Name: Chicken Andouille Sausage Gumbo Recipe
Prep time: 20 min
Cook time: 1 h 55 min
Total time: 2 h 15 min
Cuisine: Creole
Ingredients: 2 pounds boneless skinless chicken breast (or thigh); 2 quarts water (to cook the chicken); 1 pound okra, cut into 1″ pieces (or frozen okra); ½ cup water (for cooking okra); 1 ½ cups yellow onion, diced ¼”; 1 ½ cups bell pepper (green and red), diced ¼”; ⅓ cup celery, diced ¼”; 2 teaspoons minced garlic; 2 cups canned diced tomatoes; ½ cup unsalted butter; ½ cup all-purpose flour; 1 dried bay leaf; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 teaspoon cayenne pepper; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 tablespoon gumbo filé powder (e.g., Zatarain’s); 12 ounces andouille sausage, cooked, sliced ½”

Jump to Recipe

If you have ever craved a soul-warming dish that envelops your senses with rich, smoky flavors and a vibrant Southern charm, this Chicken Andouille Sausage Gumbo Recipe is exactly what you need. This gumbo is a beautiful balance of tender shredded chicken, spicy andouille sausage, fresh okra, and a deeply flavorful roux that simmers to perfection. Every spoonful offers a taste of Louisiana’s heritage, packed with spices, heartiness, and a comforting depth that makes it irresistible for any occasion.

The image shows a white bowl filled with white rice on one side and a colorful stew on the other side. The stew has several layers: shredded pieces of orange-brown chicken, thick brown sausage slices, green okra slices, and small red pepper chunks. The stew looks saucy with herbs sprinkled on top, adding green dots and a fresh look. A silver spoon holds some chicken, sausage, and red pepper above the bowl. The bowl sits on a white marbled surface with a gray cloth in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Chicken Andouille Sausage Gumbo Recipe lies in its simple yet vital ingredients. Each element contributes to the unique texture, robust flavor, and colorful presentation that make this dish so beloved. From the deep richness of the roux to the freshness of the vegetables, everything works harmoniously to create a truly special meal.

2 pounds boneless skinless chicken breast (or thigh): Provides tender, juicy meat that forms the gumbo’s hearty base.
2 quarts water: Used to cook the chicken and create a flavorful broth foundation.
1 pound okra (1″ pieces or frozen): Adds a classic gumbo texture and helps naturally thicken the stew.
½ cup water: Helps cook the okra gently, preserving tenderness.
½ cup unsalted butter: Essential for making the rich, smooth roux that defines this dish.
½ cup all-purpose flour: Combines with butter for the roux’s thickening power and deep flavor complexity.
1 ½ cup yellow onion (¼” dice): Brings sweetness and depth during the sauté.
1 ½ cup bell pepper (¼” dice, green and red): Adds vibrant color and fresh vegetable flavor.
⅓ cup celery (¼” dice): Offers a subtle crunch and aromatic base note.
2 teaspoons minced garlic: Infuses garlicky warmth throughout the gumbo.
2 cups diced canned tomatoes: Introduces acidity that brightens the dish’s richness.
12 ounces andouille sausage (cooked, ½” slices): Adds smoky spice and a meaty bite that elevates the gumbo.
1 dried bay leaf: Imparts a subtle herbal aroma during simmering.
1 teaspoon dried thyme: Provides earthiness and complexity.
1 teaspoon dried basil: Lends a gentle sweet herb flavor.
1 teaspoon cayenne pepper: Brings that signature gumbo kick of heat.
1 teaspoon kosher salt: Enhances and balances the dish’s flavors.
½ teaspoon black pepper: Adds warm spice notes without overwhelming.
1 tablespoon gumbo filé (Zatarain’s): Used at the end to thicken and add an authentic touch of sassafras flavor.

How to Make Chicken Andouille Sausage Gumbo Recipe

Step 1: Cook the Chicken

Start by placing the chicken breasts or thighs into a pot and covering them with two quarts of water. Bring this to a boil, then reduce to a gentle simmer and cook until the chicken is fully cooked, about 20 to 25 minutes. This step creates a delicate yet flavorful broth perfect for the gumbo’s base. Once done, carefully strain and reserve the broth.

Step 2: Shred the Meat

Remove the chicken from the pot and allow it to cool enough to handle. Shred the chicken into small, bite-sized pieces. This shredded chicken will blend beautifully into the gumbo, soaking up all the amazing spices and flavors.

Step 3: Cook the Okra

In a separate pot, combine the okra and half a cup of water. Bring it to a boil and then cover, simmering for about 7 to 9 minutes while stirring occasionally. This cooking method softens the okra, releasing its characteristic thickening qualities without becoming slimy, a key gumbo trait. Drain and set aside afterward.

