Chicken and Andouille Gumbo

Gumbo’s name is often linked to a West African word for okra, which thickens this Louisiana classic. Smoky andouille and chicken thighs simmer after a dark roux and the holy trinity build deep flavor.

Serves 8 · 30 min prep · 120 min cook

Estimate for one serving

• 580 cal
• 32g protein
• 48g carbs
• 28g fat
• 4g fiber

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Ingredients

• 2 lb bone-in skin-on chicken thighs
• 12 oz andouille sausage, sliced into 1/2-inch rounds
• 3/4 cup all-purpose flour
• 3/4 cup vegetable oil
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 large green bell pepper, diced
• 4 garlic cloves, minced
• 2 cups sliced okra (fresh or frozen)
• 8 cups chicken stock
• 2 bay leaves
• 1 tsp dried thyme
• 2 tsp Cajun seasoning
• 1/2 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 green onions, thinly sliced
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 tbsp filé powder (optional, for finishing)
• 6 cups cooked long-grain white rice

Instructions

1. 1Pat the chicken thighs dry with paper towels. Season both sides with part of the salt, black pepper, and Cajun seasoning. Slice the andouille; dice the onion, celery, and bell pepper; mince the garlic; slice the green onions and chop the parsley so the holy trinity and aromatics are ready before the roux begins.
2. 2Heat a heavy 6- to 8-quart Dutch oven over medium-high heat. Add the andouille in a single layer and brown until the edges crisp and fat renders, 4 to 6 minutes. Transfer sausage to a plate, leaving the drippings in the pot.
3. 3Working in batches if needed, sear the chicken thighs skin-side down until deep golden and the skin releases easily, 5 to 7 minutes. Flip and brown the second side, 4 to 5 minutes more. Transfer to the plate with the sausage. Pour off all but a thin film of fat if the pot is greasy.
4. 4Reduce heat to medium. Add the oil and flour. Stir constantly with a flat-edged wooden spoon or heatproof spatula, scraping the bottom, to build a roux. Keep the heat steady so the mixture never smokes or scorches.
5. 5Continue stirring without stopping for 25 to 35 minutes. The roux will pass peanut-butter tan, then milk-chocolate brown, and finally reach a glossy dark-chocolate color with a toasted, almost nutty aroma. If it smells burnt or shows black flecks, discard and start over.
6. 6Immediately add the diced onion, celery, and bell pepper to the hot roux (it will hiss). Stir and cook until the vegetables soften and the roux darkens a shade further, 6 to 8 minutes.
7. 7Stir in the garlic and cook until fragrant, about 1 minute. Do not let it brown.
8. 8Gradually pour in the chicken stock while whisking or stirring vigorously so the roux dissolves smoothly with no lumps. Bring the liquid to a gentle boil over medium-high heat.
9. 9Return the seared chicken and browned andouille to the pot along with any juices. Add the bay leaves, thyme, remaining Cajun seasoning, cayenne, and the rest of the salt and black pepper. Reduce heat to low so the surface barely trembles.
10. 10Partially cover and simmer gently for 45 minutes, stirring occasionally and skimming any excess oil from the surface. The chicken should be tender and pull easily from the bone.
11. 11Add the okra and continue simmering uncovered until the okra is tender and the gumbo has thickened to a loose, gravy-like consistency that coats a spoon, 15 to 20 minutes more. Taste and adjust salt, black pepper, or cayenne.
12. 12Remove from heat. Fish out the bay leaves and the chicken thighs. Discard skin and bones; shred or chop the meat into bite-size pieces and return it to the pot. Stir in most of the green onions and parsley, reserving some for garnish. Let the gumbo rest off heat 10 to 15 minutes so the flavors settle.
13. 13If using filé powder, stir it in only after the pot is completely off the heat (never boil filé or it turns stringy). Ladle the gumbo over scoops of hot white rice in wide bowls. Finish with the remaining green onions and parsley.