Easiest Way to Make Appetizing Louisiana Chicken and Andouille Sausage Gumbo

Louisiana Chicken and Andouille Sausage Gumbo. Home Recipes Gumbo/Soups Chicken and Andouille Sausage Gumbo. Sprinkle salt and black pepper over all chicken pieces. Cajun gumbo is the tomato-free version of this legendary Louisiana stew, though there are otherwise very few rules that govern what goes into the pot.

My mom is one of those people. My mother prefers to use Louisiana Hot Seafood, Chicken and Andouille sausage gumbo with two kinds of shrimp, Alaskan king crab, spicy sausage, and more! I grew up south of New Orleans. Louisiana Chicken and Andouille Sausage Gumbo very diverse and own mind taste that unique. Few types of Louisiana Chicken and Andouille Sausage Gumbo recipes are also sufficient convenient to process and dont take long. Even though not everybody likes Louisiana Chicken and Andouille Sausage Gumbo food, currently few people are getting attached and like the sundry Louisiana Chicken and Andouille Sausage Gumbo foods on hand. This could be visible from the number of restaurants that provide Louisiana Chicken and Andouille Sausage Gumbo as one of the dishes. You can cook Louisiana Chicken and Andouille Sausage Gumbo using 27 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Louisiana Chicken and Andouille Sausage Gumbo

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

I lived in New Orleans when Hurricane Katrina came by. I have eaten chicken and sausage gumbo my whole life. 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.

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..

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

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