Chicken and Andouille Sausage Gumbo Recipe
Dive into the rich, soulful flavors of this Chicken and Andouille Sausage Gumbo recipe—a Louisiana classic that brings the heart of Cajun cuisine straight to your kitchen. Featuring tender, juicy chicken thighs and smoky andouille sausage, this gumbo is built on a deeply flavorful dark roux and the aromatic "holy trinity" of onion, bell pepper, and celery. Simmered with bold spices like smoked paprika and a hint of cayenne, this hearty stew is the ultimate comfort food for family dinners or special gatherings. Serve it over fluffy white rice and garnish with fresh parsley and green onions for a vibrant finish. With its balance of spice and savory richness, this gumbo is sure to become a crowd-pleasing favorite! Perfect for lovers of Southern cuisine, this recipe is easy to follow and guarantees authentic flavors in every bite.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 12 oz Andouille sausage
- 0.5 cup Vegetable oil
- 0.5 cup All-purpose flour
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 large Celery stalks, diced
- 4 cloves Garlic, minced
- 6 cups Chicken stock
- 1 can (15 oz) Canned diced tomatoes
- 2 leaves Bay leaves
- 1 tsp Dried thyme
- 1 tsp Smoked paprika
- 0.5 tsp Cayenne pepper (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 cups Cooked white rice
- 0.25 cup Green onions, sliced (for garnish)
- 0.25 cup Fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt and black pepper. In a large pot or Dutch oven over medium heat, brown the chicken thighs on both sides in a tablespoon of vegetable oil. Remove and set aside.
Slice the andouille sausage into rounds and brown them in the pot. Remove and set aside with the chicken.
In the same pot, reduce the heat to medium-low and add the vegetable oil for the roux. Gradually whisk in the flour, stirring constantly to prevent burning. Cook the roux until it turns a deep brown color, about 20-25 minutes.
Once the roux is ready, add the diced onion, bell pepper, and celery (the 'holy trinity') to the pot. Sauté the vegetables in the roux until softened, about 5-7 minutes. Then stir in the minced garlic and cook for another minute.
Gradually whisk in the chicken stock, stirring constantly to combine with the roux. Add the canned diced tomatoes, bay leaves, thyme, smoked paprika, cayenne pepper (if using), salt, and black pepper. Stir well.
Return the browned chicken thighs and sausage slices to the pot. Bring the gumbo to a simmer, then reduce the heat to low, cover, and cook for about 1 hour, stirring occasionally.
Remove the chicken thighs and shred the meat using two forks. Return the shredded chicken to the pot and let the gumbo simmer uncovered for an additional 10-15 minutes to thicken slightly.
Taste and adjust seasoning as needed. Remove the bay leaves before serving.
To serve, ladle the gumbo over cooked white rice and garnish with sliced green onions and chopped parsley. Enjoy!
Nutrition Facts
Calories |
4964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.3 g | 380% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 71.3 g | ||
| Cholesterol | 1004 mg | 334% | |
| Sodium | 9721 mg | 423% | |
| Total Carbohydrate | 292.0 g | 106% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 29.2 g | ||
| Protein | 285.7 g | 571% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 769 mg | 59% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 4147 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
