Classic Chicken Andouille Gumbo

Gumbo is often linked to West African and Choctaw words for okra and filé that shaped Louisiana cooking. This chicken and andouille version builds its depth from a dark roux and the holy trinity of onion, bell pepper, and celery.

Serves 6 · 25 min prep · 90 min cook

Estimate for one serving

• 520 cal
• 34g protein
• 38g carbs
• 26g fat
• 3g fiber

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Ingredients

• 2 lb bone-in chicken thighs
• 12 oz andouille sausage
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large yellow onion
• 1 large green bell pepper
• 3 celery stalks
• 4 garlic cloves
• 6 cups chicken stock
• 2 bay leaves
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 4 green onions
• 1/4 cup fresh parsley
• 4 cups cooked white rice
• 1 tbsp filé powder

Instructions

1. 1Pat the chicken thighs dry and season both sides generously with salt and black pepper. Slice the andouille into half-inch rounds and set both proteins aside.
2. 2Dice the onion, bell pepper, and celery into even small pieces to form the holy trinity; mince the garlic and chop the green onions and parsley, keeping them separate.
3. 3Heat a heavy 6- to 8-quart Dutch oven over medium heat. Brown the andouille rounds in batches until they render fat and develop deep color on both sides, then transfer to a plate.
4. 4In the same pot add a little oil if needed and sear the chicken thighs skin-side down until golden, about 5 to 6 minutes per side. Remove chicken to the plate with the sausage.
5. 5Pour the vegetable oil into the pot and whisk in the flour. Cook the roux over medium-low heat, stirring constantly with a flat wooden spatula, until it reaches a deep peanut-butter to milk-chocolate brown, 20 to 30 minutes; do not walk away.
6. 6Immediately add the holy trinity to the hot roux and stir vigorously for 4 to 5 minutes until the vegetables soften and the roux stops darkening. Stir in the garlic for 30 seconds until fragrant.
7. 7Slowly pour in the chicken stock while whisking to dissolve the roux completely. Return the chicken and andouille to the pot along with bay leaves, thyme, cayenne, remaining salt, and pepper.
8. 8Bring to a gentle boil, then reduce heat to low, partially cover, and simmer for 45 to 55 minutes until the chicken is fall-apart tender and the gumbo has thickened slightly.
9. 9Remove the chicken pieces to a board, discard skin and bones, and shred the meat into bite-size pieces. Return the shredded chicken to the pot.
10. 10Taste and adjust seasoning. Stir in most of the green onions and parsley. Ladle over hot rice, finish each bowl with a light dusting of filé powder and the remaining herbs, and serve immediately.