Hello everybody, welcome to my recipe site.it’s Susie Parker. Today, I’m gonna show you how to prepare a distinctive dish, louisiana chicken and andouille sausage gumbo. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Louisiana Chicken and Andouille Sausage Gumbo is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Louisiana Chicken and Andouille Sausage Gumbo is something which I’ve loved my entire life.
To begin with this particular 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:
- Prepare To Prepare Chicken
- Prepare 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
- Take 3 whole garlic cloves
- Take 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!)
- Get 1/4 cup unused leftover red onion (I save this too for depth of flavor)
- Take Gumbo
- Make ready 1 shredded chicken
- Get 1 lb andouille sausage, sliced
- Take 1 1/2 onions, chopped
- Make ready 1 green bell pepper, chopped
- Take 3 celery stalks, chopped
- Make ready 3 garlic cloves, minced
- Get 3 bay leaves
- Take 1 tbsp cajun seasoning
- Take 2 chicken boullion cubes
- Prepare 3 tbsp fresh parsley, chopped
- Get Roux
- Get 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
- Prepare 1 hot cooked rice
- Take 1 gumbo file
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.
So that is going to wrap it up with this special food louisiana chicken and andouille sausage gumbo recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!!
