Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, louisiana chicken and andouille sausage gumbo. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Louisiana Chicken and Andouille Sausage Gumbo is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Louisiana Chicken and Andouille Sausage Gumbo is something which I’ve loved my entire life.
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To begin with this particular recipe, we have to 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:
- Take To Prepare Chicken
- Take whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Make ready water
- Make ready bay leaves
- Make ready chicken boullion cube
- Make ready whole garlic cloves
- Make ready salt & pepper
- Prepare leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
- Get unused leftover red onion (I save this too for depth of flavor)
- Make ready Gumbo
- Get shredded chicken
- Prepare andouille sausage, sliced
- Take onions, chopped
- Prepare green bell pepper, chopped
- Prepare celery stalks, chopped
- Get garlic cloves, minced
- Get bay leaves
- Prepare cajun seasoning
- Take chicken boullion cubes
- Prepare fresh parsley, chopped
- Take Roux
- Make ready canola oil
- Make ready all purpose flour
- Get cajun seasoning
- Prepare Sides
- Get hot cooked rice
- Get gumbo file
Debone the chicken, discard the skin and coarsely chop the meat and reserve. Heat a large saucepan and add the sliced andouille sausage and cook until browned. Add the reserved chicken stock and bring to a boil. Try this traditional chicken and sausage gumbo dish.
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.
Add the reserved chicken stock and bring to a boil. Try this traditional chicken and sausage gumbo dish. Gumbo represents the cultural blending that makes the Bayou State so unique. With it's African origins, gumbo is the perfect dish to represent the cultural melting pot that is Louisiana. When the first cool temperatures of Fall roll in, locals declare "it's gumbo weather." Andouille sausage: Andouille is a strong-flavored sausage that is essential for jambalaya.
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 can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
