Hey everyone, it is Louise, welcome to my recipe site. 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 will make it a bit unique. This is gonna smell and look delicious.
Remove bone from chicken breasts, and slice breasts in half crosswise. Sprinkle salt and black pepper over all chicken pieces. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in pot. 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.
Louisiana Chicken and Andouille Sausage Gumbo is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Louisiana Chicken and Andouille Sausage Gumbo is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook louisiana chicken and andouille sausage gumbo using 27 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:
- Prepare To Prepare Chicken
- Get 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
- Get 6 quart water
- Prepare 4 bay leaves
- Make ready 1 chicken boullion cube
- Make ready 3 whole garlic cloves
- Prepare 1/2 tsp salt & pepper
- Prepare 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
- Get 1/4 cup unused leftover red onion (I save this too for depth of flavor)
- Get Gumbo
- Make ready 1 shredded chicken
- Make ready 1 lb andouille sausage, sliced
- Get 1 1/2 onions, chopped
- Make ready 1 green bell pepper, chopped
- Take 3 celery stalks, chopped
- Get 3 garlic cloves, minced
- Make ready 3 bay leaves
- Get 1 tbsp cajun seasoning
- Take 2 chicken boullion cubes
- Prepare 3 tbsp fresh parsley, chopped
- Prepare Roux
- Prepare 1 1/4 cup canola oil
- Get 1 1/2 cup all purpose flour
- Take 1 1/2 tsp cajun seasoning
- Make ready Sides
- Take 1 hot cooked rice
- Make ready 1 gumbo file
In different parts of Lousiana, the style of gumbo can differ. The southeastern region can be seafood based with tomatoes. While the southwestern area can be meat-based with chicken or andouille sausage and thickened only with a roux. Also, some folks just serve the gumbo file on the table instead of cooking with it.
Steps 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.
While the southwestern area can be meat-based with chicken or andouille sausage and thickened only with a roux. Also, some folks just serve the gumbo file on the table instead of cooking with it. Add the sausage and return to a simmer. Add the chicken and cook until heated through,. Don't stir too much or the chicken will fall apart into shreds.
So that’s going to wrap it up with this exceptional food louisiana chicken and andouille sausage gumbo recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
