Good Idea to Homemade Tasty Louisiana Chicken and Andouille Sausage Gumbo

How to get through the week with healthy but satisfying meals that will make you feel happy? This healthful, simple but delicious Louisiana Chicken and Andouille Sausage Gumbo recipe is the answer.

We hope you got benefit 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 0 steps. Here is how you achieve it.

To cook an unforgettable Louisiana Chicken and Andouille Sausage Gumbo, here are the components required:

1. Take of To Prepare Chicken.
2. Take 1 of whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe).
3. Get 6 quart of water.
4. Prepare 4 of bay leaves.
5. Get 1 of chicken boullion cube.
6. You need 3 of whole garlic cloves.
7. Provide 1/2 tsp of salt & pepper.
8. Get 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. You need of Gumbo.
11. Provide 1 of shredded chicken.
12. You need 1 lb of andouille sausage, sliced.
13. Use 1 1/2 of onions, chopped.
14. Use 1 of green bell pepper, chopped.
15. Take 3 of celery stalks, chopped.
16. Prepare 3 of garlic cloves, minced.
17. Use 3 of bay leaves.
18. Take 1 tbsp of cajun seasoning.
19. Use 2 of chicken boullion cubes.
20. Provide 3 tbsp of fresh parsley, chopped.
21. Get of Roux.
22. Use 1 1/4 cup of canola oil.
23. Prepare 1 1/2 cup of all purpose flour.
24. Provide 1 1/2 tsp of cajun seasoning.
25. Use of Sides.
26. You need 1 of hot cooked rice.
27. Use 1 of gumbo file.

After preparing the materials, next you are ready to make your tasty Louisiana Chicken and Andouille Sausage Gumbo by following the instructions below:

Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. In a large pot add canola oil and heat to medium/high. Season the cut up chicken chicken with salt and pepper and add to the hot oil, stirring, once cooked use a slotted spoon and set aside. Add the sausage just to get a little color on them (Aidell's is pre-cooked), remove and set aside.

Recipe : Louisiana Chicken and Andouille Sausage Gumbo

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Serving homemade Louisiana Chicken and Andouille Sausage Gumbo but with a 5-star restaurant's taste. Really satisfying isn't it? If you hope more families are able to eat adelicious Louisiana Chicken and Andouille Sausage Gumbo without going to restaurants, don't forget to share this recipe .

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