Hello everybody, it is Carrillo, welcome to our recipe site. Today, we’re going to make a special dish, louisiana chicken and andouille sausage gumbo. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Louisiana Chicken and Andouille Sausage Gumbo is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Louisiana Chicken and Andouille Sausage Gumbo is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook louisiana chicken and andouille sausage gumbo using 27 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:

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

Step by Step 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.

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