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Chicken Andouille Sausage Gumbo Recipe

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★★★★

3.8 from 57 reviews

This authentic Chicken Andouille Sausage Gumbo is a hearty and flavorful Louisiana classic featuring tender chicken, smoky andouille sausage, fresh vegetables, and a rich dark brown roux base. Slow-simmered to develop deep flavors, it’s thickened with traditional gumbo filé powder and perfect served over steamed rice for a comforting meal.

Ingredients

Scale

Chicken and Broth

  • 2 pounds boneless skinless chicken breast (or thigh)
  • 2 quarts water (to cook the chicken)

Vegetables and Okra

  • 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

Roux and Seasonings

  • 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)

Meats

  • 12 ounces andouille sausage, cooked, sliced ½”

Instructions

  1. Cook the Chicken: In a medium-sized pot, place the chicken and cover with 2 quarts of water. Bring to a boil, then reduce heat and simmer until the chicken is fully cooked, about 20 to 25 minutes. Confirm the internal temperature reaches 160ºF (71ºC). Strain and reserve the chicken broth.
  2. Shred the Meat: Remove the chicken from the pot, let it cool sufficiently, then shred into small pieces. Cover and set aside.
  3. Cook the Okra: In a separate medium pot, combine the okra with ½ cup water. Bring to a boil, then reduce heat, cover, and simmer while stirring occasionally until the okra is tender, about 7 to 9 minutes. Drain and set aside.
  4. Make the Roux: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Gradually whisk in the flour and cook, stirring frequently, until the mixture colors to a dark brown roux about 15 minutes. Increase heat if the roux doesn’t darken steadily, stirring continuously in the last 5 minutes to prevent burning.
  5. Sauté the Vegetables: Add diced onion, bell peppers, celery, and minced garlic to the roux. Sauté until vegetables soften and become fragrant, approximately 8 to 10 minutes.
  6. Cook the Sausage and Vegetables: Stir in the cooked okra, diced tomatoes, and sliced andouille sausage. Cook together for about 10 minutes, stirring occasionally to meld flavors.
  7. Add Seasonings: Incorporate the bay leaf, dried thyme, dried basil, cayenne pepper, kosher salt, and black pepper. Stir well to distribute the seasonings evenly.
  8. Simmer the Gumbo Base: Pour in 4 cups of the reserved chicken broth. Loosely cover the pot and maintain a medium-low simmer, stirring occasionally until the gumbo thickens and flavors meld, about 30 minutes.
  9. Simmer the Chicken: Add the shredded chicken back into the gumbo, simmer for an additional 15 minutes to heat through and absorb flavors.
  10. Add Gumbo Filé: Remove the pot from heat and gently whisk in the gumbo filé powder. Avoid boiling after adding filé as it can cause a stringy texture. Adjust seasoning with additional salt and pepper to taste. Add broth if a thinner consistency is preferred.
  11. To Serve: Serve the gumbo hot over freshly steamed white rice for a traditional Louisiana-style meal.

Notes

  • Use chicken thighs for juicier gumbo if preferred over breast meat.
  • Gumbo filé powder adds authentic flavor and acts as a natural thickener; it can be found at specialty or Cajun grocery stores.
  • Adjust cayenne pepper to your preferred spice level.
  • Andouille sausage is smoked and seasoned; substitute with smoked sausage if unavailable but flavor will differ.
  • Do not stir vigorously after adding gumbo filé to avoid stringy texture.
  • Leftovers reheat well and flavors improve after a day.

Keywords: gumbo, chicken gumbo, andouille sausage gumbo, Cajun recipe, Creole recipe, Louisiana stew, hearty soup, southern cooking

Find it online: https://foodiecara.com/chicken-andouille-sausage-gumbo-recipe/