Chicken Andouille Sausage Gumbo

Chicken Andouille Sausage Gumbo is a hearty, flavorful dish that brings the essence of Louisiana cuisine to your table. This classic Creole dish features tender chicken, smoky andouille sausage, and the “holy trinity” of vegetables (onion, celery, and bell pepper) in a rich, dark roux-based broth seasoned with Cajun spices. Served over fluffy white rice, gumbo is perfect for feeding a crowd or warming up on a chilly day. Its bold flavors and comforting texture make it a timeless favorite for any occasion.

Ingredients

For the Gumbo:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, finely chopped
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 lb chicken thighs or breasts, cut into bite-sized pieces
• 12 oz andouille sausage, sliced
• 6 cups chicken broth
• 1 (14.5 oz) can diced tomatoes (optional)
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 2 bay leaves
• 1/2 teaspoon black pepper
• Salt, to taste
• 1 cup sliced okra (optional)

For Serving:

• Cooked white rice
• Sliced green onions (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions

1. Make the Roux: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Whisk in the flour and cook, stirring constantly, until the roux turns a deep chocolate brown color, about 20–30 minutes. Be patient and keep stirring to prevent burning.
2. Cook the Vegetables: Add the onion, celery, bell pepper, and garlic to the roux. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
3. Add the Proteins: Stir in the chicken and andouille sausage, cooking for 5–7 minutes until the chicken is lightly browned.
4. Build the Gumbo: Gradually add the chicken broth, stirring to combine. Add the diced tomatoes (if using), thyme, paprika, cayenne pepper, bay leaves, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 45 minutes, stirring occasionally.
5. Add the Okra (Optional): If using okra, stir it into the gumbo during the last 15 minutes of cooking. This will help thicken the gumbo and add a traditional touch.
6. Adjust and Serve: Taste the gumbo and adjust seasoning as needed. Remove the bay leaves before serving. Ladle the gumbo over a bowl of cooked white rice and garnish with sliced green onions and parsley.

This Chicken Andouille Sausage Gumbo is rich, smoky, and bursting with Cajun flavor. Serve it with crusty bread or cornbread for a complete, satisfying meal that celebrates the heart and soul of Southern cooking.