Louisiana Chicken and Andouille Sausage Gumbo
Louisiana Chicken and Andouille Sausage Gumbo

Hey everyone, I hope you’re having an amazing 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 little bit tasty. This is gonna smell and look delicious.

Louisiana Chicken and Andouille Sausage Gumbo is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Louisiana Chicken and Andouille Sausage Gumbo is something which I’ve loved my entire life. They are fine and they look wonderful.

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To begin 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 can achieve that.

The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:
  1. Take To Prepare Chicken
  2. Take 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
  3. Prepare 6 quart water
  4. Get 4 bay leaves
  5. Get 1 chicken boullion cube
  6. Get 3 whole garlic cloves
  7. Make ready 1/2 tsp salt & pepper
  8. Make ready 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
  9. Make ready 1/4 cup unused leftover red onion (I save this too for depth of flavor)
  10. Take Gumbo
  11. Make ready 1 shredded chicken
  12. Prepare 1 lb andouille sausage, sliced
  13. Take 1 1/2 onions, chopped
  14. Get 1 green bell pepper, chopped
  15. Make ready 3 celery stalks, chopped
  16. Take 3 garlic cloves, minced
  17. Take 3 bay leaves
  18. Make ready 1 tbsp cajun seasoning
  19. Prepare 2 chicken boullion cubes
  20. Take 3 tbsp fresh parsley, chopped
  21. Get Roux
  22. Get 1 1/4 cup canola oil
  23. Take 1 1/2 cup all purpose flour
  24. Take 1 1/2 tsp cajun seasoning
  25. Take Sides
  26. Get 1 hot cooked rice
  27. Take 1 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.

Instructions to make Louisiana Chicken and Andouille Sausage Gumbo:
  1. Bring chicken, water, seasonings and veggies to boil in a large stock pot.
  2. Once boiling, reduce heat to simmer and simmmer for up to an hour or until chicken is tender, falling off the bone.
  3. Remove chicken from stockpot and strain the broth reserving it for the gumbo. Debone the chicken, shred and set aside.
  4. Take reserved chicken stock and add it back to the stockpot. Add shredded chicken, sausage, veggies, seasonings and bouillon cubes. Bring to a boil.
  5. Once boiling, reduce heat to a simmer for 1 to 2 hours, stirring occasionally.
  6. In a heavy skillet (I use a cast iron skillet) heat oil on medium high heat.
  7. Gradually add in flour whisking constantly.
  8. 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
  9. 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.
  10. Once roux is finished, slowly add it to your gumbo pot and continue to stir occasionally for another hour.
  11. 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.

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