Chicken and Andouille Gumbo Recipe by Chef Patrick Mould | Explore Louisiana

Ingredients

• 1 two-and-a-half-pound chicken
• 14 cups water
• 2 tablespoons Cajun Seasoning, divided
• 2 bay leaves
• 12 cups reserved chicken stock
• 1 pound andouille sausage, sliced
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1 tablespoon minced garlic
• 1 cup dark roux
• 2 teaspoons Louisiana-style hot sauce
• 1 teaspoon salt
• 1/2 cup chopped green onions
• 1/4 cup minced parsley
• 4 cups cooked rice