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Chicken and Andouille Gumbo

Name: Chicken and Andouille Gumbo
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: 9 servings (3-1/4 quarts).
Cuisine: North America, Cajun
Ingredients: 2 tablespoons Cajun seasoning, divided; 1 teaspoon salt, divided; 1/2 teaspoon pepper; 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

23 reviews

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Test Kitchen Approved

Total Time

Prep: 40 min. Cook: 2 hours

Makes

9 servings (3-1/4 quarts)

Updated: Mar. 11, 2022

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

Chicken and Andouille Gumbo Recipe photo by Taste of Home

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Ingredients

2 tablespoons Cajun seasoning, divided
1 teaspoon salt, divided
1/2 teaspoon pepper
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

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 gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions.

Can you freeze Chicken and Andouille Gumbo?

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.

Nutrition 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.

Chicken and Andouille Gumbo

Ingredients

Directions

Can you freeze Chicken and Andouille Gumbo?

Nutrition Facts

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