Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, louisiana chicken and andouille sausage gumbo. It is one of my favorites. This time, I will make it a bit tasty. 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’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Louisiana Chicken and Andouille Sausage Gumbo is something which I’ve loved my whole life. They’re fine and they look wonderful.
Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing. Andouille sausage and chicken are two common proteins in gumbo, but not the only ones by a long shot.
To get started with this recipe, we have to first prepare a few ingredients. You can have louisiana chicken and andouille sausage gumbo using 27 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:
- Take To Prepare Chicken
- Get 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Make ready 6 quart water
- Take 4 bay leaves
- Make ready 1 chicken boullion cube
- Get 3 whole garlic cloves
- Prepare 1/2 tsp salt & pepper
- Take 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
- Prepare 1/4 cup unused leftover red onion (I save this too for depth of flavor)
- Prepare Gumbo
- Get 1 shredded chicken
- Get 1 lb andouille sausage, sliced
- Take 1 1/2 onions, chopped
- Take 1 green bell pepper, chopped
- Prepare 3 celery stalks, chopped
- Take 3 garlic cloves, minced
- Make ready 3 bay leaves
- Make ready 1 tbsp cajun seasoning
- Take 2 chicken boullion cubes
- Take 3 tbsp fresh parsley, chopped
- Get Roux
- Prepare 1 1/4 cup canola oil
- Take 1 1/2 cup all purpose flour
- Get 1 1/2 tsp cajun seasoning
- Prepare Sides
- Make ready 1 hot cooked rice
- Make ready 1 gumbo file
Serve with cornbread or crusty French bread. Put chicken pieces in a bowl. Blend salt, peppers, mustard, cayenne pepper, paprika, granulated garlic and file powder. Rub four teaspoons of the mixture over the chicken.
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.
A classic spicy chicken and andouille sausage gumbo with okra. This version, using chicken thighs and andouille sausage, uses only a roux and okra. Gumbo almost always has a variety of spices in it, and a store-bought Cajun or Creole spice blend will do just fine here. Savory and delicious, Gumbo Recipe filled with juicy chicken, Andouille sausage, and fresh seafood all swimming in a flavorful roux-based broth. Learn how to Gumbo and bring all the flavors of New Orleans home cooking right to your dinner table.
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