Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, louisiana chicken and andouille sausage gumbo. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Louisiana Chicken and Andouille Sausage Gumbo is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Louisiana Chicken and Andouille Sausage Gumbo is something that I’ve loved my whole life.
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To get started with this particular recipe, we have to first prepare a few components. You can have louisiana chicken and andouille sausage gumbo using 27 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:
- Get To Prepare Chicken
- Take whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Take water
- Prepare bay leaves
- Get chicken boullion cube
- Take whole garlic cloves
- Prepare salt & pepper
- Prepare leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
- Take unused leftover red onion (I save this too for depth of flavor)
- Prepare Gumbo
- Prepare shredded chicken
- Make ready andouille sausage, sliced
- Take onions, chopped
- Get green bell pepper, chopped
- Prepare celery stalks, chopped
- Get garlic cloves, minced
- Take bay leaves
- Get cajun seasoning
- Take chicken boullion cubes
- Take fresh parsley, chopped
- Get Roux
- Get canola oil
- Make ready all purpose flour
- Get cajun seasoning
- Prepare Sides
- Take hot cooked rice
- Get gumbo file
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. Try this traditional chicken and sausage gumbo dish.
Instructions 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.
Add the reserved chicken stock and bring to a boil. Try this traditional chicken and sausage gumbo dish. Gumbo represents the cultural blending that makes the Bayou State so unique. With it's African origins, gumbo is the perfect dish to represent the cultural melting pot that is Louisiana. When the first cool temperatures of Fall roll in, locals declare "it's gumbo weather." Andouille sausage: Andouille is a strong-flavored sausage that is essential for jambalaya.
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