Louisiana Chicken and Andouille Sausage Gumbo

Name: Louisiana Chicken and Andouille Sausage Gumbo
Cuisine: American
Ingredients: 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe); 6 quart water; 4 bay leaves; 1 chicken boullion cube; 3 whole garlic cloves; 1/2 tsp salt & pepper; 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!); 1/4 cup unused leftover red onion (I save this too for depth of flavor); 1 shredded chicken; 1 lb andouille sausage, sliced; 1 1/2 onions, chopped; 1 green bell pepper, chopped; 3 celery stalks, chopped; 3 garlic cloves, minced; 3 bay leaves; 1 tbsp cajun seasoning; 2 chicken boullion cubes; 3 tbsp fresh parsley, chopped; 1 1/4 cup canola oil; 1 1/2 cup all purpose flour; 1 1/2 tsp cajun seasoning; 1 hot cooked rice; 1 gumbo file

sammie27 @Sammie277

Soooo good! Takes some time to make but well worth the wait! :hungry

sammie27 @Sammie277

Soooo good! Takes some time to make but well worth the wait! :hungry

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Ingredients

To Prepare Chicken
1whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
6 quartwater
4bay leaves
1chicken boullion cube
3whole garlic cloves
1/2 tspsalt & pepper
1 cupleftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
1/4 cupunused leftover red onion (I save this too for depth of flavor)
Gumbo
1shredded chicken
1 lbandouille sausage, sliced
1 1/2onions, chopped
1green bell pepper, chopped
3celery stalks, chopped
3garlic cloves, minced
3bay leaves
1 tbspcajun seasoning
2chicken boullion cubes
3 tbspfresh parsley, chopped
Roux
1 1/4 cupcanola oil
1 1/2 cupall purpose flour
1 1/2 tspcajun seasoning
Sides
1hot cooked rice
1gumbo file

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Steps

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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Cooksnaps

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sammie27 @Sammie277

on February 27, 2014 22:31

I'm a sweet and sassy southern belle that lovesss to cook! I totally missed my calling lol Nonetheless, I'm always coming up with new recipes to share and love the recipes from you on this app! I cook a lot with fresh vegetables and fruits but my first love is fresh herbs! I garden a lot and love to cook what I grow. Look forward to meeting great new friends and compiling awesome new recipes..happy cooking!