Easiest Way to Prepare Spicy Louisiana Chicken and Andouille Sausage Gumbo

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We hope you got benefit from reading it, now let's go back to louisiana chicken and andouille sausage gumbo recipe. To make louisiana chicken and andouille sausage gumbo you need 27 ingredients and 11 steps. Here is how you do it.

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

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

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..

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