{"id":73558,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/chicken-and-andouille-gumbo\/"},"modified":"2024-10-22T17:57:47","modified_gmt":"2024-10-22T22:57:47","slug":"chicken-and-andouille-gumbo","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/chicken-and-andouille-gumbo\/","title":{"rendered":"Chicken and Andouille Gumbo"},"content":{"rendered":"<p>When it comes to <a href=\"https:\/\/www.tasteofhome.com\/collection\/one-pot-meals\/\" data-name=\"www.tasteofhome.com\/collection\/one-pot-meals\/\" data-module=\"content engagement\" data-position=\"embedded links\">one-pot-meals<\/a>, 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&#8217;s well seasoned with\u00a0Cajun seasoning and features a thick broth that&#8217;s dotted with bell peppers, onions, garlic and spicy sausage. Serve it over a heaping pile of <a href=\"https:\/\/www.tasteofhome.com\/collection\/white-rice-dishes\/\" data-name=\"www.tasteofhome.com\/collection\/white-rice-dishes\/\" data-module=\"content engagement\" data-position=\"embedded links\">steamed rice<\/a>\u00a0and garnish it with freshly-sliced green onions.<\/p>\n<h2><strong>Ingredients for Chicken and Andouille Gumbo<\/strong><\/h2>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>Cajun seasoning:<\/strong> This premade spicy seasoning blend contains paprika, cayenne, garlic powder, onion powder, black pepper and white pepper.<\/li>\n<li><strong>Bone-in chicken thighs:\u00a0<\/strong>Bone-in <a href=\"https:\/\/www.tasteofhome.com\/collection\/tasty-chicken-thigh-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/tasty-chicken-thigh-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken thighs<\/a> tend to be more tender, moist and flavorful than boneless chicken thighs. If you can&#8217;t find bone-in thighs, boneless will do just fine; just be mindful that they will cook more quickly.<\/li>\n<li><strong>All-purpose flour:\u00a0<\/strong>Flour is mixed with oil to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-roux\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-roux\/\" data-module=\"content engagement\" data-position=\"embedded links\">make a roux<\/a> that thickens up the sauce in this gumbo, giving it a gravy-like consistency that&#8217;s not too thin.<\/li>\n<li><strong>Garlic:\u00a0<\/strong>Earthy and slightly spicy,\u00a0garlic is an easy way to add a flavorful base to broth-y dishes like this one.<\/li>\n<li><strong>Onion, celery and bell peppers:<\/strong> The trio of onion, celery and bell pepper is know as the <a href=\"https:\/\/www.tasteofhome.com\/collection\/cajun-recipes-to-make-with-the-holy-trinity\/\" data-name=\"www.tasteofhome.com\/collection\/cajun-recipes-to-make-with-the-holy-trinity\/\" data-module=\"content engagement\" data-position=\"embedded links\">Holy Trinity of Cajun cooking<\/a>. This recipe uses a mix of green and red bell peppers.<\/li>\n<li><strong>Chicken stock:\u00a0<\/strong>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.<\/li>\n<li><strong>Andouille sausage links:\u00a0<\/strong>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&#8217;s an essential ingredient in most <a href=\"https:\/\/www.tasteofhome.com\/recipes\/new-orleans-gumbo\/\" data-name=\"www.tasteofhome.com\/recipes\/new-orleans-gumbo\/\" data-module=\"content engagement\" data-position=\"embedded links\">gumbo recipes<\/a>.<\/li>\n<li><strong>Worcestershire sauce: <\/strong>A\u00a0few dashes of rich and tangy Worcestershire sauce add bold umami flavor to this savory gumbo.<\/li>\n<li><strong>Bay leaves:\u00a0<\/strong>These dry leaves add rich herbal flavor to soups and stocks; just be sure to fish them out before serving.<\/li>\n<li><strong>Rice:\u00a0<\/strong>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.<\/li>\n<li><strong>Green onions:\u00a0<\/strong>Fresh, sliced green onions make for a colorful, earthy garnish in this chicken and andouille gumbo recipe.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Season and brown the chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2068237\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chicken-and-Andouille-Gumbo_TOHD24_147506_EricKleinberg_1.jpg?fit=700%2C1024\" alt=\"Taste Recipes Chicken and Andouille Gumbo photo of the seasoned and browned chicken thighs.