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Before you jump to Louisiana Chicken and Andouille Sausage Gumbo recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.

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Refrigerators and freezers use a lot of electricity, particularly when they are not operating as effectively as they should. You can easily save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.

From the above it really should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is actually something we can all accomplish, without difficulty. It’s about being functional, usually.

We hope you got benefit from reading it, now let’s go back to louisiana chicken and andouille sausage gumbo recipe. To cook louisiana chicken and andouille sausage gumbo you only need 27 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to cook Louisiana Chicken and Andouille Sausage Gumbo:

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

Instructions to make Louisiana Chicken and Andouille Sausage Gumbo:

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.

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