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Chicken and Andouille Sausage Gumbo

Chicken and andouille sausage gumbo may be a bit time consuming but it is so worth it. Trust me!

Everyone needs a recipe for gumbo in their recipe arsenal so today, I’m sharing an authentic gumbo recipe thanks to Sarah, my {soon-to-be} sister-in-law.

To say this gumbo was a labor of love, would be a huge understatement. I think it was a labor of my entire life. It seriously takes every ounce of energy in you to make this but the results are SO OUT OF THIS WORLD that I would do it all over again. This took so much energy out of me on Saturday, I went to bed at 9:30pm and woke up at 8:30am on Sunday. Yeah, 11 hours of sleep, baby. I’m a wuss.

Sarah was born and raised in Cajun country (more specifically in Baton Rouge, Louisiana) and this is her grandmother’s recipe for gumbo. Now, before y’all go nutso on me over this gumbo, let me throw this disclaimer out there: yes, I’m sure your mother’s grandmother has a great recipe for gumbo. I’m not stating this is “THE” gumbo recipe. It’s a family recipe that I’m sharing with you. There’s nothing more to it than just that. Also, this is more of a Cajun gumbo rather than the regular Creole gumbo that most are accustomed to. The Creole gumbo would likely have a seafood mix instead of this chicken and andouille mix, hence why this is a Cajun gumbo.

Ok, now that little disclaimer is out of the way, we can get to cooking! The most labor intensive part of this is making the roux, which I highly recommend making the night before. You have to cook it to a chocolate color. Yeah, imagine turning white flour into a chocolate color. Mhm, definitely takes a while. It took me an hour to get it to be a dark chocolate color. Again, WORTH IT. It’s what gives the nutty and smokey taste to the gumbo. Another labor intensive part of this dish is all the chopping and stirring you have to do. I think this gumbo took me a total of 4 hours to make. Would I do it again? Hell yeah! It’s TO DIE FOR. So authentic and so delicious. It fills you up too! This isn’t a light dish at all, but was able to eat this for lunch and skip dinner. That’s how full it kept me! Let’s not mention the two bowls I ate – that might’ve helped in the “skipping dinner” part.

I’m trying a new thing out with step-by-step photos. You’ll notice some of the newer entries will have them but since I work a month out at a time, the step-by-steps will be few in far between for this month. Look for more in January :)

Anyway, so you see that first picture? That’s how dark my roux was. Gorgeous, huh? So then you move on to browning your sausage, then browning your chicken, then the veggies, then you throw the luxurious roux into the mix, stir it around, add the chicken broth, and let it simmer for at least 2-3 hours. It’s the most marvelous thing when it’s done. Trust me. Serve it over rice and take a nice long nap afterwards.


Chicken and Andouille Sausage Gumbo
Author: 
Recipe type: Main Entree, Chicken, Soup
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients:
  • For the roux (highly recommend making the night before):
  • 1 cup all purpose flour
  • ½ cup vegetable oil
  • For the gumbo:
  • 1 large onion, diced
  • 1 large green bell pepper, diced
  • 1 cup (or 3-4 stalks) of celery, chopped
  • 1 pack of Andouille sausage (I had 6 in my 12 oz. package), cut into half moons
  • 3 lbs. boneless, skinless chicken thighs, cut into 2 inch cubes (highly recommend using thighs and NOT chicken breasts)
  • 1 tbsp. Tony's Chachere's Cajun seasoning
  • 8 cups chicken broth
  • ⅛ - ¼ tsp. cayenne pepper
  • 4 bay leaves
  • 1½ tbsp. file powder
  • Salt and pepper, to taste
Instructions:
  1. To make the roux, combine flour and vegetable oil in a sauce pan over medium low heat. Using a wooden spoon, continuously stir the roux as it cooks. Eventually, it'll turn darker shades of brown. This will take about an hour to achieve the color you see above. Don't leave your roux! It burns very quickly. Once you've achieved the desired color, remove from heat and let sit until it reaches room temperature then store in an airtight container in the fridge to use the next day for gumbo (or if doing all in the same day, you don't need to put it in a container, just let it sit in the pot while you prepare everything else).
  2. To make the gumbo, in a large dutch oven, brown the sausage in 2 tbsp. of vegetable oil. Once the sausage is brown, remove with a slotted spoon and set aside.
  3. Brown the chicken pieces in the same oil and sprinkle the tbsp. of Tony's Cajun seasoning on the chicken. Once chicken is brown, remove with slotted spoon and set aside.
  4. Next, in the same oil, sauté onion, green bell pepper, and celery (they call this the holy trinity in Louisiana) until soft and tender, then add the sausage and chicken back in the pot.
  5. Pour all the roux on top of the mixture and let it warm up with everything. Stir to coat.
  6. Add the 8 cups of chicken broth on top, stirring to get it all combined. Add cayenne pepper and bay leaves, as well as salt and pepper, to taste.
  7. Bring mixture to a boil then let it simmer for 2-3 hours, stirring occasionally.
  8. Half an hour prior to finishing and serving, whisk in file powder then continue to let it simmer.
  9. Serve over bed of white rice.
  10. Store in airtight containers in the fridge or freeze for later.

