubed or whole) at the very end of the cooking process and cook for 6-8 minutes till the chicken is fully cooked.
In a separate pot add your chicken stock, seasonings and rice flour to heat on the stove top (On med/low). This will speed up the cooking process of the Gumbo.
Brown your sausage and separate the oil that is rendered. Take that oil and pour it in a measuring cup. Pour vegetable oil to make up for whatever you are lacking in this recipe. You need a total of 1 cup of oil. Pour that oil in your stock pot and heat it on a medium heat. Add your flour. Begin to stir gently and consistently. This process takes a little while and try not to rush it. Your roux will begin to darken as it cooks. Once it reaches a dark caramel color add your diced vegetables and reduce the heat to low. Cook these vegetables till they start to soften. Add your garlic and cook for a few minutes more. Turn your heat back up to a medium and add your chicken stock (with the rice flour and seasonings mixed in it). Stir well to make sure all the roux is dissolved. Now add your sausage to the pot. Cook for about 20 minutes on a medium heat. This will allow the seasonings and sausage flavors to come together.
If you are going to cook your chicken with your gumbo add it at the very end of the cooking process (along with the chopped green onions) You will cook the chicken for only about 6-8 minutes.
If you are adding cooked chicken to your gumbo wait till the gumbo is finished and add your chicken once it is off the fire.
Your gumbo is ready when it gets to be the consistency of a stew. We serve our gumbo with cooked rice and a side of Cajun Potato Salad youtu.be/OYbQV0pHoPQ
To freeze let the gumbo cool completely and portion in 1 quart freezer saver bags. To reheat simply pull one out let it thaw and heat on the stove top (or boil the bag if you have that type of bag)
See you later
Eric
Welcome to Easy Freezer Meals. Today we are making Cajun Chicken and Sausage Gumbo (Easy Freezer Meals). This authentic Cajun dish is so yummy and is perfect for those cold evenings, those rainy afternoons, those quiet Sundays, or anytime!!
We invite you to check out our new Amazon storefront. Here we’ve listed the things we use in our kitchen and in our videos. If you have any questions about what you see feel free to reach out. Also, If you are looking for really cool gift ideas be sure to check out the store as we have all sorts of things for men and women.
Our Store Front: amazon.com/shop/2guysacooler
Here are some links to the products that we use and trust. If it survives our kitchen it is a quality product If you have any questions about anything listed let me know. I am part of an affiliate Program. This helps support our channel and our project at no extra cost to you!! So, thank you in advance.
This is my recommendation for my absolute favorite thermometers.
• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-Mk4?tw=2GUYSACOOLER
• Smoke - http://www.thermoworks.com/Smoke?tw=2GUYSACOOLER
• ThermoPop - http://www.thermoworks.com/ThermoPop?tw=2GUYSACOOLER
Quick Brine for 1.5 # of chicken: (if boneless brine for 30 min to 1:30 hour. If bone in brine for 1 hour to 3 hours) Multiple all the ingredients to make more if you need to.
1 Quart of water
1/4 cup kosher salt
2 Tablespoons sugar
1 bay leaf
1 teaspoon cracked pepper
1 teaspoon thyme
(Dissolve salt and sugar in water. add aromatics. Cool down the water mixture then add your chicken to it)
GUMBO SEASONINGS
1.5 Tsp garlic powder
1.5 Tsp fresh ground pepper
1.5 Tsp kosher salt
1.5 TBS Creole seasoning (I use this one foodnetwork.com/recipes/emeril-lagasse/emerils-essence-3645101)
1 tsp chili powder
1/4 tsp cayenne pepper (or more if you want it spicier)
Chicken and Sausage GUMBO INGREDIENTS
1.5 cup flour
1 cup veg. oil
1.5 cups of green onions chopped
2 cups onion diced
2 cups celery diced
2 cups bell pepper diced
1/3 Cup of minced Garlic
1.5 lbs. Chicken Breast boneless
1.5 lb. of Sausage (we use andouille sausage)
3.5 quarts of Chicken Stock
1/3 cups of rice flour
We prepare and cook the chicken ahead of time. If you want you can cook the chicken in the same pot of gumbo to make it easier. The only reason we do it this way is to better control the portions per serving. Either way I would still Brine the chicken.
To cook the chicken ahead of time after brining the chicken rinse off the chicken and place on a baking tray. With a little bit of oil and a touch of creole seasoning cover with foil and bake for 30 minutes or until the inside temp reads 165F. Take out of the oven and let it rest for 10 minutes. Then cut your chicken up in cubes and set aside.
To cook the chicken in the gumbo add your brined chicken (either cubed or whole) at the very end of the cooking process and cook for 6-8 minutes till the chicken is fully cooked.
In a separate pot add your chicken stock, seasonings and rice flour to heat on the stove top (On med/low). This will speed up the cooking process of the Gumbo.
Brown your sausage and separate the oil that is rendered. Take that oil and pour it in a measuring cup. Pour vegetable oil to make up for whatever you are lacking in this recipe. You need a total of 1 cup of oil. Pour that oil in your stock pot and heat it on a medium heat. Add your flour. Begin to stir gently and consistently. This process takes a little while and try not to rush it. Your roux will begin to darken as it cooks. Once it reaches a dark caramel color add your diced vegetables and reduce the heat to low. Cook these vegetables till they start to soften. Add your garlic and cook for a few minutes more. Turn your heat back up to a medium and add your chicken stock (with the rice flour and seasonings mixed in it). Stir well to make sure all the roux is dissolved. Now add your sausage to the pot. Cook for about 20 minutes on a medium heat. This will allow the seasonings and sausage flavors to come together.
If you are going to cook your chicken with your gumbo add it at the very end of the cooking process (along with the chopped green onions) You will cook the chicken for only about 6-8 minutes.
If you are adding cooked chicken to your gumbo wait till the gumbo is finished and add your chicken once it is off the fire.
Your gumbo is ready when it gets to be the consistency of a stew. We serve our gumbo with cooked rice and a side of Cajun Potato Salad youtu.be/OYbQV0pHoPQ
To freeze let the gumbo cool completely and portion in 1 quart freezer saver bags. To reheat simply pull one out let it thaw and heat on the stove top (or boil the bag if you have that type of bag)
See you later
Eric
