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The ingredients needed to make Louisiana Chicken and Andouille Sausage Gumbo:
- Take of To Prepare Chicken.
- Take 1 of whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe).
- You need 6 quart of water.
- Prepare 4 of bay leaves.
- Prepare 1 of chicken boullion cube.
- Provide 3 of whole garlic cloves.
- Take 1/2 tsp of salt & pepper.
- Get 1 cup of leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!).
- Use 1/4 cup of unused leftover red onion (I save this too for depth of flavor).
- Get of Gumbo.
- You need 1 of shredded chicken.
- Provide 1 lb of andouille sausage, sliced.
- Prepare 1 1/2 of onions, chopped.
- Prepare 1 of green bell pepper, chopped.
- Provide 3 of celery stalks, chopped.
- Get 3 of garlic cloves, minced.
- Prepare 3 of bay leaves.
- Take 1 tbsp of cajun seasoning.
- Take 2 of chicken boullion cubes.
- Use 3 tbsp of fresh parsley, chopped.
- Provide of Roux.
- Provide 1 1/4 cup of canola oil.
- You need 1 1/2 cup of all purpose flour.
- Prepare 1 1/2 tsp of cajun seasoning.
- Provide of Sides.
- Use 1 of hot cooked rice.
- Take 1 of gumbo file.
Instructions to make Louisiana Chicken and Andouille Sausage Gumbo:
- Bring chicken, water, seasonings and veggies to boil in a large stock pot..
- Once boiling, reduce heat to simmer and simmmer for up to an hour or until chicken is tender, falling off the bone..
- Remove chicken from stockpot and strain the broth reserving it for the gumbo. Debone the chicken, shred and set aside..
- Take reserved chicken stock and add it back to the stockpot. Add shredded chicken, sausage, veggies, seasonings and bouillon cubes. Bring to a boil..
- Once boiling, reduce heat to a simmer for 1 to 2 hours, stirring occasionally..
- In a heavy skillet (I use a cast iron skillet) heat oil on medium high heat..
- Gradually add in flour whisking constantly..
- **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.
- 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..
- Once roux is finished, slowly add it to your gumbo pot and continue to stir occasionally for another hour..
- Serve over hot cooked rice with gumbo file if desired..
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