Delicious Recipe

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, louisiana chicken and andouille sausage gumbo. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pot. How to make Seafood, Chicken, and Andouille Sausage Gumbo. My mom's parents came from Baton Rouge My mother prefers to use Louisiana Hot Links in her gumbo. I must admit, that it's pretty good, but I prefer Seafood, Chicken and Andouille sausage gumbo with two kinds of shrimp, Alaskan king crab.

Louisiana Chicken and Andouille Sausage Gumbo is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Louisiana Chicken and Andouille Sausage Gumbo is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook 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. Make ready 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. Prepare 4 bay leaves
5. Take 1 chicken boullion cube
6. Make ready 3 whole garlic cloves
7. Make ready 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. 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. Take 1 1/2 onions, chopped
14. Make ready 1 green bell pepper, chopped
15. Take 3 celery stalks, chopped
16. Prepare 3 garlic cloves, minced
17. Get 3 bay leaves
18. Make ready 1 tbsp cajun seasoning
19. Prepare 2 chicken boullion cubes
20. Take 3 tbsp fresh parsley, chopped
21. Make ready Roux
22. Get 1 1/4 cup canola oil
23. Get 1 1/2 cup all purpose flour
24. Take 1 1/2 tsp cajun seasoning
25. Make ready Sides
26. Get 1 hot cooked rice
27. Prepare 1 gumbo file

I have eaten chicken and sausage gumbo my whole life. Chicken Sausage Gumbo is an old Traditional Cajun favorite and we often cook big batches of it when the crowds get big. Andouille sausage, halved lengthwise then thinly sliced (¼-inch thick). Remove the chicken pieces to the prepared baking sheet briefly to drain. (Let the remaining oil cool slightly in the pan.) To the simmering gumbo broth, add the chicken pieces and cook, stirring occasionally, until the meat is fully cooked and.

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.

Andouille sausage, halved lengthwise then thinly sliced (¼-inch thick). Remove the chicken pieces to the prepared baking sheet briefly to drain. (Let the remaining oil cool slightly in the pan.) To the simmering gumbo broth, add the chicken pieces and cook, stirring occasionally, until the meat is fully cooked and. Smoky sausage, okra, tender chicken and vegetables makes this a delicious dish. Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing.

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