Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, louisiana chicken and andouille sausage gumbo. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Louisiana Chicken and Andouille Sausage Gumbo is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Louisiana Chicken and Andouille Sausage Gumbo is something which I’ve loved my entire life. They are fine and they look fantastic.

With a dark roux, the "holy trinity" of aromatic vegetables—onion, green pepper, and celery—tender chicken, spicy andouille sausage, and your choice of thickener (okra, filé powder, or both), this Cajun-style gumbo has it all. It's generously seasoned with cayenne pepper, black pepper, and loads of garlic, and it's easily customizable. Remove bone from chicken breasts, and slice breasts in half crosswise. Sprinkle salt and black pepper over all chicken pieces.

To begin with this particular recipe, we have to first prepare a few ingredients. 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:

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

Debone the chicken, shred and set aside. Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a.

Steps 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.

Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a. 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.

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