Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, louisiana chicken and andouille sausage gumbo. It is one of my favorites food recipes. For mine, 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 favored of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Louisiana Chicken and Andouille Sausage Gumbo is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular 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 that.
The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:
- Prepare 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
- Get 4 bay leaves
- Prepare 1 chicken boullion cube
- Get 3 whole garlic cloves
- Prepare 1/2 tsp salt & pepper
- Make ready 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
- Take 1/4 cup unused leftover red onion (I save this too for depth of flavor)
- Take Gumbo
- Prepare 1 shredded chicken
- Make ready 1 lb andouille sausage, sliced
- Prepare 1 1/2 onions, chopped
- Get 1 green bell pepper, chopped
- Prepare 3 celery stalks, chopped
- Prepare 3 garlic cloves, minced
- Make ready 3 bay leaves
- Take 1 tbsp cajun seasoning
- Get 2 chicken boullion cubes
- Prepare 3 tbsp fresh parsley, chopped
- Prepare Roux
- Get 1 1/4 cup canola oil
- Prepare 1 1/2 cup all purpose flour
- Get 1 1/2 tsp cajun seasoning
- Get Sides
- Get 1 hot cooked rice
- Make ready 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 is going to wrap this up with this exceptional food louisiana chicken and andouille sausage gumbo recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
