Chicken Andouille Gumbo
Dive into the bold, soul-warming flavors of Chicken Andouille Gumbo, a classic dish that embodies the heart of Cajun and Creole cuisine. This hearty recipe combines tender, seasoned chicken thighs, smoky andouille sausage, and the holy trinity of Louisiana cooking—onions, bell peppers, and celery—in a rich, velvety roux-based broth. Infused with aromatic spices like thyme, smoked paprika, and a touch of cayenne for a gentle kick, this gumbo is elevated further with the addition of tangy tomatoes and tender slices of okra. Slow simmered to perfection, it harmonizes rustic textures with deep, savory flavors. Serve it over fluffy white rice and top with fresh green onions and parsley for a comforting meal that’s steeped in tradition. Perfect for family dinners or entertaining, this one-pot wonder is a celebration of Southern comfort food.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 12 oz andouille sausage
- 0.5 cups vegetable oil
- 0.5 cups all-purpose flour
- 1 large yellow onion, diced
- 1 medium green bell pepper, diced
- 3 stalks celery stalks, diced
- 4 cloves garlic cloves, minced
- 6 cups chicken stock
- 1 14.5 oz can canned diced tomatoes
- 2 leaves bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 0.25 tsp cayenne pepper
- 2 cups okra, sliced
- 4 cups cooked white rice
- to taste salt
- to taste black pepper
- 0.25 cups green onions, sliced (for garnish)
- 0.25 cups fresh parsley, chopped (for garnish)
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 tablespoon of vegetable oil and sear the chicken thighs until golden brown on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
Slice the andouille sausage into 1/4-inch rounds. In the same pot, brown the sausage for 3-4 minutes until slightly crisped. Remove and set aside.
Lower the heat to medium and add the remaining vegetable oil (about 1/2 cup). Gradually whisk in the flour to form a roux. Continuously stir the roux for 20-25 minutes, or until it turns a deep chocolate brown color. Be careful not to burn the roux.
Add the diced onion, green bell pepper, and celery to the roux. Stir well and cook for 5-7 minutes until the vegetables soften. Add the minced garlic and cook for another minute.
Slowly pour in the chicken stock while stirring to combine with the roux mixture. Add the diced tomatoes (with their juice), bay leaves, dried thyme, smoked paprika, and cayenne pepper. Stir to combine.
Return the seared chicken thighs and browned sausage to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 45 minutes. Occasionally skim off any foam or excess fat from the surface.
Stir in the sliced okra and continue to simmer for an additional 20 minutes, or until the chicken is tender and the gumbo has thickened slightly.
Remove the chicken thighs and shred the meat, discarding the bones and any excess skin. Return the shredded chicken to the pot and stir to combine.
Taste the gumbo and adjust seasoning with salt and black pepper as needed.
Serve the gumbo hot over cooked white rice. Garnish with sliced green onions and chopped parsley for a fresh finish.
Nutrition Facts
Calories |
5540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 350.0 g | 449% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 71.2 g | ||
| Cholesterol | 922 mg | 307% | |
| Sodium | 9858 mg | 429% | |
| Total Carbohydrate | 326.8 g | 119% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 37.0 g | ||
| Protein | 284.1 g | 568% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1128 mg | 87% | |
| Iron | 43.3 mg | 241% | |
| Potassium | 5738 mg | 122% | |
*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.
