Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, louisiana chicken and andouille sausage gumbo. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Louisiana Chicken and Andouille Sausage Gumbo is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Louisiana Chicken and Andouille Sausage Gumbo is something which I’ve loved my entire life.
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 components. You can cook 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:
- Get To Prepare Chicken
- Take 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Prepare 6 quart water
- Make ready 4 bay leaves
- Make ready 1 chicken boullion cube
- Prepare 3 whole garlic cloves
- Get 1/2 tsp salt & pepper
- Prepare 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
- Make ready 1/4 cup unused leftover red onion (I save this too for depth of flavor)
- Take Gumbo
- Prepare 1 shredded chicken
- Take 1 lb andouille sausage, sliced
- Prepare 1 1/2 onions, chopped
- Make ready 1 green bell pepper, chopped
- Make ready 3 celery stalks, chopped
- Make ready 3 garlic cloves, minced
- Get 3 bay leaves
- Get 1 tbsp cajun seasoning
- Prepare 2 chicken boullion cubes
- Prepare 3 tbsp fresh parsley, chopped
- Take Roux
- Get 1 1/4 cup canola oil
- Get 1 1/2 cup all purpose flour
- Make ready 1 1/2 tsp cajun seasoning
- Get Sides
- Prepare 1 hot cooked rice
- Take 1 gumbo file
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.
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.
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. Chicken Sausage Gumbo is an old Traditional Cajun favorite and we often cook big batches of it when the crowds get big. 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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