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 2: Make the roux<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2068238\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chicken-and-Andouille-Gumbo_TOHD24_147506_EricKleinberg_2.jpg?fit=700%2C1024\" alt=\"Taste Recipes Chicken and Andouille Gumbo photo of the roux with sauteed veggies.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Add the remaining oil to the same pan, then stir in the flour until it&#8217;s blended. Cook and stir over medium-low heat for 30 minutes or until it&#8217;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.<\/p>\n<h3>Step 3: Simmer the gumbo<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2068239\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chicken-and-Andouille-Gumbo_TOHD24_147506_EricKleinberg_3.jpg?fit=700%2C1024\" alt=\"Taste Recipes Chicken and Andouille Gumbo photo of the simmered soup.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 4: Shred the chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2068240\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chicken-and-Andouille-Gumbo_TOHD24_147506_EricKleinberg_4.jpg?fit=700%2C1024\" alt=\"Taste Recipes Chicken and Andouille Gumbo photo of the shredded chicken with optional sides of rice and green onions.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2068241\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chicken-and-Andouille-Gumbo_TOHD24_147506_EricKleinberg_5.jpg?fit=700%2C1024\" alt=\"Taste Recipes Chicken and Andouille Gumbo photo of the finished recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Chicken and Andouille Gumbo Variations<\/h2>\n<ul>\n<li><strong>Add shrimp:<\/strong>\u00a0If you like shellfish, shrimp is a great addition to this gumbo recipe. It&#8217;s mild and cooks quickly, and it easily absorbs the flavors of whatever it&#8217;s cooked in. Be sure to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-name=\"www.tasteofhome.com\/article\/how-to-clean-shrimp\/\" data-module=\"content engagement\" data-position=\"embedded links\">clean the shrimp<\/a> thoroughly by peeling and deveining it, then add it to the broth in Step 4. Be sure to heat the shrimp until it&#8217;s pink, firm and fully cooked through.<\/li>\n<li><strong>Add okra:<\/strong> Okra is a traditional gumbo ingredient and it&#8217;s a great way to naturally thicken the broth.<\/li>\n<li><strong>Add fil\u00e9:<\/strong> Fil\u00e9 powder\u2014or the powdered leaves of sassafras\u2014is also traditional in gumbo, and works to thicken and add flavor to the broth.<\/li>\n<\/ul>\n<h2>How to Store Chicken and Andouille Gumbo<\/h2>\n<p>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.<\/p>\n<h3>Can you freeze chicken and andouille gumbo?<\/h3>\n<div class=\"recipe-freezer-directions\">\n<p>You can certainly freeze chicken and andouille gumbo, just be sure to let it cool down to room temperature first. Once cooled, place individual portions of the cooled gumbo into airtight, freezer-safe containers and freeze. Partially thaw the gumbo in the refrigerator overnight before reheating it. Heat it through in a saucepan, stirring occasionally and adding a little broth if necessary.<\/p>\n<\/div>\n<h2>Chicken and Andouille Gumbo Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2068242\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chicken-and-Andouille-Gumbo_TOHD24_147506_EricKleinberg_6.jpg?fit=700%2C1024\" alt=\"Taste Recipes Chicken and Andouille Gumbo photo of the finished recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What can I substitute for andouille in gumbo?<\/h3>\n<p>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&#8217;t find andouille sausage, try making this chicken and sausage gumbo recipe with smoked kielbasa or chorizo.<\/p>\n<h3>What&#8217;s the difference between gumbo and jambalaya?<\/h3>\n<p>Gumbo traditionally starts with a roux that&#8217;s essential to developing a thicker sauce. It&#8217;s served over rice, whereas <a href=\"https:\/\/www.tasteofhome.com\/recipes\/forgotten-jambalaya\/\" data-name=\"www.tasteofhome.com\/recipes\/forgotten-jambalaya\/\" data-module=\"content engagement\" data-position=\"embedded links\">jambalaya<\/a> does not start with a roux and has rice mixed within (the starch from the rice helps thicken the sauce).<\/p>\n<h3>What can I serve with chicken and andouille gumbo?