Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive 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 is gonna smell and look delicious.
Louisiana Chicken and Andouille Sausage Gumbo is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Louisiana Chicken and Andouille Sausage Gumbo is something which I’ve loved my entire life. They’re nice and they look wonderful.
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To get started with this recipe, we must prepare a few ingredients. You can cook 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 To Prepare Chicken
- Take whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Prepare water
- Prepare bay leaves
- Take chicken boullion cube
- Prepare whole garlic cloves
- Make ready salt & pepper
- Prepare leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
- Take unused leftover red onion (I save this too for depth of flavor)
- Prepare Gumbo
- Get shredded chicken
- Take andouille sausage, sliced
- Get onions, chopped
- Get green bell pepper, chopped
- Prepare celery stalks, chopped
- Make ready garlic cloves, minced
- Make ready bay leaves
- Take cajun seasoning
- Take chicken boullion cubes
- Make ready fresh parsley, chopped
- Get Roux
- Take canola oil
- Take all purpose flour
- Take cajun seasoning
- Get Sides
- Take hot cooked rice
- Get gumbo file
Debone the chicken, discard the skin and coarsely chop the meat and reserve. Heat a large saucepan and add the sliced andouille sausage and cook until browned. Add the reserved chicken stock and bring to a boil. Try this traditional chicken and sausage gumbo dish.
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.
Add the reserved chicken stock and bring to a boil. Try this traditional chicken and sausage gumbo dish. Gumbo represents the cultural blending that makes the Bayou State so unique. With it's African origins, gumbo is the perfect dish to represent the cultural melting pot that is Louisiana. When the first cool temperatures of Fall roll in, locals declare "it's gumbo weather." Andouille sausage: Andouille is a strong-flavored sausage that is essential for jambalaya.
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