If you’re craving a dish that combines rich flavors, heartwarming spices, and a soulful touch, this Chicken Gumbo with Andouille Sausage recipe is the perfect choice. A true staple of Southern cuisine, this gumbo offers a comforting bowl filled with chicken, smoky andouille sausage, and a medley of vegetables that embody the spirit of Louisiana.

How to make Chicken Gumbo with Andouille Sausage

Ingredients

To make the perfect Chicken Gumbo with Andouille Sausage, you’ll need the following:

For the Roux:

• ½ cup vegetable oil
• ½ cup all-purpose flour

For the Gumbo:

• 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
• 12 ozandouille sausage (sliced)
• 1 large onion (diced)
• 1 green bell pepper (diced)
• 2 celery stalks (diced)
• 4 cloves garlic (minced)
• 6 cups chicken broth
• 1 cup okra (sliced, fresh or frozen)
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 3 green onions (chopped for garnish)
• Cooked white rice (for serving)

Instructions to Make Chicken Gumbo with Andouille Sausage

Prepare the Roux:

• In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
• Gradually whisk in the flour, stirring constantly to avoid lumps.
• Continue stirring until the roux turns a deep caramel or chocolate brown, which may take 20-30 minutes. Patience is key here—don’t rush this step.

Cook the Sausage and Chicken:

• Once the roux is ready, add the sliced andouille sausage to the pot. Cook for 5 minutes to release its smoky flavor.
• Add the chicken pieces and cook until browned on all sides. Remove the sausage and chicken and set aside.

Sauté the Vegetables:

• In the same pot, add the diced onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.

Combine and Simmer:

• Return the chicken and sausage to the pot.
• Stir in the Cajun seasoning, smoked paprika, dried thyme, and bay leaf.
• Pour in the chicken broth and bring the mixture to a boil.

Add the Okra and Simmer:

• Lower the heat and add the okra to the pot. Simmer uncovered for about 45 minutes, stirring occasionally. This allows the flavors to meld beautifully.

Adjust Seasoning:

• Taste and adjust with salt and pepper as needed. Remove the bay leaf before serving.

Serve:

• Ladle the gumbo over a bed of white rice and garnish with chopped green onions.

Tips to Make Perfect Chicken Gumbo with Andouille Sausage

• Nail the Roux: The secret to an authentic gumbo is a well-cooked roux. Stir it constantly to avoid burning, and aim for a rich, deep brown color.
• Use Quality Sausage: Opt for authentic andouille chicken sausage for the best flavor. If unavailable, a smoked sausage works as a substitute.
• Okra for Thickening: Okra naturally thickens the gumbo, but you can also add filé powder (ground sassafras leaves) for an extra layer of thickness.
• Let It Simmer: The longer your gumbo simmers, the more flavorful it becomes. Allow at least 45 minutes for the flavors to meld.
• Prep in Advance: Dice vegetables and slice sausage ahead of time to streamline the cooking process.

What to Serve with Chicken Gumbo with Andouille Sausage

• Rice:
  White rice is the traditional choice, as it soaks up the flavorful broth beautifully. You can also use brown rice for a healthier twist or jasmine rice for a fragrant touch.
• Cornbread:
  The slightly sweet and crumbly texture of cornbread is an excellent complement to the savory gumbo. Consider serving Sourdough Grilled Cheese for an innovative twist on this classic pairing.
• Green Salad:
  A simple green salad with a tangy vinaigrette adds a refreshing element to balance the richness of the gumbo. Add some cherry tomatoes, cucumbers, and a sprinkle of feta for extra flavor.
• Coleslaw:
  Crispy coleslaw provides a contrasting texture and a creamy element that works beautifully with the smoky sausage and spiced gumbo. Try our Coleslaw Recipe for Pulled Pork as a versatile side.
• French Bread or Biscuits:
  Crusty French bread or buttery biscuits are perfect for sopping up every last drop of gumbo. Warm the bread slightly for maximum enjoyment.
• Fried Okra or Hush Puppies:
  For a truly Southern experience, serve gumbo with a side of fried okra or crispy hush puppies. Their crunch adds a delightful contrast to the hearty stew.

Variations of Chicken Gumbo with Andouille Sausage Recipe

• Seafood Gumbo:
  Incorporate shrimp, crab, or crawfish along with the chicken and sausage. Simply add the seafood during the last 10-15 minutes of cooking to avoid overcooking.
• Vegetarian Gumbo:
  Replace the chicken and sausage with hearty vegetables such as mushrooms, zucchini, and eggplant. Add beans or tofu for a protein boost. Ensure the broth is vegetable-based for a completely vegetarian version.
• Spicy Gumbo:
  Dial up the heat by adding extra Cajun seasoning, cayenne pepper, or a few dashes of hot sauce. You can also include diced jalapeños or habaneros for an extra fiery kick.
• Gluten-Free Gumbo:
  Replace the traditional roux (flour and oil) with a gluten-free flour blend or use cornstarch as a thickener. The rest of the ingredients are naturally gluten-free, so this adaptation is simple.
• Turkey Gumbo:
  Leftover turkey, especially after Thanksgiving, can easily substitute for chicken in this recipe. It’s a fantastic way to repurpose holiday leftovers.
• Low-Carb Gumbo:
  Skip the rice and serve the gumbo on its own or with cauliflower rice. This maintains the hearty flavors while reducing carbohydrates.
• Smoky Vegan Gumbo:
  To recreate the smoky flavor of andouille sausage, use smoked paprika and liquid smoke in the broth. Pair with plant-based sausage alternatives for a vegan-friendly gumbo.

