Description
This hearty and flavorful Chicken Andouille Sausage Gumbo is a Southern classic, packed with bold flavors and spices! A rich, savory roux base combined with tender chicken, smoky sausage, and a variety of vegetables makes for a comforting and satisfying meal. Perfect for cozy nights or a crowd-pleasing dinner!
Ingredients
Scale
- 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
Instructions
- Make the Roux: In a large pot, combine the flour and vegetable oil over medium heat. Stir constantly, allowing the mixture to cook and darken to a rich brown color, about 10-15 minutes. This creates the base for your gumbo.
- Sauté the Vegetables: Add the chopped onion, bell pepper, celery, and minced garlic to the roux. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Cook the Sausage and Chicken: Stir in the sliced Andouille sausage and bite-sized chicken pieces. Cook for 5-7 minutes until the meat begins to brown.
- Add Liquids and Spices: Pour in the chicken broth, diced tomatoes (with juice), bay leaves, thyme, oregano, cayenne pepper, salt, and pepper. Stir well to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 45 minutes to 1 hour, allowing the flavors to meld together.
- Serve: Remove the bay leaves and taste for seasoning. Serve the gumbo over a bed of cooked white rice.
- Garnish and Enjoy: Garnish with freshly chopped green onions and serve hot!
Notes
- Adjust the amount of cayenne pepper depending on your preferred spice level.
- For a thicker gumbo, you can simmer it longer, or you can stir in a little cornstarch dissolved in water toward the end of cooking.
- If you prefer, substitute chicken breast or thighs for the chicken thighs for a lighter option.
- Prep Time: 20 minutes
- Cook Time: 1 hour