Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, louisiana chicken and andouille sausage gumbo. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Louisiana Chicken and Andouille Sausage Gumbo is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Louisiana Chicken and Andouille Sausage Gumbo is something which I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. 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:
- Get 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
- Make ready 4 bay leaves
- Prepare 1 chicken boullion cube
- Take 3 whole garlic cloves
- Get 1/2 tsp salt & pepper
- Prepare 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
- Make ready 1/4 cup unused leftover red onion (I save this too for depth of flavor)
- Make ready Gumbo
- Get 1 shredded chicken
- Make ready 1 lb andouille sausage, sliced
- Get 1 1/2 onions, chopped
- Get 1 green bell pepper, chopped
- Get 3 celery stalks, chopped
- Take 3 garlic cloves, minced
- Prepare 3 bay leaves
- Prepare 1 tbsp cajun seasoning
- Take 2 chicken boullion cubes
- Get 3 tbsp fresh parsley, chopped
- Get Roux
- Get 1 1/4 cup canola oil
- Get 1 1/2 cup all purpose flour
- Make ready 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’s going to wrap this up for this exceptional food louisiana chicken and andouille sausage gumbo recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
