How to Make Tasty Louisiana Chicken and Andouille Sausage Gumbo

Louisiana Chicken and Andouille Sausage Gumbo. This rustic gumbo gets an extra kick of flavor from smoked ham hocks. Then there's gumbo z'herbes, a Lenten version made with an acre's worth of sundry greens and not a scrap from the animal kingdom. Speaking of vegetables, some gumbos, Creole ones, have tomato; others, Cajun ones, do not.

Simmer okra until tender, drain, and reserve. Make a roux by whisking butter and flour. Saute onion, bell pepper, celery, and garlic. You can cook Louisiana Chicken and Andouille Sausage Gumbo using 27 ingredients and 11 steps. Here is how you cook it.

Ingredients of Louisiana Chicken and Andouille Sausage Gumbo

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

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. Serve the gumbo in shallow bowls over hot white rice.

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..

I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didn't realize it until I sat down the try to type this, I don't know HOW I make gumbo! I never saw my Maw Maw's recipe because she didn't have one. Gumbo is cooked with instinct and heart.