If you’re craving a rich, comforting bowl that takes you straight to the heart of Louisiana, this Chicken Andouille Sausage Gumbo Recipe is a must-try. I absolutely love how the smoky andouille sausage beautifully balances the tender chicken and okra, creating layers of flavor that warm the soul. Whether it’s a chilly evening or a weekend gathering with friends, this gumbo feels like a big, flavorful hug in a bowl.
I discovered this recipe years ago, and it quickly became a family favorite because of its hearty goodness and satisfying depth. You’ll find that it naturally brings people together around the table — plus, making it from scratch isn’t as intimidating as it looks once you get the hang of it. Trust me, this Chicken Andouille Sausage Gumbo Recipe will soon be your go-to whenever you want a meal that’s both impressive and simply delicious.
Why You’ll Love This Recipe
- Authentic Cajun Flavors: The smoky sausage and aromatic spices deliver that true New Orleans taste right in your kitchen.
- Hearty and Comforting: Perfect for chilly days when you want something filling yet satisfying.
- Make-Ahead Friendly: Flavors deepen when reheated, making it great for leftovers or meal prepping.
- Customizable Ingredients: You can easily swap proteins or adjust spice levels to suit your taste.
Ingredients You’ll Need
Each ingredient plays a key role in creating the rich, layered flavor of this gumbo. Choosing fresh, quality items will elevate the dish, while some pantry staples help keep the process smooth and accessible.
- Boneless skinless chicken breast or thigh: Thighs yield a juicier bite, but breasts work well too if you prefer leaner meat.
- Water: For cooking the chicken and okra—simple but essential.
- Okra: Either fresh, cut into 1-inch pieces, or frozen; it helps thicken and adds that classic gumbo texture.
- Unsalted butter: For the roux, making sure you control the seasoning level.
- All-purpose flour: The foundation for the roux that brings everything together.
- Yellow onion: Provides sweetness and depth when sautéed.
- Bell pepper (green and red): Adds color and a subtle sweetness that balances the spice.
- Celery: The third piece of the classic “holy trinity” in Cajun cooking.
- Minced garlic: Brings vibrant aroma and flavor.
- Diced canned tomatoes: Adds acidity and a touch of brightness to the gumbo base.
- Andouille sausage: Its smoky spice is signature and a must for authentic gumbo.
- Dried bay leaf: Infuses subtle herbal notes throughout the simmering process.
- Dried thyme and basil: Adds complexity and depth to the seasoning.
- Cayenne pepper: For that gentle kick of heat—you can adjust this to your liking.
- Kosher salt and black pepper: To season throughout the dish.
- Gumbo filé powder: This unique spice thickens and adds a distinct earthiness—don’t skip it!
Variations
I love experimenting with this Chicken Andouille Sausage Gumbo Recipe to fit different occasions and dietary needs. Feel free to make it your own by swapping out some ingredients or dialing up the heat based on your mood.
- Seafood Variation: Adding shrimp or crab meat in the last 10 minutes makes for a fantastic seafood gumbo twist I enjoy during summer.
- Vegetarian Option: Use smoked paprika and vegetable sausage to replace andouille, and vegetable broth instead of chicken—still rich and satisfying!
- Spice Level: I sometimes double the cayenne when I want some real heat; just keep some sour cream nearby if it gets too spicy!
- Meat Choices: Switching chicken thighs for breasts changes the texture slightly but works well if you want leaner protein.
How to Make Chicken Andouille Sausage Gumbo Recipe
Step 1: Cook Your Chicken to Tender Perfection
Start by placing your chicken in a medium pot and covering it with 2 quarts of water. Bring it to a boil, then lower the heat to a simmer. You’ll want to cook until the chicken is fully cooked through—about 20 to 25 minutes. I always check the internal temperature, aiming for about 160ºF to ensure it’s done but still juicy. Don’t forget to save the broth! It’s gold for your gumbo base.
Step 2: Shred the Chicken and Prep Your Okra
Remove the chicken from the pot and let it cool a bit before shredding into small, bite-sized pieces – this makes for a better texture in the gumbo. Meanwhile, bring another pot to the boil with okra and some water. Simmer, stirring occasionally until the okra is tender but not mushy, about 7 to 9 minutes. Drain and set aside to keep it ready for cooking later.
Step 3: Master Your Roux – The Heart of Your Gumbo
Here’s where patience pays off. Melt butter in a large Dutch oven and whisk in flour. Cook over medium heat, stirring frequently to develop a dark brown roux — this takes about 15 minutes. I’ve found increasing the heat slightly helps if you don’t see the color changing, but keep stirring to avoid burning. The last five minutes require extra attention because it can go from perfect to burnt quickly.