<\/h3>\n<p>Cooked rice is the only thing you&#8217;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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Chicken and andouille gumbo is a hearty one-pot-meal that&#8217;s packed with bold flavor. It&#8217;s the\u00ac\u2020perfect dish for dinner parties, holidays or even weeknight dinners.<\/p>\n","protected":false},"author":7061,"featured_media":2130747,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306714,305378,307330,307345,304328,305271,305487,304007,304515,304390,304343,304180,303966,304368,303887,306848,304297,304268,307307,305374,324623,306769,304388,306699,304005,304560,304150,303883,304353,304403],"categories-v2":[312710,309386,310369,312737,310378,308988,308319,308984,308481,309216,310796,308554,308880,308761,308993,309462,308495,308745,308478,309603,308308,259483,310342,309381,309177,312882,308752,312672,308549,308915,309434,308476,340273,309005,308812],"coauthors":[57487],"recommended_recipes":[{"post_title":"Gumbo Sloppy Joes","post_link":"\/recipes\/gumbo-sloppy-joes\/","post_image":"\/wp-content\/uploads\/2025\/01\/Gumbo-Sloppy-Joes_EXPS_TOHD24_28671_KristinaVanni_5.jpg"},{"post_title":"Chicken Jambalaya","post_link":"\/recipes\/chicken-jambalaya\/","post_image":"\/wp-content\/uploads\/2025\/01\/Chicken-Jambalaya_EXPS_TOHD24_17627_KristinaVanni_5.jpg"},{"post_title":"Shrimp Gumbo","post_link":"\/recipes\/shrimp-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shrimp-Gumbo_EXPS_SSMZ21_47346_E10_16_2b.jpg"},{"post_title":"Seafood Gumbo","post_link":"\/recipes\/seafood-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/Seafood-Gumbo_EXPS_FT24_3415_JR_0312_1.jpg"},{"post_title":"New Orleans Gumbo","post_link":"\/recipes\/new-orleans-gumbo\/","post_image":"\/wp-content\/uploads\/2017\/09\/New-Orleans-Gumbo_exps50751_HWS2321910A06_08_2bC_RMS.jpg"},{"post_title":"Louisiana Gumbo","post_link":"\/recipes\/louisiana-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/Louisiana-Gumbo_EXPS_FT22_4488_ST_12_15_1.jpg"},{"post_title":"Ham and Shrimp Jambalaya","post_link":"\/recipes\/ham-and-shrimp-jambalaya\/","post_image":"\/wp-content\/uploads\/2025\/03\/Ham-and-Shrimp-Jambalaya_EXPS_FT25_17023_JR_0314_1.jpg"},{"post_title":"Sunday Gumbo","post_link":"\/recipes\/sunday-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15765_BBS64403D84.jpg"},{"post_title":"Chicken and Okra Gumbo","post_link":"\/recipes\/chicken-and-okra-gumbo\/","post_image":"\/wp-content\/uploads\/2024\/08\/Okra-Gumbo_EXPS_TOHD24_3201_SheriSilver_1.jpg"},{"post_title":"Wild Duck Gumbo","post_link":"\/recipes\/wild-duck-gumbo\/","post_image":"\/wp-content\/uploads\/2025\/01\/Wild-Duck-Gumbo_EXPS_TOHD24_1412_JonathanMelendez_04.jpg"},{"post_title":"Smoked Sausage Gumbo","post_link":"\/recipes\/smoked-sausage-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps41463_SD1440074D17B.jpg"},{"post_title":"Southern Seafood Gumbo","post_link":"\/recipes\/southern-seafood-gumbo\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps23881_LR153742C09_11_1b.jpg"},{"post_title":"Authentic Cajun Gumbo","post_link":"\/recipes\/authentic-cajun-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/Authentic-Cajun-Gumbo_exps47325_TH1999633C08_05_7bC_RMS-4.jpg"},{"post_title":"Chicken Gumbo","post_link":"\/recipes\/chicken-gumbo\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Rabbit Gumbo","post_link":"\/recipes\/rabbit-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps11460_TH10079C57.jpg"},{"post_title":"Turkey Shrimp Gumbo","post_link":"\/recipes\/turkey-shrimp-gumbo\/","post_image":"\/wp-content\/uploads\/0001\/01\/Turkey-Shrimp-Gumbo_EXPS_THFM19_32178_C09_26_3b.jpg"},{"post_title":"Gumbo Joes","post_link":"\/recipes\/gumbo-joes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13438_CB1217C91.jpg"},{"post_title":"Speedy Seafood Gumbo","post_link":"\/recipes\/speedy-seafood-gumbo\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps30962_QC944048D40.jpg"},{"post_title":"Game Day Gumbo","post_link":"\/recipes\/game-day-gumbo\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps177990_TH143193B04_30_4b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Chicken-and-Andouille-Gumbo_EXPS_TOHD24_147506_EricKleinberg_5.