Chicken and Andouille Gumbo

When it comes to one-pot-meals, chicken and andouille gumbo is one of the most richly-flavored you can make. This hearty dish simmers slowly to yield tender, toothsome chicken that totally falls off the bone. It’s well seasoned with Cajun seasoning and features a thick broth that’s dotted with bell peppers, onions, garlic and spicy sausage. Serve it over a heaping pile of steamed rice and garnish it with freshly-sliced green onions.

Ingredients for Chicken and Andouille Gumbo

• Cajun seasoning: This premade spicy seasoning blend contains paprika, cayenne, garlic powder, onion powder, black pepper and white pepper.
• Bone-in chicken thighs: Bone-in chicken thighs tend to be more tender, moist and flavorful than boneless chicken thighs. If you can’t find bone-in thighs, boneless will do just fine; just be mindful that they will cook more quickly.
• All-purpose flour: Flour is mixed with oil to make a roux that thickens up the sauce in this gumbo, giving it a gravy-like consistency that’s not too thin.
• Garlic: Earthy and slightly spicy, garlic is an easy way to add a flavorful base to broth-y dishes like this one.
• Onion, celery and bell peppers: The trio of onion, celery and bell pepper is know as the Holy Trinity of Cajun cooking. This recipe uses a mix of green and red bell peppers.
• Chicken stock: In this andouille and chicken gumbo recipe, chicken stock combines with water and bay leaves to create a flavorful braising liquid that helps the chicken cook slowly and gently.
• Andouille sausage links: Spicy, smoky and full of flavor, andouille sausage is precooked and made with a blend of seasonings like garlic powder, onion powder and cayenne pepper. It’s an essential ingredient in most gumbo recipes.
• Worcestershire sauce: A few dashes of rich and tangy Worcestershire sauce add bold umami flavor to this savory gumbo.
• Bay leaves: These dry leaves add rich herbal flavor to soups and stocks; just be sure to fish them out before serving.
• Rice: Whether you use white, brown or wild rice, this cooked grain is a mild, chewy vessel for soaking up all the spicy, vibrant flavors of the gumbo broth.
• Green onions: Fresh, sliced green onions make for a colorful, earthy garnish in this chicken and andouille gumbo recipe.

Directions

Step 1: Season and brown the chicken

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In a small bowl, mix 1 tablespoon of Cajun seasoning, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then rub the mixture over the chicken. In a Dutch oven, brown the chicken in 2 tablespoons of oil in batches, then remove the chicken from the pan.

Step 2: Make the roux

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Add the remaining oil to the same pan, then stir in the flour until it’s blended. Cook and stir over medium-low heat for 30 minutes or until it’s browned (do not burn). Add the onion, peppers and celery, then cook and stir for two to three minutes or until the vegetables are tender. Add the garlic and cook for one minute longer.

Step 3: Simmer the gumbo

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Gradually add the water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, then season the mixture with salt and pepper. Bring the mixture to a boil then reduce the heat. Cover and simmer the gumbo for one hour or until chicken is very tender.

Step 4: Shred the chicken

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Remove the chicken from the pan and let it cool slightly. Skim the fat from the gumbo and discard the bay leaves. Shred the chicken and return it to the gumbo, then let it heat through. Discard any bones. Serve the gumbo over rice and garnish it with green onions.

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Chicken and Andouille Gumbo Variations

• Add shrimp: If you like shellfish, shrimp is a great addition to this gumbo recipe. It’s mild and cooks quickly, and it easily absorbs the flavors of whatever it’s cooked in. Be sure to clean the shrimp thoroughly by peeling and deveining it, then add it to the broth in Step 4. Be sure to heat the shrimp until it’s pink, firm and fully cooked through.
• Add okra: Okra is a traditional gumbo ingredient and it’s a great way to naturally thicken the broth.
• Add filé: Filé powder—or the powdered leaves of sassafras—is also traditional in gumbo, and works to thicken and add flavor to the broth.

How to Store Chicken and Andouille Gumbo

If you have any leftovers after serving this chicken and andouille gumbo, you can store them in the refrigerator to enjoy later. To do so, let the gumbo come to room temperature, then transfer it to an airtight container. It will keep in the refrigerator for up to four days.

Can you freeze chicken and andouille gumbo?

Chicken and Andouille Gumbo Tips

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What can I substitute for andouille in gumbo?

Although andouille sausage is traditional for most New Orleans-inspired gumbos, you can use any type of fully-cooked spicy sausage instead. If you can’t find andouille sausage, try making this chicken and sausage gumbo recipe with smoked kielbasa or chorizo.

What’s the difference between gumbo and jambalaya?

Gumbo traditionally starts with a roux that’s essential to developing a thicker sauce. It’s served over rice, whereas jambalaya does not start with a roux and has rice mixed within (the starch from the rice helps thicken the sauce).

What can I serve with chicken and andouille gumbo?

Cooked rice is the only thing you’ll need to serve with this one-pot-meal. Packed with meat, vegetables and sauce, the gumbo is a complete meal all on its own, but rice is a great way to soak up some of the spicy, smoky flavors.