Hello everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Louisiana Chicken and Andouille Sausage Gumbo. one of my favorites food. For mine, I will make it a little bit tasty. This is gonna smell and look deliciou

The Ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:

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

Step 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 cube 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. Ive 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. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!