Hello, I am Jane. Today, I will show you a way to prepare louisiana chicken and andouille sausage gumbo recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Louisiana Chicken and Andouille Sausage Gumbo Recipe
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To bewith this particular recipe, we must first prepare a few components. You can cook 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:
- Make ready To Prepare Chicken
- Take 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Get 6 quart water
- Get 4 bay leaves
- Get 1 chicken boullion cube
- Take 3 whole garlic cloves
- Get 1/2 tsp salt pepper
- Take 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
- Make ready 1/4 cup unused leftover red onion (I save this too for depth of flavor)
- Prepare Gumbo
- Prepare 1 shredded chicken
- Prepare 1 lb andouille sausage, sliced
- Make ready 1 1/2 onions, chopped
- Get 1 green bell pepper, chopped
- Make ready 3 celery stalks, chopped
- Take 3 garlic cloves, minced
- Make ready 3 bay leaves
- Prepare 1 tbsp cajun seasoning
- Get 2 chicken boullion cubes
- Get 3 tbsp fresh parsley, chopped
- Make ready Roux
- Take 1 1/4 cup canola oil
- Take 1 1/2 cup all purpose flour
- Take 1 1/2 tsp cajun seasoning
- Take Sides
- Get 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 s 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 for this distinctive dish louisiana chicken and andouille sausage gumbo recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
