Hearty Chicken and Andouille Sausage Gumbo
Embrace the rich culinary heritage of Louisiana with this Hearty Chicken and Andouille Sausage Gumbo. This dish features a perfect blend of tender chicken, smoky andouille sausage, and a medley of aromatic vegetables, all simmered in a savory roux-based broth. Ideal for gatherings, this gumbo resonates with warmth and comfort. Whether you're hosting a party or enjoying a cozy night in, serve it over fluffy rice and pair it with some crusty bread for an unforgettable meal. If you can't find andouille, feel free to use any local smoked sausage or kielbasa for a unique twist.
12
Servings
N/A
Calories
16
Ingredients
Ingredients
oil
1 cup (none)
flour
1 cup (none)
onions
2 large (chopped)
bell peppers
2 (chopped)
celery ribs
4 (chopped)
garlic
4-6 cloves (minced)
chicken stock
4 quarts (none)
bay leaves
2 (none)
Creole seasoning
2 teaspoons (none)
dried thyme leaves
1 teaspoon (none)
salt
to taste (none)
white or black pepper
to taste (freshly ground)
de-boned chicken
1 large (cut into pieces)
andouille sausages
2 lbs (sliced)
green onions
1 bunch (tops only, chopped)
fresh parsley
2/3 cup (chopped)
Instructions
1
Start by seasoning the chicken pieces generously with salt, pepper, and Creole seasoning. In a large, heavy pot, quickly brown the chicken over medium heat until golden on all sides. Remove the chicken and set aside.
2
In the same pot, add the sliced andouille sausage and brown it until it releases its oils and develops a nice crust. Pour off any excess fat, reserving the meats in a bowl.
3
Next, heat the oil in the same pot over medium to high heat. Gradually whisk in the flour to create a roux. Stir constantly until the roux reaches a deep reddish-brown color, similar to dark chocolate; this should take about 20-30 minutes. If you're new to making roux, consider cooking it to a medium peanut-butter color over lower heat to prevent burning.
4
Once the desired color is achieved, immediately add the chopped onions, bell peppers, celery, and minced garlic to the pot. Stir quickly to incorporate, which helps to cook the vegetables and halt the cooking of the roux.
5
Cook the vegetable mixture for about 4 minutes until slightly softened, stirring frequently.
6
Pour in the chicken stock, followed by the bay leaves, Creole seasoning, dried thyme, and the reserved chicken and sausage. Stir to combine.
7
Bring the mixture to a boil, then reduce the heat to low and let it simmer for approximately 1 hour, skimming off any fat that rises to the surface.
8
In the final 5 minutes of cooking, add the chopped green onion tops and parsley. Stir well to incorporate.
9
To serve, ladle the gumbo over a generous scoop of cooked rice in large, shallow bowls, and accompany with hot, crusty bread on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Chicken and Andouille Sausage Gumbo?
It is a traditional Louisiana dish featuring a rich, dark roux-based broth filled with chicken, smoky andouille sausage, and aromatic vegetables.
What kind of chicken is used in this recipe?
The recipe calls for one large de-boned chicken cut into pieces.
What can I use if I cannot find andouille sausage?
You can substitute andouille with any local smoked sausage or kielbasa for a unique twist.
How many servings does this gumbo recipe make?
This recipe makes approximately 12 servings.
What is the secret to a good gumbo base?
The secret is the roux, which is a mixture of flour and oil cooked until it reaches a deep color.
What color should the roux be for this gumbo?
The roux should reach a deep reddish-brown color, similar to dark chocolate.
How long does it take to cook the roux?
It typically takes about 20 to 30 minutes of constant stirring to reach the desired dark color.
What is the 'Holy Trinity' in this recipe?
The 'Holy Trinity' consists of chopped onions, bell peppers, and celery.
What kind of oil should I use for the roux?
The recipe specifies one cup of oil; generally, a neutral oil with a high smoke point like vegetable or canola oil is best.
How much chicken stock is required?
The recipe requires 4 quarts of chicken stock.
Should I brown the meats before adding them to the broth?
Yes, both the chicken and the andouille sausage should be browned in the pot first to develop flavor.
What seasonings are used in this gumbo?
It uses Creole seasoning, dried thyme leaves, bay leaves, salt, and freshly ground white or black pepper.
How long does the gumbo need to simmer?
The gumbo should simmer on low heat for approximately 1 hour.
What should I do if I am afraid of burning the roux?
You can cook it to a medium peanut-butter color over lower heat instead of aimed for the dark chocolate color.
When should I add the fresh herbs?
The chopped green onion tops and fresh parsley should be added in the final 5 minutes of cooking.
How is this gumbo served?
Ladle the gumbo over a scoop of cooked rice in large bowls and serve with crusty bread.
How much garlic is needed?
The recipe calls for 4 to 6 minced garlic cloves.
What is the purpose of browning the sausage?
Browning the sausage helps it release its oils and develop a nice crust, adding depth to the gumbo.
Can I use dried parsley?
While the recipe calls for 2/3 cup of chopped fresh parsley, you can use dried, though fresh provides a better color and flavor.
How do I remove excess fat from the gumbo?
While the gumbo simmers, you should skim off any fat that rises to the surface with a spoon.
What is the texture of the vegetables after cooking?
The vegetables are cooked into the roux and stock until they are very soft, essentially becoming part of the thick broth.
Does this recipe include okra or filé powder?
No, this specific recipe relies on a dark roux as the primary thickener rather than okra or filé powder.
Is the chicken seasoned before cooking?
Yes, the chicken pieces should be seasoned generously with salt, pepper, and Creole seasoning before browning.
How much flour is required for the roux?
One cup of flour is used to match the one cup of oil.
Can I make this gumbo in a slow cooker?
While the recipe describes a stovetop method in a heavy pot, you could transfer the ingredients to a slow cooker after making the roux and browning the meats.
Is this dish spicy?
It has a mild to moderate heat depending on the brand of Creole seasoning and the spiciness of the andouille sausage.
What type of pot is best for gumbo?
A large, heavy-bottomed pot, such as a Dutch oven, is ideal for maintaining even heat while making the roux.
What part of the green onions should I use?
The recipe specifies using the green onion tops only, chopped.
How do I stop the roux from cooking once it is dark enough?
Immediately adding the chopped onions, peppers, and celery to the pot will lower the temperature and stop the roux from darkening further.
Is this gumbo better the next day?
Yes, like many stews, gumbo flavors often meld and improve after sitting in the refrigerator overnight.