Chicken and Andouille Sausage Gumbo
This chicken builds boneless chicken breasts, andouille sausage and celery into a proper meal you can have ready in about 70 minutes. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Gluten
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Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Dice the onion, bell pepper and celery and mince the garlic to make the aromatic base. Cut the chicken into bite-sized pieces and slice the andouille sausage into rounds.
- In a heavy-bottomed pot, brown the sliced andouille over medium heat until it renders some fat, then remove it with a slotted spoon and set aside.
- Add the canola oil to the same pot and whisk in the flour to make a roux. Cook it slowly over medium-low heat, stirring constantly, for 20 to 30 minutes until it turns a deep chocolate brown; do not let it burn or it will taste bitter.
- Immediately add the onion, bell pepper and celery to the hot roux and stir for 4 to 5 minutes to soften, then add the garlic and cook for another minute.
- Gradually whisk in the chicken stock, add the bay leaves, and bring to a gentle boil, stirring to dissolve the roux fully, then reduce to a low simmer.
- Return the browned sausage to the pot, add the chicken pieces, and season with cayenne and salt. Simmer uncovered for about 45 minutes, until the chicken is cooked through to at least 74 C (165 F) and the gumbo has thickened.
- Skim any excess fat from the surface, discard the bay leaves, and adjust the seasoning. Serve the gumbo ladled into bowls over a scoop of warm cooked rice.
You'll use: Large pot Β· Saucepan Β· Whisk
Tips & common questions
How long does Chicken and Andouille Sausage Gumbo take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Chicken and Andouille Sausage Gumbo is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: New Orleans Gumbo - 17271373036.jpg by HarshLight, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.