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Chicken and Andouille Gumbo Recipe
Chicken and Andouille Gumbo Recipe photo by Taste of Home
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Chicken and Andouille Gumbo Recipe

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4.5 19 22
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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
TOTAL TIME: Prep: 40 min. Cook: 2 hours
MAKES:9 servings
TOTAL TIME: Prep: 40 min. Cook: 2 hours
MAKES: 9 servings

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

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 .

Directions

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


Reviews for Chicken and Andouille Gumbo

AVERAGE RATING
(22)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (4)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
micheldiane 185618
Reviewed Jun. 9, 2014

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

MY REVIEW
laurshay 123071
Reviewed Mar. 16, 2014

"yummo"

MY REVIEW
sharethelove 185578
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."

MY REVIEW
rcellis1 197318
Reviewed Mar. 4, 2014

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

MY REVIEW
Grandmazinda5 181767
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!!!!"

MY REVIEW
ruthrod 197148
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."

MY REVIEW
d_ladell 188113
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."

MY REVIEW
rosie hill 197124
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."

MY REVIEW
rebelwithoutaclue 194590
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."

MY REVIEW
Maricar4 116652
Reviewed Feb. 27, 2014

"Hearty meal ??"

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