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Chicken and Andouille Gumbo Recipe

Chicken and Andouille Gumbo Recipe photo by Taste of Home

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Gumbo goes back to 1700s Louisiana; today's version is just as hearty using andouille sausage. Serve with cornbread or crusty French bread. —Billy Hensley, Mount Carmel, Tennessee

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Chicken and Andouille Gumbo Recipe

Prep: 40 min. Cook: 2 hours

Yield: 9 Servings

40 120 160

Ingredients

2 tablespoons Cajun seasoning, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
3 pounds bone-in chicken thighs, skin removed
1/2 cup plus 2 tablespoons canola oil, divided
1/2 cup all-purpose flour
1 large onion, finely chopped
3/4 cup finely chopped green pepper
3/4 cup finely chopped sweet red pepper
2 celery ribs, finely chopped
4 garlic cloves, minced
4 cups water
2 cups chicken stock
1-1/2 pounds Johnsonville® Andouille Dinner Sausage links, sliced
2 tablespoons Worcestershire sauce
2 bay leaves
Hot cooked rice
3 green onions, chopped

Directions

In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan.
Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender.
Remove chicken from pan; cool slightly. Skim fat from soup and discard bay leaves. Shred chicken and return to soup; heat through. Discard bones. Serve gumbo over rice; top with green onions. Yield: 9 servings (3-1/4 quarts).

Nutritional Facts 1-1/2 cups (calculated without rice) equals 544 calories, 39 g fat (9 g saturated fat), 175 mg cholesterol, 1,514 mg sodium, 13 g carbohydrate, 1 g fiber, 39 g protein.

Originally published as Chicken and Andouille Gumbo in Taste of Home June/July 2012, p65

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Reviews for Chicken and Andouille Gumbo

Chicken and Andouille Gumbo

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Reviewed on Jan. 30, 2013 by Skap

Have cooked this several times always gets rave reviews. I do add about a lb of shrimp. Usually serve with the shrimp corn cakes that were also featured in the same Taste of Home magazine

Reviewed on Sep. 29, 2012 by greeneyedcajun42

Sorry but this is not a traditional chicken and andouille gumbo...I am from southwest Louisiana (cajun country)....this is more like a stew. A real cajun gumbo starts with a roux, has no bay leaves in it or worchestershire sauce.

Reviewed on Sep. 04, 2012 by pschube

I used boneless, skinless chicken cut into pieces and added shrimp during the last 15 minutes of cooking, and it was fantastic! The only thing I did not quite understand was cooking a roux for 30 minutes,because I thought it would burn. Instead, I sauteed the vegetables after removing the chicken,then moved them aside to make the roux, then added the stock and water.

Reviewed on Jul. 07, 2012 by jblunt4

This was my first gumbo i've made I used boneless chicken breast instead, also added shrimp, and cooked it all in my crockpot after i did the oil and flour in the skillet along with the vegetables! It turned out awesome and my family loved it !

Reviewed on Jun. 10, 2012 by revdonadams

My very first gumbo & we absolutely LOVED it!

Reviewed on Jun. 07, 2012 by Papa H

Thank you for trying my recipe. This is one of my wife's favorites that I make.

Reviewed on Jun. 04, 2012 by kay52178

Very good. This is time consuming but worth it.

Reviewed on May. 28, 2012 by Kimn1769

Good flavor with a little kick