Chicken Andouille Gumbo

Chicken Andouille Gumbo

219 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    3 h 10 m
  • Ready In

    3 h 20 m
Christine L.
Recipe by  Christine L.

“Sausage makes this very spicy. Can be prepared two days ahead.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
  2. Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
  3. Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
  4. Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

Share It

Reviews (219)

Rate This Recipe
SPREADHEAD
242

SPREADHEAD

I am from Louisiana and I have eaten better gumbo but it was not bad. A few of you are saying the okra was very slimy. This is because you must boil your okra in a seperate pot with lots of water for about an hour before you put it into your gumbo. Also using frozen okra is not as slimy to begin with. Chop one medium yellow onion and add at same time as other vegetables. Be very careful of when making your roux(the flour and oil mixture) it can be very tricky. If you burn it throw it away do not use it, your gumbo will taste burnt. Also do not cook your roux with the top on. It is a very delicate thing. Roux may be purchaseable at your local grocer depending on where you live. Good luck!

LINDA MCLEAN
171

LINDA MCLEAN

This is the kind of meal that sings to my hubby! I did change a few things though. I used my leftover turkey carcass with onions, celery and carrots to make my stock. I've made several tomato based gumbos before and wanted to stay away from that with this recipe, so I omitted them. In order to obtain a really rich flavor, which this recipe is famous for, the roux needs to become a deep caramel color. Six minutes would never cut it. Forty five minutes of constant stirring will do the trick. Time consuming, but worth it. I also used a whole chopped onion, a cup of green onion and a tablespoon of worcestershire sauce. Very delicious, satisfying and loved by the whole gang Christine! (this was my original review, but I just wanted to thank "Gettinghealthy" for the "dry roux" suggestion. He/she didn't say how to brown the flour in the oven so I researched it on the net. Boy oh boy, did this ever save a lot of work!!!! You can put whatever amount of flour onto either a cookie sheet or in a cast iron skillet and pop it into the oven at 400 for an hour. Give it a stir every fifteen minutes. The whole house will smell nutty and the flour browns up beautifully. Save and store any remaining flour to add flavor to any gravy. This sure beats standing over that stove and stirring for a half hour. Thanks!)

BAMATT
91

BAMATT

Delicious gumbo. I modified it a bit (looking for a low cal dish). I used 4 cups chicken broth instead (used in lieu of reserved chicken boiling water), 4 boneless chicken breasts not chicken parts (boiled in water). I used 1 stick of butter instead of oil for the roux. I omitted the file powder (gumbo is very thick without it). I added one large onion & 1 Tablespoon of Old Bay seasoning (it was a bit bland without it). I estimated the calories on the whole dish to be around 3117. A heaping 1/2 cup white rice + 1 heaping cup gumbo would be around 385 calories. I figure you will get a minimum of 11 servings from one batch of gumbo.

More Reviews

Similar Recipes

Gumbo Style Chicken Creole
(264)

Gumbo Style Chicken Creole

Cajun Chicken and Sausage Gumbo
(245)

Cajun Chicken and Sausage Gumbo

Andouille and Chicken Creole Pasta
(118)

Andouille and Chicken Creole Pasta

Shrimp and Okra Gumbo
(94)

Shrimp and Okra Gumbo

Big Charlie's Gumbo
(94)

Big Charlie's Gumbo

Chicken Gumbo Soup
(21)

Chicken Gumbo Soup

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 782 cal
  • 39%
  • Fat
  • 60.8 g
  • 94%
  • Carbs
  • 18.5 g
  • 6%
  • Protein
  • 39.7 g
  • 79%
  • Cholesterol
  • 157 mg
  • 52%
  • Sodium
  • 1419 mg
  • 57%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cajun Chicken and Sausage Gumbo

>

next recipe:

Andouille and Chicken Creole Pasta