Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, louisiana chicken and andouille sausage gumbo. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Louisiana Chicken and Andouille Sausage Gumbo is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Louisiana Chicken and Andouille Sausage Gumbo is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook louisiana chicken and andouille sausage gumbo using 27 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:
- Prepare To Prepare Chicken
- Take 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Get 6 quart water
- Prepare 4 bay leaves
- Prepare 1 chicken boullion cube
- Make ready 3 whole garlic cloves
- Make ready 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)
- Make ready Gumbo
- Prepare 1 shredded chicken
- Get 1 lb andouille sausage, sliced
- Get 1 1/2 onions, chopped
- Get 1 green bell pepper, chopped
- Prepare 3 celery stalks, chopped
- Get 3 garlic cloves, minced
- Make ready 3 bay leaves
- Prepare 1 tbsp cajun seasoning
- Make ready 2 chicken boullion cubes
- Get 3 tbsp fresh parsley, chopped
- Take Roux
- Take 1 1/4 cup canola oil
- Get 1 1/2 cup all purpose flour
- Take 1 1/2 tsp cajun seasoning
- Take Sides
- Prepare 1 hot cooked rice
- Prepare 1 gumbo file
Instructions 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’s going to wrap it up for this exceptional food louisiana chicken and andouille sausage gumbo recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