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/chicken-and-andouille-gumbo\/","name":"Chicken and Andouille Gumbo","datePublished":"2018-01-01","dateModified":"2024-10-22","prepTime":"PT40M","cookTime":"PT02H00M","totalTime":"PT02H40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Chicken-and-Andouille-Gumbo_EXPS_TOHD24_147506_EricKleinberg_5.jpg","height":1200,"width":1200},"recipeCategory":["Lunch"],"description":"Chicken and andouille gumbo is a hearty one-pot-meal that's packed with bold flavor. It's the\u00a0perfect dish for dinner parties, holidays or even weeknight dinners.","recipeIngredient":["2 tablespoons Cajun seasoning, divided","1 teaspoon salt, divided","1\/2 teaspoon pepper","3 pounds bone-in chicken thighs, skin removed","1\/2 cup plus 2 tablespoons canola oil, divided","1\/2 cup all-purpose flour","1 large onion, finely chopped","3\/4 cup finely chopped green pepper","3\/4 cup finely chopped sweet red pepper","2 celery ribs, finely chopped","4 garlic cloves, minced","4 cups water","2 cups chicken stock","1-1\/2 pounds fully cooked andouille sausage links, sliced","2 tablespoons Worcestershire sauce","2 bay leaves","Hot cooked rice","3 green onions, chopped"],"recipeInstructions":[{"@type":"HowToStep","name":"Season and brown the chicken","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chicken-and-Andouille-Gumbo_TOHD24_147506_EricKleinberg_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the roux","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chicken-and-Andouille-Gumbo_TOHD24_147506_EricKleinberg_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Simmer the gumbo","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chicken-and-Andouille-Gumbo_TOHD24_147506_EricKleinberg_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Shred the chicken","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Chicken-and-Andouille-Gumbo_TOHD24_147506_EricKleinberg_4.jpg?fit=700,1024"}],"recipeYield":"9 servings (3-1\/4 quarts)","author":[{"@type":"Person","name":"Laura Denby"}],"nutrition":{"@type":"NutritionInformation","calories":" 544 calories","fatContent":"39g fat (9g saturated fat)","cholesterolContent":"175mg cholesterol","sodiumContent":"1514mg sodium","carbohydrateContent":"13g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"39g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.2608695,"reviewCount":23,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Cajun","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFlask"},"reviewBody":"I am also from Cajun Country and am not sure why people are leaving comments saying there is no roux.  the recipe calls for half cup of oil and half cup of flour cooking on low for 30 minutes.  that's how I make a roux.  I have never added Worcestershire sauce but I would try it because it's pretty much good in everything.  Thanks for the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanFlame"},"reviewBody":"Use only 1 lb sausage.  1-1\/2 lb is too much.  You can cut the salt down to 1\/2 tsp., too. Threw in an extra Tbsp of Emeril\u2019s essence because we like the heat.   Just returned from our trip to NOLA, and my husband says this could stand against any gumbo we had there.  Love it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-06-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCactus"},"reviewBody":"My first time making a gumbo!!! Very ,very good....it's a keepers for sure!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBox"},"reviewBody":"Where is the okra?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueTooth"},"reviewBody":"I used boneless, skinless chicken cut into pieces and added shrimp during the last 15 minutes of cooking, and it was fantastic!  The only thing I did not quite understand was cooking a roux for 30 minutes,because I thought it would burn.  Instead, I sauteed the vegetables after removing the chicken,then moved them aside to make the roux, then added the stock and water.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBullhorn"},"reviewBody":"The picture looks like there is shrimp in this, but no shrimp in the recipe.   The amount of sodium in this recipe is enough for a whole day!!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-09-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldHammer"},"reviewBody":"Sorry but this is not a traditional chicken and andouille gumbo...I am from southwest Louisiana (cajun country)....this is more like a stew. A real cajun gumbo starts with a roux, has no bay leaves in it or worchestershire sauce.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeWeights"},"reviewBody":"The 1st time I made this, I used 1.5 lbs boneless, skinless chicken thighs.  