Easiest Way to Prepare Perfect Louisiana Chicken and Andouille Sausage Gumbo

Louisiana Chicken and Andouille Sausage Gumbo.

You can have Louisiana Chicken and Andouille Sausage Gumbo using 27 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Louisiana Chicken and Andouille Sausage Gumbo

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

Louisiana Chicken and Andouille Sausage Gumbo step by step

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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