A rich, flavorful dish that brings authentic chicken andouille sausage gumbo from Louisiana to your kitchen
Few dishes capture the soul of New Orleans like properly prepared chicken andouille sausage gumbo. This hearty, deeply flavored stew represents the beautiful fusion of African, European, and Caribbean culinary techniques that define Creole cooking. This recipe combines tender chicken, smoky andouille sausage, the “holy trinity” of vegetables, and okra in a rich, complex sauce that’s perfect for sharing with family and friends.
If you enjoy authentic Southern cuisine, you’ll also love my Jambalaya recipe or the classic New Orleans dessert, Bananas Foster.
Table of Contents
Why Chicken Andouille Sausage Gumbo Works
Having spent years exploring New Orleans—from landmark establishments to hidden neighborhood gems—I’ve tasted countless variations of gumbo. Each bowl tells a different story of tradition, family recipes, and regional preferences.
This recipe balances authenticity with practicality. While I’ll guide you through traditional techniques like making homemade chicken stock and a proper dark roux, I also offer time-saving alternatives for busy weeknights. The resulting gumbo produces a generous amount, perfect for gatherings or enjoying as leftovers (which taste even better the next day as the flavors deepen).
What makes this chicken andouille sausage gumbo special is its balanced complexity—the dark roux provides unmatched depth, while the combination of okra and filé powder creates that distinctive silky texture that defines great gumbo.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken thighs/breasts | 2 lbs | Boneless, skinless preferred |
| Andouille sausage | 1 lb | Sliced into ½-inch rounds |
| Okra | 2 cups | Fresh or frozen, sliced |
| Bell peppers | 1 red, 1 green | Diced |
| Celery | 3 stalks | Diced |
| Onion | 1 large | Diced |
| Garlic | 4 cloves | Minced |
| Butter | ½ cup | For the roux |
| All-purpose flour | ½ cup | For the roux |
| Diced tomatoes | 1 can (14.5 oz) | With juice |
| Chicken broth | 8 cups | Homemade or store-bought |
| Bay leaves | 2 | Whole |
| Dried thyme | 1 tsp | |
| Dried basil | 1 tsp | |
| Cayenne pepper | ¼-½ tsp | Adjust to taste |
| Gumbo filé powder | 2 tbsp | Added off heat |
| Salt and pepper | To taste | |
| Green onions | 4 | Sliced, for garnish |
| White rice | For serving | Cooked separately |
Understanding What Makes Chicken Andouille Sausage Gumbo Special
Three elements create gumbo’s distinctive character:
The Roux: Cooking equal parts butter and flour for about 15 minutes develops a dark-brown color that infuses the gumbo with rich, toasted flavors. As the roux darkens, it loses some thickening power but gains tremendous flavor complexity.
Okra: When cooked, okra releases a natural mucilage that helps thicken the gumbo while adding subtle sweet, herbaceous notes. This vegetable isn’t just a thickener—it’s essential to authentic flavor.
Filé Powder: Made from dried, ground sassafras leaves, this traditional thickening agent adds earthy, slightly eucalyptus-like notes reminiscent of root beer. Always add it after removing the pot from heat to preserve its thickening properties and prevent bitterness.
Preparation Tips
Chicken: I prefer boneless, skinless chicken thighs and breasts for convenience, though bone-in pieces produce a more robust broth (adjust quantities accordingly). The chicken is simmered until tender, then shredded into bite-sized pieces.
Andouille Sausage: This smoked pork sausage seasoned with garlic, paprika, cayenne, and other Cajun spices provides distinctive smoky heat. Sliced into thick coins, it adds texture and flavor throughout the gumbo.
The Holy Trinity: Diced bell peppers (red and green), celery, and onion form the aromatic foundation of Creole cooking. These vegetables, sautéed until softened, create a layered flavor base essential to authentic chicken andouille sausage gumbo.
Details and Timing
| Information | Details |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 1 hour 30 minutes |
| Total Time | 2 hours |
| Servings | 10-12 portions |
| Cuisine | Creole, Louisiana |
| Storage | Refrigerate up to 4 days, freeze up to 3 months |
| Reheating | Stovetop preferred, add broth if needed |
| Spice Level | Medium (adjustable) |
Smart Substitutions for Chicken Andouille Sausage Gumbo
Pressed for time? Use 6 cups of shredded rotisserie chicken and store-bought unsalted chicken broth.
Heat preferences? Adjust cayenne to taste or substitute with Crystal hot sauce for vinegary heat. Pre-mixed Cajun seasoning works well too.
Can’t find andouille? Kielbasa, spicy Italian sausage, or any smoked sausage will work—just adjust seasonings if using a milder variety.
Regional variations? Southeast Louisiana gumbos often include tomatoes and seafood, while southwest versions rely exclusively on dark roux for thickening. Feel free to customize according to your preference.
Love seafood? Add peeled shrimp during the final 5 minutes of cooking.
The Chicken Andouille Sausage Gumbo-Making Process
The magic of gumbo lies in building layers of flavor:
- Create your base: Simmer chicken in water to create a flavorful broth (20-25 minutes), then shred the meat once cool enough to handle.
- Prepare the okra: Simmer separately for 7-9 minutes, then drain. This reduces its slickness while maintaining its thickening properties.
- Make a dark roux: This is perhaps the most crucial step. Melt butter, whisk in flour, and cook—stirring constantly—until the mixture turns dark chocolate-brown (about 15 minutes). Don’t rush this step; the roux’s color determines your gumbo’s depth of flavor.
- Layer the aromatics: Add the holy trinity and garlic to the roux, cooking until vegetables soften (about 10 minutes).
- Build complexity: Incorporate the okra, tomatoes, and sliced andouille sausage, cooking for another 10 minutes to meld flavors.
- Season and simmer: Add bay leaf, thyme, basil, cayenne, salt, and pepper, then pour in the reserved chicken broth. Cover and simmer for 30 minutes, allowing the flavors to harmonize.
- Finish with protein: Return the shredded chicken to the pot and simmer for 15 more minutes.
- Add the filé: Turn off the heat completely before stirring in the filé powder. Never boil gumbo after adding filé, as it can become stringy and bitter.
- Serve traditionally: Ladle over hot rice and garnish with sliced green onions.
Common Questions
What exactly is gumbo? It falls between a soup and stew—thicker than soup but more broth-based than typical stews. The word likely derives from “ki ngombo,” the West African term for okra.
Is there a substitute for okra? While traditional gumbo typically includes it, you can omit it entirely or try nopales (cactus), eggplant, or green beans for different textures.
Can I make this in a slow cooker? Yes, but always make your roux on the stovetop first, then transfer it to the slow cooker with remaining ingredients.
How is gumbo different from jambalaya? Gumbo is a thickened stew served over separately cooked rice. Jambalaya is a one-pot dish where rice cooks directly with the proteins and vegetables.
Perfect Pairings
Serve your chicken andouille sausage gumbo with cornbread muffins, Southern potato salad, or sautéed green beans for a complete meal that celebrates the best of Creole cooking.
The beauty of gumbo lies in its communal nature—it’s meant to be shared, savored, and discussed. Each spoonful carries centuries of culinary history and the distinctive spirit of Louisiana’s melting pot culture. Whether cooking for a crowd or making a batch to enjoy throughout the week, this chicken andouille sausage gumbo brings authentic New Orleans flavor to your table.
This recipe yields approximately 10-12 servings and freezes beautifully for up to 3 months.
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