Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, tender chicken and aromatic vegetables make this a hearty dish perfect for sharing.
New Orleans is a melting pot for extravagant culture, exuberant energy, live music and it’s incredible food! I traveled there a few years back for work, and I didn’t know it at the time, but when I had my first taste of delicious gumbo, I was hooked! It immediately became my favorite dish from Louisiana.
While I was there, I had to try the various types of gumbo from each restaurant in The Big Easy!
I wanted to recreate a traditional gumbo dish to remember the flavors of New Orleans. A few days ago, my father-in-law handed me an amazing gift, a 15-year-old cookbook from his visit to the Crescent City! I quickly skimmed through and found numerous recipes from some of the best restaurants in New Orleans at the time, like Commander’s Palace and Brennan’s. When I came across a recipe for chicken Andouille sausage gumbo, I knew that was the recipe I had to try first!
This chicken Andouille gumbo recipe is the perfect all in one meal. The flavors are layered with fresh vegetables, herbs, and spices! The taste even gets better the next day, perfect for leftovers. I’m pretty sure I’ve had a bowl of gumbo every day the week I made it!
We didn’t have fresh okra at my local market. However, I was happy to find pre-cut frozen okra, which is a good alternative. I used Aidells Cajun andouille sausage, the smoky flavor and spices were a perfect infusion of flavor. I had a hard time finding Zatarain’s gumbo file in stores, so I ordered some from Amazon.
I can’t wait to make this recipe again and try seafood in the gumbo next time! Make sure that when you make this recipe, turn on some New Orleans Jazz and “let the good times roll (laissez les bon temps rouler)” in the kitchen!
What you should know about thickeners
TIP #1: What is gumbo file powder? You will see this ingredient in many gumbo recipes from Louisiana. File powder is sassafras leaves that have been dried and ground into a fine powder. It is used to thicken gumbo just before serving.
TIP #2: Another thickening agent in gumbo is a roux. Roux is a classic French technique used as a thickening agent in soups, stews, and sauces. The roux is a mixture of equal parts fat (animal or vegetable) and flour. There are different types of roux based on color as it cooks; white, blond, brown and dark brown. The dark brown roux made with butter and flour is used in this chicken and andouille sausage gumbo recipe to give richness and a deeper flavor.