Hello, I am Marie. Today, I’m gonna show you how to prepare louisiana chicken and andouille sausage gumbo recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will 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
Louisiana Chicken and Andouille Sausage Gumbo is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Louisiana Chicken and Andouille Sausage Gumbo is something that I have loved my whole life. They are nice and they look wonderful.
To bewith this particular recipe, we must first prepare a few components. You can have louisiana chicken and andouille sausage gumbo using 27 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:
- Make ready To Prepare Chicken
- Get 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Take 6 quart water
- Make ready 4 bay leaves
- Get 1 chicken boullion cube
- Make ready 3 whole garlic cloves
- Prepare 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!)
- Prepare 1/4 cup unused leftover red onion (I save this too for depth of flavor)
- Take Gumbo
- Make ready 1 shredded chicken
- Prepare 1 lb andouille sausage, sliced
- Prepare 1 1/2 onions, chopped
- Take 1 green bell pepper, chopped
- Prepare 3 celery stalks, chopped
- Make ready 3 garlic cloves, minced
- Make ready 3 bay leaves
- Make ready 1 tbsp cajun seasoning
- Prepare 2 chicken boullion cubes
- Make ready 3 tbsp fresh parsley, chopped
- Make ready Roux
- Make ready 1 1/4 cup canola oil
- Make ready 1 1/2 cup all purpose flour
- Get 1 1/2 tsp cajun seasoning
- Prepare Sides
- Prepare 1 hot cooked rice
- Take 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 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’s going to wrap this up with this exceptional dish louisiana chicken and andouille sausage gumbo recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
