Recipes Louisiana Chicken and Andouille Sausage Gumbo

 

Recipes Louisiana Chicken and Andouille Sausage Gumbo

Recipes Louisiana Chicken and Andouille Sausage Gumbo

  1. To Prepare Chicken
  2. 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
  3. 6 quart water
  4. 4 bay leaves
  5. 1 chicken boullion cube
  6. 3 whole garlic cloves
  7. 1/2 tsp salt
    Recipes Louisiana Chicken and Andouille Sausage Gumbo

    1. Bring chicken, water, seasonings and veggies to boil in the large stock pot.

    2. Once boiling, reduce heat to be able to simmer and simmmer for way up to 1 hour or until chicken breast is tender, falling off typically the bone.

    3. Remove chicken from stockpot and strain the broth reserving that for the gumbo. Debone typically the chicken, shred and schedule.

    4. Take arranged chicken stock and add that back to the stockpot. Put shredded chicken, sausage, veggies, seasonings and bouillon cubes. Bring to be able to a boil.

    5. When boiling, reduce heat to some sort of simmer for one to two hours, stir occasionally.

    6. In a heavy skillet (I use a cast iron skillet) heat oil on medium high temperature.

    7. Steadily add in flour whisking regularly.

    8. **Note** A fine roux completes in about 30 minutes to be able to make so be prepared to be able to be whisking for a when lol My cajun buddies can tell ya, its done if its 2 beers in! lmao

    9. Keep on stirring until your roux is definitely a dark carmel brown inside of color. I’ve added step images for start, middle and ending results for a reference.

    10. Once roux is done, slowly add it to the gumbo pot and continue to be able to stir occasionally for another hour or so.

    11. Work over hot cooked rice using gumbo file if desired.