How to Make Super Quick Homemade Louisiana Chicken and Andouille Sausage Gumbo
Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Steps to Prepare Any-night-of-the-week Louisiana Chicken and Andouille Sausage Gumbo. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Louisiana Chicken and Andouille Sausage Gumbo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Louisiana Chicken and Andouille Sausage Gumbo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to prepare a few components. You can have Louisiana Chicken and Andouille Sausage Gumbo using 27 ingredients and 11 steps. Here is how you cook it.
Soooo good! Takes some time to make but well worth the wait! :hungry
Ingredients and spices that need to be Get to make Louisiana Chicken and Andouille Sausage Gumbo:
- To Prepare Chicken
- 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- 6 quart water
- 4 bay leaves
- 1 chicken boullion cube
- 3 whole garlic cloves
- 1/2 tsp salt & pepper
- 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
- 1/4 cup unused leftover red onion (I save this too for depth of flavor)
- Gumbo
- 1 shredded chicken
- 1 lb andouille sausage, sliced
- 1 1/2 onions, chopped
- 1 green bell pepper, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 3 bay leaves
- 1 tbsp cajun seasoning
- 2 chicken boullion cubes
- 3 tbsp fresh parsley, chopped
- Roux
- 1 1/4 cup canola oil
- 1 1/2 cup all purpose flour
- 1 1/2 tsp cajun seasoning
- Sides
- 1 hot cooked rice
- 1 gumbo file
Instructions 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.
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