Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, louisiana chicken and andouille sausage gumbo. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
This rustic gumbo gets an extra kick of flavor from smoked ham hocks. 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.
Louisiana Chicken and Andouille Sausage Gumbo is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Louisiana Chicken and Andouille Sausage Gumbo is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook louisiana chicken and andouille sausage gumbo using 27 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:
- Prepare To Prepare Chicken
- Take 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Take 6 quart water
- Prepare 4 bay leaves
- Get 1 chicken boullion cube
- Take 3 whole garlic cloves
- Make ready 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)
- Get Gumbo
- Take 1 shredded chicken
- Prepare 1 lb andouille sausage, sliced
- Make ready 1 1/2 onions, chopped
- Take 1 green bell pepper, chopped
- Make ready 3 celery stalks, chopped
- Take 3 garlic cloves, minced
- Take 3 bay leaves
- Prepare 1 tbsp cajun seasoning
- Make ready 2 chicken boullion cubes
- Prepare 3 tbsp fresh parsley, chopped
- Take Roux
- Get 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
- Get 1 gumbo file
Don't stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding water or more broth. Adjust the seasoning with salt and cayenne as needed. Serve the gumbo in shallow bowls over hot white rice.
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.
I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didn't realize it until I sat down the try to type this, I don't know HOW I make gumbo! I never saw my Maw Maw's recipe because she didn't have one. Gumbo is cooked with instinct and heart.
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