Experience the rich flavors of New Orleans with this hearty Chicken and Andouille Sausage Gumbo. This classic Creole dish combines tender chicken, smoky andouille sausage, and a medley of vegetables in a deeply flavorful roux-based broth. Perfect for sharing, it’s a comforting meal that brings a taste of Louisiana to your table.

Full Recipe:

Ingredients

2 pounds boneless, skinless chicken breasts or thighs
2 quarts water (for cooking chicken)
1 pound okra, cut into 1-inch pieces (fresh or frozen)
½ cup water (for cooking okra)
½ cup unsalted butter
½ cup all-purpose flour
1½ cups yellow onion, diced (¼ inch)
1½ cups bell peppers (green and red), diced (¼ inch)
⅓ cup celery, diced (¼ inch)
2 teaspoons minced garlic
2 cups canned diced tomatoes
12 ounces cooked andouille sausage, sliced (½ inch)
1 dried bay leaf
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon cayenne pepper
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon gumbo filé powder

Directions

Cook the Chicken: Place the chicken in a medium pot with 2 quarts of water. Bring to a boil, then reduce to a simmer and cook until the internal temperature reaches 160ºF (71ºC), about 20–25 minutes. Remove the chicken, shred into bite-sized pieces, and reserve the broth.
Cook the Okra: In a separate pot, combine the okra and ½ cup of water. Bring to a boil, then reduce heat, cover, and simmer until tender, about 7–9 minutes. Drain and set aside.
Prepare the Roux: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the flour and cook, stirring frequently, until the mixture turns a dark brown color, about 15 minutes.
Sauté the Vegetables: Add the diced onions, bell peppers, celery, and minced garlic to the roux. Cook until the vegetables are tender, about 8–10 minutes.
Combine Ingredients: Add the cooked okra, diced tomatoes, and sliced andouille sausage to the pot. Cook for 10 minutes, stirring occasionally.
Season the Gumbo: Stir in the bay leaf, dried thyme, dried basil, cayenne pepper, kosher salt, and black pepper.
Simmer: Pour in 4 cups of the reserved chicken broth. Loosely cover the pot and simmer over medium-low heat, stirring occasionally, until the gumbo thickens, about 30 minutes.
Add Chicken: Stir in the shredded chicken and continue to simmer for an additional 15 minutes.
Finish with Filé Powder: Turn off the heat and slowly stir in the gumbo filé powder. Do not reboil after adding the filé, as it can make the gumbo stringy. Adjust seasoning with additional salt and pepper if needed.
Serve: Ladle the gumbo over steamed rice and enjoy.

Nutritional Facts

Per serving (approximately 1 cup):

Calories: 615 kcal
Carbohydrates: 26 g
Protein: 29 g
Fat: 44 g
Saturated Fat: 18 g
Cholesterol: 142 mg
Sodium: 1,097 mg
Potassium: 920 mg
Fiber: 5 g
Sugar: 6 g
Vitamin A: 2,555 IU
Vitamin C: 79 mg
Calcium: 238 mg
Iron: 6.2 mg

The History and Origins of Gumbo

Gumbo has a long history rooted in the cultural melting pot of Louisiana. The dish is a product of the various cultures that have shaped the region, including French, Spanish, African, and Native American influences. The word “gumbo” itself is believed to come from the African word “ki ngombo,” which refers to okra, one of the key ingredients in many gumbo recipes.

The dish’s origins can be traced back to the 18th century, when settlers in Louisiana began blending European, African, and Native American ingredients. The French influence introduced the concept of a roux (a mixture of flour and fat), which forms the base of many Cajun and Creole dishes, including gumbo. The African influence contributed the use of okra, while the Native Americans are credited with bringing the idea of thickening stews with filé powder, made from dried and ground sassafras leaves.

