Snow day? Warm up with this Chicken and Andouille Sausage Gumbo! Smoky sausage, tender chicken, and a rich roux make this the ultimate comfort food. Perfect over rice!
When snow blankets Dallas, there’s no better way to warm up than with a steaming bowl of Chicken and Andouille Sausage Gumbo. This Louisiana classic is the perfect way to stay cozy indoors, combining tender chicken, smoky andouille sausage, and the rich, nutty flavor of a perfectly dark roux.
Whether you’re team okra or prefer to skip it (some people have very strong opinions on okra in gumbo), this gumbo brings all the hearty, comforting vibes you crave on a cold day. Serve it over a bed of fluffy steamed rice, and you’ve got yourself the ultimate snow day meal.
Where Did Gumbo Come From?
Gumbo is a dish steeped in history and culture, with roots tracing back to the melting pot of Louisiana. Its name is thought to derive from the West African word for okra, ki ngombo, as okra was often used as a thickening agent in early versions of the dish. Gumbo is a true fusion of culinary traditions—West African, French, Spanish, and Native American influences all contribute to its evolution.
The dish became a staple in Creole and Cajun kitchens, with variations depending on the region and available ingredients. Creole gumbo typically features a tomato base, while Cajun versions are darker and rely on a rich roux for flavor and texture. I personally prefer the Cajun version, omitting the tomatoes as I love the depth the roux gives. Over time, gumbo has become synonymous with Louisiana cuisine and is often served at gatherings and celebrations. It’s a dish that embodies community and comfort, making it the perfect choice for warming up on a cold winter day.
How to Make a Roux
Mastering the roux is essential for a flavorful gumbo—it’s the backbone of the dish, adding depth, richness, and complexity. A roux is simply a mixture of fat and flour cooked together, but it requires patience and careful attention to achieve the perfect consistency and color.
Here’s a breakdown of the different stages of a roux:
• Blonde Roux (3-5 minutes): This is the lightest stage of roux, pale yellow in color, and commonly used for creamy sauces like béchamel. For gumbo, you’ll skip this stage entirely.
• Light Brown Roux (5-10 minutes): The roux takes on a golden or light caramel hue and begins to develop a nutty aroma. While this stage adds flavor, it’s still too light for gumbo.
• Peanut Butter Roux (10-20 minutes): As the roux deepens to a peanut butter shade, the flavor intensifies. This is a versatile stage for many dishes, but for a traditional gumbo, you’ll want to take it further.
• Dark Brown Roux (20-30 minutes): This is the sweet spot for gumbo. The roux becomes a deep chocolate color with a rich, nutty aroma. It requires constant whisking to prevent burning, but the result is a flavor-packed base that makes gumbo shine. This is my preference, between a dark brown to black color.
• Black Roux (30+ minutes): The darkest stage, almost black, this roux is bold and smoky. Be careful here—there’s a fine line between achieving a black roux and burning it.
Tips for Making a Roux:
1. Use a heavy-bottomed pan to ensure even heat distribution.
2. Stir constantly with a whisk or wooden spoon to prevent scorching.
3. Keep the heat on medium to medium-low and adjust as needed.
4. Once you’ve reached the desired color, immediately add the “holy trinity” (onions, bell peppers, and celery) to stop the cooking process.
Making a roux is all about patience and practice. Take your time, and don’t rush the process—it’s the key to unlocking the depth of flavor that makes gumbo unforgettable.
Why This Recipe Works
• The Roux: Achieving a deep, rich roux is the heart of any good gumbo. It adds layers of flavor that make this dish unforgettable. I love a good dark roux, which will take longer.
• Versatile Ingredients: Okra is optional if you’re not a fan, and you can adjust the spice level to suit your taste.
• Bold Flavors: The combination of smoky andouille sausage and Cajun-seasoned chicken gives the gumbo that authentic Louisiana kick.
Andouille sausage is a smoked, spicy pork sausage essential to Cajun and Creole cuisine, known for its bold, smoky flavor. Its robust taste adds depth to dishes like gumbo, jambalaya, and étouffée, making it a must-have for authentic Louisiana flavors.
If you can’t find andouille, any smoked sausage will do.
Tips for Making Chicken and Andouille Sausage Gumbo
- Take Your Time with the Roux: A dark roux is key to the gumbo’s flavor. Don’t rush it, and stir constantly to avoid burning.
- Customize the Heat: If you like it spicier, add more cayenne or a splash of hot sauce to the stock.
- Okra or No Okra: Add sliced okra during the simmering stage if you love its flavor and thickening power. If not, skip it—it’s still delicious without.
- Prep Ahead: Chop your vegetables and measure your ingredients before starting to make the process smoother.
- Serve with Steamed Rice: Gumbo is best served over perfectly cooked rice to soak up all the flavors.
How To Make Chicken and Andouille Sausage Gumbo
What you will need:
Equipment
Ingredients
- 1 2-3 lbs chicken, cut up
- salt
- garlic powder
- cayenne pepper
- 1 cup onion, finely chopped
- 1 cup green bell pepper, finely chopped
- ¾ cup celery, chopped
- 1¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- vegetable oil for frying
- 7 cups chicken stock
- ½ lb andouille sausage or any smoked sausage
- 1 bag frozen cut okra (optional)
- 1 tsp garlic, minced
- hot cooked rice
Prep the Chicken
1. Trim excess fat from the chicken pieces. Rub the chicken generously with salt, garlic powder, and cayenne pepper. Let it sit at room temperature for 30 minutes.
