Recipe: Appetizing Louisiana Chicken and Andouille Sausage Gumbo

Allen Walters

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Recipe: Appetizing Louisiana Chicken and Andouille Sausage Gumbo Delicious, fresh and tasty.

Louisiana Chicken and Andouille Sausage Gumbo. This rustic gumbo gets an extra kick of flavor from smoked ham hocks. Then there's gumbo z'herbes, a Lenten version made with an acre's worth of sundry greens and not a scrap from the animal kingdom. Speaking of vegetables, some gumbos, Creole ones, have tomato; others, Cajun ones, do not.

Simmer okra until tender, drain, and reserve.

Make a roux by whisking butter and flour.

Saute onion, bell pepper, celery, and garlic.

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

Ingredients of Louisiana Chicken and Andouille Sausage Gumbo

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

In a small cast-iron pan over medium heat, melt butter.

Add flour, and whisk vigorously until combined.

Don't stir too much or the chicken will fall apart into shreds.

Adjust the thickness, if necessary, by adding water or more broth.

Louisiana Chicken and Andouille Sausage Gumbo step by step

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. Ive 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..

Adjust the seasoning with salt and cayenne as needed.

Serve the gumbo in shallow bowls over hot white rice.

I have had several people ask me for an authentic chicken gumbo recipe.

This is my attempt at a recipe.

I didn't realize it until I sat down the try to type this, I don't know HOW I make gumbo!