Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, louisiana chicken and andouille sausage gumbo. 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 popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Louisiana Chicken and Andouille Sausage Gumbo is something which I’ve loved my whole life. They are fine and they look wonderful.
How to make Seafood, Chicken, and Andouille Sausage Gumbo. My mom's parents came from My mother prefers to use Louisiana Hot Links in her gumbo. I must admit, that it's pretty good, but I Seafood, Chicken and Andouille sausage gumbo with two kinds of shrimp, Alaskan king crab, spicy.
To begin with this particular 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:
- Prepare To Prepare Chicken
- Get 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Get 6 quart water
- Take 4 bay leaves
- Take 1 chicken boullion cube
- Make ready 3 whole garlic cloves
- Take 1/2 tsp salt & pepper
- Take 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
- Prepare 1/4 cup unused leftover red onion (I save this too for depth of flavor)
- Get Gumbo
- Take 1 shredded chicken
- Make ready 1 lb andouille sausage, sliced
- Make ready 1 1/2 onions, chopped
- Prepare 1 green bell pepper, chopped
- Prepare 3 celery stalks, chopped
- Make ready 3 garlic cloves, minced
- Take 3 bay leaves
- Make ready 1 tbsp cajun seasoning
- Prepare 2 chicken boullion cubes
- Prepare 3 tbsp fresh parsley, chopped
- Make ready Roux
- Make ready 1 1/4 cup canola oil
- Make ready 1 1/2 cup all purpose flour
- Prepare 1 1/2 tsp cajun seasoning
- Make ready Sides
- Make ready 1 hot cooked rice
- Take 1 gumbo file
Chicken Sausage Gumbo is an old Traditional Cajun favorite and we often cook big batches of it when the crowds get big. Smoky sausage, okra, tender chicken and vegetables makes this a delicious dish. Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing.
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.
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. Chock-full of shrimp, chicken, sausage, okra and tomatoes, this flavorful stew is a staple in I used the whole andouille sausage instead of using any chicken and extra celery since I had it.
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