Prepare the Vegetables
1. Combine the onions, bell peppers, and celery in a medium bowl. This is your “holy trinity.” Set aside.
Dredge the Chicken
1. In a resealable plastic bag, mix together 1¼ cups of flour, ½ tsp salt, ½ tsp garlic powder, and ½ tsp cayenne pepper.
2. Add the chicken pieces to the bag, seal it, and shake until evenly coated. Reserve ½ cup of the seasoned flour for the roux.
Fry the Chicken
1. Heat about 1½ inches of vegetable oil in a large heavy skillet to 375°F-400°F. Fry the chicken until the crust is golden brown and the meat is cooked through, about 5-8 minutes per side.
2. Transfer to paper towels to drain.
Make the Roux
1. Pour off all but ½ cup of the frying oil, leaving as many browned bits in the pan as possible. Over medium-high heat, whisk the reserved ½ cup of flour into the oil.
2. Cook, whisking constantly, until the roux turns dark brown (about 20-30 minutes), being careful not to let it burn.
Add the Vegetables
- Remove the pan from the heat and immediately stir in the onion, bell pepper, and celery mixture. The residual heat will stop the roux from cooking further. Return to low heat and cook, stirring constantly, for about 5 minutes until the vegetables are softened.
Combine with Stock
1. In a large Dutch oven or pot, bring the chicken stock to a boil. Gradually add the roux mixture to the stock by spoonfuls, stirring well between each addition to dissolve the roux. Once all the roux is added, return the stock to a boil, stirring frequently.
Simmer the Gumbo
1. Add the sliced andouille sausage and minced garlic to the pot. Reduce the heat to low and let the gumbo simmer uncovered for about 45 minutes, stirring occasionally to prevent sticking.
Add the Chicken
1. While the gumbo is simmering, remove the fried chicken meat from the bones and cut it into ½-inch pieces.
2. Add the chicken to the gumbo during the last 5-10 minutes of simmering. Adjust the seasoning with salt and pepper to taste.
Serve
Serve the gumbo hot over steamed rice. Optional: garnish with sliced green onions or fresh parsley.
Optional Additions:
If you love okra, slice it and add it during the simmering step for additional texture and flavor. Or use the frozen okra that’s already cut up. Or, if you prefer it less slimy, fry it beforehand to crisp up the edges before adding it to the gumbo.
Gumbo Goals
Snow days and gumbo go hand in hand. There’s something magical about standing over a simmering pot while the world outside feels frozen. Ready to give it a try? Whether you’re a gumbo expert or a first-timer, this Chicken and Andouille Sausage Gumbo is sure to become a new favorite.
📩 Share your thoughts! Are you team okra or no okra? I’d love to hear how you make your gumbo unique. Don’t forget to snap a pic and tag me on Instagram—I can’t wait to see your creations!
Chicken and Andouille Sausage Gumbo
Equipment
Ingredients
- 1 2-3 lbs chicken, cut up
- salt
- garlic powder
- cayenne pepper
- 1 cup onion, finely chopped
- 1 cup green bell pepper, finely chopped
- ¾ cup celery, chopped
- 1¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp cayenne pepper
- vegetable oil for frying
- 7 cups chicken stock
- ½ lb andouille sausage or any smoked sausage
- 1 bag frozen cut okra (optional)
- 1 tsp garlic, minced
- hot cooked rice
Instructions
- Remove excess fat from the chicken pieces. Rub a generous amount of salt, garlic powder, and cayenne pepper on both sides of each piece, making sure each is evenly covered. Let sit at room temperature for 30 minutes.
- Meanwhile, in a medium-size bowl combine the onions, bell peppers, and celery; set aside.
- Combine the flour, ½ teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon cayenne pepper in a plastic bag. Add the chicken pieces and shake to evenly coat. Reserve ½ cup of the flour.
- In a large heavy skillet heat 1½ inches of oil until very hot (375℉ to 400℉). Fry the chicken until the crust is brown on both sides and the meat is cooked, about 5 to 8 minutes per side; drain on paper towels. Carefully pour the hot oil into a glass measuring cup, leavings as many of the brown bits int he pan as possible. Scrape the pan bottom with a metal whisk to loosen any stuck particles, then return ½ cup of the hot oil to the pan.
- Place pan over high heat. Using a long-handled metal whisk, gradually stir in the reserved ½ cup flour. Cook, whisking constantly, until roux is dark red-brown to black, about 3½ to 4 minutes, being careful not to let it scorch or splash on your skin.
- Remove from heat and immediately add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return pan to low heat and cook until vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom well.
- Meanwhile, place the stock in a large Dutch oven. Bring to a boil. Add roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Return to a boil, stirring and scraping pan bottom often.
- Reduce heat to simmer and stir in the andouille and minced garlic. Simmer uncovered for 45 minutes, stirring often toward the end of cooking time. At the end, add in the okra if using.
- While the gumbo is simmering, bone the chicken and cut the meat into ½-inch dice. When the gumbo is cooked, stir in the chicken and adjust seasoning with salt and pepper. Serve over cooked rice.
Nutrition
