Mains
Chicken and Andouille Gumbo
A dark roux gumbo loaded with tender chicken thighs, smoky andouille sausage, and the holy trinity of Southern cooking.
A good gumbo starts with a roux you're willing to stand over and stir until your arm aches, and that patience is exactly what separates a good pot from a great one. This version leans smoky and a little spicy, built the way I learned it standing beside a wooden spoon and a cast iron pot. Serve it over rice with hot sauce on the side.
Ingredients
- 3/4 cup vegetable oil
- 3/4 cup all-purpose flour
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 lb andouille sausage, sliced
- 2 lbs boneless chicken thighs, cut into chunks
- 8 cups chicken broth
- 2 bay leaves
- 1 tsp thyme
- 1/2 tsp cayenne pepper
- 3 green onions, sliced
- Salt and pepper to taste
Instructions
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1
Make the dark rouxHeat the oil in a large heavy pot over medium heat, whisk in the flour, and cook, stirring constantly, for 25 to 35 minutes until it reaches the color of dark chocolate.
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2
Add the trinityImmediately stir in the onion, bell pepper, and celery to stop the roux from cooking further, and sauté for 5 minutes until softened, then add the garlic for 1 minute.
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3
Brown the sausagePush the vegetables aside and add the andouille slices, browning them for 3 to 4 minutes to release their fat and flavor.
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4
Add the brothSlowly whisk in the chicken broth a ladle at a time to keep the roux smooth, then add the bay leaves, thyme, and cayenne.
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5
Add the chicken and simmerStir in the chicken thighs, bring to a gentle simmer, and cook uncovered for 1 hour, skimming any fat that rises to the top.
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6
Season to tasteTaste the gumbo and adjust with salt, pepper, or more cayenne, then discard the bay leaves.
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7
Finish and serveStir in the sliced green onions just before serving over a scoop of hot white rice.
Okra & Oak Tip
Never walk away from a roux; stir it constantly on medium heat so it deepens in color without scorching, which would ruin the whole pot.
Storage
Gumbo keeps up to 5 days refrigerated and freezes beautifully for up to 3 months, often tasting even better the next day.
Frequently Asked Questions
Start over with fresh oil and flour; a burnt roux tastes bitter and cannot be salvaged, so it's better to toss it and begin again.
Yes, stir in 1 pound of peeled shrimp during the last 5 to 8 minutes of cooking so they don't overcook.
Nutrition
Per serving. Values are estimates.
540
Calories
38g
Protein
18g
Carbs
34g
Fat
