Steps to Cook Super Quick Louisiana Chicken and Andouille Sausage Gumbo

Louisiana Chicken and Andouille Sausage Gumbo Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

How to make Seafood, Chicken, and Andouille Sausage Gumbo. My mom's parents came from My mother prefers to use Louisiana Hot Links in her gumbo.

Here is the best “Louisiana Chicken and Andouille Sausage Gumbo” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Louisiana Chicken and Andouille Sausage Gumbo

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

Try this traditional chicken and sausage gumbo dish.Gumbo represents the cultural blending that makes the Bayou State so unique.Drain on paper towels, reserving drippings in Dutch oven.Smoky sausage, okra, tender chicken and vegetables makes this a delicious dish.

Louisiana Chicken and Andouille Sausage Gumbo instructions

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..

Speaking of vegetables, some gumbos, Creole ones, have.A rich and hearty New Orleans "filé gumbo" with ground sassafras to enrich a chicken and sausage stew. "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.Chicken Sausage Gumbo is an old Traditional Cajun favorite and we often cook big batches of it when the crowds get big.

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.A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana.Andouille sausage and file powder make this chicken-and-sausage gumbo a classic and, as in any good gumbo, a deep, rich roux thickens.This iconic dish represents everything we love about Louisiana cooking.