Name: Chicken and Andouille Gumbo
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Southern
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)

Description

Chicken and Andouille Gumbo is a rich, hearty Southern dish featuring tender chicken, smoky sausage, and a flavorful, thick broth, all served over rice for a complete, comforting 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)

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Instructions

Heat the oil (or butter) in a large pot over medium heat. Add the flour and stir continuously for 15-20 minutes until the roux turns a golden brown color like peanut butter.
Add the onion, bell pepper, and celery. Stir to coat the vegetables in the roux, and cook for 5-6 minutes until softened.
Add the garlic, paprika, cayenne pepper, thyme, salt, and pepper. Cook for another minute until fragrant.
Pour in the chicken broth and diced tomatoes with their juices. Stir to combine and bring to a simmer. Scrape up any browned bits from the bottom of the pot for added flavor.
Add the chicken and sausage to the pot, bring to a simmer, and cook for 30-40 minutes until the chicken is tender.
Remove the chicken from the pot, shred the meat with two forks, discard the bones, and return the shredded chicken to the pot. Stir in Worcestershire sauce and hot sauce, adjusting the seasoning to taste.
Simmer for an additional 10-15 minutes, allowing the flavors to meld and the gumbo to thicken. If desired, thicken further with a slurry of flour and water.
Serve the gumbo over rice and garnish with fresh parsley or green onions.

Notes

For a thicker gumbo, add okra, a flour slurry, or cook it longer to reduce the broth.

For a spicier gumbo, increase the cayenne or add diced jalapeños.

Use chicken breasts for a leaner option, but thighs will provide more flavor.

Can be made ahead and tastes better the next day as the flavors deepen.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Dish
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 4g
Sodium: 1000mg
Fat: 23g
Saturated Fat: 8g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 35g
Cholesterol: 75mg