Chicken & Andouille Gumbo

Chicken & Andouille Gumbo

Recipes with Andouille

The soul of Louisiana in a bowl — a dark roux-based stew with sliced Andouille, chicken, the holy trinity, and okra, served over white rice.

Prep Time

30 min

Cook Time

90 min

Servings

6

Difficulty

Medium

Ingredients

  • 450g Andouille sausage, sliced into rounds
  • 500g chicken thighs, bone-in
  • 80ml vegetable oil
  • 80g all-purpose flour
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 1.5L chicken stock
  • 200g okra, sliced (optional)
  • 2 bay leaves
  • 1 tsp cayenne pepper
  • 1 tbsp filé powder
  • Salt, black pepper
  • Cooked white rice for serving
  • Green onions, sliced

Steps

1

Make the roux: heat oil in a large heavy pot over medium heat. Whisk in flour and cook, stirring constantly, for 20-30 minutes until it reaches a dark chocolate brown color. Do not walk away.

2

Add the holy trinity (onion, celery, bell pepper) and garlic. Stir for 5 minutes until softened.

3

Brown the Andouille slices in the roux for 3-4 minutes. Add chicken thighs.

4

Slowly add stock, stirring to combine with the roux. Add bay leaves and cayenne. Bring to a boil, then reduce to a simmer.

5

Simmer for 45-60 minutes. Remove chicken, shred the meat, and return to pot. Add okra if using.

6

Stir in filé powder. Serve over white rice, topped with sliced green onions.

Tips

The roux is everything — if it burns, start over. Low and slow. The color should be like melted dark chocolate before you add the vegetables.