Chicken and Andouille Gumbo is a classic Southern dish that combines tender chicken, smoky andouille sausage, and a rich, flavorful broth in a savory, thick stew. This hearty gumbo, seasoned with a mix of spices, herbs, and a homemade roux, is a perfect meal to enjoy on a cold day or when you’re craving comforting, flavorful food. It’s served over steamed rice, making it a complete and satisfying meal.

Why You’ll Love This Recipe

Chicken and Andouille Gumbo is the epitome of comfort food. The combination of tender chicken, spicy sausage, and a deep, flavorful broth creates a dish that is both rich and hearty. The key to a great gumbo is the roux, which gives the soup its thick texture and depth of flavor. This recipe is full of flavor from the Cajun spices, smoked sausage, and vegetables, and it’s easy to make. It’s a crowd-pleaser for family dinners, gatherings, or just when you need a filling and flavorful meal.

Ingredients

• 1 lb bone-in, skinless chicken thighs (or breasts, if preferred)

• 1 lb andouille sausage, sliced

• 1/4 cup vegetable oil (or butter)

• 1/4 cup all-purpose flour

• 1 large onion, chopped

• 1 bell pepper, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 1 (14.5 oz) can diced tomatoes

• 6 cups chicken broth

• 2 bay leaves

• 1 teaspoon dried thyme

• 1/2 teaspoon paprika

• 1/2 teaspoon cayenne pepper (optional, adjust to your spice preference)

• Salt and pepper to taste

• 1 tablespoon Worcestershire sauce

• 1 tablespoon hot sauce (optional)

• 2 cups cooked white rice (for serving)

• Fresh parsley or green onions for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the roux: In a large pot or Dutch oven, heat the oil (or butter) over medium heat. Once hot, add the flour and stir continuously for 15-20 minutes, making a roux. The roux should be the color of peanut butter—golden brown but not burnt. This step is key to developing the depth of flavor for your gumbo.

2. Cook the vegetables: Once the roux is done, add the chopped onion, bell pepper, and celery (known as the “holy trinity” in Cajun cooking). Stir to coat the vegetables in the roux, and cook for 5-6 minutes until the vegetables have softened.

3. Add garlic and spices: Add the minced garlic, paprika, cayenne pepper, dried thyme, and salt and pepper to taste. Stir for another minute until fragrant.

4. Add the liquids: Pour in the chicken broth and diced tomatoes with their juices. Stir to combine and bring the mixture to a simmer. Scrape up any browned bits from the bottom of the pot with a spoon to incorporate all the flavor.

5. Cook the chicken and sausage: Add the chicken thighs and sausage slices to the pot. Bring the gumbo to a simmer, then reduce the heat to low and cook for 30-40 minutes, or until the chicken is cooked through and tender.

6. Shred the chicken: Once the chicken is fully cooked, remove it from the pot and shred the meat with two forks. Discard the bones and return the shredded chicken to the pot. Stir in the Worcestershire sauce and hot sauce, if using, and adjust seasoning with salt and pepper to taste.

7. Simmer and thicken: Let the gumbo simmer on low for an additional 10-15 minutes to allow the flavors to meld and the soup to thicken. If you prefer a thicker gumbo, you can make a slurry by mixing a tablespoon of flour with a bit of water and stirring it into the gumbo, then simmer for another 5 minutes.

8. Serve: To serve, ladle the gumbo over a scoop of freshly cooked white rice in a bowl. Garnish with fresh parsley or sliced green onions, if desired.

9. Enjoy: Enjoy your flavorful, comforting Chicken and Andouille Gumbo!

Servings and timing

• Servings: 6-8 servings

• Prep time: 15 minutes

• Cook time: 1 hour

• Total time: 1 hour 15 minutes

Variations

• Seafood Gumbo: Add shrimp, crab, or oysters instead of chicken and sausage for a seafood-focused gumbo.

• Vegetarian Gumbo: Skip the chicken and sausage and load up the gumbo with extra vegetables like okra, mushrooms, or zucchini. You can also add beans for protein.

• Spicy Gumbo: Increase the cayenne pepper or hot sauce to make the gumbo spicier. For extra heat, you can also add sliced jalapeños or a pinch of crushed red pepper flakes.

• Gumbo with Okra: Okra is often used in gumbo to help thicken the broth. Add 1-2 cups of sliced okra in the last 10-15 minutes of cooking.

Storage/Reheating

• Refrigeration: Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop and improve after sitting overnight.

• Freezing: Gumbo can be frozen for up to 3 months. Let it cool completely before transferring to an airtight container or freezer-safe bag. When ready to reheat, thaw in the refrigerator overnight and heat on the stovetop until warmed through. If the gumbo has thickened too much, you can add a little extra broth or water to loosen it up.

• Reheating: Reheat gumbo over low heat on the stovetop, stirring occasionally to ensure it doesn’t burn or stick to the bottom of the pot.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts, but chicken thighs will give a more flavorful and tender result. If you use breasts, they may cook faster, so adjust the cooking time accordingly.

2. Can I make this gumbo without the roux?

The roux is essential for giving the gumbo its deep, rich flavor and thick consistency. Skipping it will result in a thinner and less flavorful gumbo. However, if you’re short on time, you can make a quick version using store-bought gumbo base.

3. Can I make this gumbo ahead of time?

Yes! Gumbo often tastes even better the next day as the flavors meld together. You can make it a day ahead, refrigerate it, and reheat it before serving.

4. Can I make this gumbo in a slow cooker?

Yes, you can make gumbo in a slow cooker. After making the roux on the stovetop, transfer it to a slow cooker along with the vegetables, chicken, sausage, broth, and spices. Cook on low for 6-8 hours or high for 3-4 hours, then shred the chicken and add it back to the pot before serving.

5. Can I use another type of sausage?

Yes! You can use any type of smoked sausage you prefer, like kielbasa, chorizo, or even vegetarian sausage for a meat-free version.

6. How do I thicken the gumbo?

If the gumbo isn’t thick enough for your liking, you can make a slurry by combining flour with a small amount of water and adding it to the gumbo. Let it simmer for 5 minutes until the soup thickens. Alternatively, you can add okra, which will naturally thicken the broth as it cooks.

7. Can I make gumbo without the chicken?

Yes, you can omit the chicken and make a more traditional sausage and seafood gumbo. Just use sausage and add shrimp, crab, or other seafood in place of the chicken.

8. What can I serve with gumbo?

Gumbo is traditionally served over steamed white rice. You can also serve it with crusty bread, cornbread, or a side salad for a complete meal.

9. How can I make the gumbo spicier?

To make the gumbo spicier, add more cayenne pepper, hot sauce, or diced jalapeños. Adjust the spice level to your taste!

10. How do I store leftover gumbo?

Store leftover gumbo in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a little more broth or water to adjust the consistency.

Conclusion

Chicken and Andouille Gumbo is the ultimate comfort food—rich, flavorful, and hearty. The combination of smoky sausage, tender chicken, and a thick, savory broth makes this gumbo a perfect dish for any occasion. Whether you serve it for a cozy family dinner or as part of a big gathering, it’s sure to be a hit with everyone. Plus, the leftovers are even better the next day!