#1 Best Chicken and Andouille Sausage Gumbo

Discovering the Perfect Gumbo

My Favorite is Chicken and Andouille Sausage Gumbo and One chilly evening, I was feeling nostalgic for the flavors of New Orleans, and the idea of making Chicken and Andouille Sausage Gumbo seemed just right. I had always admired the rich, spicy aroma of gumbo from my favorite spot, K-Paul’s Louisiana Kitchen. Today, I wanted to create that same warmth and comfort in my own kitchen. As I gathered my ingredients, I could almost hear the sizzle of the roux and feel the heat of the Cajun spices.

Mastering the Roux

The key to a great gumbo is the roux, and I knew it would be my first challenge. I carefully mixed flour and vegetable oil in my cast iron skillet, stirring continuously. As the mixture slowly darkened, my kitchen filled with a deep, nutty scent. I watched with anticipation as the roux turned a rich brown, knowing it was the foundation of the gumbo’s flavor. Patience was essential here, but the end result was worth every moment.

Adding the Soul of the Dish

Once the roux was perfect, I added diced bell pepper, celery, and onion to the pot. The vegetables softened quickly, and the garlic brought an extra layer of fragrance to the dish. Next, I stirred in the chicken broth, and the mixture began to bubble and simmer. With the addition of tender chicken thighs and spicy andouille sausage, the gumbo was starting to look just like I remembered from those New Orleans nights.

Serving the Feast

After a good long simmer, the chicken and andouille sausage gumbo was ready to serve. I ladled it over steaming white rice and garnished each bowl with fresh parsley and green onions. The first taste took me right back to the French Quarter—spicy, rich, and utterly comforting. Sharing this gumbo with friends and family made the effort even more rewarding, and I felt like I had brought a little piece of New Orleans into my home.

Chef’s Notes-Chicken and Andouille Sausage Gumbo

• The roux is the heart of a good gumbo. Cook it slowly and stir constantly to avoid burning. Aim for a rich, deep brown color—this can take up to 20 minutes. If it starts to smell burnt, you might need to start over.
• The cayenne pepper adds heat, but you can adjust the amount based on your preference. Start with less and add more if you like it spicier.
• For added depth, consider using homemade chicken broth or adding a splash of white wine to the broth.
• If you prefer a thicker gumbo, you can add a slurry of flour and water towards the end of cooking. Just be sure to simmer it well to avoid any raw flour taste.
• Make sure the bell peppers, celery, and onions are finely chopped for even cooking and to ensure they meld nicely into the gumbo.
• Let the gumbo rest after cooking. This helps the flavors meld and improves the overall taste.
• Fresh parsley and green onions not only add a burst of color but also a fresh flavor that complements the rich gumbo.

Chicken and Andouille Sausage Gumbo

Course: Main CourseCuisine: Cajun and CreoleDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

450

kcal

Resting Time

10

minutes

Total time

1

hour 

30

minutes

Dive into the rich, spicy flavors of New Orleans with this authentic Chicken and Andouille Sausage Gumbo! Inspired by the legendary K-Paul’s Louisiana Kitchen, this gumbo is a hearty blend of tender chicken, spicy sausage, and a robust roux. Perfect for a cozy dinner or a festive gathering, this dish brings the essence of Cajun/Creole cuisine right to your table. Get ready to impress your guests with a taste of the French Quarter!

Ingredients

• Protein & Broth

• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces

• 12 ounces andouille sausage, sliced into rounds

• 4 cups low-sodium chicken broth

• Vegetables & Aromatics

• 1 large green bell pepper, diced

• 2 celery stalks chopped

• 1 large yellow onion, finely chopped

• 4 cloves garlic, minced

• Roux & Spices

• 1/2 cup all-purpose flour

• 1/2 cup vegetable oil

• 1 teaspoon dried thyme

• 1/2 teaspoon cayenne pepper (adjust to taste)

• Serving

• Cooked white rice (for serving)

• Fresh parsley and green onions for garnish

• Alternative Ingredients:

• Chicken Thighs: Substitute with boneless skinless chicken breasts.

• Andouille Sausage: Replace with smoked sausage or kielbasa.

• Flour: Use gluten-free flour for a gluten-free version.

• Vegetable Oil: Can be substituted with canola oil or olive oil.

Directions

• Cook the Vegetables: Add the diced bell pepper, chopped celery, and finely chopped onion to the roux. Cook for about 5-7 minutes until the vegetables are softened. Stir in the minced garlic and cook for another minute.
• Combine Ingredients: Transfer the roux and vegetable mixture to a large stainless steel pot. Add the chicken broth gradually while stirring to avoid lumps. Bring to a simmer.
• Final Touches: Taste and adjust seasoning if needed. Remove from heat and let it rest for about 10 minutes to allow flavors to meld.
• Serve: Serve the gumbo hot over cooked white rice. Garnish with fresh parsley and green onions.

Equipment

• chef’s knife
• cutting board
• cast iron skillet
• nonstick pan
• stainless steel cookware set
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 450kcal
• Carbohydrates: 20g
• Protein: 30g
• Fat: 25g
• Saturated Fat: 7g
• Cholesterol: 100mg
• Sodium: 800mg
• Potassium: 600mg
• Fiber: 3g
• Sugar: 4g
• Vitamin A: 15IU
• Vitamin C: 40mg
• Calcium: 6mg
• Iron: 15mg

FAQ-Chicken and Andouille Sausage Gumbo

Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts can be used as a substitute for chicken thighs. However, chicken thighs add a bit more richness and flavor.

What can I use if I don’t have andouille sausage?

If you don’t have andouille sausage, you can substitute with smoked sausage or kielbasa. For a spicier kick, consider adding a bit of hot sauce.

Can I make this recipe gluten-free?

Absolutely. Simply use gluten-free flour in place of all-purpose flour to make the roux.

How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the gumbo for up to 3 months. Reheat thoroughly before serving.

What side dishes pair well with gumbo?

Gumbo pairs wonderfully with cornbread, a simple green salad, or even steamed rice. For a traditional touch, serve with a side of French bread.