Comments on: Chicken and Andouille Sausage Gumbo Recipe

By: Carol Ann

Carol Ann — Tue, 16 Feb 2010 23:02:32 +0000

This is my goto Gumbo recipie. I’ve made it dozens of times. I get the Andoulle at Whole Foods. It comes out heavely.

By: James

James — Sat, 12 Dec 2009 00:46:30 +0000

Made this last night and loved it. My wife had the idea of a cajun baked potato so instead of rice we baked some potatoes and poured the gumbo over them. Give it a try. Also works with etoufe,jumbalya and all the other cajun favorites. I must say this was quite delicious. Give it a try let me know what you think.

By: Michael Crist

Michael Crist — Wed, 24 Jun 2009 20:19:41 +0000

A couple of comments:
As most of the recipes on here the Chicken gumbo is great. I sigh for the thighs. I add a couple of sprigsof fresh thyme to almost all my gumbos. I also remove the schmutz(foamy protien build up)as it comes to boil. and I
also skim the fat off after it cools.

By: Ellie

Ellie — Mon, 26 Jan 2009 02:04:37 +0000

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!

By: Ordeneaux

Ordeneaux — Fri, 16 Jan 2009 17:24:02 +0000

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!

By: David of the North Mississippi

David of the North Mississippi — Mon, 12 Jan 2009 20:00:38 +0000

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?

By: Vettie

Vettie — Sat, 03 Jan 2009 19:37:17 +0000

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.

By: easy recipes

easy recipes — Tue, 30 Dec 2008 15:03:37 +0000

I just tried your recipe today and it was really tasty!

By: Roberta

Roberta — Sun, 19 Oct 2008 00:13:35 +0000

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.

By: Dale

Dale — Sat, 10 May 2008 10:11:19 +0000

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