Chicken Andouille Sausage Gumbo Recipe

I absolutely love this Chicken Andouille Sausage Gumbo Recipe because it’s a beautiful harmony of smoky sausage, tender chicken, and that classic thick, flavorful roux that just warms you from the inside out. When I first tried making gumbo at home, I was intimidated by the process, but this recipe breaks it down in a way that’s approachable and genuinely delicious. It’s the kind of dish that’s perfect for weekends when you want to savor something special and feed a crowd.

You’ll find that this Chicken Andouille Sausage Gumbo Recipe is not just satisfying but versatile—you can easily make it a bit spicier or adjust the thickness to your liking. Whether you’re new to Cajun cooking or a seasoned pro craving a comforting meal, this gumbo hits all the right notes and comes together with ingredients you can find at most grocery stores.

this …

Ingredients You’ll Need

This Chicken Andouille Sausage Gumbo Recipe combines classic Creole ingredients that build deep, layered flavors. When shopping, look for a high-quality andouille sausage and fresh vegetables to make it shine.

• Chicken breast or thigh: I prefer thighs for juiciness, but breasts work fine too—just avoid overcooking for tenderness.
• Water: For poaching the chicken and cooking okra—it helps capture flavor for the broth.
• Okra: Fresh is ideal, but frozen works well in a pinch and adds that signature gumbo texture.
• Unsalted butter: The base for the roux; using unsalted lets you control seasoning better.
• All-purpose flour: To thicken the gumbo; the key to that luscious roux.
• Yellow onion, bell pepper (green & red), celery: The holy trinity of Cajun cooking, diced finely for flavor balance.
• Minced garlic: Adds that aromatic kick.
• Canned diced tomatoes: They bring acidity and body—don’t skip them!
• Andouille sausage: Cooked and sliced for that smoky, spicy backbone of the dish.
• Dried bay leaf, thyme, basil: Classic herbs that infuse the broth with depth.
• Cayenne pepper: For heat—adjust to taste.
• Kosher salt & black pepper: To season and bring out flavors.
• Gumbo filé powder: A traditional thickener made from sassafras leaves; adds a unique earthy quality. Find it online or in specialty stores.

Variations

I love experimenting with this Chicken Andouille Sausage Gumbo Recipe by tweaking it to suit different tastes or what I have handy in the kitchen. Feel free to play with the ingredients to make the gumbo your own signature dish!

• Vegetarian Variation: Swap out the chicken and sausage for hearty mushrooms and smoked paprika for a similar depth of flavor without meat—my vegetarian friends rave about this twist.
• Seafood Addition: Adding shrimp or crab towards the end of cooking elevates it for a special occasion; just reduce the simmer time so seafood stays tender.
• Mild Version: Cut down on or omit the cayenne for a kid-friendly version that still captures the gumbo’s heartiness.
• Extra Thick or Soupier: For a stew-like gumbo, add less broth or simmer longer; for thinner, add extra broth or water—adjust as you go.

How to Make Chicken Andouille Sausage Gumbo Recipe

Step 1: Cook the Chicken Just Right

Start by placing your chicken in a pot with 2 quarts of water and bringing it to a boil. Then reduce to a gentle simmer and let it cook for about 20 to 25 minutes until it reaches an internal temperature of 160ºF (71ºC). This slow poaching step gives you tender meat and a flavorful broth to build your gumbo base. I always reserve the broth—it’s liquid gold and makes the gumbo richer.

Step 2: Shred and Set Aside

Once the chicken is cooked, remove and let it cool enough to handle, then shred it into bite-sized pieces. I find that shredding is easier with two forks or even clean hands. Cover it so it doesn’t dry out while you finish the rest of the gumbo.

Step 3: Cook the Okra for That Perfect Texture

In a separate pot, add your okra and ½ cup of water, then bring to a boil. Reduce heat, cover, and simmer for roughly 7 to 9 minutes until tender. This pre-cooking step helps reduce sliminess while keeping the characteristic gumbo bite. Drain and set aside until needed.

