Description
This hearty Chicken Andouille Sausage Gumbo is a comforting dish bursting with rich Cajun flavors. Featuring tender chicken, okra, andouille sausage, and a flavorful roux, this gumbo is the perfect all-in-one meal that will keep you warm and satisfied. Serve it over steamed rice for an authentic southern dining experience.
Ingredients
Units
Scale
Chicken and Broth
- 2 pounds (908 g) boneless skinless chicken breast or thigh
- 2 quarts (1.9 L) water, to cook the chicken
Vegetables
- 1 pound (454 g) okra, cut into 1″ pieces or frozen
- 1/2 cup (120 ml) water
- 1 1/2 cups (206 g) yellow onion, diced 1/4″
- 1 1/2 cups (230 g) bell pepper, diced 1/4″ (green and red)
- 1/3 cup (55 g) celery, diced 1/4″
- 2 teaspoons (6 g) minced garlic
- 2 cups (454 g) diced canned tomatoes
Roux
- 1/2 cup (114 g) unsalted butter
- 1/2 cup (68 g) all-purpose flour
Proteins
- 12 ounces (340 g) andouille sausage, cooked, sliced into 1/2″ pieces
Seasonings
- 1 dried bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon (5 g) kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon (5 g) gumbo filé, Zatarain’s
Instructions
- Cook the Chicken
Place the chicken in a medium-sized pot with 2 quarts of water. Bring to a boil, then reduce to a simmer and cook until fully cooked, about 20 to 25 minutes. Ensure the internal temperature reaches 160ºF (71ºC). Strain the chicken broth and set it aside. - Shred the Meat
Remove the chicken from the pot and allow it to cool. Shred the chicken into small pieces, cover, and set aside for later use. - Cook the Okra
In a medium-sized pot, combine the okra and ½ cup of water. Bring it to a boil, then reduce the heat, cover, and simmer while stirring occasionally, about 7 to 9 minutes. Drain the okra in a colander and set it aside. - Make the Roux
Heat the butter and flour in a large Dutch oven or heavy-bottomed pot over medium heat. Stir frequently with a whisk, cooking until a dark brown roux forms, about 15 minutes. Increase the heat slightly if you don’t notice a color change. Stir continuously in the last 5 minutes to prevent burning. - Sauté the Vegetables
Add onions, bell peppers, celery, and garlic to the pot. Cook, stirring occasionally, until the vegetables are tender, about 8 to 10 minutes. - Cook the Sausage
Add the cooked okra, tomatoes, and sliced sausage to the pot. Stir occasionally and cook for 10 minutes. - Add the Seasonings
Include the bay leaf, thyme, basil, cayenne pepper, salt, and pepper. Stir everything together. - Simmer the Gumbo
Pour 4 cups of reserved chicken broth into the pot. Loosely cover and simmer on medium-low heat while stirring occasionally until the gumbo thickens, about 30 minutes. - Simmer the Chicken
Add the cooked shredded chicken to the gumbo and simmer for an additional 15 minutes. - Add the Gumbo Filé
Turn off the heat and slowly stir in the gumbo filé. Do not reboil once added, as this may make the gumbo stringy. Adjust the seasoning with salt and pepper if needed. Add more chicken broth for a thinner consistency. - To Serve
Serve the gumbo over steamed rice for a complete and delicious meal.
Notes
- Recipe Yield: About 6 cups
- Serving Size: Approximately 1 cup
- For a Mild Spice: Reduce cayenne pepper to ¼ teaspoon, or increase to taste. Chili powder can also be used, but it will provide a different flavor.
- Use Rotisserie Chicken: Use 6 cups of pre-cooked shredded chicken for convenience.
- Opt for Store-bought Broth: Substitute with 4 cups of broth or stock, adjusting for consistency.
- Make it Gluten-Free: Replace all-purpose flour with cassava flour. Adjust roux cooking time based on desired color change.
- Add Seafood: Shrimp or crab can be added during the last 5 to 10 minutes of simmering.
- Storage Recommendations: Store completely cooled gumbo in an airtight container for up to 1 week or freeze for up to 3 months.
- Reheating Tips: Reheat on the stovetop over medium heat while stirring. Thin with extra broth or water if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg