Delve into the rich and flavorful world of Louisiana cuisine with our Chicken Andouille Gumbo.

This classic Southern dish brings together tender chicken, smoky andouille sausage, and a medley of vegetables in a savory, spiced broth.

Perfect for a cozy family meal or a gathering with friends, this gumbo is a true taste of Creole tradition.

Slow-cooked to perfection, it boasts layers of complex flavors that are sure to warm your heart and soul.

Whether you’re new to gumbo or a seasoned fan, this recipe promises an authentic and delightful culinary experience.

Enjoy it with a side of steamed rice or fresh crusty bread for a complete, satisfying meal.

Chicken Andouille Gumbo

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: nutrivitahub.com
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Yield: 6 servings 1x
Category: Main Course
Method: Simmering
Cuisine: Cajun/Creole
Diet: Low Fat

Print Recipe

Description

Our Chicken Andouille Gumbo is a classic Southern dish that brings together the rich and robust flavors of Louisiana cuisine. This gumbo starts with a deep, flavorful roux, made from slowly cooked flour and oil until it reaches a perfect dark brown hue. The base is then enriched with the “holy trinity” of Cajun cooking: onions, bell peppers, and celery.

Ingredients

Scale

For the roux:
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
For the gumbo:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 lb andouille sausage, sliced
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for extra heat)
- Salt and pepper to taste
- 1 cup sliced okra (optional)
- 1/2 cup chopped green onions (for garnish)
- Cooked white rice (for serving)
- Hot sauce (for serving)

Cook Mode Prevent your screen from going dark

Instructions

Make the Roux:
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
- Gradually whisk in the flour, stirring constantly to prevent lumps.
- Cook the roux, stirring continuously, until it turns a deep brown color (about 15-20 minutes). Be careful not to let it burn.
Cook the Aromatics:
- Once the roux reaches the desired color, add the chopped onion, bell pepper, and celery to the pot.
- Cook, stirring frequently, until the vegetables are softened (about 5-7 minutes).
- Add the minced garlic and cook for another minute until fragrant.
Add the Meat:
- Stir in the diced tomatoes, chicken broth, bay leaves, thyme, smoked paprika, cayenne pepper (if using), salt, and pepper.
- Add the chicken pieces and andouille sausage slices to the pot.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 45 minutes, stirring occasionally.
Add the Okra (if using):
- If you are adding okra, stir it into the gumbo during the last 15 minutes of cooking. This will help to thicken the gumbo and add flavor.
Final Touches:
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Remove the bay leaves before serving.
Serve:
- Serve the gumbo over a bed of cooked white rice.
- Garnish with chopped green onions and a splash of hot sauce if desired.

Enjoy your Chicken Andouille Gumbo, a true taste of Louisiana comfort food!

Diet: Meat-Based
Calories: Approximately 450 calories per serving

Notes

Tips for Making the Perfect Chicken Andouille Gumbo

Patience with the Roux:
- Making a roux is the most critical step. Stir constantly and patiently over medium heat until it reaches a dark brown color. This process can take 15-20 minutes but it’s essential for the rich flavor of the gumbo.
Prep Ingredients Ahead:
- Chop all vegetables and slice the sausage before you start cooking. This ensures everything is ready to go and prevents the roux from burning while you’re prepping other ingredients.
Low and Slow:
- Let the gumbo simmer slowly to allow flavors to meld. Rushing this process can result in a less flavorful dish.
Skim the Fat:
- If the gumbo seems too oily from the sausage and chicken, you can skim off some of the fat from the surface during cooking.
Seasoning:
- Taste and adjust seasoning throughout the cooking process. Add more Creole seasoning, salt, or hot sauce to suit your taste preferences.
Use Fresh Ingredients:
- Freshly chopped vegetables and fresh chicken will enhance the flavor of the gumbo. Avoid using pre-cooked or frozen meats if possible.
Add Okra or File Powder:
- For a thicker gumbo, add sliced okra or file powder (ground sassafras leaves) towards the end of cooking. File powder should be added off the heat to prevent it from becoming stringy.
Resting Time:
- Gumbo often tastes better the next day after the flavors have had time to develop. Consider making it a day in advance and reheating before serving.
Rice Cooking:
- Use high-quality long-grain white rice and cook it properly to ensure it’s not mushy. Serving gumbo over perfectly cooked rice makes a big difference.
Garnish:
- Don’t skip the garnish! Fresh green onions and a dash of hot sauce add a fresh kick and vibrant color to your gumbo.
Use Cast Iron or Heavy-Bottomed Pot:
- A cast-iron pot or a heavy-bottomed Dutch oven retains and distributes heat evenly, which is perfect for making roux and simmering gumbo.
Experiment with Proteins:
- While chicken and andouille sausage are traditional, you can also add shrimp, crab, or other seafood to your gumbo for variety. Add seafood towards the end of cooking to prevent it from becoming overcooked.

Following these tips will help you create a delicious and authentic Chicken Andouille Gumbo that captures the essence of Louisiana cuisine. Enjoy!

Please also check these Recipes👇

In this collection of 10 healthy Weight Loss fruit smoothie recipes, we’ve curated a variety of blends that not only tantalize your taste buds but also cater to your nutritional needs.