Name: Chicken Andouille Sausage Gumbo Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Cajun
Ingredients: 2 pounds (908 g) boneless skinless chicken breast, or thigh; 2 quarts (1.9 L) water, to cook the chicken; 1 pound (454 g) okra, cut into 1″ pieces, or frozen; ½ cup (120 ml) water; ½ cup (114 g) unsalted butter; ½ cup (68 g) all-purpose flour; 1 ½ cup (206 g) yellow onion, ¼” dice; 1 ½ cup (230 g) bell pepper, ¼” dice, green and red; ⅓ cup (55 g) celery, ¼” dice; 2 teaspoons (6 g) minced garlic; 2 cups (454 g) diced canned tomatoes; 12 ounces (340 g) andouille sausage, cooked, ½” slices; 1 dried bay leaf; 1 teaspoon dried thyme; 1 teaspoon dried basil; 1 teaspoon cayenne pepper; 1 teaspoon (5 g) kosher salt; ½ teaspoon black pepper; 1 tablespoon (5 g) gumbo filé (Zatarain’s)

This soul-warming Chicken Andouille Sausage Gumbo brings a taste of Louisiana straight to your kitchen. Rich, hearty, and bursting with authentic flavors, this classic Southern dish combines tender chicken, smoky sausage, fresh vegetables, and a perfectly crafted roux. While it does require some time to develop those deep flavors, most of it is hands-off simmering, making it perfect for a weekend cooking project that’ll reward you with incredible meals throughout the week.

Why You’ll Love This Recipe

Authentic Flavor: This gumbo delivers the true essence of Louisiana cooking with its deep, complex flavors that come from building a proper dark roux.
Crowd-Pleaser: Everyone at your table will be impressed by this restaurant-quality dish that’s surprisingly manageable to make at home.
Make-Ahead Friendly: This gumbo actually tastes even better the next day, making it perfect for meal prep or entertaining.
Customizable Heat: You can easily adjust the spice level to suit your preference, from mild to wild.
One-Pot Wonder: Despite its complex flavors, everything comes together in one pot, minimizing cleanup.

Ingredients You’ll Need

Chicken: Provides the main protein and creates a flavorful base for the broth. Thighs work wonderfully for extra flavor, but breasts are leaner.
Andouille Sausage: Brings smoky, spicy notes that are essential to authentic gumbo flavor.
Okra: Adds traditional flavor and helps thicken the gumbo naturally. Pre-cooking helps eliminate any sliminess.
Butter and Flour: Creates the all-important roux, the foundation of any good gumbo.
The Holy Trinity (onions, bell peppers, celery): The aromatic base that flavors countless Cajun and Creole dishes.
Garlic: Adds depth and aromatic complexity.
Tomatoes: Adds acidity and richness to balance the flavors.
Herbs and Spices: Bay leaf, thyme, basil, cayenne, salt, and pepper create the signature gumbo seasoning profile.
Gumbo Filé: Made from ground sassafras leaves, it adds an authentic earthy flavor and helps thicken the gumbo.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Seafood Gumbo

Replace some or all of the chicken with shrimp, crab, or oysters. Add seafood during the last 5-10 minutes of cooking to prevent overcooking.

Meatier Version

Add some browned, cubed pork shoulder or beef for an even heartier gumbo.

Vegetable Gumbo

Skip the meats and add more vegetables like mushrooms, corn, or zucchini for a vegetarian version.

Roux Variations

Try making the roux with bacon fat or vegetable oil instead of butter for different flavor profiles.

How to Make Chicken Andouille Sausage Gumbo

Step 1: Prepare the Chicken

Place chicken in a medium pot and cover with 2 quarts of water. Bring to a boil, then reduce to a simmer until fully cooked (about 20-25 minutes). Remove chicken, save the broth, and once cooled, shred the meat into bite-sized pieces.

Step 2: Cook the Okra

In a separate pot, simmer the okra in water until tender, about 7-9 minutes. Drain well and set aside. This pre-cooking step helps reduce the sliminess that okra is known for.

Step 3: Make the Roux

In a large Dutch oven, melt butter over medium heat and whisk in flour. Cook, stirring frequently, until the roux turns a rich chocolate brown color, about 15 minutes. This step requires patience and attention—the roux provides the signature flavor and color of your gumbo.

Step 4: Add Vegetables

Add onions, bell peppers, celery, and garlic to the roux. Sauté until vegetables soften, about 8-10 minutes. The vegetables will release moisture and help stop the roux from darkening further.

Step 5: Build the Gumbo

Add the cooked okra, diced tomatoes, and sliced andouille sausage. Cook for 10 minutes, allowing the flavors to meld.

Step 6: Season and Simmer

Add bay leaf, herbs, cayenne, salt, and pepper. Pour in 4 cups of the reserved chicken broth, and simmer partially covered for about 30 minutes until the gumbo thickens.

Step 7: Finish the Gumbo

Add the shredded chicken and simmer for another 15 minutes. Remove from heat and stir in the gumbo filé. Remember not to boil after adding filé to avoid a stringy texture.

Pro Tips for Making the Recipe

Perfect Roux: The roux is the heart and soul of gumbo. Don’t rush it—a proper dark roux takes time and constant attention.
Prep Ahead: Chop all vegetables before you start cooking to make the process smoother.
Layer Flavors: Build flavors in stages—first the roux, then vegetables, then proteins and seasonings.
Taste As You Go: Gumbo is personal, so adjust seasonings to your preference.
Let It Rest: If possible, make your gumbo a day ahead. The flavors deepen and meld overnight.

