Louisiana Chicken and Andouille Sausage Gumbo
Soooo good! Takes some time to make but well worth the wait! :hungry
Louisiana Chicken and Andouille Sausage Gumbo
Soooo good! Takes some time to make but well worth the wait! :hungry
Cooking Instructions
- 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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