Chicken and Andouille Sausage Gumbo: A Bowl of Southern Comfort

First off, I have to say thank you for joining me in my kitchen today! You’re in for a treat because this Chicken and Andouille Sausage Gumbo is one of my absolute favorite dishes to make when I’m craving something hearty, rich, and packed with flavor. It’s warm, savory, and just the right amount of spicy to give you that cozy, soul-soothing feeling with every bite.

I love how versatile gumbo can be! You can switch up the proteins, adjust the heat, and even play around with the veggies to match your preferences. Plus, the smell when this is simmering on the stove? Absolutely incredible!

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Why You’ll Love This Recipe

• Full of flavor: The roux, slow simmer, and spices combine to create layers of complex flavors that are out of this world.
• Hearty and satisfying: Chicken, sausage, and veggies come together in a comforting, filling stew.
• Make-ahead friendly: Gumbo only gets better the next day, making it the perfect dish to prep in advance.
• Easily customizable: You can adjust the heat, swap out proteins, or add in extra veggies for a personalized touch.

What Does Chicken and Andouille Sausage Gumbo Taste Like?

Imagine a bold, savory stew with tender chunks of chicken, smoky slices of sausage, and a thick, rich broth that clings to every grain of rice. The balance of the Cajun spices, the depth of the dark roux, and the slight bite of okra (if you choose to add it) make for an unforgettable taste experience. Every spoonful is a delightful mix of smoky, slightly spicy, and earthy flavors.

Ingredients

Here’s everything you need to make this flavorful gumbo:

• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
• 1/2 lb andouille sausage, sliced (you can sub with chicken sausage)
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1 cup sliced okra (optional, for thickening and texture)
• 4 green onions, sliced (for garnish)
• Cooked white rice, for serving

Essential Tools for Making Gumbo

• A large heavy-bottomed pot or Dutch oven for even heat distribution and simmering.
• A whisk to stir the roux constantly until it’s perfectly brown.
• A sharp knife and cutting board to prep the veggies, chicken, and sausage.
• Measuring spoons and cups to get those seasonings just right.

How to Make Chicken and Andouille Sausage Gumbo

Here’s how you can create this southern classic step by step:

1. Make the Roux: Heat the oil in a large pot over medium heat. Add the flour and whisk constantly to make a roux. Continue cooking, stirring frequently, until it turns a deep brown color. This can take about 15-20 minutes, but it’s so worth the effort.
2. Cook the Veggies: Once your roux is rich and brown, toss in the diced onion, bell pepper, and celery (known as the “holy trinity” of Cajun cooking). Cook for 5-7 minutes until they’ve softened.
3. Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add Proteins: Next, add the chicken pieces and sausage slices to the pot. Let the chicken brown on all sides.
5. Pour in Broth and Spices: Pour in the chicken broth, then add bay leaves, thyme, paprika, cayenne pepper, salt, and pepper. Bring everything to a boil.
6. Simmer Away: Lower the heat and let the gumbo simmer for about 45 minutes, stirring occasionally. This allows the flavors to meld beautifully.
7. Add Okra (Optional): If you’re using okra, add it in now and simmer for another 10 minutes.
8. Taste and Adjust: Adjust the seasoning to your liking—add more salt, pepper, or cayenne if you want more kick.
9. Serve: Ladle the gumbo over cooked white rice and garnish with sliced green onions for a pop of freshness.

What to Serve with Chicken and Andouille Sausage Gumbo

This gumbo is hearty enough to stand alone, but here are a few ideas to elevate your meal:

• Crusty French bread or cornbread to soak up that rich broth.
• A simple green salad with a tangy vinaigrette to balance the bold flavors.
• A side of pickled okra or cucumber salad for something fresh and crisp.

Tips for the Perfect Gumbo

• Take your time with the roux: The depth of flavor comes from slowly cooking the roux until it reaches a dark brown color.
• Season as you go: Taste as you cook, especially when adding broth and seasonings, to ensure a well-balanced gumbo.
• Make it ahead: Gumbo tastes even better the next day, so feel free to make it a day in advance to let the flavors deepen.

Storing and Reheating

• Store in the fridge: Let your gumbo cool, then store it in an airtight container in the fridge for up to 3 days.
• Freeze for later: Gumbo freezes well! Just portion it out into freezer-safe containers, and it will keep for up to 3 months.
• Reheat gently: Warm your gumbo on the stove over low heat, stirring occasionally, until heated through. Add a splash of broth if it’s too thick.

Frequently Asked Questions

Can I make this gumbo without sausage?

Absolutely! If you’re not a fan of sausage, you can omit it or substitute it with more chicken or even shrimp.

What can I use instead of okra?

If you’re not a fan of okra, you can skip it or use file powder (ground sassafras leaves), which is another thickening agent traditional in Cajun cooking.

Is gumbo gluten-free?

To make a gluten-free version, simply use a gluten-free flour blend to make the roux. You’ll get the same thickening effect.

Conclusion

There you have it—a delicious, comforting Chicken and Andouille Sausage Gumbo that’s sure to become a new favorite in your household. It’s warm, flavorful, and perfect for cozy dinners with family and friends. Give it a try and let me know how you liked it!

Don’t forget to share your creations with me on Pinterest here. And if you’re looking for more tasty dishes, check out these delicious recipes:

• Hearty Italian Sausage and Spinach Tortellini Soup
• Creamy Cajun Pasta with Succulent Shrimp and Spicy Sausage
• Italian Sausage with Peppers and Onions

Nutritional Information (per serving):

• Calories: 450 kcal
• Carbohydrates: 22g
• Protein: 26g
• Fat: 27g
• Sodium: 900mg

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