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We hope you got benefit from reading it, now let’s go back to louisiana chicken and andouille sausage gumbo recipe. To make louisiana chicken and andouille sausage gumbo you only need 27 ingredients and 11 steps. Here is how you do it.
The ingredients needed to cook Louisiana Chicken and Andouille Sausage Gumbo:
- Take To Prepare Chicken
- Prepare 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Use 6 quart water
- Provide 4 bay leaves
- Take 1 chicken boullion cube
- Prepare 3 whole garlic cloves
- You need 1/2 tsp salt & pepper
- Use 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)
- You need Gumbo
- Provide 1 shredded chicken
- Use 1 lb andouille sausage, sliced
- Provide 1 1/2 onions, chopped
- Get 1 green bell pepper, chopped
- Take 3 celery stalks, chopped
- Get 3 garlic cloves, minced
- Provide 3 bay leaves
- Use 1 tbsp cajun seasoning
- Use 2 chicken boullion cubes
- Provide 3 tbsp fresh parsley, chopped
- Use Roux
- Get 1 1/4 cup canola oil
- Prepare 1 1/2 cup all purpose flour
- Use 1 1/2 tsp cajun seasoning
- Use Sides
- Take 1 hot cooked rice
- Provide 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.
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