Recipe: Spicy Louisiana Chicken and Andouille Sausage Gumbo

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

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

A rich and hearty New Orleans "filé gumbo" with ground sassafras to enrich a chicken and sausage stew. "There are as many ways to make gumbo in Louisiana as there are cooks," says chef Frank Brigtsen of Brigtsen's restaurant in New Orleans, "but the thing they all have in common is the use of. Try this traditional chicken and sausage gumbo dish. Gumbo represents the cultural blending that makes the Bayou State so unique. Drain on paper towels, reserving drippings in Dutch oven. A symbol of Creole cooking, gumbo is ubiquitous in homes and restaurants across Louisiana.

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