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We hope you got insight 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 only need 27 ingredients and 11 steps. Here is how you achieve it.

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

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

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.

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