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 fully cooked 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(10)
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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!
This is not a real gumbo, but it is a great soup. Will definitely make again. Also, is easier than making a true gumbo.
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
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.
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.
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