Step 4: Sauté Your Vegetables and Add Sausage & Okra
Once your roux is ready, stir in diced onions, bell peppers, celery, and garlic. Cook them until tender and aromatic, roughly 8 to 10 minutes. Then, toss in the cooked okra, diced tomatoes, and andouille sausage slices. Let everything simmer together for about 10 minutes to marry the flavors.
Step 5: Season and Simmer to Develop Flavor
Add your dried bay leaf, thyme, basil, cayenne, salt, and black pepper, followed by 4 cups of that reserved chicken broth. Loosely cover the pot and let it simmer over medium-low heat, stirring now and then, until the gumbo thickens—about 30 minutes. This slow simmer is where the magic happens and the flavors really deepen.
Step 6: Final Touches – Add Chicken and Gumbo Filé
Stir your shredded chicken into the pot and simmer for another 15 minutes so everything melds. Then, off the heat, gently stir in the gumbo filé powder. This is important: do not boil after adding the filé or it will make your gumbo stringy—trust me, I learned this the hard way! Taste and adjust salt and pepper as needed. If you want a thinner consistency, adding a bit more broth is easy.
Serve it piping hot over steamed rice and get ready to enjoy those deep, smoky, spicy flavors that make this Chicken Andouille Sausage Gumbo Recipe so special.
Pro Tips for Making Chicken Andouille Sausage Gumbo Recipe
- Roux Patience Pays Off: Take your time to get a rich dark brown roux—it’s the foundation of flavor and color.
- Save That Broth: The chicken cooking water becomes your base for that authentic gumbo taste, so don’t toss it out!
- Gumbo Filé Timing: Always add your filé powder off the heat to keep the perfect texture without stringiness.
- Okra Simmering: Cook the okra separately to control its texture and prevent your gumbo from becoming slimy.
How to Serve Chicken Andouille Sausage Gumbo Recipe
Garnishes
I love topping my gumbo with fresh chopped parsley and a wedge of lemon for a zesty brightness. A sprinkle of green onions adds a nice pop of color and mild onion flavor. And don’t forget some hot sauce on the side for those who like it with an extra kick!
Side Dishes
Steamed white rice is a classic side that perfectly absorbs the flavorful gumbo. I also sometimes serve it with crusty French bread or cornbread, which are wonderful for soaking up every last drop. Simple green beans or a crisp salad balance the richness nicely.
Creative Ways to Present
For special occasions, I’ve served the gumbo in hollowed-out small bread bowls — it’s a delightful way to impress guests and add an edible vessel. You can also layer it in clear glass bowls to show off the vibrant colors of the sausage and veggies before ladling it over rice.
Make Ahead and Storage
Storing Leftovers
I store leftover gumbo in an airtight container in the fridge, and it usually lasts up to 4 days. The flavors actually improve overnight, so it’s a winner for next-day lunches or dinners. Just give it a good stir before reheating.
Freezing
This gumbo freezes incredibly well. I portion it into freezer-safe containers and it stays fresh for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat with a splash of chicken broth or water to loosen it up. Stir frequently to prevent sticking and preserve that perfect gumbo texture. Avoid microwaving for better flavor and consistency.
FAQs
-
Can I use other sausages instead of andouille in this gumbo?
Absolutely! While andouille is traditional for its smoky, spicy flavor, you can substitute smoked kielbasa or chorizo if you can’t find it. Just make sure it’s a cooked sausage so you don’t affect cooking times and flavors negatively.
-
How spicy is this Chicken Andouille Sausage Gumbo Recipe?
The recipe has a nice moderate heat from cayenne and the spicy sausage, but it’s very easy to adjust. You can add more cayenne or hot sauce for extra kick, or reduce it if you prefer mild flavors. The spice level can be tailored to your taste buds.
-
What is gumbo filé and why is it important?
Gumbo filé is powdered sassafras leaves, used as a seasoning and thickening agent in gumbo. It adds unique earthy flavors and helps thicken the stew without using flour or roux alone. Adding it off the heat prevents a slimy texture and keeps your gumbo smooth.
-
Can I make this gumbo ahead of time?
Yes! Gumbo actually tastes better the next day after flavors have had time to meld. You can prepare it a day ahead, refrigerate, and reheat gently before serving. Just add the gumbo filé powder after reheating for best texture.
Final Thoughts
This Chicken Andouille Sausage Gumbo Recipe holds a special place in my kitchen because it’s both a celebration of rich Cajun flavors and a comforting, straightforward meal to share. Whether you’re serving it during a family dinner or impressing friends with a taste of New Orleans, it fills your home with inviting aromas and your heart with joy. Give it a try—you might just find yourself making it again and again, just like I do!
