This classic spicy chicken gumbo recipe with andouille sausage is made with okra and is a Southern classic!
Gumbo takes a little while to prepare but makes leftovers for days.
Serve with rice, and dont forget the hot sauce!
Elise Bauer
Gumbo is one of my favorite stews in the world.
There are Cajun versions, Creole versions, gumbo from Alabama and from Mississippi.
I’ve tried dozens of gumbos in my travels in the Deep South, and none have been bad.
Elise Bauer
Some better than others, but this is a stew made with lots of patience and lots of love.
The Backbone of a Good Gumbo Recipe
A gumbo hinges on its thickeners.
How dark you take the roux is your preference.
Elise Bauer
Most Louisiana gumbo I’ve had relies on a roux that’s almost the color of dark chocolate.
This version, using chicken thighs and andouille sausage, uses only a roux and okra.
There is no reason you’re free to’t make a vegetarian gumbo.
Elise Bauer
As for meats, any will do.
Chicken, andouille sausage and shrimp are a common trio.
Beef, for some reason, is rare in gumbo.
Elise Bauer
What is Andouille Sausage?
The American version originates from Louisiana and is smokier and spicier.
Popular in Cajun and Creole cuisine, American andouille sausages can be either fresh or fully cooked.
Elise Bauer
Brown roux can take a long time to make and needs more of your attention.
But the flavor is worth it.
To make brown roux, first get the fat nice and hot before adding the first bit of flour.
Elise Bauer
Then, lower the heat bit by bit.
Keep cooking and whisking until you get the roux a nice nutty brown.
Err on the side of lighter roux if you’re worried about burning it.
Elise Bauer
Thaw in the refrigerator at least 24 hours before you plan to eat it.
The Best Dishes to Serve with Chicken Gumbo
More Cajun and Creole Recipes to Make!
A word on the andouille sausage: try your best to find it.
Elise Bauer
We’ve found it in regular supermarkets, and it comes fresh or smoked.
It can be spicy, though.
This recipe does not call for file, but you might use it if you like.
Elise Bauer
Remove the bacon and set aside.
(You’ll add it back in when you serve your gumbo.)
Set the chicken thighs skin side down in the bacon fat to crisp.
Elise Bauer
Salt the meat side, which will be facing up in the pot.
Cook the chicken, without moving, for at least 4 to 5 minutes before turning the chicken over.
Brown the other side of the chicken thighs.
Elise Bauer
You start with skin side down to render some fat, which you will need for the roux.
Remove the browned chicken thighs and set aside.
Brown the sausages in the fat, remove and set aside.
If you want, measure how much fat is in the pot; it should be about 1/2 cup.
Or, do what I do and add 1/2 cup peanut oil to the pot.
Let this heat up a minute or two, then stir in 1 cup flour.
Stir this almost constantly for the first few minutes, then every couple minutes or so thereafter.
Lower the heat to medium-low and cook this roux until it turns dark.
I like my roux the color of coffee with just a tiny bit of cream.
you’re free to go all the way to chocolate brown, but be careful!
If you burn your roux, you will need to start over and make it again.
This whole process can take about 30 minutes.
Add to the roux the onion, green pepper and celery and mix well.
Let this cook, stirring often, for about 5 minutes.
Add the garlic, stir again and cook for another 2 minutes.
Mix in the tomato paste.
Using a large ladle, add the hot chicken stock to the gumbo.
It will sizzle and seize up as the roux absorbs the liquid.
Remember, you are going to cook this down for several hours.
Lower the heat to medium-low and add back the chicken thighs.
I tend to do half-and-half.
Remove the chicken and let it cool a bit.
While the chicken is cooling, cut the andouille sausage into thick discs and drop them into the gumbo.
Pick the chicken meat from the bones and chop it roughly.
Add it back into the gumbo.
When you are ready to eat, add the green onions, parsley and bacon and stir well.
Serve over rice, or with good French bread.