How to Serve

Traditional Serving

Ladle hot gumbo over a scoop of steamed white rice in a bowl. The rice helps soak up the flavorful broth.

Accompaniments

Serve with crusty French bread for sopping up the rich broth, or cornbread for a Southern touch.

Garnishes

A dash of hot sauce, fresh sliced green onions, or chopped parsley adds color and extra flavor.

Complete the Meal

A simple side salad with a vinaigrette dressing offers a fresh contrast to the rich gumbo.

Make Ahead and Storage

Storing Leftovers

Cool the gumbo completely, then store in airtight containers in the refrigerator for up to a week. The flavor actually improves after a day or two!

Freezing

Portion gumbo into freezer-safe containers, leaving some room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth if needed to reach desired consistency. Avoid boiling, especially if gumbo filé has been added.

FAQs

What if I can’t find andouille sausage?
Smoked kielbasa or chorizo make good substitutes, though the flavor profile will be slightly different. Andouille has a distinctive smoky, spicy flavor that’s ideal for gumbo, but other smoked sausages will still create a delicious dish.

Can I skip the okra?
Yes, you can omit okra if you’re not a fan. Increase the amount of gumbo filé to help thicken the gumbo, or consider adding a bit more roux. Some cooks also use file powder as an okra substitute.

Why is my gumbo too thick/thin?
The thickness of gumbo is a personal preference. If yours is too thick, add more chicken broth. If too thin, you can simmer it longer uncovered to reduce, or mix a small amount of cornstarch with cold water and stir it in while the gumbo simmers.

How spicy is this gumbo recipe?
With a full teaspoon of cayenne, this gumbo has a moderate kick. For milder flavor, start with 1/4 teaspoon of cayenne and adjust to taste. For extra heat, add more cayenne or serve with hot sauce on the side.

This Chicken Andouille Sausage Gumbo is more than just a meal—it’s a celebration of Louisiana’s rich culinary heritage in a bowl. Don’t be intimidated by the multiple steps; each one builds flavor that results in an incredibly satisfying dish. The time you invest will be rewarded with a gumbo that’s sure to become a requested favorite. Whether you’re cooking for a special occasion or just craving some Southern comfort food, this gumbo delivers authentic flavor that will transport you straight to New Orleans!

Chicken Andouille Sausage Gumbo Recipe

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings 1x
Category: Main-course
Method: Slow Cooking
Cuisine: Cajun

Print Recipe

Description

Rich, hearty, and bursting with authentic Cajun flavors, this traditional Chicken Andouille Sausage Gumbo combines tender chicken, smoky sausage, and fresh vegetables in a deep brown roux. The addition of okra and filé powder gives this classic Louisiana dish its signature thickness and flavor profile.

Instructions

Cook the Chicken: In a medium-sized pot, add the chicken and cover with 2 quarts of water. Bring to a boil, then reduce to a simmer until fully cooked, about 20 to 25 minutes. The internal temperature should reach 160ºF (71ºC). Strain the chicken broth and reserve.
Shred the Meat: Remove the chicken from the pot, let it cool, then shred it into small pieces. Cover and set aside.
Cook the Okra: In a medium-sized pot, add the okra and ½ cup of water. Bring to a boil, then reduce heat and cover. Simmer, occasionally stirring, until tender, about 7 to 9 minutes. Transfer to a colander, drain and set aside.
Make the Roux: In a large Dutch oven or heavy-bottomed pot, combine butter and flour. Cook over medium heat, frequently stirring with a whisk, until a dark brown roux forms, about 15 minutes. If needed, increase the heat if you do not see a substantial color change. In the last 5 minutes, continuously stir so the roux does not burn.
Saute the Vegetables: Add onion, bell peppers, celery, and garlic to the pot. Sauté until vegetables are tender, about 8 to 10 minutes.
Cook the Sausage: Add the cooked okra, tomatoes, and sliced sausage. Cook for 10 minutes, stirring occasionally.
Add the Seasonings: Add bay leaf, thyme, basil, cayenne, salt, and pepper.
Simmer: Stir in 4 cups of the reserved chicken broth. Loosely cover the pot and simmer over medium-low heat, occasionally stirring until the gumbo thickens, about 30 minutes.
Simmer the Chicken: Add the cooked shredded chicken and simmer for 15 minutes.
Add the Gumbo Filé: Turn off the heat and slowly stir in the gumbo filé. Do not reboil after adding, as this tends to make the gumbo stringy. Taste and season with more salt and pepper as desired. Add more chicken broth if you want a less thick consistency.
To Serve: Scoop and serve over steamed rice.

Notes

For a Mild Spice: Reduce cayenne pepper to ¼ teaspoon, increase to taste. Chili powder can also be used but won’t be as smoky in flavor.
Use Rotisserie Chicken: Add 6 cups of pre-cooked shredded chicken.
Store-bought Broth or Stock: You will need 4 cups, plus more if you want to adjust the thickness.
Make it Gluten-Free: Use cassava flour instead of all-purpose flour. Adjust cook time based on the color change of the roux.
Adding Seafood: Shrimp or crab can be added in the last 5 to 10 minutes of simmering. Cook until no longer raw.
Storing: Cool completely and store in an airtight container for up to 1 week. Freeze individual portions for up to 3 months.
Reheating: Reheat on the stovetop over medium heat, stirring until hot. Add more chicken broth or water if needed.
Traditional gumbo typically includes “the holy trinity” of Cajun cooking: onions, bell peppers, and celery, which forms the flavor foundation of this dish.
The darker your roux, the more complex and nutty the flavor will be, but be careful not to burn it.