Recipe: Delicious Louisiana Chicken and Andouille Sausage Gumbo

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Why is natural and organic and nutritious foodstuff important? Because nutritious healthy nutrition can restrict us from disease. Examine the article on natural living below related to What Is Healthy, Nutritious Food?. Then we will return to the recipe Louisiana Chicken and Andouille Sausage Gumbo.

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Hopefully the above article is beneficial for you and realize more about the significance of organic living. Now we go back to the recipe louisiana chicken and andouille sausage gumbo. You can cook louisiana chicken and andouille sausage gumbo using 27 ingredients and 11 steps. Below is a tutorial on the way to cook dinner it.

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

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

Instructions 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..

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