FAQs While Making Chicken Gumbo with Andouille Sausage

Can I make gumbo without okra?

Yes! If you’re not a fan of okra, use filé powder to achieve a similar thickening effect.

How do I store leftovers?

ALet the gumbo cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat.

Can I freeze gumbo?

Absolutely! Gumbo freezes well. Store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

What’s the best type of sausage for gumbo?

Andouille sausage is traditional, but any smoked sausage works in a pinch.

Substitutes

• Chicken: Substitute chicken thighs with chicken breasts or turkey.
• Andouille Sausage: Use kielbasa or chorizo if you can’t find andouille.
• Okra: Replace with filé powder or cornstarch for thickening.
• Cajun Seasoning: Make your own by mixing paprika, cayenne, garlic powder, onion powder, oregano, and thyme.

Nutrition of Chicken Gumbo with Andouille Sausage Recipe

• Calories: 355
• Protein: 35.5g
• Fat: 31.5g
• Carbohydrates: 20g
• Sodium: 1115mg
• Fiber: 1.5g

In summary, this Chicken Gumbo with Andouille Sausage Recipe is a flavorful journey to the heart of Louisiana. Its combination of smoky sausage, tender chicken, and vibrant vegetables creates a bowl of comfort that’s hard to beat. For more delicious recipes, explore our Fried Rice on Blackstone Recipe and Air Fryer Italian Sausage for variety!

Chicken Gumbo with Andouille Sausage

Serves: 4 Prep Time: 15 Minutes Cooking Time: 60 Minutes 60 Minutes

Nutrition facts: 215 calories 31.5 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

To make the perfect Chicken Gumbo with Andouille Sausage, you’ll need the following:

For the Roux:

• ½ cup vegetable oil
• ½ cup all-purpose flour

For the Gumbo:

• 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
• 12 ozandouille sausage (sliced)
• 1 large onion (diced)
• 1 green bell pepper (diced)
• 2 celery stalks (diced)
• 4 cloves garlic (minced)
• 6 cups chicken broth
• 1 cup okra (sliced, fresh or frozen)
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 3 green onions (chopped for garnish)
• Cooked white rice (for serving)

Instructions

Instructions to make Chicken Gumbo with Andouille Sausage

Prepare the Roux:

• In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
• Gradually whisk in the flour, stirring constantly to avoid lumps.
• Continue stirring until the roux turns a deep caramel or chocolate brown, which may take 20-30 minutes. Patience is key here—don’t rush this step.

Cook the Sausage and Chicken:

• Once the roux is ready, add the sliced andouille sausage to the pot. Cook for 5 minutes to release its smoky flavor.
• Add the chicken pieces and cook until browned on all sides. Remove the sausage and chicken and set aside.

Sauté the Vegetables:

• In the same pot, add the diced onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5-7 minutes.

Combine and Simmer:

• Return the chicken and sausage to the pot.
• Stir in the Cajun seasoning, smoked paprika, dried thyme, and bay leaf.
• Pour in the chicken broth and bring the mixture to a boil.

Add the Okra and Simmer:

• Lower the heat and add the okra to the pot. Simmer uncovered for about 45 minutes, stirring occasionally. This allows the flavors to meld beautifully.

Adjust Seasoning:

• Taste and adjust with salt and pepper as needed. Remove the bay leaf before serving.

Serve:

• Ladle the gumbo over a bed of white rice and garnish with chopped green onions.

 

Notes

Tips to Make Perfect Chicken Gumbo with Andouille Sausage Recipe

• Nail the Roux: The secret to an authentic gumbo is a well-cooked roux. Stir it constantly to avoid burning, and aim for a rich, deep brown color.
• Use Quality Sausage: Opt for authentic andouille chicken sausage for the best flavor. If unavailable, a smoked sausage works as a substitute.
• Okra for Thickening: Okra naturally thickens the gumbo, but you can also add filé powder (ground sassafras leaves) for an extra layer of thickness.
• Let It Simmer: The longer your gumbo simmers, the more flavorful it becomes. Allow at least 45 minutes for the flavors to meld.
• Prep in Advance: Dice vegetables and slice sausage ahead of time to streamline the cooking process.