Chicken Andouille Sausage Gumbo Recipe

Chicken Andouille Sausage Gumbo is a hearty and flavorful dish with roots in Louisiana’s Creole and Cajun cuisines. Gumbo combines the smoky flavors of Andouille sausage, the tenderness of chicken, and the vibrant base of vegetables known as the “holy trinity” (onion, bell pepper, and celery). This rich stew, thickened with a roux, is perfect for gatherings or a comforting meal on a cold day. Gumbo is traditionally served over warm white rice and gets better as the flavors meld together over time. Whether you’re a seasoned gumbo lover or trying it for the first time, this recipe will give you an authentic taste of Southern comfort food.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1/2 lb andouille sausage, sliced (or substitute with chicken sausage if needed)
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1 cup sliced okra (optional)
• 4 green onions, sliced (for garnish)
• Cooked white rice (for serving)

Preparation:

Step 1:
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the all-purpose flour to make a roux. Stir continuously to avoid burning, cooking for about 15-20 minutes until the roux turns a deep brown color, similar to the color of chocolate. The darker the roux, the more flavorful it becomes, but be cautious as it can burn quickly if not stirred.

Step 2:
Once the roux reaches the desired color, add the diced onion, bell pepper, and celery to the pot. This combination, known as the “holy trinity” in Cajun cooking, adds depth to the gumbo. Sauté the vegetables in the roux for about 5-7 minutes until they soften and the flavors meld.

Step 3:
Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Step 4:
Add the bite-sized chicken thighs and sliced Andouille sausage to the pot. Sauté the meats for about 5 minutes, or until the chicken is browned and the sausage starts to release its smoky flavor into the dish.

Step 5:
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for added flavor. Add the bay leaves, dried thyme, paprika, cayenne pepper (if using), salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the gumbo simmer for 45 minutes, stirring occasionally to prevent sticking.

Step 6:
If using okra, add the sliced okra to the gumbo during the last 10 minutes of cooking. Okra not only adds texture but also acts as a natural thickener. Simmer for an additional 10 minutes, allowing all the flavors to come together.

Step 7:
Taste the gumbo and adjust the seasoning as needed, adding more salt, pepper, or spices to your preference. The consistency should be thick but pourable; if it’s too thick, add a bit more broth to thin it out.

Cooking Note:

• The key to a great gumbo is patience, especially when it comes to making the roux. Don’t rush the process of browning the flour and oil, as it forms the base of the dish’s flavor.
• Andouille sausage brings a unique smoky flavor to the gumbo, but if you can’t find it, smoked chicken sausage works well as a substitute.
• For those who prefer a spicier gumbo, increase the cayenne pepper or add a dash of hot sauce before serving.

Serving Suggestions:

• Serve the gumbo hot over a bed of steamed white rice. The rice helps to soak up the rich broth and balance the strong flavors of the gumbo.
• Garnish each bowl with freshly sliced green onions for added color and a mild onion flavor.
• Pair this dish with a side of crusty French bread to mop up the flavorful sauce, or consider serving with cornbread for a traditional Southern meal.
• For an extra Creole touch, offer a bottle of hot sauce on the side for guests who like an extra kick of heat.

Tips:

• Gumbo tastes even better the next day, as the flavors meld and deepen overnight. It’s a perfect make-ahead dish for a crowd or meal prep.
• If you’re not a fan of okra, you can omit it from the recipe. File powder, made from ground sassafras leaves, is another traditional gumbo thickener that can be added just before serving.
• For a seafood variation, you can add shrimp or crab during the last 10-15 minutes of cooking, just before serving.

Prep Time: 20 minutes

Cooking Time: 1 hour 15 minutes

Total Time: 1 hour 35 minutes

Nutritional Information (Per Serving):

• Calories: 450 kcal
• Protein: 25g
• Sodium: 750mg

FAQs:

1. Can I make this gumbo ahead of time?
Yes! In fact, gumbo is one of those dishes that improves with time. Making it a day ahead allows the flavors to meld and become even more pronounced. Simply reheat on the stove before serving.

2. What can I use if I don’t have Andouille sausage?
If you can’t find Andouille sausage, smoked chicken sausage or any other smoked sausage will work well. Just ensure it has a bit of spice for authenticity.

3. How can I adjust the heat level of the gumbo?
The heat of the gumbo can be adjusted based on the amount of cayenne pepper used. If you like it spicy, add extra cayenne or hot sauce. For a milder version, reduce or omit the cayenne altogether.

4. Can I freeze leftover gumbo?
Absolutely! Gumbo freezes well. Store it in airtight containers and freeze for up to 3 months. When you’re ready to enjoy it, simply thaw in the refrigerator overnight and reheat on the stove.

5. What if I don’t like okra?
Okra is traditionally used in gumbo to add texture and as a thickening agent. If you don’t care for okra, you can leave it out or substitute with file powder to thicken the gumbo.

Conclusion:

Chicken Andouille Sausage Gumbo is a soulful dish bursting with smoky, savory flavors that represent the heart of Louisiana cuisine. Perfect for gatherings or a comforting family meal, this gumbo brings together tender chicken, smoky sausage, and the richness of a dark roux. Serve it hot over white rice, and you’ll have a dish that’s not only filling but also packed with flavor. Whether you’re a seasoned gumbo enthusiast or new to Cajun cooking, this recipe is sure to impress. Enjoy it even more the next day, as the flavors deepen and meld beautifully.

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