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A rich, smoky gumbo with tender chicken and spicy andouille sausage, all simmered in a deep, dark roux. This Louisiana classic is pure comfort food, perfect served over a bed of fluffy white rice.
Make the Dark Roux
Sauté the Holy Trinity
Brown the Meats
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A rich, smoky gumbo with tender chicken and spicy andouille sausage, all simmered in a deep, dark roux. This Louisiana classic is pure comfort food, perfect served over a bed of fluffy white rice.
This cajun_creole recipe takes 150 minutes to prepare and yields 6 servings. At 954.83 calories per serving with 41.38g of protein, it's a advanced recipe perfect for dinner or supper.
Combine and Simmer the Gumbo
Add Okra and Finish
Serve
For a classic seafood version, omit the chicken and add 1 lb of peeled shrimp and 1/2 lb of lump crabmeat during the last 10-15 minutes of cooking, until the shrimp is pink and cooked through.
A perfect use for holiday leftovers. Substitute the chicken with shredded cooked turkey, adding it in the last 30 minutes of simmering to heat through.
If you're not a fan of okra, you can omit it. The gumbo will be slightly thinner. To thicken, use 1-2 teaspoons of filé powder stirred in at the very end, off the heat.
With both chicken and sausage, this dish provides a significant amount of high-quality protein, which is essential for muscle repair, immune function, and overall satiety.
The 'Holy Trinity' of onion, celery, and bell pepper, along with garlic and okra, contributes vitamins, minerals, and dietary fiber to the dish.
A 1.5 cup serving of this Chicken and Andouille Gumbo contains approximately 550-600 calories, not including the rice. A cup of cooked white rice adds about 200 calories.
Gumbo is a rich and hearty comfort food. While it contains protein from the chicken and sausage and some vitamins from the vegetables, it is also high in calories, fat, and sodium due to the roux and sausage. It's best enjoyed as an occasional, satisfying meal rather than a daily health food.
Unfortunately, no. If you see black specks or it smells acrid, the roux is burned and will make the entire gumbo taste bitter. You must discard it and start over. This is the most critical step, so low heat and constant stirring are essential.
Yes, you can use chicken breasts, but thighs are recommended for their flavor and tenderness in slow-cooked dishes. If using breasts, consider adding them later in the simmering process (e.g., the last 45 minutes) to prevent them from becoming dry.
If andouille is unavailable, a good quality smoked Polish sausage (kielbasa) or any other spicy, smoked pork sausage can be used as a substitute. The flavor profile will be slightly different but still delicious.
You can finish the gumbo in a slow cooker, but the roux and browning of the meats must be done on the stovetop first. After combining all ingredients in the pot, transfer to a slow cooker and cook on low for 4-6 hours.