Hello everybody, I hope you’re 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’m gonna make it a bit tasty. This is gonna smell and look delicious.

Louisiana Chicken and Andouille Sausage Gumbo is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Louisiana Chicken and Andouille Sausage Gumbo is something that I have loved my whole life. They are fine and they look wonderful.

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

Steps 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 for this exceptional food louisiana chicken and andouille sausage gumbo recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!