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41 COMMENTS

  1. 12/10/2012 at 8:06 am

    I’m so craving this! We’re working New Orleans into our honeymoon trip solely for the food! I want to bathe in gumbo!

  2. Mai Nguyen
    12/10/2012 at 8:19 am

    I am definitely going to try this. My favorite cajun restaurant closed down and I seriously miss their gumbo! Thanks for sharing the family recipe. (:

  3. 12/10/2012 at 8:40 am

    That gumbo looks AMAZING!

  4. 12/10/2012 at 8:56 am

    This does look amazing Julie and I bet it tastes even better!

  5. 12/10/2012 at 8:59 am

    Damn. Woman, this is ah.may.zing! I have needed a great recipe for gumbo. THANK YOU!

  6. 12/10/2012 at 9:32 am

    good grief, you’re the roux queen! that looks like chocolate fudge. and now I want this for dinner. want to bring some over? :)

  7. 12/10/2012 at 9:45 am

    Wow, that roux looks insane! But that’s how you know that this is gonna taste killer. Looks amazing and a fav dish of mine!!

  8. 12/10/2012 at 9:47 am

    Yeah buddy!! Now, that’s a sexy looking roux! My in-laws are from the South and had to teach me the ways of making roux. It really is that labor intensive! BUT. It’s totally worth it because you get these amazing dishes like gumbo!

  9. 12/10/2012 at 9:50 am

    Okay Julie… I’m on my way over… save me a bowl or three. ;)

  10. 12/10/2012 at 10:47 am

    the perfect recipe to break in my new crockpot. I adore this Julie. :) I love the step-by-step photos! Those are hard for me to shoot – I bake mostly on Friday nights (i’m a dork) and when I bake on Saturday mornings, I am rushing around too much to snap photos. I appreciate them and I know your readers will too!

  11. 12/10/2012 at 11:22 am

    I ADORE gumbo! We have a restaurant nearby that has the best gumbo, but I’ve always wanted to make it on my own and just that picture of that chocolate-colored, smoky roux alone is making me race to the store to buy everything right this second! Holy heck, this looks amazing!!

  12. 12/10/2012 at 12:50 pm

    Yeaaaah if you could just find a way to get this into my mouth, that’d be cool.

  13. 12/10/2012 at 1:51 pm

    Sometimes the most labor intensive recipes turn out the best which looks like the case in this gumbo. I can’t wait to make this!

  14. 12/10/2012 at 2:00 pm

    Mmm, I can’t remember the last time I had gumbo! This looks fantastic!

  15. 12/10/2012 at 2:34 pm

    Gumbo is such a comforting meal – looks amazing!

  16. 12/10/2012 at 2:39 pm

    Like I mentioned on twitter, this recipe is pretty much spot on to my mom’s recipe and how she makes gumbo. We do same version with roux whether we do chicken & sausage or seafood gumbo. We usually reserve seafood gumbo for Christmas Eve or during Lent, or a special occasion. I’ll give a secret for when you are in a pinch, though, for roux- you can BUY jarred roux that is pretty close to homeade (if you want to make a quick pot of gumbo instead of slaving over the stove for 4 hours) my mom uses it sometimes and so do I. If you need some, I can send you a jar (it lasts a long time, too)

    Also, you can tell a lot about where a person is from in Louisiana by how they take their gumbo. Some add their file to the rice first, some add okra to thicken, some people boil eggs in their gumbo (my mom does this for extra protein and to make it go further) and some people serve their gumbo over potato salad instead of rice. A good gumbo recipe is passed down through generations and its value is clearly evident! :)

    SPeaking of, the weather down here in Louisiana today is PRIME “gumbo weather” Ask your SIL all about “gumbo weather” :) It’s an expression down here in Louisiana!

  17. 12/10/2012 at 2:40 pm

    This looks delicious! A perfect dish for the cold weather.

  18. 12/10/2012 at 3:45 pm

    (Future SIL here!)
    Looks awesome, Julie! You really did justice to our family recipe! And like Andie said, today is one of the first good “gumbo weather” days here in south Louisiana so this is really making me want to whip out my gumbo pot and go for it. :)
    You will not be disappointed with this very filling, very comforting version of a Louisiana favorite!

