Chicken and Andouille Sausage Gumbo
A rich, smoky gumbo with tender chicken and spicy andouille sausage, all simmered in a deep, dark roux. This Louisiana classic is pure comfort food, perfect served over a bed of fluffy white rice.
For 6 servings
6 steps. 120 minutes total.
- 1
Step 1
- a.Make the Dark Roux
- b.In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat.
- c.Gradually whisk in the flour until a smooth paste forms. Reduce heat to medium-low.
- d.Cook, stirring constantly with a flat-edged wooden spoon or spatula, for 30-45 minutes. The roux must be stirred continuously to prevent burning. It will progress from blonde to a peanut butter color, and finally to a dark chocolate brown. This step requires patience.
- 2
Step 2
- a.Sauté the Holy Trinity
- b.Once the roux is dark brown, immediately add the chopped onion, celery, and bell pepper (the 'Holy Trinity'). The roux will sizzle and seize up; keep stirring vigorously.
- c.Cook for 8-10 minutes, stirring frequently, until the vegetables are very soft and have released their moisture.
- d.Stir in the minced garlic and cook for 1 more minute until fragrant.
- 3
Step 3
- a.Brown the Meats
- b.While the roux is cooking, you can brown the meats in a separate large skillet over medium-high heat to save time.
- c.Add the sliced andouille sausage to the skillet and cook for 5-7 minutes, until browned and some fat has rendered. Remove with a slotted spoon and set aside.
- d.Season the chicken pieces with 1/2 tsp salt and 1/2 tsp black pepper. Add the chicken to the same skillet and brown on all sides, about 6-8 minutes. It does not need to be cooked through. Set aside.
- 4
Step 4
- a.Combine and Simmer the Gumbo
- b.Slowly and carefully pour the warm chicken stock into the roux and vegetable mixture, about one cup at a time, whisking constantly to create a smooth, lump-free liquid.
- c.Bring the mixture to a simmer, then add the browned sausage, chicken, Cajun seasoning, dried thyme, bay leaves, cayenne pepper, and the remaining 1 tsp salt and 1/2 tsp black pepper.
- d.Reduce the heat to low, cover the pot, and let it simmer gently for at least 90 minutes, stirring occasionally. This allows the flavors to meld and the chicken to become tender. Skim any excess oil from the surface if desired.
- 5
Step 5
- a.Add Okra and Finish
- b.During the last 20 minutes of simmering, stir in the sliced okra. Continue to cook, uncovered, until the okra is tender.
- c.Remove the pot from the heat. Discard the bay leaves.
- d.Taste the gumbo and adjust seasoning with more salt or cayenne pepper if needed.
- 6
Step 6
- a.Serve
- b.Ladle the hot gumbo into bowls over a generous scoop of cooked white rice.
- c.Garnish with sliced green onions and fresh parsley before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to a great gumbo is a dark roux. Do not rush this step and do not walk away from the pot, as it can burn in seconds. The color should be like dark chocolate.
- 2For a more traditional flavor and thickening, you can stir in filé powder (ground sassafras leaves) off the heat just before serving. Do not boil the gumbo after adding filé.
- 3Gumbo tastes even better the next day after the flavors have had more time to meld. It's a great make-ahead dish.
- 4This gumbo freezes beautifully. Let it cool completely, then store in airtight containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- 5Ensure your chicken stock is warm before adding it to the hot roux. Adding cold liquid can cause the roux to seize and become difficult to incorporate.
- 6The internal temperature of the chicken should reach 165°F (74°C) by the end of the simmering time.
Adapt it for your goals.
Seafood Gumbo
For a classic seafood version, omit the chicken and add 1 lb of peeled shrimp and 1/2 lb of lump crabmeat during the last 10-15 minutes of cooking, until the shrimp is pink and cooked through.
Turkey and Sausage GumboTurkey and Sausage Gumbo
A perfect use for holiday leftovers. Substitute the chicken with shredded cooked turkey, adding it in the last 30 minutes of simmering to heat through.
No Okra VersionNo Okra Version
If you're not a fan of okra, you can omit it. The gumbo will be slightly thinner. To thicken, use 1-2 teaspoons of filé powder stirred in at the very end, off the heat.
Why this is on our healthy list.
Excellent Source of Protein
With both chicken and sausage, this dish provides a significant amount of high-quality protein, which is essential for muscle repair, immune function, and overall satiety.
Contains Essential Vegetables
The 'Holy Trinity' of onion, celery, and bell pepper, along with garlic and okra, contributes vitamins, minerals, and dietary fiber to the dish.
Frequently asked questions
A 1.5 cup serving of this Chicken and Andouille Gumbo contains approximately 550-600 calories, not including the rice. A cup of cooked white rice adds about 200 calories.