Hello everybody, I hope you are having an incredible day today.it is Phoebe Harrington. Today, we’re going to make a distinctive dish, louisiana chicken and andouille sausage gumbo. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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The fantastic thing is that after you’ve heard the fundamentals of cooking it is unlikely that you will ever have to displace them. This means you may constantly buildup and expand your cooking abilities. Since you find new recipes and improve your culinary skills and talents you will realize that preparing your own meals from scratch is a whole lot more rewarding than preparing pre packaged meals which can be purchased from the shelves of your local supermarkets.
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Louisiana Chicken and Andouille Sausage Gumbo is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Louisiana Chicken and Andouille Sausage Gumbo is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook louisiana chicken and andouille sausage gumbo using 27 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:
- Make ready To Prepare Chicken
- Get 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Make ready 6 quart water
- Prepare 4 bay leaves
- Take 1 chicken boullion cube
- Take 3 whole garlic cloves
- Make ready 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!)
- Take 1/4 cup unused leftover red onion (I save this too for depth of flavor)
- Take Gumbo
- Make ready 1 shredded chicken
- Make ready 1 lb andouille sausage, sliced
- Make ready 1 1/2 onions, chopped
- Get 1 green bell pepper, chopped
- Prepare 3 celery stalks, chopped
- Take 3 garlic cloves, minced
- Prepare 3 bay leaves
- Make ready 1 tbsp cajun seasoning
- Get 2 chicken boullion cubes
- Take 3 tbsp fresh parsley, chopped
- Take Roux
- Prepare 1 1/4 cup canola oil
- Make ready 1 1/2 cup all purpose flour
- Get 1 1/2 tsp cajun seasoning
- Make ready Sides
- Get 1 hot cooked rice
- Get 1 gumbo file
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.
So that is going to wrap it up with this exceptional food louisiana chicken and andouille sausage gumbo recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!!