  19. 12/10/2012 at 3:59 pm

    Well, thank you Sister-in-Law-Sarah! This recipe looks so perfect.

  20. 12/10/2012 at 4:14 pm

    That Cajun seasoning is a staple in so many meals in our house! We have a friend who grew up in Louisiana and she is the queen of gumbo too. Definitely a labor of love and definitely worth it, 100%!!

  21. 12/10/2012 at 4:20 pm

    So saving this, Josh’ll love it! And seriously, If making this tired you out that badly, I don’t know how you’ll manage to get through a pregnancy and labor eventually ;) Oh but you will…

  22. 12/10/2012 at 4:32 pm

    When a dish is a labor of love, you know it’s good!

  23. 12/10/2012 at 4:46 pm

    there are always some dishes like this one so worth every minute you spend stirring and browning. the roux itself looks so delicious. I love gumbos in general and around this time of the year, nothing can be hearty and filling than gumbos. thanks for sharing the family recipe.

  24. 12/10/2012 at 5:55 pm

    I’m so intrigued by that dark and dangerous-looking roux! If I had a full day off coming up, I’d make this for sure! Maybe I’ll have to convince my hubby to give me a few hours this coming weekend.

  25. 12/10/2012 at 9:24 pm

    Yup, I would happily stand over a pot for an hour to make a roux that gorgeous.

  26. 12/10/2012 at 9:51 pm

    Oh my. I think my husband would marry me again and again if I made this for dinner!!!

  27. 12/10/2012 at 10:59 pm

    I love these types of flavors…and thanks for the heads up on time and energy – if I know before hand I am much more excited about making the recipe vs. starting it and being like ugh!

  28. 12/11/2012 at 10:20 am

    oooooo, can you please make this for dinner when I come visit?! Gorgeous, Julie.

  29. 12/11/2012 at 1:29 pm

    Completely obsessed with the Casiss Purple Color — I would love to add that to my kitchen!

  30. 12/11/2012 at 1:41 pm

    I love family recipe! It’s more authentic and more like family favorites, just like your pasta sauce. Yum! I can’t wait to try this recipe, especially since hubs and I are in love with andouille sausage.

  31. 12/11/2012 at 3:15 pm

    This looks so amazing! I can’t even imagine how good it must taste!

  32. 12/11/2012 at 4:40 pm

    OH YES YES YES YES YES. I love that blue in the background from the Le Creuset :)

  33. LOVE that roux!! Looks so freaking gorgeous Julie!! Gumbo is one of my favorite dishes to warm up with this time of year – although I only make it like once a year, it’s still totally worth it!

  34. Nette (Nette’s Kitchen Therapy)
    12/16/2012 at 6:26 pm

    This looks awesome..I think I am going to try this for New Years.. No it wont be my mom’s but since she wont make it and I never learned…lets just say every few years I get up enough courage to try again with a new recipe. LOL I will let you know how it goes and if you don’t mind- post your recipe on my blog… I will definitely honor where the recipe comes from. Great pics by the way! Wish me luck

  35. Teri S
    01/14/2013 at 11:51 am

    I made this yesterday and OMG, this was some of the best gumbo I’ve ever had. That’s saying a lot, because my DH makes an awesome gumbo. I did add some okra and shrimp, and can’t wait to have it the second time around. Thanks for the great recipe.

  36. Sharon Williams
    02/12/2013 at 11:52 am

    Just an FYI to help… I was told the easiest way to tell when you rue is done, because it can burn so easily, is to compare it to an old copper penny, not a shiny new one. Thanks for sharing your recipe!

  37. Jenn
    10/28/2013 at 11:51 am

    Quick question. I made the roux exactly perfect (it took an hour and a half); however I won’t be able to make this fabulous dish until tomorrow – will the roux save for 2 days in the refrigerator or will I need to start over?
    Thank you.

    • 10/28/2013 at 2:58 pm

      Hi Jenn! No, you won’t need to start over. You can save the roux for tomorrow :) enjoy!

  38. C Heineken
    10/26/2014 at 7:33 am

    Have you ever tried making the roux in the microwave? Absolutely the way to go! Mix in a pyrex or other oven proof glass bowl and microwave on high 5 minutes. Stir, nuke another 3 minutes stir, then keep heating and stirring. As it gets darker, shorten the time. When it is getting close to the color I want, I heat one minute between stirs. Depending how dark you want it, it will be done in 10 to 20 minutes with much less risk of burning.

    • Julie
      10/26/2014 at 2:55 pm

      Wow, I didn’t know you could to that – haha sounds like a much better way to do it! I’ll have to give it a try :) thank you!!

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