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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, louisiana chicken and andouille sausage gumbo. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Louisiana Chicken and Andouille Sausage Gumbo is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Louisiana Chicken and Andouille Sausage Gumbo is something that I’ve loved my whole life. They’re nice and they look wonderful.

Andouille sausage and chicken are two common proteins in gumbo, but not the only ones by a long shot. Then there's gumbo z'herbes, a Lenten version made with an acre's worth of sundry greens and not a scrap from the animal kingdom. Speaking of vegetables, some gumbos, Creole ones, have tomato; others, Cajun ones, do not.

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

We usually serve it with rice, and cornbread- but of course during the holidays we serve a bowl of our gumbo with everything else such as: super cheesy southern baked macaroni and cheese , southern style green beans , potato salad , and a ton of other things ( somehow people manage to eat it all too!). Try this traditional chicken and sausage gumbo dish. Gumbo represents the cultural blending that makes the Bayou State so unique. Simmer chicken in water until fully cooked.

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.

Simmer okra until tender, drain, and reserve. Make a roux by whisking butter and flour. Saute onion, bell pepper, celery, and garlic. Add in okra, tomatoes, and sausage. Simmer herbs, cayenne, salt, pepper, and water.

So that’s going to wrap it up with this exceptional food louisiana chicken and andouille sausage gumbo recipe. Thanks so much for reading. I am confident you will 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!