Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, louisiana chicken and andouille sausage gumbo. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Louisiana Chicken and Andouille Sausage Gumbo is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Louisiana Chicken and Andouille Sausage Gumbo is something that I have loved my entire life.
How to make Seafood, Chicken, and Andouille Sausage Gumbo. My mom's parents came from Baton For gumbo, I like to use a lot of sausage! I prefer to use chicken andouille sausage that I buy My mother prefers to use Louisiana Hot Links in her gumbo.
To get started with this particular 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 it.
The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:
- Make ready To Prepare Chicken
- Get 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Get 6 quart water
- Make ready 4 bay leaves
- Take 1 chicken boullion cube
- Get 3 whole garlic cloves
- Get 1/2 tsp salt & pepper
- Take 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
- Prepare 1/4 cup unused leftover red onion (I save this too for depth of flavor)
- Prepare Gumbo
- Prepare 1 shredded chicken
- Get 1 lb andouille sausage, sliced
- Take 1 1/2 onions, chopped
- Take 1 green bell pepper, chopped
- Make ready 3 celery stalks, chopped
- Take 3 garlic cloves, minced
- Make ready 3 bay leaves
- Get 1 tbsp cajun seasoning
- Make ready 2 chicken boullion cubes
- Make ready 3 tbsp fresh parsley, chopped
- Take Roux
- Take 1 1/4 cup canola oil
- Prepare 1 1/2 cup all purpose flour
- Take 1 1/2 tsp cajun seasoning
- Make ready Sides
- Prepare 1 hot cooked rice
- Prepare 1 gumbo file
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. Chicken and Andouille Sausage GumboDan Q. Dao. "There are as many ways to make gumbo in Louisiana as there are cooks," says chef Frank Brigtsen of Brigtsen's restaurant in New Orleans, "but the thing they all have in common is the use of a roux." Chicken Sausage Gumbo is an old Traditional Cajun favorite and we often cook big batches of it when the crowds get big.
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.
Try this traditional chicken and sausage gumbo dish. Gumbo represents the cultural blending that makes the Bayou State so unique. With it's African origins, gumbo is the perfect dish to represent the cultural melting pot that is Louisiana. When the first cool temperatures of Fall roll in, locals declare. This Louisiana-style gumbo is made with chicken and andouille sausage.
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