Print
Chicken Andouille Sausage Gumbo Recipe
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 6 servings
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Creole, Cajun
Description
This Chicken Andouille Sausage Gumbo is a hearty and flavorful dish inspired by classic New Orleans cuisine. It features tender shredded chicken, smoky andouille sausage, tender okra, and a rich dark roux base seasoned with aromatic vegetables and traditional spices. Simmered to perfection, this gumbo offers a comforting, satisfying meal that’s perfect for sharing, served best over steamed rice.
Ingredients
Chicken and Broth
- 2 pounds boneless skinless chicken breast (or thigh)
- 2 quarts water (to cook the chicken)
Vegetables and Okra
- 1 pound okra (1″ pieces, fresh or frozen)
- ½ cup water (to cook okra)
- 1 ½ cup yellow onion (¼” dice)
- 1 ½ cup bell pepper (¼” dice, green and red)
- ⅓ cup celery (¼” dice)
- 2 teaspoons minced garlic
- 2 cups diced canned tomatoes
Roux and Seasonings
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 dried bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon gumbo filé (Zatarain’s)
Sausage
- 12 ounces andouille sausage (cooked, ½” slices)
Instructions
- Cook the Chicken: In a medium-sized pot, place the chicken breasts or thighs and cover with 2 quarts of water. Bring the water to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook until the chicken is fully cooked through, about 20 to 25 minutes. Check that the internal temperature reaches at least 160ºF (71ºC). Once cooked, strain the chicken broth into a separate container and set aside.
- Shred the Meat: Remove the cooked chicken from the pot and let it cool enough to handle. Shred the chicken into small, bite-sized pieces. Cover and set aside for later use in the gumbo.
- Cook the Okra: In another medium pot, add the okra pieces and ½ cup of water. Bring to a boil, then reduce heat to low, cover, and simmer gently while stirring occasionally until the okra is tender, about 7 to 9 minutes. Drain the cooked okra in a colander and set aside.
- Make the Roux: Using a large Dutch oven or heavy-bottomed pot, combine the unsalted butter and all-purpose flour. Cook over medium heat, stirring frequently with a whisk to prevent burning. Continue to cook until the roux turns dark brown, approximately 15 minutes. If the color changes too slowly, carefully increase the heat but stir continuously during the last 5 minutes to avoid scorching.
- Sauté the Vegetables: To the roux, add the diced onion, green and red bell peppers, celery, and minced garlic. Sauté the mixture until the vegetables become tender, which should take about 8 to 10 minutes. This step develops the base flavors of the gumbo.
- Cook the Sausage and Combine Ingredients: Add the cooked okra, diced canned tomatoes, and the sliced andouille sausage to the pot. Cook for 10 minutes on medium heat, stirring occasionally to incorporate the flavors.
- Add the Seasonings: Stir in the dried bay leaf, thyme, basil, cayenne pepper, kosher salt, and black pepper into the mixture, evenly distributing the spices throughout the gumbo base.
- Simmer the Gumbo: Pour in 4 cups of the reserved chicken broth, stirring well to combine. Loosely cover the pot with a lid and simmer on medium-low heat. Stir occasionally and allow the gumbo to thicken and the flavors to meld for about 30 minutes.
- Simmer the Chicken: Add the shredded cooked chicken into the gumbo. Continue simmering for an additional 15 minutes, allowing the chicken to absorb the rich flavors.
- Add the Gumbo Filé: Turn off the heat. Slowly stir in 1 tablespoon of gumbo filé powder (Zatarain’s) to thicken and add a distinctive earthy flavor. Do not return the gumbo to a boil after this point to avoid a stringy texture. Taste the gumbo and adjust salt and pepper as desired. Add more chicken broth if you prefer a thinner consistency.
- To Serve: Ladle the gumbo over steamed white rice in bowls and serve hot. This gumbo pairs wonderfully with crusty bread or a simple green salad on the side.
Notes
- This gumbo recipe delivers an authentic taste of New Orleans with its smoky andouille sausage and okra’s signature texture.
- Using a dark brown roux is key for the deep flavor and color characteristic of traditional gumbo.
- Gumbo filé powder is essential for authenticity; it thickens and adds a unique flavor when stirred in at the end.
- Feel free to adjust the cayenne pepper to control the spice level according to your preference.
- Serve over steamed rice for a complete and satisfying meal.
- Leftover gumbo can be refrigerated and often tastes even better the next day once flavors meld further.
Nutrition
- Serving Size: 1 serving
- Calories: 615 kcal
- Sugar: 6 g
- Sodium: 1097 mg
- Fat: 44 g
- Saturated Fat: 18 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 142 mg
