Chicken and Andouille Sausage Gumbo
Make Chicken and Andouille Sausage Gumbo once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around 4 hours, and it serves 12. Low and slow is the secret — the longer simmer lets about 2 lbs (1 kg) chicken breasts soften and the flavours deepen. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 4h
- Total 4h
- Serves 12
- Level Medium
Ingredients
- About 2 lbs (1 kg) chicken breasts
- 1 cup (240 ml) canola oil
- 1 cup (240 g) all-purpose flour
- 2 Fresh bell peppers, chopped into ¼-inch pieces
- 1 large Chopped Onion, chopped into ¼-inch pieces
- 4 Stalks of celery, chopped into ¼-inch pieces
- Chicken stock or equivalent
- About 0.5 lb (0.25 kg) Andouille sausage or other spicy sausage
- Cayenne Pepper
- Salt
Method
- Brown outside of chicken breasts in small amount of oil then set aside.
- Make a roux from the flour in a large saucepan.
- Add peppers, onions, and celery to roux. Cook until softened.
- Slowly stir in water, and bring to a simmer.
- Cut up browned chicken breasts, add to gumbo, and cook until done.
- Slice up sausage and add ½ hour after the chicken.
- Season to taste with cayenne and salt.
- Serve in a bowl with a little rice and green onions on top.
Tips for the best Chicken and Andouille Sausage Gumbo
- Read the whole method before you start and measure out the 10 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Let the chicken come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Swap the chicken for turkey or firm tofu or chickpeas — keep the cooking time similar and check for doneness.
- Mild version: halve the chilli and finish with a spoon of yoghurt or cream to soften the heat.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for about 2 lbs (1 kg) chicken breasts?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Chicken and Andouille Sausage Gumbo ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Chicken and Andouille Sausage Gumbo recipe hard to make?
It is rated hard: 10 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
How many people does this Chicken and Andouille Sausage Gumbo recipe serve?
As written it serves 12. The quantities scale up or down in a straight line, so double everything for 12×2.
How long does Chicken and Andouille Sausage Gumbo take to make?
About 4 hours in total — roughly under an hour of preparation and 4 hours of cooking.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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