Step 4: Make the Roux

In a large Dutch oven or heavy-bottomed saucepan, melt the butter over medium heat and whisk in the flour. Cook, stirring frequently, until the roux turns a rich dark brown color, about 15 minutes. This step is essential—it builds a deep, nutty foundation full of flavor. Be vigilant to keep stirring continuously in the last few minutes to avoid burning.

Step 5: Sauté the Vegetables

Once your roux is perfectly browned, add the diced onions, bell peppers, celery, and minced garlic to the pot. Sauté everything until the veggies turn tender and aromatic, about 8 to 10 minutes. This mix is known as the “holy trinity” in Cajun and Creole cooking and brings a vibrant flavor base.

Step 6: Cook the Sausage and Add Veggies

Add the cooked okra, diced canned tomatoes, and sliced andouille sausage to the pot. Let this simmer together for 10 minutes, stirring now and then to meld all the flavors.

Step 7: Add the Seasonings

Next, stir in the dried bay leaf, thyme, basil, cayenne pepper, salt, and black pepper. These spices are what give the gumbo its signature warmth and complexity, so don’t be shy!

Step 8: Simmer the Gumbo

Pour in 4 cups of the reserved chicken broth and bring the whole pot to a gentle simmer over medium-low heat. Cover loosely and let it cook for about 30 minutes, stirring occasionally until the gumbo thickens to a satisfying consistency.

Step 9: Simmer the Chicken

Add your shredded chicken back into the pot and let it simmer for an additional 15 minutes so the meat absorbs all those beautiful spices and flavors.

Step 10: Add the Gumbo Filé

Turn off the heat and slowly stir in the gumbo filé powder. This seasoning not only thickens the gumbo a bit more but also adds an authentic, subtle sassafras essence that completes the dish. Avoid boiling after adding filé to keep the texture perfect. Taste and adjust seasoning if necessary, adding more broth if you prefer it thinner.

Step 11: To Serve

Scoop the gumbo over steamed white rice, creating a hearty, fragrant bowl of comfort. This final presentation ties everything together into a fulfilling meal that’s sure to make you smile.

How to Serve Chicken Andouille Sausage Gumbo Recipe

Chicken Andouille Sausage Gumbo Recipe - Recipe Image

Garnishes

A sprinkle of freshly chopped green onions or parsley adds a pop of color and freshness that contrasts beautifully with the gumbo’s rich, smoky flavor. A few dashes of hot sauce can spice things up even further for those who like an extra kick.

Side Dishes

Serve your gumbo alongside crusty French bread or warm cornbread to sop up every last bit of that irresistible sauce. A simple side salad with a citrus vinaigrette can also refresh the palate between hearty bites.

Creative Ways to Present

For a festive touch, try serving the gumbo in hollowed-out bread bowls or mini cast-iron skillets. You can also garnish plates with a wedge of lemon or lime to add a zesty brightness that elevates each spoonful.

Make Ahead and Storage

Storing Leftovers

Store any leftover gumbo in an airtight container in the refrigerator for up to 4 days. The flavors often deepen after resting, making the leftovers taste even better the next day.

Freezing

This gumbo freezes beautifully. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just make sure to leave some headspace for expansion and label your containers for easy identification.

Reheating

Reheat leftover gumbo over low to medium heat on the stove, stirring frequently to prevent sticking. If it has thickened too much, add a splash of water or broth to bring back the perfect consistency. Avoid microwave reheating if possible for the best texture.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are actually fantastic in this gumbo because they stay juicy and tender during cooking. They add even more depth to the flavor, so feel free to choose whichever cut you prefer.

What is the purpose of the roux in gumbo?

The roux is the heart and soul of gumbo. It provides the thickening base and the rich, nutty flavor that defines the dish. Cooking the roux to a deep brown color adds complexity and depth that simply can’t be beaten.

Can I make this gumbo vegetarian?

Yes! Simply omit the chicken and andouille sausage, and load up on vegetables like mushrooms, additional okra, and smoked paprika or liquid smoke for that smoky flavor. Use vegetable broth to maintain the base richness.

What is gumbo filé and why is it added last?

Gumbo filé is powdered sassafras leaves used to thicken and flavor gumbo. It is added at the end of cooking because boiling after adding filé can make the gumbo stringy or gummy. Stir it in off the heat for best results.

Can I prepare gumbo ahead of time for a party?

Definitely! Gumbo is actually one of those dishes that tastes better the next day as the flavors meld together. Prepare it a day ahead and gently reheat before serving to impress your guests effortlessly.

Final Thoughts

This Chicken Andouille Sausage Gumbo Recipe is a celebration of warmth, flavor, and Southern comfort all in one pot. Whether you’re new to gumbo or a seasoned fan, the layers of smoke, spice, and tender meat in this recipe are guaranteed to satisfy your hunger and your soul. So grab your pot, invite your favorite people, and dive into a bowl of homemade goodness that feels like a hug in every spoonful.