Step 4: Make the Dark, Nutty Roux

This is where the magic happens! In a large heavy-bottomed pot or Dutch oven, melt your butter and whisk in the flour over medium heat. Stir frequently, watching for the roux to reach a dark brown color—this can take about 15 minutes. When it’s dark like chocolate (but not burnt!), it adds that signature depth to the gumbo. Don’t rush this part; I once burned a roux and had to start over, so patience here really pays off.

Step 5: Sauté the Holy Trinity + Garlic

Once the roux is ready, toss in your diced onions, bell peppers, celery, and garlic. Let them cook gently until tender and fragrant—usually about 8 to 10 minutes. These veggies are the soul of the gumbo, so give them time to soften and blend.

Step 6: Add Sausage, Okra, and Tomatoes

Stir in the cooked okra, diced tomatoes, and your sliced andouille sausage. Let them mingle for about 10 minutes, stirring occasionally. This step lets the smoky sausage infuse the vegetables and starts building layers of flavor.

Step 7: Season and Simmer

Throw in the bay leaf, thyme, basil, cayenne, kosher salt, and black pepper. Then add 4 cups of the reserved chicken broth and bring the gumbo to a gentle simmer. Cover loosely and let it cook over medium-low heat for about 30 minutes, stirring occasionally. You’ll notice the gumbo thickening and flavors coming together beautifully.

Step 8: Add the Shredded Chicken and Finish Cooking

Next, stir in the shredded chicken and let everything simmer together for another 15 minutes. This ensures the chicken soaks up all those wonderful flavors without drying out.

Step 9: Stir in the Gumbo Filé and Final Seasoning

Turn off the heat and slowly stir in the gumbo filé powder—that’s the secret traditional thickener that also adds an earthly note. Be careful not to reboil after adding it to avoid a stringy texture. Taste and adjust salt and pepper as needed. If your gumbo ends up too thick, add a little more broth to reach your preferred consistency.

Step 10: Serve Over Steamed Rice

The best way to enjoy this Chicken Andouille Sausage Gumbo Recipe is ladled over fluffy steamed white rice—plain, brown, or jasmine all work beautifully. It’s comfort food at its finest, and I find my family always asks for seconds when I serve it like this.

How to Serve Chicken Andouille Sausage Gumbo Recipe

Garnishes

I like to sprinkle chopped fresh parsley and sliced green onions on top just before serving—they add a fresh pop of color and a bit of brightness to balance the rich flavors. A dash of hot sauce on the side is perfect if you or your guests want extra heat.

Side Dishes

This gumbo is a meal on its own, but I often pair it with simple cornbread or crusty French bread to soak up every last drop. A crisp green salad with a light vinaigrette provides a refreshing contrast that rounds out the meal.

Creative Ways to Present

For a special occasion, I love serving the gumbo in small, individual ramekins placed on wooden trays with a side of rice in a mini bowl. It feels cozy and festive, perfect for dinner parties or a weekend family feast.

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, I store any leftover gumbo in airtight containers in the refrigerator. It keeps perfectly for up to 4 days, and honestly, the flavors deepen after a day or two, making leftovers even more delicious.

Freezing

I’ve frozen gumbo many times with great results. Portion it out into freezer-safe containers or heavy-duty bags, leaving some space for expansion. It freezes well for up to 3 months and thaws overnight in the fridge before reheating.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it thickens too much in the fridge, add a splash of water or chicken broth to loosen it up. Avoid reheating in the microwave if you can, as slow warming helps maintain that rich, smooth texture.

FAQs

Final Thoughts

This Chicken Andouille Sausage Gumbo Recipe truly holds a special place in my kitchen repertoire. It’s a crowd-pleaser that’s wonderfully cozy during cooler weather but flexible enough to enjoy any time you’re craving something soulful and satisfying. I hope when you try it, it becomes one of those recipes you turn to again and again—like I do—because sometimes, nothing beats a bowl of good gumbo shared with friends and family.

Print