The 2nd time, I substituted leftover roasted turkey for the chicken thighs (&amp; tossed the already-cooked, shredded turkey with the cajun seasoning, salt &amp; pepper before adding it to the pot).  Both times, I added about 2 cups of frozen okra at the end of the cooking time.  Absolutely delicious either way!  Followed the recipe exactly otherwise.  This is my favorite gumbo, hands down.  Comfort food at it's best!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanUmbrella"},"reviewBody":"Hearty meal ??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueRaindrop"},"reviewBody":"Question whether this should be called gumbo.  No file gumbo seasoning, okra or roux.  But I must admit, I knew this before I made this soup.  It is a nice meal  but for sure, titled wrong.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanElephant"},"reviewBody":"This was my first gumbo i've made I used boneless chicken breast instead, also added shrimp, and cooked it all in my crockpot after i did the oil and flour in the skillet along with the vegetables! It turned out awesome and my family loved it !","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBucket"},"reviewBody":"Oil and flour browned together is a roux for those of you who don't know this.  Chicken and sausage gumbo recipes do not have okra or file in them, only seafood gumbos.  Coming from New Orleans, I can tell you this with some certainty.  For those of you who added shrimp, you seem to have figured out how to have the best of both.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBug"},"reviewBody":"Sounds like a recipe  I ran across before and there is a roux in this. My gumbo is a true Cajun gumbo and I use file in mine.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeRaindrop"},"reviewBody":"<p>Have cooked this several times always gets rave reviews. I do add about a lb of shrimp.  Usually serve with the shrimp corn cakes that were also featured in the same Taste Recipes magazine<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedCupcake"},"reviewBody":"Great recipe, sausage a little to spicy I will change next time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSailboat"},"reviewBody":"Hands down one of the best we have had! Being thrifty and a little lazy I used skinless, boneless thighs, half the amount of sausage (14oz pkg)  and a bag of frozen seasoning veggies (onion, peppers & celery) instead of fresh. Still very yummy. If you don't like a lot of spice, smoked sausage might be a good substitute.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSword"},"reviewBody":"yummo","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePuzzle"},"reviewBody":"My very first gumbo & we absolutely LOVED it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-09-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeSubmarine"},"reviewBody":"We've had a similar recipe in the family for several generations. However, we use a deep smoked Andouille sausage. We also make our Cajun seasoning, using ghost pepper salt as well. We add a bit of Chiquilin smoked paprika, smoked serranos and a dash of cayenne pepper. We love our gumbos super spicy and hot! We make several versions , the shrimp, crab and crawdaddy\/ we do smoked shredded pork with pepper bacon\/ we do smoked elk and venison. All in all, this is a good recipe, a low country comfort food for sure.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanScooter"},"reviewBody":"Really  good! I'm Cajun from southeast Texas and this is very similar to what I remember my mammaw (grandmother) making. As a busy working mom, I adapted it for the slow cooker. Turned out fantastic!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSubmarine"},"reviewBody":"Thank you for trying my recipe. This is one of my wife's favorites that I make.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCorn"},"reviewBody":"Very good.  This is time consuming but worth it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-05-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueHat"},"reviewBody":"Good flavor with a little kick","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"147506","romance_copy_dek":"Chicken and andouille gumbo is a hearty one-pot-meal that's packed with bold flavor. 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