Louisiana Chicken and Andouille Sausage Gumbo.
Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, louisiana chicken and andouille sausage gumbo. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Louisiana Chicken and Andouille Sausage Gumbo is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It's easy, it is fast, it tastes delicious. They are fine and they look wonderful. Louisiana Chicken and Andouille Sausage Gumbo is something which I've loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have louisiana chicken and andouille sausage gumbo using 27 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:
- {Take of To Prepare Chicken.
- {Get 1 of whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe).
- {Take 6 quart of water.
- {Make ready 4 of bay leaves.
- {Prepare 1 of chicken boullion cube.
- {Make ready 3 of whole garlic cloves.
- {Make ready 1/2 tsp of salt & pepper.
- {Get 1 cup of leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!).
- {Take 1/4 cup of unused leftover red onion (I save this too for depth of flavor).
- {Take of Gumbo.
- {Take 1 of shredded chicken.
- {Take 1 lb of andouille sausage, sliced.
- {Take 1 1/2 of onions, chopped.
- {Prepare 1 of green bell pepper, chopped.
- {Make ready 3 of celery stalks, chopped.
- {Take 3 of garlic cloves, minced.
- {Prepare 3 of bay leaves.
- {Take 1 tbsp of cajun seasoning.
- {Take 2 of chicken boullion cubes.
- {Make ready 3 tbsp of fresh parsley, chopped.
- {Make ready of Roux.
- {Prepare 1 1/4 cup of canola oil.
- {Prepare 1 1/2 cup of all purpose flour.
- {Take 1 1/2 tsp of cajun seasoning.
- {Get of Sides.
- {Get 1 of hot cooked rice.
- {Prepare 1 of 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 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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