Hearty Chicken and Andouille Gumbo

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 6
★★★★★
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Welcome to a taste of Southern comfort, right from your own kitchen! This Hearty Chicken and Andouille Gumbo is a rich, flavorful stew that's perfect for warming up on a chilly day. With its smoky spices and succulent meats, it's a dish that's sure to become a family favorite.

Ingredients for Hearty Chicken and Andouille Gumbo

The heart of any good gumbo is the roux, a simple mix of flour and vegetable oil that thickens and flavors the dish. Andouille sausage adds a smoky, spicy kick that's quintessential for Cajun cuisine. Chicken thighs are juicy and flavorful, holding up well to long cooking times. The holy trinity of Cajun cooking, onion, green bell pepper, and celery, forms the aromatic base of the gumbo. Garlic intensifies the flavor, while a mix of salt, black pepper, cayenne pepper, and smoked paprika provides depth and heat. A bay leaf gives an earthy note, and chicken broth helps meld all these flavors together. Okra not only thickens the gumbo but also adds a unique texture. Parsley and green onions brighten the final dish, while white rice serves as the perfect accompaniment to soak up all that delicious broth.

Tips & Tricks

  • For a deeper flavored roux, you can cook it longer until it's a darker brown, just be careful not to burn it.
  • Using pre-cooked rice saves time and ensures you have fluffy rice ready to go.
  • If you like your gumbo spicier, adjust the cayenne pepper to taste.

Serving Suggestions

This gumbo is a meal in itself, but pairing it with a simple green salad can balance out the richness. Consider serving with a side of crusty French bread to mop up the delicious broth.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, but thighs are preferred for their juiciness and flavor.
Is it necessary to use okra?
While traditional, you can omit it if you’re not a fan, though it does help thicken the gumbo.
How long does this gumbo last in the fridge?
It can be stored in an airtight container for up to 3 days.

Hearty Chicken and Andouille Gumbo Recipe Walkthrough

Start by making the roux: combine 1/2 cup of flour and 1/2 cup of vegetable oil in a large pot over medium heat. Stir constantly for about 15 minutes until you achieve a light brown color. This requires patience, but it's crucial for the depth of flavor in your gumbo.

Once your roux is ready, add the sliced andouille sausage to the pot. Cook it until it's nicely browned, which should take about 5 minutes. Remove the sausage and set it aside for now.

In the same pot, add the chicken thigh pieces. Brown them lightly; this should take about another 5-7 minutes. You're not cooking them through, just adding some color. Once done, remove and set them aside with the sausage.

Next, toss in the diced onion, bell pepper, and celery. Cook these veggies until soft, stirring occasionally, for about 8-10 minutes. Add the minced garlic and cook for another minute to release its aroma.

Season the veggie mix with salt, black pepper, cayenne pepper, smoked paprika, and add the bay leaf. Stir well to coat everything in the spices.

Now, gradually whisk in 4 cups of chicken broth. Make sure to scrape the bottom of the pot to incorporate any browned bits, which are full of flavor. Return the sausage to the pot along with the sliced okra.

Bring the mixture to a simmer, then reduce the heat to low. Let it simmer gently for about 45 minutes, stirring occasionally. This will allow the flavors to meld beautifully.

Finally, remove the bay leaf before serving. Ladle the gumbo over bowls of cooked white rice and garnish with fresh parsley and sliced green onions for a pop of color and freshness.

Why You'll Love This Recipe

  • Delivers authentic Cajun flavors with minimal effort.
  • Packed with protein from chicken and andouille sausage.
  • Perfect for meal prep — tastes even better the next day!
  • Uses a one-pot method, simplifying cleanup.

Ingredients

1/2 cup all-purpose flour
1/2 cup vegetable oil
1 lb andouille sausage, sliced
1 lb chicken thighs, boneless and skinless, cut into pieces
1 cup onion, diced
1 cup green bell pepper, diced
1 cup celery, diced
4 cloves garlic, minced
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp smoked paprika
1 bay leaf
4 cups chicken broth
1 cup okra, sliced
2 cups white rice, cooked
2 tbsp fresh parsley, chopped
2 green onions, sliced

Step-by-step Instructions

1. In a large pot, combine the flour and vegetable oil over medium heat to create a roux, stirring constantly for about 15 minutes until it reaches a light brown color.
2. Add the andouille sausage and cook until browned.
3. Remove the sausage and set aside, then add the chicken to the pot, cooking until lightly browned.
4. Stir in the onion, bell pepper, celery, and garlic, cooking until the vegetables are soft.
5. Season with salt, black pepper, cayenne pepper, smoked paprika, and add the bay leaf.
6. Gradually whisk in the chicken broth, scraping the bottom of the pot to incorporate the roux.
7. Return the sausage to the pot and add the okra, bringing the mixture to a simmer.
8. Allow the gumbo to simmer for 45 minutes, stirring occasionally.
9. Remove the bay leaf and serve the gumbo over cooked white rice, garnished with parsley and green onions.

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