Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing.
New Orleans is a melting pot of extravagant culture, abundant energy, live music and it’s Creole cuisine. 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.
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 it and found numerous recipes from some of the best restaurants at the time, like Commander’s Palace and Brennan’s. When I came across chicken Andouille sausage gumbo, I knew I had to give it a try and share with you the delicious results.
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!
How to Make 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.
A general rule of thumb is the lighter the roux, the higher the thickening power, but the least amount of flavor. 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.
Have you heard about the culinary trinity used in Southern cooking? It’s a combination of bell peppers, celery, and onion, and it adds beautiful aromatics and flavor to the gumbo.
Soups ready! With the unique combination of okra (use pre-cut frozen okra if fresh is not available), smoky Aidells Cajun andouille sausage , and Zatarain’s gumbo file , the flavor combination is incredibly enticing and addicting.
I always make some fluffy white rice to serve with my gumbo to make it a full meal. Grab and spoon and let’s dig in!
I can’t wait to make this recipe again and try it with seafood next time! Make sure that when you’re cooking this, turn on some New Orleans Jazz and “let the good times roll (laissez les bon temps rouler)” in the kitchen!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
What is Gumbo File Powder?
You will see this unique 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.
Chicken Andouille Sausage Gumbo
- 2 pounds chicken, (908g) boneless skinless breast and thigh recommended
- 2 quarts water, (1.9L)
- 1 pound okra, (454g) 1-inch slices (cut and frozen if fresh is not available)
- 1/2 cup water, (240ml) to cook the okra
- 1/2 cup unsalted butter, (114g)
- 1/2 cup all-purpose flour, (68g)
- 1 1/2 cups yellow onion, (206g) ¼ inch dice
- 1 1/2 cups bell pepper, (230g) ¼ inch dice, green and red
- 1/3 cup celery, (55g) ¼ inch dice
- 2 cloves garlic, minced
- 2 cups diced canned tomatoes, (454g, 16 ounces)
- 12 ounces Andouille sausage, (340g) cooked, sliced
- 1 bay leaf, dried
- 1 teaspoon thyme, dried
- 1 teaspoon basil, dried
- 1 teaspoon cayenne pepper, or chili pepper (use less for lower spiciness)
- 1/2 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 tablespoon gumbo file, (5g) Zatarain's
- In a medium-sized pot, add chicken breast and thighs and cover with 2 quarts of water. Bring water to a boil, then simmer until fully cooked about 20 to 25 minutes.
- Strain the water and reserve.
- Remove the cooked chicken from the pot, and allow to cool. Once cooled, shred chicken into smaller pieces, cover and set aside.
- In a medium-sized saucepan, add the okra and ½ cup of water. Bring the water to a boil, reduce heat to a simmer and cover. Simmer for 7-9 minutes until tender, stirring occasionally.
- Transfer the okra to a colander to drain the water and reserve the cooked okra.
- In a large pot, combine ½ cup unsalted butter and ½ cup flour. Cook over medium heat, frequently stirring with a whisk to make a dark brown roux, about 15 minutes. Make sure to stir the last 5 minutes of cooking consistently, so the roux does not burn.
- Add onion, bell peppers, celery, and garlic. Sauté until vegetables are tender, about 8 to 10 minutes.
- Add cooked okra, tomatoes, and sliced Andouille sausage. Cook for 10 minutes, stirring occasionally.
- Add bay leaf, thyme, basil, cayenne, pepper, and salt.
- Add 4 cups of the reserved strained water from the cooked chicken, mix well. You may add more water depending on how thick you want the gumbo.
- Simmer over medium-low heat, for approximately 30 minutes with the pot loosely covered, stirring occasionally.
- Add cooked shredded chicken and simmer an additional 15 minutes.
- Turn off the heat, and slowly stir in the file. Do not reboil after adding in the file as this tends to make the gumbo stringy. Taste gumbo and season with more salt or pepper as desired. Serve over steamed rice.
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