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Chicken and Andouille Sausage Gumbo

  • Prep Time: 45 Min
  • Cook Time: 1-3/4 Hour
  • Servings: 6
  • Recipe Views: 1,595 Views

We know y’all love sitting down to a piping-hot bowl of gumbo. This version has chicken and andouille sausage — a spicy smoked pork sausage from southern Louisiana. If you cannot find it, any smoked sausage will work.

The key to a good gumbo is the roux – a mixture of fat and flour. Whisk it as it cooks and do not let it burn. Put a penny on the stove and when your roux turns that color, it is done. If it burns, start over.



Add Chicken stock, shredded cooked chicken, filé powder (optional), cooked white rice for serving, and copped green onions for serving.

Step 1

Stock Ingredient Directions: Put all ingredients in a stockpot. If the water doesn’t completely cover the chicken, add more until it does. Bring to a boil and then gently simmer for 45 minutes to an hour. Chicken should be falling off the bone. Remove chicken from the stock to cool. Remove the bones and skin and shred the chicken into bite-sized pieces. Set aside. Strain the stock with a fine mesh strainer or cheesecloth. Set aside.

Step 2

Gumbo Ingredient Directions: In a large Dutch oven, add the butter and sauté the sausage until it gets a little color. Remove and set aside. Add the oil and turn the heat up to medium. When it begins to shimmer, add the flour. Whisk very quickly, until the oil, butter and flour are all incorporated. Continue to whisk as the roux cooks for about 6-8 minutes. It will change from pale, to light tan, to tan. When it reaches the shade of a penny, add the onions, peppers, celery, and garlic. Stir with a spoon, allowing all the vegetables' moisture to cook off. Add the cayenne pepper, salt and black pepper and stir. Then add the chicken stock. Bring to a boil and simmer for 30 minutes. Add the chicken and sausage and cook for 15 more minutes. Taste for seasoning and add more salt if necessary. Skim off any fat from the top of the gumbo, sprinkle on the filé powder and serve.

Serving Suggestions

Ladle gumbo into bowls. Add a scoop of rice on top. Sprinkle with green onions and serve. Have some extra hot sauce at the ready for those who like a little bit of spice.

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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