Recipe: Yummy Louisiana Chicken and Andouille Sausage Gumbo

Louisiana Chicken and Andouille Sausage Gumbo. Andouille sausage and chicken are two common proteins in gumbo, but not the only ones by a long shot. Then there's gumbo z'herbes, a Lenten version made with an acre's worth of sundry greens and not a scrap from the animal kingdom. Speaking of vegetables, some gumbos, Creole ones, have.

Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing. 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. You can have Louisiana Chicken and Andouille Sausage Gumbo using 27 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Louisiana Chicken and Andouille Sausage Gumbo

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

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. This Louisiana-style gumbo is made with chicken and andouille sausage. The homemade stock its essential to this gumbo's rich flavor. The best way to keep a roux from getting any darker is to have the vegetables and sausage prepped for the next step and to add them as soon as the desired color.

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..

This iconic dish represents everything we love about Louisiana cooking. With ordinary ingredients, the right seasonings, and patience, the results are extraordinary. The secrets to a good gumbo aren't anything fancy either, but if you take the time to do them right. Chicken Sausage Gumbo is an old Traditional Cajun favorite and we often cook big batches of it when the crowds get big. Chicken and Andouille Sausage GumboDan Q.