Beef Recipes

Hello everybody, it is me, Connelly, welcome to our recipe page. Today, I will show you a way to prepare a special dish, louisiana chicken and andouille sausage gumbo. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Louisiana Chicken and Andouille Sausage Gumbo is one of the most popular of recent viral meals on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Louisiana Chicken and Andouille Sausage Gumbo is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have louisiana chicken and andouille sausage gumbo using 27 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:

1. Get To Prepare Chicken
2. Get whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
3. Take water
4. Make ready bay leaves
5. Prepare chicken boullion cube
6. Take whole garlic cloves
7. Take salt & pepper
8. Make ready 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. Make ready Gumbo
11. Prepare shredded chicken
12. Make ready andouille sausage, sliced
13. Get onions, chopped
14. Prepare green bell pepper, chopped
15. Make ready celery stalks, chopped
16. Get garlic cloves, minced
17. Take bay leaves
18. Make ready cajun seasoning
19. Take chicken boullion cubes
20. Prepare fresh parsley, chopped
21. Get Roux
22. Prepare canola oil
23. Get all purpose flour
24. Prepare cajun seasoning
25. Get Sides
26. Prepare hot cooked rice
27. Take 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.

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