Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, louisiana chicken and andouille sausage gumbo. One of my favorites. For mine, 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 on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Louisiana Chicken and Andouille Sausage Gumbo is something which I’ve loved my whole life.
To begin 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 cook it.
The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:
- Make ready To Prepare Chicken
- Prepare 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
- Prepare 3 whole garlic cloves
- Prepare 1/2 tsp salt & pepper
- Get 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)
- Get Gumbo
- Make ready 1 shredded chicken
- Make ready 1 lb andouille sausage, sliced
- Take 1 1/2 onions, chopped
- Take 1 green bell pepper, chopped
- Make ready 3 celery stalks, chopped
- Prepare 3 garlic cloves, minced
- Prepare 3 bay leaves
- Get 1 tbsp cajun seasoning
- Prepare 2 chicken boullion cubes
- Prepare 3 tbsp fresh parsley, chopped
- Make ready Roux
- Take 1 1/4 cup canola oil
- Make ready 1 1/2 cup all purpose flour
- Prepare 1 1/2 tsp cajun seasoning
- Make ready Sides
- Take 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’s going to wrap this up for this special food louisiana chicken and andouille sausage gumbo recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
