Chicken & Andouille Gumbo Recipe
Savor the rich, bold flavors of our Chicken & Andouille Gumbo, a delightful Creole classic simmered to perfection. Tender pieces of chicken and smoky andouille sausage are combined with a medley of fresh vegetables and a secret blend of spices, all enveloped in a savory, dark roux. Served over a bed of fluffy rice, this hearty dish is sure to warm your soul and tantalize your taste buds with every spoonful.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Roux
In a large heavy pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly. Cook the roux until it turns a rich brown color, about 15-20 minutes.
- 2
- 3
Add Meats and Broth
Add the chicken thighs (cut into bite-sized pieces) and the sliced Andouille sausage to the pot. Stir well, then pour in the chicken broth and add the diced tomatoes, okra, bay leaves, and Cajun seasoning. Bring to a boil.
- 4
Simmer
Reduce heat to low and let the gumbo simmer uncovered for about 45 minutes to 1 hour, stirring occasionally. The chicken should be tender, and the flavors will meld together.
- 5
Season and Serve
Remove the bay leaves. Adjust seasoning with salt and black pepper to taste. Serve the gumbo over cooked white rice and garnish with sliced green onions.
