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

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, louisiana chicken and andouille sausage gumbo. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Louisiana Chicken and Andouille Sausage Gumbo is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Louisiana Chicken and Andouille Sausage Gumbo is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook louisiana chicken and andouille sausage gumbo using 27 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:
  1. Prepare To Prepare Chicken
  2. Take whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
  3. Get water
  4. Make ready bay leaves
  5. Take chicken boullion cube
  6. Take whole garlic cloves
  7. Make ready salt & pepper
  8. Take leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
  9. Make ready unused leftover red onion (I save this too for depth of flavor)
  10. Get Gumbo
  11. Take shredded chicken
  12. Get andouille sausage, sliced
  13. Get onions, chopped
  14. Get green bell pepper, chopped
  15. Make ready celery stalks, chopped
  16. Make ready garlic cloves, minced
  17. Get bay leaves
  18. Prepare cajun seasoning
  19. Make ready chicken boullion cubes
  20. Take fresh parsley, chopped
  21. Make ready Roux
  22. Make ready canola oil
  23. Take all purpose flour
  24. Prepare cajun seasoning
  25. Take Sides
  26. Make ready hot cooked rice
  27. Get 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.

So that’s going to wrap it up with this special food louisiana chicken and andouille sausage gumbo recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!