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Authentic Chicken and Andouille Sausage Gumbo

A close-up of a bowl of hearty gumbo featuring tender chicken, sliced sausage, and fluffy white rice, garnished with green onions and parsley.
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A classic Cajun-Creole gumbo recipe featuring a rich, dark roux, tender chicken, spicy andouille sausage, and the ‘holy trinity’ of vegetables. This hearty one-pot stew is a taste of Louisiana tradition.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup vegetable oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 pound andouille sausage, sliced
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Cooked white rice, for serving
  • Chopped fresh parsley, for garnish
  • Chopped green onions, for garnish

Instructions

  1. In a large Dutch oven or heavy-bottomed pot, whisk together the flour and oil. Cook over medium heat, stirring constantly, until the roux reaches a dark chocolate color. This can take 30-45 minutes. Be patient and do not burn it.
  2. Add the chopped onion, bell pepper, and celery (the ‘holy trinity’) to the pot. Cook until softened, about 5-7 minutes.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Add the chicken pieces and andouille sausage to the pot. Cook, stirring occasionally, until the chicken is lightly browned.
  5. Gradually whisk in the chicken broth, ensuring no lumps form from the roux.
  6. Bring the gumbo to a simmer, then stir in the dried thyme and cayenne pepper.
  7. Reduce the heat to low, cover, and let the gumbo simmer for at least 1 hour, or up to 2 hours, stirring occasionally. This allows the flavors to meld.
  8. Season the gumbo with salt and black pepper to your taste.
  9. Serve hot over cooked white rice, garnished with fresh parsley and green onions.

Notes

  • Achieving the correct dark roux is crucial for authentic gumbo flavor. If you are new to making roux, consider using a sous-vide precision cooker to maintain consistent temperatures for other cooking tasks while you focus on the roux.
  • Adjust the cayenne pepper to control the spice level.
  • Gumbo often tastes even better the next day as the flavors continue to develop.

Nutrition

Find it online: https://carlacooking.com/gumbo-recipe-louisiana-soul/