Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, louisiana chicken and andouille sausage gumbo. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Louisiana Chicken and Andouille Sausage Gumbo is one of the most popular of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Louisiana Chicken and Andouille Sausage Gumbo is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have louisiana chicken and andouille sausage gumbo using 27 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:
- Prepare To Prepare Chicken
- Make ready 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Get 6 quart water
- Take 4 bay leaves
- Prepare 1 chicken boullion cube
- Take 3 whole garlic cloves
- Take 1/2 tsp salt & pepper
- Get 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
- Get 1/4 cup unused leftover red onion (I save this too for depth of flavor)
- Take Gumbo
- Get 1 shredded chicken
- Get 1 lb andouille sausage, sliced
- Prepare 1 1/2 onions, chopped
- Make ready 1 green bell pepper, chopped
- Take 3 celery stalks, chopped
- Take 3 garlic cloves, minced
- Prepare 3 bay leaves
- Prepare 1 tbsp cajun seasoning
- Prepare 2 chicken boullion cubes
- Get 3 tbsp fresh parsley, chopped
- Prepare Roux
- Get 1 1/4 cup canola oil
- Make ready 1 1/2 cup all purpose flour
- Get 1 1/2 tsp cajun seasoning
- Prepare Sides
- Take 1 hot cooked rice
- Prepare 1 gumbo file
Steps to make Louisiana Chicken and Andouille Sausage Gumbo:
- Bring chicken, water, seasonings and veggies to boil in a large stock pot.
- Once boiling, reduce heat to simmer and simmmer for up to an hour or until chicken is tender, falling off the bone.
- Remove chicken from stockpot and strain the broth reserving it for the gumbo. Debone the chicken, shred and set aside.
- Take reserved chicken stock and add it back to the stockpot. Add shredded chicken, sausage, veggies, seasonings and bouillon cubes. Bring to a boil.
- Once boiling, reduce heat to a simmer for 1 to 2 hours, stirring occasionally.
- In a heavy skillet (I use a cast iron skillet) heat oil on medium high heat.
- Gradually add in flour whisking constantly.
- Note A good roux takes about 30 minutes to make so be prepared to be whisking for a while lol My cajun buddies will tell ya, its done when its 2 beers in! lmao
- Keep stirring until your roux is a dark carmel brown in color. I've added step pics for start, middle and end results for a reference.
- Once roux is finished, slowly add it to your gumbo pot and continue to stir occasionally for another hour.
- Serve over hot cooked rice with gumbo file if desired.
So that is going to wrap this up for this special food louisiana chicken and andouille sausage gumbo recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to louisiana chicken and andouille sausage gumbo cooking. Go on get cooking!
