Seasoning to Cook Louisiana Chicken and Andouille Sausage Gumbo Perfect

Louisiana Chicken and Andouille Sausage Gumbo.

Louisiana Chicken and Andouille Sausage Gumbo Cooking Louisiana Chicken and Andouille Sausage Gumbo is a fun point, furthermore it comes to be extra special worth if you prepare it yourself. By utilizing the following 27 components, you can begin cooking 11 actions. observe the adhering to area for you to start cooking immediately.

Ingredients Louisiana Chicken and Andouille Sausage Gumbo

  1. Require To Prepare Chicken.
  2. Prepare 1 for whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe).
  3. Need 6 quart of water.
  4. Provide 4 of bay leaves.
  5. You need 1 chicken boullion cube.
  6. Provide 3 of whole garlic cloves.
  7. It’s 1/2 tsp of salt & pepper.
  8. You need 1 cup for leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!).
  9. Give 1/4 cup of unused leftover red onion (I save this too for depth of flavor).
  10. Prepare of Gumbo.
  11. You need 1 – shredded chicken.
  12. Provide 1 lb of andouille sausage, sliced.
  13. Provide 1 1/2 – onions, chopped.
  14. Prepare 1 green bell pepper, chopped.
  15. Prepare 3 celery stalks, chopped.
  16. Give 3 for garlic cloves, minced.
  17. Provide 3 for bay leaves.
  18. Give 1 tbsp cajun seasoning.
  19. It’s 2 – chicken boullion cubes.
  20. Give 3 tbsp of fresh parsley, chopped.
  21. Provide Roux.
  22. Provide 1 1/4 cup of canola oil.
  23. Give 1 1/2 cup for all purpose flour.
  24. Require 1 1/2 tsp cajun seasoning.
  25. Require – Sides.
  26. Need 1 – hot cooked rice.
  27. Provide 1 – gumbo file.

Louisiana Chicken and Andouille Sausage Gumbo making

  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..

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