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Chicken and Andouille Gumbo Recipe

Chicken and Andouille Gumbo Recipe

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
TOTAL TIME: Prep: 40 min. Cook: 2 hours YIELD:9 servings


  • 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 fully cooked andouille sausage links, sliced
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • Hot cooked rice
  • 3 green onions, chopped


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions.
    Freeze option: Place individual portions of cooled gumbo freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 9 servings (3-1/4 quarts).

Nutritional Facts

1-1/2 cups (calculated without rice): 544 calories, 39g fat (9g saturated fat), 175mg cholesterol, 1514mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 39g protein

Reviews for Chicken and Andouille Gumbo

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Reviewed Jun. 9, 2014

"My first time making a gumbo!!! Very ,very's a keepers for sure!"

Reviewed Mar. 16, 2014


Reviewed Mar. 11, 2014

"Hands down one of the best we have had! Being thrifty and a little lazy I used skinless, boneless thighs, half the amount of sausage (14oz pkg) and a bag of frozen seasoning veggies (onion, peppers & celery) instead of fresh. Still very yummy. If you don't like a lot of spice, smoked sausage might be a good substitute."

Reviewed Mar. 4, 2014

"Great recipe, sausage a little to spicy I will change next time."

Reviewed Feb. 28, 2014

"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!!!!"

Reviewed Feb. 28, 2014

"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."

Reviewed Feb. 27, 2014

"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."

Reviewed Feb. 27, 2014

"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."

Reviewed Feb. 27, 2014

"Question whether this should be called gumbo. No file gumbo seasoning, okra or roux. But I must admit, I knew this before I made this soup. It is a nice meal but for sure, titled wrong."

Reviewed Feb. 27, 2014

"Hearty meal ??"

Reviewed Nov. 8, 2013 Edited Sep. 8, 2014

"The 1st time I made this, I used 1.5 lbs boneless, skinless chicken thighs. The 2nd time, I substituted leftover roasted turkey for the chicken thighs (& tossed the already-cooked, shredded turkey with the cajun seasoning, salt & pepper before adding it to the pot). Both times, I added about 2 cups of frozen okra at the end of the cooking time. Absolutely delicious either way! Followed the recipe exactly otherwise. This is my favorite gumbo, hands down. Comfort food at it's best!"

Reviewed Jan. 30, 2013

"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 Sep. 29, 2012

"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 Sep. 4, 2012

"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 Jul. 7, 2012

"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 Jun. 10, 2012

"My very first gumbo & we absolutely LOVED it!"

Reviewed Jun. 7, 2012

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

Reviewed Jun. 4, 2012

"Very good. This is time consuming but worth it."

Reviewed May. 28, 2012

"Good flavor with a little kick"

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