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Louisiana Chicken and Andouille Sausage Gumbo
Louisiana Chicken and Andouille Sausage Gumbo

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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. You can cook louisiana chicken and andouille sausage gumbo using 27 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Louisiana Chicken and Andouille Sausage Gumbo:
  1. Take To Prepare Chicken
  2. Get 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
  3. Prepare 6 quart water
  4. Use 4 bay leaves
  5. You need 1 chicken boullion cube
  6. You need 3 whole garlic cloves
  7. Get 1/2 tsp salt & pepper
  8. Provide 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
  9. You need 1/4 cup unused leftover red onion (I save this too for depth of flavor)
  10. Provide Gumbo
  11. Prepare 1 shredded chicken
  12. You need 1 lb andouille sausage, sliced
  13. Use 1 1/2 onions, chopped
  14. Prepare 1 green bell pepper, chopped
  15. Use 3 celery stalks, chopped
  16. You need 3 garlic cloves, minced
  17. Get 3 bay leaves
  18. Use 1 tbsp cajun seasoning
  19. Prepare 2 chicken boullion cubes
  20. Prepare 3 tbsp fresh parsley, chopped
  21. Get Roux
  22. Prepare 1 1/4 cup canola oil
  23. Prepare 1 1/2 cup all purpose flour
  24. You need 1 1/2 tsp cajun seasoning
  25. Prepare Sides
  26. You need 1 hot cooked rice
  27. Use 1 gumbo file
Instructions to make Louisiana Chicken and Andouille Sausage Gumbo:
  1. Bring chicken, water, seasonings and veggies to boil in a large stock pot.
  2. Once boiling, reduce heat to simmer and simmmer for up to an hour or until chicken is tender, falling off the bone.
  3. Remove chicken from stockpot and strain the broth reserving it for the gumbo. Debone the chicken, shred and set aside.
  4. Take reserved chicken stock and add it back to the stockpot. Add shredded chicken, sausage, veggies, seasonings and bouillon cubes. Bring to a boil.
  5. Once boiling, reduce heat to a simmer for 1 to 2 hours, stirring occasionally.
  6. In a heavy skillet (I use a cast iron skillet) heat oil on medium high heat.
  7. Gradually add in flour whisking constantly.
  8. 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
  9. 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.
  10. Once roux is finished, slowly add it to your gumbo pot and continue to stir occasionally for another hour.
  11. Serve over hot cooked rice with gumbo file if desired.

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