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Louisiana Chicken And Andouille Sausage Gumbo Recipe

Louisiana Chicken and Andouille Sausage Gumbo Recipe
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Prepare the ingredients before making Louisiana Chicken and Andouille Sausage Gumbo in your home. Then, follow these steps below to serve Louisiana Chicken and Andouille Sausage Gumbo for your family or friends.

Ingredients: Louisiana Chicken and Andouille Sausage Gumbo

  • To Prepare Chicken
  • 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)
  • Gumbo
  • 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
  • Roux
  • 1 1/4 cup canola oil
  • 1 1/2 cup all purpose flour
  • 1 1/2 tsp cajun seasoning
  • Sides
  • 1 hot cooked rice
  • 1 gumbo file

How to Make Louisiana Chicken and Andouille Sausage Gumbo

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Louisiana Chicken and Andouille Sausage Gumbo in your home by yourself.

    Step 1
  • Bring chicken, water, seasonings and veggies to boil in a large stock pot.
  • Step 2
  • Once boiling, reduce heat to simmer and simmmer for up to an hour or until chicken is tender, falling off the bone.
  • Step 3
  • Remove chicken from stockpot and strain the broth reserving it for the gumbo. Debone the chicken, shred and set aside.
  • Step 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.
  • Step 5
  • Once boiling, reduce heat to a simmer for 1 to 2 hours, stirring occasionally.
  • Step 6
  • In a heavy skillet (I use a cast iron skillet) heat oil on medium high heat.
  • Step 7
  • Gradually add in flour whisking constantly.
  • Step 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
  • Step 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.
  • Step 10
  • Once roux is finished, slowly add it to your gumbo pot and continue to stir occasionally for another hour.
  • Step 11
  • Serve over hot cooked rice with gumbo file if desired.
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