Chicken Andouille Sausage Gumbo
Ingredients
- 2 pounds boneless skinless chicken breast
or thigh
- 2 quarts water
to cook the chicken
- 1 pound okra
1" pieces, or frozen
- ½ cup water
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 ½ cup yellow onion
¼" dice
- 1 ½ cup bell pepper
¼" dice, green and red
- ⅓ cup celery
¼" dice
- 2 teaspoons minced garlic
- 2 cups diced canned tomatoes
- 12 ounces andouille sausage
cooked, ½" slices
- 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
Zatarain's
Directions
- 1
Cook the Chicken - In a medium-sized pot, add chicken and cover with 2 quarts of water. Bring to a boil, then reduce to a simmer until fully cooked, about 20 to 25 minutes. The internal temperature should reach 160ºF (71ºC). Strain the chicken broth and reserve.
- 2
Shred the Meat - Remove cooked chicken from the pot. Allow it to cool, then shred into small pieces. Cover and set aside.
- 3
Cook the Okra - In a medium-sized pot, add okra and ½ cup of water. Bring to a boil, then reduce heat and cover. Simmer, occasionally stirring, until tender, about 7 to 9 minutes. Transfer to a colander, drain and set aside.
- 4
Make the Roux - In a large dutch oven or heavy-bottomed pot, combine butter and flour. Cook over medium heat, frequently stirring with a whisk, until a dark brown roux forms, about 15 minutes. If needed, increase the heat if you do not see a substantial color change. In the last 5 minutes, continuously stir, so the roux does not burn.
- 5
Saute the Vegetables - Add onion, bell peppers, celery, and garlic to the pot. Sauté until vegetables are tender, about 8 to 10 minutes.
- 6
Cook the Sausage - Add cooked okra, tomatoes, and sliced sausage. Cook for 10 minutes, stirring occasionally.
- 7
Add the Seasonings - Add bay leaf, thyme, basil, cayenne, salt, and pepper.
- 8
Simmer - Stir in 4 cups of the reserved chicken broth. Loosely cover the pot and simmer over medium-low heat, occasionally stirring until the gumbo thickens, about 30 minutes.
- 9
Simmer the Chicken - Add the cooked shredded chicken and simmer for an additional 15 minutes.
- 10
Add the Gumbo Filé - Turn off the heat and slowly stir in the gumbo filé. Do not reboil after adding, as this tends to make the gumbo stringy—taste and season with more salt and pepper as desired. Add more chicken broth if you want a less thick consistency.
- 11
To Serve - Scoop and serve over steamed rice.
Chicken Andouille Sausage Gumbo
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About this Recipe
Craving the soul-satisfying flavors of New Orleans at home? This Chicken Andouille Sausage Gumbo recipe brings the warmth, spice, and richness of Louisiana cuisine straight to your kitchen, perfect for sharing.
Why This Gumbo Works
This gumbo delivers on authentic flavor with its rich base, built upon a classic roux of unsalted butter and all-purpose flour for depth. The combination of smoky andouille sausage, tender chicken, and the aromatic 'holy trinity' of onion, bell pepper, and celery creates a complex, comforting stew. It’s a hearty dish that feels both special and achievable for the home cook.
What to Expect
You're in for a truly delightful experience with this gumbo. Each spoonful offers a savory, slightly spicy broth, brimming with tender pieces of boneless skinless chicken and flavorful, smoky andouille sausage. The okra adds a pleasant texture, while diced tomatoes and a blend of bay leaf, thyme, basil, and cayenne pepper contribute to a deeply layered flavor profile. It’s a robust, warming dish that's incredibly satisfying, perfect for a cozy night in or feeding a crowd.
Customization & Variations
Feel free to adapt this gumbo to your preferences. You can easily swap boneless skinless chicken breast for chicken thighs for even more richness. If fresh okra isn't available, frozen okra works just as well. For a less spicy gumbo, you can reduce the amount of cayenne pepper to your taste, or omit it entirely if you prefer.
Serving & Context
This Chicken Andouille Sausage Gumbo is a complete meal in itself, traditionally served over a bed of fluffy white rice. It’s ideal for family dinners, casual gatherings, or any occasion where you want to impress with a deeply flavorful, comforting dish.