Tulo

Chicken and Andouille Sausage Gumbo Recipe

A deep bowl of dark reddish-brown gumbo studded with chicken and sliced andouille sausage, served over white rice and topped with sliced green onions.
Photo by Mohamed Hergafi on Pexels

A roux cooked all the way to the color of dark chocolate builds the deep, nutty backbone that defines real Cajun gumbo, and browning the sausage first renders out fat that carries that flavor into the roux itself. Simmering the stock low and slow after the roux goes in lets the flour finish cooking without turning bitter or breaking the sauce.

Prep
30 min
Cook
100 min
Total
130 min
Servings
8

Ingredients

Servings8
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 lb andouille sausage, sliced
  • 1 1/2 lb boneless, skinless chicken thighs, cut into chunks
  • 1 1/2 cups yellow onion, diced
  • 1 cup celery, diced
  • 1 cup green bell pepper, diced
  • 4 cloves garlic, minced
  • 6 cups chicken stock
  • 2 cups okra, sliced
  • 2 tbsp Cajun seasoning
  • 2 leaves bay leaves
  • 1/4 cup green onions, sliced, for garnish
  • 4 cups cooked white rice, for serving

Nutrition per serving

Calories
676
Protein
43g
Carbs
39g
Fat
38g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a large heavy pot or Dutch oven over medium heat, whisk the oil and flour together to make a roux. Cook, whisking constantly, for 25-35 minutes, until it turns the color of dark chocolate or an old penny.
  2. 2Immediately add the onion, celery, and bell pepper to the hot roux (it will sizzle and steam) and stir for 3-4 minutes to stop the roux from cooking further and soften the vegetables slightly.
  3. 3Stir in the garlic and cook for 30 seconds, until fragrant.
  4. 4In a separate skillet, brown the andouille sausage over medium-high heat for 4-5 minutes, then add it and its rendered fat to the pot along with the chicken.
  5. 5Slowly pour in the chicken stock, whisking as you go to smooth out the roux and vegetables into the liquid.
  6. 6Add the diced tomatoes, Cajun seasoning, and bay leaves. Bring to a gentle simmer.
  7. 7Partially cover and simmer for 45-60 minutes, stirring occasionally, until the chicken is fully cooked and the broth has thickened and deepened in color.
  8. 8Stir in the okra and simmer uncovered for 10-15 more minutes, until the okra is tender and any excess sliminess has cooked off.
  9. 9Remove the bay leaves. Taste and adjust seasoning with salt, pepper, or extra Cajun seasoning.
  10. 10Ladle over cooked white rice and garnish with sliced green onions.

Tips & variations

  • Make the roux ahead: it keeps in the fridge for up to 2 weeks in a sealed jar, so the longest step can be done days in advance.
  • Filé powder (ground sassafras leaves) is a traditional alternative or addition to okra for thickening; stir a teaspoon into individual bowls off the heat, since boiling filé makes gumbo stringy.
  • Swap the chicken thighs for a small chopped rotisserie chicken added in the last 20 minutes if short on time.
  • For a shrimp gumbo, add 1 pound of peeled shrimp during the last 5 minutes of cooking so they don't turn rubbery.

Storage & reheating

Refrigerate cooled gumbo in an airtight container for up to 4 days; the flavor actually improves overnight as the roux and seasonings settle. Reheat gently on the stovetop over low heat, stirring often, since the roux can scorch on high heat. Freeze without the rice for up to 3 months; thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • Whisk the roux with a flat-edged wooden spoon or metal whisk that can reach the corners of the pot, where flour tends to scorch first.
  • Keep a bowl of ice water nearby when making a dark roux; if it starts to smoke or smells burnt, pull the pot off the heat immediately and whisk in a splash of cold stock to stop the cooking.

FAQ

What makes gumbo taste like gumbo instead of just a thick soup?

The dark roux is the key difference. Cooking flour and oil together until deeply browned develops a toasted, nutty flavor that a simple stock-based soup never gets, and it's what separates gumbo from a basic stew.

Why did my roux turn out lumpy or burnt?

Lumps usually mean the flour was added too fast or the heat was too high, so it clumped before it could dissolve into the oil. Burning happens when whisking stops even briefly during the 25-35 minute cook; the bottom layer scorches first since it's closest to the heat.

Can I use file powder instead of okra?

Yes. Both thicken gumbo, but they're not usually used at full strength together. If skipping okra, stir in about 1 to 2 teaspoons of file powder per bowl after the gumbo is off the heat, since boiling it makes the broth stringy.

Is gumbo supposed to be served over rice?

Yes, in Louisiana gumbo is almost always ladled over a scoop of plain white rice in the bowl, rather than rice being stirred into the pot, which lets diners control how much rice goes into each serving.

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