Good afternoon, I are going to share those Am looking for a louisiana chicken and andouille sausage gumbo recipe that is delicious How to preparing it is very not too difficult. Just need patience and persistence. So that louisiana chicken and andouille sausage gumbo has aroma and taste that can to arouse appetite.

In order for the taste of louisiana chicken and andouille sausage gumbo, you need to pay attention start from the type of ingredients, then selection of ingredients that are fresh until how to process and serve it. No need Confused if want to prepare louisiana chicken and andouille sausage gumbo good as long as you know the trick and how to make this dish able be treat very special.

Ingredients and seasonings required exist in make

1. Prepare To Prepare Chicken
2. Prepare 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. Take 1 chicken boullion cube
6. Prepare 3 whole garlic cloves
7. Prepare 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. Prepare 1/4 cup unused leftover red onion (I save this too for depth of flavor)
10. Use Gumbo
11. Prepare 1 shredded chicken
12. Use 1 lb andouille sausage, sliced
13. Use 1 1/2 onions, chopped
14. Prepare 1 green bell pepper, chopped
15. Take 3 celery stalks, chopped
16. Take 3 garlic cloves, minced
17. Take 3 bay leaves
18. Prepare 1 tbsp cajun seasoning
19. Prepare 2 chicken boullion cubes
20. Prepare 3 tbsp fresh parsley, chopped
21. Prepare Roux
22. Take 1 1/4 cup canola oil
23. Use 1 1/2 cup all purpose flour
24. Use 1 1/2 tsp cajun seasoning
25. Use Sides
26. Prepare 1 hot cooked rice
27. Prepare 1 gumbo file

Add flour, and whisk vigorously until combined. Remove from heat, and set aside. In a large Dutch oven over medium-high heat, add canola oil. Add remaining oil to the same pan; stir in flour until blended.

Instructions 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.
12. Done and ready to serve!

Don't stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding water or more broth. Adjust the seasoning with salt and cayenne as needed. Brown the sausage, pour off fat and reserve meats. Cajun Gumbo With Chicken and Andouille Sausage Recipe Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew.

how ? Easy isn’t it? That’s the prepare louisiana chicken and andouille sausage gumbo that you try it at home. Good luck!