Louisiana Chicken and Andouille Sausage Gumbo

Recipe Overview & Cooking Metrics

Equipment Needed

• 6-quart heavy cast iron Dutch oven
• Flat-edged wooden roux spoon
• Slotted spoon and plate
• Digital probe meat thermometer

Ingredients

• 2 pounds boneless skinless chicken thighs, cut into 1.5-inch pieces
• 1 pound smoked andouille sausage, sliced into 1/2-inch coins
• 1/2 cup vegetable oil or lard
• 1/2 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 large green bell pepper, finely diced
• 3 stalks celery, finely diced
• 5 cloves garlic, minced
• 6 cups rich chicken bone broth
• 1 tablespoon Cajun seasoning (salt-free or low salt)
• 2 whole bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt and 1/2 teaspoon freshly cracked black pepper
• 1/2 cup green scallions, sliced
• Cooked long-grain white rice, for serving

Step-by-Step Cooking Instructions

1. Place a heavy cast iron Dutch oven over medium heat. Add sliced andouille sausage and brown for 6 to 8 minutes until crisp and fat renders. Remove sausage with a slotted spoon to a plate.
2. Season chicken thigh pieces with Cajun seasoning and sear in hot rendered fat for 5 minutes until browned. Remove chicken and set aside with sausage.
3. Add vegetable oil to Dutch oven to measure 1/2 cup total fat with sausage drippings. Whisk in 1/2 cup all-purpose flour to begin the roux.
4. Cook roux over medium-low heat, stirring constantly with a flat-edged wooden spoon for 20 to 25 minutes until color turns to dark chocolate or mahogany brown. Watch closely to prevent burning.
5. Immediately dump in the ‘holy trinity’ (diced onion, green bell pepper, and celery). The cold vegetables will stop the roux from darkening further. Sauté for 5 minutes until soft.
6. Add minced garlic, dried thyme, salt, and black pepper. Stir for 60 seconds.
7. Gradually pour in 6 cups warm chicken broth, stirring constantly to blend roux smoothly with stock.
8. Add browned andouille sausage, seared chicken thighs, and 2 bay leaves. Bring gumbo to a boil, then reduce heat to low and simmer uncovered for 45 minutes until chicken is tender at 175°F (79°C) and gumbo is glossy and rich.
9. Discard bay leaves. Skim off any excess oil from surface. Ladle hot gumbo into bowls over scoops of fluffy white rice and top with sliced green scallions.

Explore Related Winter Comfort Classics

Expand your weeknight menu with these double-tested recipes from our Comfort Zone Chicken Hub:

• Scratch Creamy Chicken Noodle Soup: Classic homestyle egg noodles in rich mirepoix broth.
• Creamy Chicken and Corn Chowder with Bacon: Sweet corn and tender potatoes in savory bacon fat roux.
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• Master Chicken Internal Temperature Guide: USDA safety guidelines for every poultry cut.

Frequently Asked Questions