How to Prepare Award-winning Louisiana Chicken and Andouille Sausage Gumbo

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, Steps to Make Super Quick Homemade Louisiana Chicken and Andouille Sausage Gumbo. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Louisiana Chicken and Andouille Sausage Gumbo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Louisiana Chicken and Andouille Sausage Gumbo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few ingredients. You can cook Louisiana Chicken and Andouille Sausage Gumbo using 27 ingredients and 11 steps. Here is how you cook that.

Soooo good! Takes some time to make but well worth the wait! :hungry

Ingredients and spices that need to be Make ready to make Louisiana Chicken and Andouille Sausage Gumbo:

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

Steps to make to make Louisiana Chicken and Andouille Sausage Gumbo

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.

While that is by no means the end all be all guide to cooking easy and quick lunches it is great food for thought. The stark reality is that will get your own creative juices flowing so that you can prepare wonderful lunches for the own family without needing to perform too horribly much heavy cooking from the practice.

So that's going to wrap this up for this special food Steps to Prepare Homemade Louisiana Chicken and Andouille Sausage Gumbo. Thank you very much for reading. I'm 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 on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!