Steps to Prepare Super Quick Louisiana Chicken and Andouille Sausage Gumbo

Louisiana Chicken and Andouille Sausage Gumbo Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Here is the best “Louisiana Chicken and Andouille Sausage Gumbo” recipe we have found so far. This will be smell and look delicious.

Ingredients of Louisiana Chicken and Andouille Sausage Gumbo

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

Louisiana Chicken and Andouille Sausage Gumbo instructions

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..