Chicken Andouille Sausage Gumbo Recipe

This soul-warming Chicken Andouille Sausage Gumbo brings Louisiana straight to your kitchen! With tender chicken, smoky sausage, and the perfect blend of spices simmered in a rich, flavorful broth, this classic dish delivers comfort in every spoonful. While it does take a bit of time, the steps are straightforward and the result is absolutely worth it – a deeply satisfying meal that’s perfect for family dinners or when you want to impress guests with authentic Southern cuisine.

Why You’ll Love This Recipe

• Rich Depth of Flavor: The dark roux creates an incredible foundation that gives this gumbo its signature taste that just can’t be rushed.
• Versatile: Easily adapt the spice level to suit your taste, and you can add seafood or other proteins to make it your own.
• Feeds a Crowd: Perfect for family gatherings or when you want delicious leftovers for the week ahead.
• Authentic Technique: Learn to make a proper roux and experience the satisfaction of creating a traditional dish from scratch.

this Recipe

Ingredients You’ll Need

• Chicken: Provides the protein backbone of the dish. Thighs offer more flavor, but breasts work beautifully too.
• Okra: Gives the gumbo its signature texture and acts as a natural thickener. Fresh is wonderful, but frozen works perfectly if that’s what you have.
• Butter and Flour: The essential components for a proper roux, which is the flavor foundation of any good gumbo.
• The Holy Trinity: Onions, bell peppers, and celery form the aromatic base that’s essential in Cajun cooking.
• Garlic: Adds depth and warmth to the flavor profile.
• Tomatoes: Brings brightness and acidity to balance the richness of the roux.
• Andouille Sausage: Contributes smoky, spicy flavor that’s quintessentially Cajun. Look for good quality andouille for the best results.
• Herbs and Spices: Bay leaf, thyme, basil, cayenne, salt, and pepper create the perfect seasoning blend.
• Gumbo Filé: Made from ground sassafras leaves, this traditional thickener adds an earthy flavor that’s distinctive to authentic gumbo.

Variations

Looking to switch things up? Here are some delicious ways to make this gumbo your own:

• Seafood Gumbo: Add shrimp, crab, or oysters in the last 5-10 minutes of cooking for a coastal twist.
• Turkey and Sausage: Use leftover Thanksgiving turkey instead of chicken for a fantastic way to repurpose holiday leftovers.
• Vegetable Gumbo: Double up on the vegetables and use vegetable broth for a meat-free version.
• Extra Spicy: Increase the cayenne or add some chopped jalapeños if you love heat.

How to Make Chicken Andouille Sausage Gumbo

Step 1: Cook the Chicken

In a medium pot, submerge chicken in 2 quarts of water and bring to a boil. Reduce to a simmer and cook until the internal temperature reaches 160°F, about 20-25 minutes. Strain and reserve the broth. Once cooled, shred the chicken into small pieces and set aside.

Step 2: Prepare the Okra

In another pot, simmer the okra in water until tender, about 7-9 minutes. This pre-cooking step helps reduce the “sliminess” that okra is known for. Drain well.

Step 3: Make the Roux

This is where patience pays off! In a large Dutch oven, melt butter and whisk in flour over medium heat. Cook, stirring frequently, until the mixture reaches a deep brown color, about 15 minutes. In the final 5 minutes, stir continuously to prevent burning. This dark roux is the heart and soul of your gumbo.

Step 4: Add Vegetables

Add onions, bell peppers, celery, and garlic to the roux. Sauté until vegetables are tender and fragrant, about 8-10 minutes, allowing them to absorb all those wonderful flavors.

Step 5: Incorporate Remaining Ingredients

Add the cooked okra, tomatoes, and sliced andouille sausage. Cook for 10 minutes, letting the sausage flavor infuse the mixture. Then add the herbs and spices: bay leaf, thyme, basil, cayenne, salt, and pepper.

Step 6: Simmer

Pour in 4 cups of the reserved chicken broth and bring to a simmer. Cover loosely and let it cook for about 30 minutes, stirring occasionally as the gumbo thickens and the flavors meld together.

Step 7: Add Chicken and Finish

Add the shredded chicken and simmer for another 15 minutes. Remove from heat, then gently stir in the gumbo filé. Remember not to reboil after this step to maintain the right texture.

Pro Tips for Making the Recipe

• Roux Patience: Don’t rush the roux! A properly darkened roux is crucial for authentic flavor. It should be the color of chocolate or peanut butter.
• Prep Ahead: Chop all vegetables before starting the cooking process. Once you begin the roux, you’ll need to focus on that entirely.
• Filé Power: Add the gumbo filé off the heat and never reboil afterward – this prevents the gumbo from becoming stringy.
• Seasoning Balance: Start with less cayenne if you’re sensitive to heat. You can always add more, but you can’t take it away!
• Consistency Control: The gumbo should be thicker than a soup but not as thick as a stew. Adjust with additional broth if needed.

How to Serve

Gumbo isn’t complete without a scoop of perfectly cooked white rice! Here are some serving suggestions:

Traditional Accompaniments

Serve over a mound of hot white rice with a sprinkle of sliced green onions on top.

Bread Options

Hot, crusty French bread or cornbread makes the perfect companion for sopping up the delicious broth.

Complete the Meal

A simple side salad with a light vinaigrette helps balance the richness of the gumbo.

Make Ahead and Storage

Storing Leftovers

Gumbo actually improves with time! Cool completely and store in airtight containers in the refrigerator for up to one week. The flavors will continue to develop and meld.

Freezing

This gumbo freezes beautifully! Portion into freezer-safe containers and freeze for up to 3 months. Perfect for meal prep and future quick dinners.

Reheating

Gently reheat on the stovetop over medium-low heat until hot throughout. Add a splash of chicken broth if it’s thickened too much during storage. Avoid microwaving if possible, as it can change the texture of the okra.

FAQs

What if I can’t find gumbo filé powder?
While filé powder adds authentic flavor, you can omit it if unavailable. Your gumbo will still be delicious, though slightly less traditional. Some cooks substitute a little extra okra as a thickener instead.

Can I use a different sausage if andouille isn’t available?
Absolutely! Smoked kielbasa or even a good chorizo can work well. The flavor profile will be slightly different but still delicious. Look for something with a bit of spice if possible.

My roux isn’t darkening. What am I doing wrong?
You might need to increase the heat slightly or give it more time. Different pots conduct heat differently. Just keep stirring and be patient – it will eventually reach that beautiful dark brown color.

Is there a shortcut for making gumbo on a weeknight?
Use rotisserie chicken and store-bought broth to save significant time. You can also make the gumbo on a weekend and reheat during the week – it actually tastes better after a day or two!

Final Thoughts

This Chicken Andouille Sausage Gumbo is more than just a meal – it’s a celebration of Louisiana cooking traditions brought right to your kitchen. While it does require a bit of time and love, the process is straightforward and the result is a deeply satisfying dish that will have everyone asking for seconds. The rich flavors, tender chicken, and smoky sausage come together in a harmonious blend that’s worth every minute spent stirring that roux. Give it a try on your next weekend cooking adventure – your taste buds will thank you!

Print