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Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, louisiana chicken and andouille sausage gumbo. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. 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’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Louisiana Chicken and Andouille Sausage Gumbo is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have 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:

1. Prepare To Prepare Chicken
2. Make ready 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
3. Get 6 quart water
4. Take 4 bay leaves
5. Get 1 chicken boullion cube
6. Get 3 whole garlic cloves
7. Make ready 1/2 tsp salt & pepper
8. Get 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
9. Take 1/4 cup unused leftover red onion (I save this too for depth of flavor)
10. Get Gumbo
11. Make ready 1 shredded chicken
12. Get 1 lb andouille sausage, sliced
13. Get 1 1/2 onions, chopped
14. Take 1 green bell pepper, chopped
15. Make ready 3 celery stalks, chopped
16. Get 3 garlic cloves, minced
17. Make ready 3 bay leaves
18. Prepare 1 tbsp cajun seasoning
19. Prepare 2 chicken boullion cubes
20. Take 3 tbsp fresh parsley, chopped
21. Prepare Roux
22. Get 1 1/4 cup canola oil
23. Get 1 1/2 cup all purpose flour
24. Prepare 1 1/2 tsp cajun seasoning
25. Prepare Sides
26. Make ready 1 hot cooked rice
27. Take 1 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.

So that’s going to wrap it up with this exceptional food louisiana chicken and andouille sausage gumbo recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!