Louisiana Chicken and Andouille Sausage Gumbo. With a dark roux, the "holy trinity" of aromatic vegetables—onion, green pepper, and celery—tender chicken, spicy andouille sausage, and your choice of thickener (okra, filé powder, or both), this Cajun-style gumbo has it all. It's generously seasoned with cayenne pepper, black pepper, and loads of garlic, and it's easily customizable. Remove bone from chicken breasts, and slice breasts in half crosswise. Louisiana Chicken and Andouille Sausage Gumbo

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

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

Of all the gumbos, chicken and smoked sausage gumbo defines rural Cajun food culture. In different parts of Lousiana, the style of gumbo can differ. The southeastern region can be seafood based with tomatoes. While the southwestern area can be meat-based with chicken or andouille sausage and thickened only with a roux.

Louisiana Chicken and Andouille Sausage Gumbo instructions

  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..

Also, some folks just serve the gumbo file on the table instead of cooking with it. Don't stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding water or more broth. Adjust the seasoning with salt and cayenne as needed. Adjust seasoning and serve in large bowls over steamed rice.