Hi, I’m Kate. Today, we’re going to prepare louisiana chicken and andouille sausage gumbo recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit more unique. 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 favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Louisiana Chicken and Andouille Sausage Gumbo is something which I’ve loved my entire life.
To get started with 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
- Prepare 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Prepare 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
- Make ready 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
- Make ready 1/4 cup unused leftover red onion (I save this too for depth of flavor)
- Get Gumbo
- Get 1 shredded chicken
- Prepare 1 lb andouille sausage, sliced
- Prepare 1 1/2 onions, chopped
- Prepare 1 green bell pepper, chopped
- Get 3 celery stalks, chopped
- Make ready 3 garlic cloves, minced
- Prepare 3 bay leaves
- Prepare 1 tbsp cajun seasoning
- Take 2 chicken boullion cubes
- Take 3 tbsp fresh parsley, chopped
- Take Roux
- Make ready 1 1/4 cup canola oil
- Get 1 1/2 cup all purpose flour
- Make ready 1 1/2 tsp cajun seasoning
- Take Sides
- Make ready 1 sausage cooked rice
- Prepare 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 sausage cooked rice with gumbo file if desired.
So that is going to wrap this up for this special dish louisiana chicken and andouille sausage gumbo recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