As gumbo spread throughout the region, different variations of the dish were created based on what ingredients were locally available. The two most well-known types of gumbo are Creole gumbo, which typically features tomatoes and seafood, and Cajun gumbo, which often contains a heartier base with sausage, chicken, and more robust spices.

The Role of Andouille Sausage in Gumbo

One of the key ingredients that sets Chicken and Andouille Sausage Gumbo apart is the andouille sausage. This smoked sausage, with its deep, smoky flavor and hearty texture, is a staple in many Cajun and Creole dishes. Traditionally made from pork, andouille sausage is heavily seasoned and smoked, giving it a bold flavor that complements the other ingredients in the gumbo perfectly.

Andouille sausage has a special place in the culture of Louisiana, particularly in the Cajun region. It was originally created by French immigrants who brought their sausage-making traditions with them to the New World. The sausages were made with the tough cuts of meat, such as the stomach, and then seasoned with a variety of spices. Today, andouille sausage is enjoyed not only in gumbo but also in jambalaya, étouffée, and other regional dishes.

The inclusion of andouille sausage in gumbo adds layers of flavor, balancing out the richness of the roux and the earthiness of the okra. The smokiness of the sausage complements the spices and herbs in the dish, creating a depth of flavor that is one of the hallmarks of gumbo.

The Importance of Roux in Gumbo

The roux is the backbone of gumbo. It is the essential thickening agent that gives the dish its signature velvety texture. Made from equal parts flour and fat, the roux is cooked slowly until it reaches a deep, caramelized color, which is key to the dish’s flavor profile.

Roux is used in many Cajun and Creole dishes, but its role in gumbo is particularly crucial. The process of making roux is an art, requiring patience and attention. A light roux can be used for a more delicate flavor, while a dark roux, which is used in Chicken and Andouille Sausage Gumbo, adds a rich, nutty flavor that enhances the other ingredients in the dish.

The dark roux is made by cooking flour and butter (or oil) together over low heat for an extended period of time, often 20 minutes or more. As it cooks, the flour darkens, releasing a deep, earthy flavor that serves as the foundation for the gumbo’s taste. The dark roux in Chicken and Andouille Sausage Gumbo is what gives the dish its characteristic depth and complexity.

The Role of Vegetables and Seasonings

In addition to the meats and roux, vegetables are a key component of Chicken and Andouille Sausage Gumbo. The Holy Trinity of Cajun and Creole cooking — onions, bell peppers, and celery — forms the base of the gumbo’s flavor profile. These vegetables are sautéed in the roux to release their natural sweetness and create a flavorful foundation for the dish.

Other vegetables, such as okra and tomatoes, are also commonly added to gumbo. Okra is used for its unique ability to thicken the dish, while tomatoes bring a slight acidity that balances the richness of the roux. The combination of vegetables in gumbo adds both texture and flavor, making the dish hearty and satisfying.

Seasonings are another crucial element in gumbo. The dish is typically flavored with a combination of herbs and spices, including thyme, basil, bay leaves, cayenne pepper, and black pepper. These spices give the gumbo its signature kick, with the cayenne pepper adding a touch of heat that balances the richness of the sausage and chicken.

The Cultural Significance of Gumbo

Gumbo is more than just a dish; it is a cultural symbol of Louisiana. It represents the state’s unique blend of French, African, and Native American influences, and it serves as a reminder of the importance of food in the region’s history. Gumbo is often prepared for large gatherings and celebrations, such as Mardi Gras and other local festivals, where it brings people together to enjoy both the food and the company.

Conclusion: Why You Should Try Chicken and Andouille Sausage Gumbo

Chicken and Andouille Sausage Gumbo is a dish that offers a little taste of Louisiana’s rich culinary heritage. The combination of tender chicken, smoky andouille sausage, and a deeply flavorful roux-based broth makes this dish a perfect example of comfort food. The balance of vegetables, seasonings, and textures makes every bite satisfying, while the deep, smoky flavors leave a lasting impression on your taste buds.

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