Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, louisiana chicken and andouille sausage gumbo. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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. I must admit, that it's pretty good, but I Seafood, Chicken and Andouille sausage gumbo with two kinds of shrimp, Alaskan king crab, spicy.
Louisiana Chicken and Andouille Sausage Gumbo is one of the most popular of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Louisiana Chicken and Andouille Sausage Gumbo is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have louisiana chicken and andouille sausage gumbo using 27 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:
- Make ready To Prepare Chicken
- Prepare 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Take 6 quart water
- Get 4 bay leaves
- Prepare 1 chicken boullion cube
- Take 3 whole garlic cloves
- Take 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!)
- Get 1/4 cup unused leftover red onion (I save this too for depth of flavor)
- Make ready Gumbo
- Prepare 1 shredded chicken
- Make ready 1 lb andouille sausage, sliced
- Get 1 1/2 onions, chopped
- Prepare 1 green bell pepper, chopped
- Prepare 3 celery stalks, chopped
- Make ready 3 garlic cloves, minced
- Take 3 bay leaves
- Prepare 1 tbsp cajun seasoning
- Take 2 chicken boullion cubes
- Take 3 tbsp fresh parsley, chopped
- Make ready Roux
- Get 1 1/4 cup canola oil
- Make ready 1 1/2 cup all purpose flour
- Make ready 1 1/2 tsp cajun seasoning
- Get Sides
- Get 1 hot cooked rice
- Get 1 gumbo file
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. Smoky sausage, okra, tender chicken and vegetables makes this a delicious dish.
Steps 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.
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 and Sausage Gumbo. This iconic dish represents everything we love about Louisiana cooking.
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