How to Make Delicious 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 tomato; others, Cajun ones, do not.

Adjust the seasoning with salt and cayenne as needed. Serve the gumbo in shallow bowls over hot white rice. Serve with cornbread or crusty French bread. —Billy Hensley, Mount Carmel, Tennessee In a small cast-iron pan over medium heat, melt butter. You can cook Louisiana Chicken and Andouille Sausage Gumbo using 27 ingredients and 11 steps. Here is how you cook it.

Ingredients of Louisiana Chicken and Andouille Sausage Gumbo

1. It's of To Prepare Chicken.
2. It's 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. Prepare 4 of bay leaves.
5. Prepare 1 of chicken boullion cube.
6. Prepare 3 of whole garlic cloves.
7. You need 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. It's 1/4 cup of unused leftover red onion (I save this too for depth of flavor).
10. It's of Gumbo.
11. It's 1 of shredded chicken.
12. You need 1 lb of andouille sausage, sliced.
13. You need 1 1/2 of onions, chopped.
14. Prepare 1 of green bell pepper, chopped.
15. Prepare 3 of celery stalks, chopped.
16. It's 3 of garlic cloves, minced.
17. You need 3 of bay leaves.
18. Prepare 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. Prepare 1 1/2 cup of all purpose flour.
24. It's 1 1/2 tsp of cajun seasoning.
25. Prepare of Sides.
26. It's 1 of hot cooked rice.
27. Prepare 1 of gumbo file.

Add flour, and whisk vigorously until combined. Debone the chicken, discard the skin and coarsely chop the meat and reserve. Heat a large saucepan and add the sliced andouille sausage and cook until browned. Add the reserved chicken stock and bring to a boil.

Louisiana Chicken and Andouille Sausage Gumbo step by step

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..

Season with salt, pepper, and Creole seasoning; blend thoroughly. Our gumbo consist of shrimp, crab, chicken, sausage, okra, and more. We usually serve it with rice, and cornbread- but of course during the holidays we serve a bowl of our gumbo with everything else such as: super cheesy southern baked macaroni and cheese , southern style green beans , potato salad , and a ton of other things ( somehow people. Simmer chicken in water until fully cooked.; Shred chicken into small pieces. Simmer okra until tender, drain, and reserve.

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