Chicken & Andouille Gumbo Recipe

Prep and brown sausage

Trim fat from andouille if excessively fatty and slice into 1/4-inch rounds. Heat 1 tablespoon neutral oil in a large heavy-bottomed Dutch oven over medium-high heat. Add the andouille in a single layer and brown 2–3 minutes per side until caramelized. Remove sausage with a slotted spoon and set aside, leaving rendered fat in the pot.

Brown chicken

Pat chicken thighs dry, season lightly with 1/2 teaspoon of the salt and a pinch of pepper. Increase heat to medium-high if needed and add chicken skin-side down to render more fat. Brown 3–4 minutes per side until golden but not cooked through. Remove chicken and set aside.

Simmer chicken

After the roux and aromatics are combined (see Roux & Holy Trinity), return the chicken to the pot along with reserved andouille and pour in 6 cups chicken stock. Add bay leaves. Bring to a gentle simmer, cover partially, and cook 20–25 minutes until chicken is cooked through (internal temp 165°F / 74°C). Remove chicken, let cool slightly, shred or chop into bite-size pieces, and return meat to the gumbo.

Make a dark roux

In the same Dutch oven with the reserved fat, reduce heat to medium-low and add 4 tablespoons unsalted butter. Once melted, whisk in 3/4 cup all-purpose flour to make a smooth paste. Stir constantly with a wooden spoon or heatproof spatula, maintaining a steady medium-low heat. The roux will change from sandy to peanut-butter to caramel to a deep brown — this will take 15–20 minutes. Watch carefully and stir continuously to avoid burning. The desired color is a deep chocolate brown for classic gumbo.

Deglaze

When roux is at desired color, raise heat to medium and add the diced onions and a splash (about 2 tablespoons) of chicken stock to deglaze the pan, scraping up any fond. Stir until onions are coated in roux and softened, about 2–3 minutes.

Add the diced green bell pepper and celery to the roux-coated onions. Cook, stirring, 4–5 minutes until vegetables soften. Stir in the minced garlic and cook 30–45 seconds until fragrant, being careful not to burn the garlic.

Stir in smoked paprika, dried thyme, Cajun seasoning, remaining 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and hot sauce. Mix thoroughly so seasonings bloom in the roux and vegetables, about 30 seconds.

Add the canned diced tomatoes with their juices and sliced okra to the pot. Stir well. Return the reserved browned andouille and the browned chicken to the mixture. Pour in the 6 cups chicken stock, scraping up any brown bits from the bottom. Add the bay leaves.

Bring to a simmer, reduce heat to low, partially cover, and cook 20–25 minutes to allow flavors to meld and the gumbo to thicken. If using file powder, stir in up to 1/2 teaspoon during the last 5 minutes of simmering (do not boil after adding file). Taste and adjust seasoning with more salt, Cajun seasoning or hot sauce as desired.

Remove and discard bay leaves. If you prefer a smoother texture, skim any excess fat from the surface with a spoon before serving. Stir in chopped parsley and sliced green onions. Serve the gumbo hot over cooked white rice, with lemon wedges on the side for a squeeze of brightness.