Chicken and Andouille Sausage Gumbo
A rich, deeply flavorful Louisiana classic with tender chicken, smoky andouille sausage, and the holy trinity of onion, celery, and bell pepper. Dark roux gives this gumbo its signature earthy depth, slow-simmered to perfection and served over steamed white rice.
For 6 servings
- prep
Prep all vegetables and proteins.
1.Dice 2 large onions, 1 green bell pepper, and 3 celery stalks into uniform pieces.2.Mince 4 garlic cloves and slice 3 green onions for garnish.3.Cut 600g chicken thighs into bite-sized pieces and slice 300g andouille sausage into half-moons.TIPUniform cuts help everything cook evenly and look great in the finished gumbo. - fry · ~5 min
Brown the andouille sausage.
1.Heat the large heavy pot over medium heat.2.Add the sliced andouille sausage and cook until browned and fat renders (4-5 min).3.Remove sausage with a slotted spoon and set aside, leaving rendered fat in pot.TIPDon't crowd the sausage — letting it brown deeply builds the flavor base. - fry · ~25 min
Make the dark roux.
1.Add 0.5 cup oil and 0.5 cup flour to the pot over medium heat.2.Stir constantly with a wooden spoon until the roux turns deep chocolate brown (20-25 min).3.Watch closely — it should smell nutty, never burnt.TIPNever stop stirring. A dark roux can burn in seconds — stay focused and keep it moving. - saute · ~9 min
Sauté the holy trinity and garlic.
1.Immediately add diced onion, bell pepper, and celery to the hot roux.2.Stir and cook until vegetables soften (6-8 min).3.Add minced garlic and cook until fragrant (1 min).TIPThe vegetables stop the roux from darkening further — move fast after roux is done. - simmer · ~8 min
Build the gumbo base.
1.Add 6 cups water, 2 bay leaves, 1 tsp dried thyme, 1 tsp smoked paprika, 1 pinch cayenne, 1 pinch black pepper, 0.5 tsp salt, and 1 tbsp worcestershire sauce.2.Stir in the browned andouille sausage and raw chicken thigh pieces.3.Bring to a boil, then reduce heat to low. - simmer · ~70 min
Simmer the gumbo until rich and thickened.
1.Simmer uncovered on low heat for 60-75 minutes, stirring occasionally.2.Skim any excess oil that rises to the surface.3.Taste and adjust salt near the end of cooking.TIPLong, low simmering deepens flavor. The gumbo is ready when it coats the back of a spoon. - steam · ~20 min
Steam the white rice.
1.Cook 2 cups white rice with 4 cups water according to package instructions.2.Fluff with a fork and keep warm. - assemble
Assemble bowls and serve.
1.Spoon a generous cup of steamed rice into each bowl.2.Ladle hot gumbo over the rice.3.Sprinkle with filé powder and sliced green onions at the table.TIPNever add filé powder while the gumbo is still boiling — it gets stringy from high heat.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the deepest flavor, stir the roux constantly over medium heat until it reaches the color of dark chocolate or mahogany.
- 2Always brown the andouille sausage first to render its fat, which adds a smoky base to the entire gumbo.
- 3Cut chicken thighs and the holy trinity into uniform bite-sized pieces so everything cooks at the same rate.
- 4Skim any excess oil from the surface during simmering to keep the gumbo rich but not greasy.
- 5Wait until the gumbo is off the boil before adding filé powder, or it will become slimy and stringy.
- 6Let the finished gumbo rest for 10 minutes off the heat before serving — the flavors will meld and deepen.
- 7Make the gumbo a day ahead and refrigerate; it tastes even better after the flavors marry overnight.
Adapt it for your goals.
Seafood gumbo
Replace chicken with 400g peeled shrimp and 200g crabmeat added during the last 5 minutes of simmering for a coastal Louisiana spin.
okra and tomato gumboOkra and tomato gumbo
Add 2 cups sliced fresh or frozen okra and 1 can (14 oz) diced tomatoes along with the broth for a tangier, thicker variation that also reduces the need for filé powder.
smoked turkey gumboSmoked turkey gumbo
Swap chicken for 400g smoked turkey legs or wings for a leaner, intensely smoky flavor that pays homage to Cajun tradition.
vegetarian gumboVegetarian gumbo
Omit meats, double the holy trinity, add 2 cups diced mushrooms and 1 can kidney beans, and use vegetable broth for a hearty plant-based version.
Why this is on our healthy list.
Rich in Lean Protein
Chicken thighs provide high-quality protein, supporting muscle repair and satiety, while andouille adds a smoky, protein-packed punch.
Packed with Antioxidants
The holy trinity of onion, bell pepper, and celery is rich in vitamin C and various phytonutrients that support immune health.
High in Dietary Fiber
The onion, celery, and bell pepper contribute fiber that aids digestion and helps maintain steady energy levels.
Source of Iron and B Vitamins
Dark roux and andouille sausage contain iron and B vitamins from the flour and meat, supporting red blood cell formation and metabolism.
Frequently asked questions
Yes, but thighs stay juicier during the long simmer. If using breast, add it in the last 20 minutes to prevent drying out.
