International Cuisine > Regional American Cuisine > Southern Cuisine > Gumbo Recipe

Authentic Chicken and Andouille Gumbo

A classic Southern comfort food, this Chicken and Andouille Gumbo is rich, flavorful, and perfect for a chilly evening. Learn how to make this hearty stew step-by-step with authentic ingredients and techniques.

Prep Time
30 minutes
Cook Time
2.5 hours
Servings
6-8
Ingredients
  • 2 lbs Chicken thighs, bone-in, skin-on
  • 1 lb Andouille sausage
  • 1 cup All-purpose flour
  • 3/4 cup Vegetable oil
  • 1 large Onion
  • 1 large Green bell pepper
  • 3 medium Celery stalks
  • 4 cloves Garlic
  • 8 cups Chicken broth
  • 2 tbsp Creole seasoning
  • 1/2 tsp Cayenne pepper
  • 2 Bay leaves
  • to taste Hot sauce
  • for serving Cooked white rice
  • for garnish Green onions, chopped

Prepare the Chicken

Season the chicken thighs generously with Creole seasoning and cayenne pepper. Set aside while you prepare the roux.

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 burning. Continue cooking, stirring constantly, until the roux turns a deep, chocolate brown color. This can take 30-45 minutes. Be patient and don't stop stirring!

Sauté the Vegetables

Once the roux is the desired color, add the chopped onion, green bell pepper, and celery (the 'holy trinity' of Cajun cooking) to the pot. Cook, stirring frequently, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

Combine and Simmer

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the seasoned chicken thighs, andouille sausage, and bay leaves. Bring the gumbo to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the richer the flavor will be.

Shred Chicken and Adjust Seasoning

Remove the chicken thighs from the pot and shred the meat, discarding the skin and bones. Return the shredded chicken to the gumbo. Remove the bay leaves. Taste and adjust seasoning as needed, adding more Creole seasoning, cayenne pepper, or hot sauce to taste.

Serve

Serve the gumbo hot over cooked white rice. Garnish with chopped green onions.

Nutrition Facts Estimated per 100g of product

Calories: 150kcal
Protein: 12g
Fat: 8g
Carbohydrates: 8g
Fiber: 1g
Sugar: 1g

Other Considerations for Nutrition

This recipe can be modified to be lower in fat by using skinless chicken thighs and lean andouille sausage. Sodium content can be reduced by using low-sodium chicken broth and reducing the amount of Creole seasoning.

← Authentic Chicken and Sausage Jambalaya →

FAQ

  • Can I use a different type of sausage?

    Yes, while andouille sausage is traditional, you can substitute it with other smoked sausages like kielbasa or chorizo. However, the flavor profile will be slightly different.
  • Can I make this gumbo in a slow cooker?

    Yes, you can adapt this recipe for a slow cooker. After making the roux and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.
  • How long does gumbo last in the refrigerator?

    Gumbo will last for 3-4 days in the refrigerator. Make sure to store it in an airtight container.