Name: Chicken Andouille Sausage Gumbo
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 1/2 cup all-purpose flour; 1/2 cup vegetable oil; 1 large onion, chopped; 1 green bell pepper, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 pound Andouille sausage, sliced; 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces; 8 cups chicken broth; 1 can diced tomatoes; 2 bay leaves; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon cayenne pepper; Salt and pepper to taste; Cooked white rice, for serving; Chopped green onions, for garnish

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Chicken and Andouille Sausage Gumbo is a rich, hearty, and flavorful dish that perfectly captures the essence of Southern cooking. This classic Creole dish combines tender chicken, spicy Andouille sausage, and aromatic vegetables, all simmered in a savory broth thickened with a roux. The combination of spices, including cayenne pepper and thyme, adds depth and complexity to the dish, making it a comforting and satisfying meal. Served over a bed of fluffy white rice and garnished with fresh green onions, this gumbo is perfect for family gatherings, special occasions, or when you’re simply craving a flavorful, warming dish.

Gumbo is a dish with deep cultural roots, blending French, African, Spanish, and Native American influences. The combination of a rich roux base, vegetables like bell peppers, onions, and celery (often called the “holy trinity”), and protein options like chicken and sausage makes this gumbo both filling and versatile. Whether you’re cooking for a crowd or preparing a cozy dinner at home, this dish will transport you straight to the heart of Louisiana.

Why You’ll Love This Recipe

1. Authentic Creole Flavors

This gumbo recipe uses a classic roux to bring out rich, deep flavors in every bite, while Andouille sausage and chicken provide the perfect balance of smoky, savory, and tender textures.

2. Perfectly Spicy

With just the right amount of cayenne pepper, this dish delivers a mild yet satisfying heat without overpowering the other flavors, making it ideal for anyone who enjoys a little spice.

3. One-Pot Comfort

This gumbo is made in one pot, making it both easy to prepare and simple to clean up. It’s a great dish for a weeknight or a weekend family dinner.

4. Can Be Made Ahead

Like many stews and soups, gumbo tastes even better the next day, allowing the flavors to meld and intensify, making it a great option for meal prep or leftovers.

5. Customizable

Feel free to adjust the spice level or switch up the protein. If you prefer shrimp, pork, or beef, they all make excellent substitutions for this flavorful dish.

Ingredients

All-purpose flour
Vegetable oil
Onion
Green bell pepper
Celery
Garlic
Andouille sausage
Boneless, skinless chicken thighs
Chicken broth
Diced tomatoes
Bay leaves
Dried thyme
Dried oregano
Cayenne pepper
Salt and pepper
Cooked white rice
Green onions for garnish

Variations

Shrimp and Sausage Gumbo: Add shrimp to the gumbo for a seafood twist. Simply stir in peeled shrimp during the last 5 minutes of cooking.
Vegetarian Gumbo: Omit the sausage and chicken, and replace with hearty vegetables like okra, mushrooms, or cauliflower for a vegetarian version.
Spicy Sausage: For an extra kick, try using a spicier sausage like chorizo or hot Italian sausage in place of Andouille.
Frozen Okra: Add frozen okra for an authentic gumbo experience and a touch of texture.

How to Make the Recipe

Step 1: Prepare the Roux

In a large pot, combine the flour and vegetable oil over medium heat to make a roux. Stir constantly for about 15-20 minutes, until the roux turns a dark brown color (similar to chocolate). Be sure to watch it carefully to prevent burning.

Step 2: Sauté the Vegetables

Add the chopped onion, green bell pepper, celery, and garlic to the roux. Cook for 5-7 minutes until the vegetables soften and become fragrant.

Step 3: Brown the Meat

Stir in the sliced Andouille sausage and diced chicken thighs. Cook for 5-7 minutes, allowing the sausage to brown and the chicken to cook through.

Step 4: Add the Broth and Seasonings

Pour in the chicken broth and diced tomatoes. Add the bay leaves, thyme, oregano, cayenne pepper, salt, and pepper. Stir to combine.

Step 5: Simmer the Gumbo

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, allowing the flavors to meld together.

Step 6: Serve

Serve the gumbo hot over a bed of cooked white rice and garnish with chopped green onions.

Tips for Making the Recipe

Don’t Rush the Roux: The roux is the foundation of your gumbo’s flavor, so take your time with it. Stir it constantly to avoid burning.
Use Bone-In Chicken for More Flavor: For extra richness, use bone-in chicken thighs or drumsticks. You can remove the bones after cooking.
Adjust the Spice Level: If you prefer less heat, reduce the amount of cayenne pepper. You can also add a dash of hot sauce when serving for an extra kick.
Thicken the Gumbo: If your gumbo is too thin, you can let it simmer longer to reduce, or you can stir in a slurry of flour and water to thicken it to your desired consistency.
Add Okra: For an authentic gumbo, add sliced okra during the last 15 minutes of cooking. It will help thicken the broth and add a unique texture.

How to Serve

Chicken Andouille Sausage Gumbo is traditionally served over a mound of fluffy white rice. You can garnish it with chopped green onions or fresh parsley for a burst of color and flavor. This dish pairs wonderfully with a side of cornbread or a simple green salad to balance out the richness.

Make Ahead and Storage

Storing Leftovers

Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits.

Freezing

Gumbo can be frozen for up to 3 months. Let it cool completely before transferring to a freezer-safe container. To reheat, defrost overnight in the fridge and warm on the stove.

Reheating

Reheat the gumbo in a pot over medium heat, stirring occasionally. Add a little water or broth if it’s too thick, as the gumbo may thicken further as it sits.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to be drier. Chicken thighs add more flavor and moisture to the dish.

2. Can I make this gumbo without sausage?

Yes, you can omit the sausage and just use chicken or other proteins like shrimp, or make a vegetarian version.

3. Can I make the gumbo spicier?

Yes, increase the cayenne pepper or add hot sauce to adjust the spice level to your preference.

4. Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth can be used to make a vegetarian version of this gumbo.

5. Is gumbo gluten-free?

Yes, this gumbo recipe is naturally gluten-free, as it uses flour in the roux, but you can substitute it with gluten-free flour if needed.

6. How long does it take to make gumbo?

This gumbo takes about 1 hour to cook, including simmering time. The roux takes about 20 minutes to prepare.

7. Can I add shrimp to this gumbo?

Yes, you can add shrimp during the last 5 minutes of cooking. They cook quickly and will add great flavor.

8. Can I make gumbo ahead of time?

Yes, gumbo can be made a day ahead and stored in the fridge. It actually tastes better the next day as the flavors meld together.

9. What can I serve with gumbo?

Gumbo is often served with white rice and cornbread, but it also pairs well with crusty bread or a side salad.

10. Can I freeze gumbo?

Yes, gumbo can be frozen for up to 3 months. Store it in an airtight container and thaw in the fridge before reheating.

Conclusion

Chicken and Andouille Sausage Gumbo is the epitome of comfort food, packed with savory flavors and hearty ingredients. With a rich, flavorful roux, tender chicken, and smoky sausage, this gumbo is sure to satisfy your cravings for a filling and warming meal. Whether you’re cooking for a crowd or enjoying a cozy dinner at home, this recipe will be a hit every time.