Paul prudhomme chicken and sausage gumbo

Paul Prudhomme's Chicken and Sausage Gumbo — Sarah Adams

A classic dish from Cajun cuisine featuring tender chicken, flavorful sausage, and a delicious roux-based broth.

Makes 6 to 8 servings

With Mardi gras coming up, it seems like a good time to post a recipe for Gumbo. Like pretty much any other kid who learned to cook in the 1980s, I learned a great deal from watching Cajun cooks li…

Paul Prudhomme’s Chicken and Smoked Sausage Gumbo | LIVE with Kelly and Ryan

This delicious Chicken and Sausage Gumbo by Paula Deen is a hearty, comforting dish perfect for any occasion. It’s easy to make, packed with smoky, savory flavors, and simmered to perfection. Use simple ingredients like chicken, sausage, and vegetables for a soul-warming meal.

Food blogger, Ali Ebright, shares her favorite new recipes from Gimme Some Oven in 2016.

Paul Prudhomme’s Chicken and Andouille Smoked Sausage Gumbo

This recipe came to The Times in 1983 from the influential New Orleans chef Paul Prudhomme. It is a hearty, rich Creole stew generously seasoned with black and white pepper, cayenne, paprika and filé powder, a spice made from the leaves of the sassafras tree. Filé powder is readily available in most grocery stores and online, and while it's not 100 percent necessary, it lends a distinctive, earthy quality to the dish. Mr. Prudhomme intended this to be made with chicken, but we've had…

This is a variation of my dad's gumbo that includes a dry roux (made without oil). It has rich, nutty-brown flavor of traditional gumbos without most of the oil.

This Creole-style chicken and sausage gumbo is made with a rich roux, lots of chicken and smoked andouille sausage, tomatoes, and Creole spices, in one pot!

The first time I met chef Paul Prudhomme, he was peering over the stove in his narrow test kitchen, a converted shotgun house just outside the French Quarter in New Orleans. Chef was heating oil in a large cast-iron skillet, and when he saw me, he invited me over to watch him fix gumbo. When the oil was smoking hot, he quickly whisked in flour to form a roux -- "Cajun napalm," he called it -- the bubbling mass darkening to a deep chocolate brown in minutes. He stirred a trinity of vegetables…

Gumbo YaYa gets its name from Chef Paul Prudhomme who claimed that the gumbo was so good it made you say Ya Ya. Try this recipe and you'll be saying it too

Chicken and Sausage Gumbo | Southern Living

Brian got the Paul Prudhomme Cajun Cookbook for Christmas and he loves it! He decided the first stab at cooking would be the Chicken and Andouille Sausage Gumbo dish. You can find the original recipe HERE. So we did... and let me tell you... cooking Paul's recipes is a marathon, not a sprint. A really long marathon. We've cooked two now and they take so. long. Lots going on in the kitchen. Brian made a super dark roux and the whole thing was delicious. I am not thrilled about all the frying…

This dish was invented in the 1970s by chef Paul Prudhomme at his legendary New Orleans eatery, K-Pauls. He says it’s so good, it makes you say YaYa!.

Pioneer Woman Chicken and Sausage Gumbo are made using all-purpose flour, vegetable oil, celery, yellow onions, green bell peppers, garlic, Creole seasoning, chicken stock, bay leaves, dried thyme, andouille sausage, shredded chicken, and okra. This hearty Chicken and Sausage Gumbo recipe is a dinner that takes about 2 hours to prepare and can serve up to 8 people.

Savor the flavors of a classic Shrimp and Sausage Gumbo! Loaded with spices, this comforting Southern dish is perfect for a cozy night in. #Gumbo #Shrimp #SouthernCooking #ComfortFood #Seafood

Be transported to New Orleans for a night with this creole inspired chicken and andouille sausage gumbo. Made with bell peppers, celery and onion, which is termed the holy trinity in cajun cuisine. And no gumbo is complete without a big spoonful of rice.