Louisiana Chicken and Andouille Sausage Gumbo.
Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, louisiana chicken and andouille sausage gumbo. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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To get started with this particular recipe, we must first 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.
- {Take of whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe).
- {Prepare of water.
- {Make ready of bay leaves.
- {Take of chicken boullion cube.
- {Make ready of whole garlic cloves.
- {Prepare of salt & pepper.
- {Take of leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!).
- {Prepare of unused leftover red onion (I save this too for depth of flavor).
- {Take of Gumbo.
- {Get of shredded chicken.
- {Make ready of andouille sausage, sliced.
- {Take of onions, chopped.
- {Prepare of green bell pepper, chopped.
- {Get of celery stalks, chopped.
- {Prepare of garlic cloves, minced.
- {Prepare of bay leaves.
- {Make ready of cajun seasoning.
- {Get of chicken boullion cubes.
- {Make ready of fresh parsley, chopped.
- {Make ready of Roux.
- {Take of canola oil.
- {Prepare of all purpose flour.
- {Make ready of cajun seasoning.
- {Take of Sides.
- {Get of hot cooked rice.
- {Get of 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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