Chicken and Andouille Gumbo Recipe
- 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 Sausage links, sliced
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- Hot cooked rice
- 3 green onions, chopped
- 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).
Reviews for Chicken and Andouille Gumbo(17)
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Great recipe, sausage a little to spicy I will change next time.
The picture looks like there is shrimp in this, but no shrimp in the recipe. The amount of sodium in this recipe is enough for a whole day!!!!
Sounds like a recipe I ran across before and there is a roux in this. My gumbo is a true Cajun gumbo and I use file in mine.
Oil and flour browned together is a roux for those of you who don't know this. Chicken and sausage gumbo recipes do not have okra or file in them, only seafood gumbos. Coming from New Orleans, I can tell you this with some certainty. For those of you who added shrimp, you seem to have figured out how to have the best of both.
I am also from Cajun Country and am not sure why people are leaving comments saying there is no roux. the recipe calls for half cup of oil and half cup of flour cooking on low for 30 minutes. that's how I make a roux. I have never added Worcestershire sauce but I would try it because it's pretty much good in everything. Thanks for the recipe.
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