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Louisiana Chicken and Andouille Sausage Gumbo
Louisiana Chicken and Andouille Sausage Gumbo

Before you jump to Louisiana Chicken and Andouille Sausage Gumbo recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money In The Kitchen.

Remember when the only individuals who cared about the ecosystem were tree huggers along with hippies? That has completely changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living much more eco-friendly we won’t be able to fix the problems of the environment. These changes need to start occurring, and each individual family needs to become more environmentally friendly. The kitchen is a good starting point saving energy by going more green.

You may prefer preparing food with your oven, but using a microwave instead will cost you much less money. Possibly the realization that an oven utilizes 75% more energy will encourage you to use the microwave more. Compared with your stove, you can make boiled water as well as steamed vegetables faster, and use a great deal less energy, by using countertop appliances. You might reckon that you save energy by washing your dishes by hand, but that is not true. A dishwasher is specifically effective when it’s full before a cycle is going. Preserve even more money by air drying as well as cool drying your dishes as an alternative to heat drying them.

As you can see, there are plenty of little items that you can do to save energy, as well as save money, in the kitchen alone. Eco-friendly living just isn’t that tough. A lot of it is basically using common sense.

We hope you got insight from reading it, now let’s go back to louisiana chicken and andouille sausage gumbo recipe. You can cook louisiana chicken and andouille sausage gumbo using 27 ingredients and 11 steps. Here is how you achieve that.

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

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