Chicken and Andouille Sausage Gumbo Recipe

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From Nola Cuisine

Yesterday was bitter cold here in the Detroit area, perfect Gumbo weather, so I whipped up a small batch to warm our souls.

When it comes to chicken for soups, I’m a leg & thigh man. For my money you can’t beat that moist, flavorful dark meat just melting away in the pot.

I don’t like my Gumbos too thick or too thin, but just in the middle, like velvet on your tongue.

It’s hard to believe that this is the first Gumbo that I’ve featured on this site, I don’t know how that happened, being that Gumbo is pretty much one of the cornerstones of New Orleans Cuisine, as well as one of my favorite things in the world to cook (and eat, for that matter). Better late than never I always say, here is the recipe:

Chicken and Andouille Sausage Gumbo Recipe

1/2 Cup Vegetable Oil
3/4 Cup All Purpose Flour
4 Tbsp Creole Seasoning
1 Cup Onions, diced
1/2 Cup Green Bell Pepper, diced
1/2 Cup Celery, Diced
1 1/2 Cups Andouille, sliced
3 Tbsp Garlic, chopped
6 Cups cold Chicken Stock
3 Fresh Bay Leaves
4 Chicken Thighs, seasoned liberally with Creole Seasoning
2 Tbsp Worcestershire Sauce
Hot Sauce to taste
Kosher Salt to taste, if necessary
2 Tablespoons Italian Parsley, chiffonade
1/4 Cup Thinly Sliced Green Onions
Creole Boiled Rice
Fresh French Bread

Bake the chicken thighs in a 350-400 degree oven until brown.
Mix your onion, celery, and bell pepper together: The Holy Trinity.
Heat the oil in a cast iron dutch oven over medium heat. Whisk in the flour to make a milk chocolate Roux (making a Roux). Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften. Add the cold stock, the remaining 1/4 trinity, remaining seasoning, and Garlic. Bring to a Boil. Bring this down to a simmer, add the baked thighs and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you’re ready to serve, remove the Chicken from the bone and add the meat back to the pot. Add the Worcestershire, Hot Sauce, and 1/2 of the Green Onions. Serve with Creole Boiled Rice, crusty French Bread, and a good cold beer (I like Dixie or Abita Amber).
Garnish with green onions, and the parsley.

* I prefer Chicken Thighs for my soups and Gumbos. It’s the misunderstood portion of the bird, which is fine by me because it keeps the price down. I get them bone in, then Cartel wrap the bones and stick them in the freezer for stock. I’m like a Vulture when it comes to bones for stocks, my freezer looks like the Catacombs (animals only of course).

This makes about 3-4 Main Course Servings

Related Recipes:

Turtle Soup Recipe
Red Bean Soup Recipe

Check out my Creole & Cajun Recipe Page, an index of all of the recipes (so far) on this site!

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27 thoughts on “Chicken and Andouille Sausage Gumbo Recipe”

  1. I enjoy your website. When I get a spare hour or two I plan on using some of your recipes. It’s impressive that you make a lot of the complex ingredients especially a smoked andouille. I did have a question about the chicken/andouille gumbo recipe. In the direction part you say to use 3/4 of the trinity. What do you do with the other 1/4? Am I missing something?

  2. I had a typo there Mark, thanks for pointing it out, the remaining 1/4 goes in when you add the stock. Thanks for your kind words about my site!

  3. Jeff – You could, but I would preferably just add some Okra to the recipe including the Green pepper, unless you hate it.

    Kelly – No, the roux will actually cook the Andouille and the Trinity, in it’s intense nuclear heat, then you will add your stock, preferably cold. Etc…, Etc..

  4. Hello– I’m new to this site & maybe I have missed something… what exactly is the “Holy Trinity”? Am I just dense or what? Thank you!

  5. The “Holy Trinity” is a combination of green bell pepper, onion and celery. It is a basic part of many Cajun/Creole dishes. For gumbo in general…if you really want to kick it up a notch, smoke the chicken. The dark meat IS the best, however, I like to use a whole chicken. After deboning the smoked chicken, use the carcass to make smoked chicken stock. Yummmmmmmmmmm

  6. I visited Nawlins’ for the first time a couple weeks ago and fell in love with the place, the people and the food. So tomorrow I’m having my first New Orleans-inspired dinner party and made this gumbo recipe. It is awesome. Although my gumbo looks more brown than in the photo- maybe cause I used Olive oil? Also doing your bananas foster for dessert and opening with bbq shrimp which I had at Brennen’s. Advised all dieters beware! This is a fantastic website. Thank you.

  7. Your gumbo recipe is simply DeeeeeeeeeeVine.
    Made it fer an 8 course this New Year’s Eve menu lose my mind every year fer this day ;)) and have already sent the recipe link to 5 out of 8 guests as per their requests.

    Now you have to understand that I have never been to NO or LA though I am knowledgeable about French cuisine.

    Reading your recipe, I could just imagine the melange o cultures descending on Louisiana and the attendant additions they brought to the pot. I did add okra to the dish and nixed the rice but since this was my soup course (with…4 more courses to go) it was kinda mandated. Was “commanded” to make another pot today and will follow your recipe faithfully for the full experience.:)

    Can’t wait to try your etouffe..swoooooon.

    Thank you thank you kindly.

  8. This is my first try at this recipe, and I have to say things are smelling awfully good here, but just wondering — should the pot be covered or not while simmering for that two hours?

  9. yes, cover the pot to simmer.

    While okra is a common ingredient for seafood gumbos, it isn’t typically added to chicken and andouille gumbos. File’ powder (dried ground Sasafras leaves) is often used instead as favoring and thickening agent for chicken/andouille gumbo.

    Of course, do whatever floats your boat though, mais cher!

  10. Wow, I just made this recipe and I have to say it is THE single best gumbo I have ever had. Being a northerner I of course had to change it to suit what I have come to know as gumbo here, I did try it without okra first and it was FABULOUS but I had already bought the okra and well, couldn’t help myself (please, the only gumbo I have ever had was campbells! blech!). The only change I will make in the future is to cut back on the salt in the seasoning because I had to add a can of fire roasted tomatoes to cut the salt, but ask anyone in my family- I am a salt wuss, haha. I don’t eat chips because they are too salty, lol. But my goodness, I am wishing I was not the only one home eating this so I could share such an awesome recipe with someone! I will be posting pics on the blog soon. Thank you a million times over!