Louisiana Chicken and Andouille Sausage Gumbo Recipe

Name: Louisiana Chicken and Andouille Sausage Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe); 6 quart water; 4 bay leaves; 1 chicken boullion cube; 3 whole garlic cloves; 1/2 tsp salt & pepper; 1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!); 1/4 cup unused leftover red onion (I save this too for depth of flavor); 1 shredded chicken; 1 lb andouille sausage, sliced; 1 1/2 onions, chopped; 1 green bell pepper, chopped; 3 celery stalks, chopped; 3 garlic cloves, minced; 3 bay leaves; 1 tbsp cajun seasoning; 2 chicken boullion cubes; 3 tbsp fresh parsley, chopped; 1 1/4 cup canola oil; 1 1/2 cup all purpose flour; 1 1/2 tsp cajun seasoning; 1 hot cooked rice; 1 gumbo file

Servings: persons

1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe)
6 quart water
4 bay leaves
1 chicken boullion cube
3 whole garlic cloves
1/2 tsp salt & pepper
1 cup leftover celery stalk trimmings and leaves (I save these for anytime I make a homeade broth, absolutely delicious!)
1/4 cup unused leftover red onion (I save this too for depth of flavor)
1 shredded chicken
1 lb andouille sausage, sliced
1 1/2 onions, chopped
1 green bell pepper, chopped
3 celery stalks, chopped
3 garlic cloves, minced
3 bay leaves
1 tbsp cajun seasoning
2 chicken boullion cubes
3 tbsp fresh parsley, chopped
1 1/4 cup canola oil
1 1/2 cup all purpose flour
1 1/2 tsp cajun seasoning
1 hot cooked rice
1 gumbo file

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.
4
Debone the chicken, shred and set aside.
5
Take reserved chicken stock and add it back to the stockpot.
6
Add shredded chicken, sausage, veggies, seasonings and bouillon cubes.
7
Bring to a boil.
8
Once boiling, reduce heat to a simmer for 1 to 2 hours, stirring occasionally.
9
In a heavy skillet (I use a cast iron skillet) heat oil on medium high heat.
10
Gradually add in flour whisking constantly.
11
**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!
12
lmao
13
Keep stirring until your roux is a dark carmel brown in color.
14
I've added step pics for start, middle and end results for a reference.
15
Once roux is finished, slowly add it to your gumbo pot and continue to stir occasionally for another hour.
16
Serve over hot cooked rice with gumbo file if desired.

1401

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 whole chicken rinsed and patted dry (I used a 5 lb chicken for this recipe), 6 quart water, 4 bay leaves, 1 chicken boullion cube, and more.

Yes, Louisiana Chicken and Andouille Sausage Gumbo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Louisiana Chicken and Andouille Sausage Gumbo

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