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Chicken Andouille Sausage Gumbo Recipe

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4.2 from 6 reviews

This classic Chicken Andouille Sausage Gumbo is a hearty, flavorful stew from Louisiana made with tender chicken, spicy andouille sausage, fresh okra, and a rich dark roux. Slow-simmered with a blend of aromatic vegetables and Cajun spices, it’s a comforting dish perfect for family dinners. Served best over steamed rice, this gumbo captures the soulful essence of Creole cuisine.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Creole

Ingredients

Chicken and Broth

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

Vegetables

  • 1 pound okra, cut into 1″ pieces (fresh or frozen)
  • 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 diced canned tomatoes

Roux

  • ½ cup unsalted butter
  • ½ cup all-purpose flour

Meat and Sausage

  • 12 ounces cooked andouille sausage, sliced into ½” pieces

Seasonings and Spices

  • 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 (Zatarain’s or similar)

Instructions

  1. Cook the Chicken: In a medium pot, add the chicken breasts or thighs and cover with 2 quarts of water. Bring to a boil, then reduce heat to a simmer. Cook gently until the chicken is fully cooked through, about 20 to 25 minutes, ensuring it reaches an internal temperature of 160ºF (71ºC). Strain the broth and reserve it for later use.
  2. Shred the Meat: Remove the cooked chicken from the pot and let it cool slightly. Shred the meat into small, bite-sized pieces. Cover and set aside for incorporation later.
  3. Cook the Okra: In a separate medium pot, combine the okra with ½ cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 7 to 9 minutes, stirring occasionally, until the okra is tender. Drain thoroughly using a colander and set aside.
  4. Make the Roux: In a large Dutch oven or heavy-bottomed pot, melt the unsalted butter over medium heat. Whisk in the all-purpose flour continuously and cook for about 15 minutes, stirring frequently to prevent burning. Increase heat slightly if needed to develop a dark brown color. In the last five minutes, stir constantly to achieve a rich, nutty roux without burning.
  5. Sauté the Vegetables: Add the diced yellow onions, bell peppers, celery, and minced garlic to the roux. Sauté this vegetable mixture over medium heat until tender and translucent, about 8 to 10 minutes.
  6. Cook the Sausage and Add Ingredients: Stir in the cooked okra, diced canned tomatoes, and sliced andouille sausage. Cook together for 10 minutes, stirring occasionally to blend flavors.
  7. Add the Seasonings: Incorporate the dried bay leaf, thyme, basil, cayenne pepper, kosher salt, and black pepper into the pot, stirring well to combine all spices evenly.
  8. Simmer the Gumbo: Pour in 4 cups of the reserved chicken broth. Loosely cover the pot and simmer over medium-low heat for approximately 30 minutes, stirring occasionally until the gumbo thickens to your desired consistency.
  9. Simmer the Chicken: Add the shredded cooked chicken into the gumbo and continue to simmer gently for an additional 15 minutes to allow the flavors to meld.
  10. Add the Gumbo Filé: Turn off the heat. Slowly stir in the gumbo filé powder to thicken and add a distinctive flavor. Avoid boiling after adding filé powder as this can cause the gumbo to become stringy. Taste and adjust seasoning with additional salt and pepper if needed. Add more broth if you prefer a thinner consistency.
  11. To Serve: Spoon the hot gumbo over steamed rice and serve immediately for a traditional, hearty meal.

Notes

  • Using dark roux is essential for authentic gumbo flavor, but be careful not to burn it; constant stirring helps.
  • Okra acts as a natural thickener and adds unique texture; fresh or frozen okra can be used.
  • Gumbo filé is a traditional herb powder made from sassafras leaves and must not be boiled after adding.
  • If you prefer spiciness, adjust cayenne pepper according to taste.
  • Leftover gumbo tastes even better the next day as flavors meld further.
  • Serve over white steamed rice or brown rice for a healthier twist.

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