Savory Chicken and Andouille Sausage Gumbo
Experience the rich flavors of Louisiana with this hearty Chicken and Andouille Sausage Gumbo. This recipe combines tender chicken thighs and robust andouille sausage, simmered with the classic Holy Trinity of vegetables and a perfectly executed roux. The result is a comforting, soul-satisfying dish that warms your heart and tantalizes your taste buds. Whether you're a gumbo enthusiast or trying it for the first time, this dish is sure to impress even the most discerning palates, and it’s perfect for family gatherings or cozy nights in.
4-6
Servings
158
Calories
20
Ingredients
Ingredients
vegetable oil
1/2 cup (none)
all-purpose flour
3/4 cup (none)
creole seasoning
4 tablespoons (divided)
onion
1 cup (diced)
green bell pepper
1/2 cup (diced)
red bell pepper
1/2 cup (diced)
celery
1/2 cup (diced)
fresh parsley
1/2 cup (chopped)
andouille sausages
1 1/2 cups (sliced)
garlic
3 tablespoons (chopped)
cold chicken stock
6 cups (none)
fresh bay leaves
3 (none)
chicken thighs
4 (seasoned liberally with creole seasoning)
Worcestershire sauce
2 tablespoons (none)
hot sauce
to taste (none)
kosher salt
to taste (none)
Italian parsley
2 tablespoons (chopped)
green onion
1/4 cup (thinly sliced)
cooked white rice
for serving (none)
fresh French bread
for serving (none)
Instructions
1
Preheat your oven to 350-400°F (175-200°C) and bake the seasoned chicken thighs until golden brown.
2
In a bowl, combine the diced onion, celery, green bell pepper, red bell pepper, and parsley to create the Holy Trinity mixture.
3
In a large cast iron Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly to achieve a milk chocolate color. Pay close attention to prevent burning.
4
Stir in the sliced andouille sausage and 1 tablespoon of creole seasoning. Add 3/4 of the Holy Trinity mixture and cook for an additional 10 minutes, stirring regularly until the vegetables are softened.
5
Slowly add the cold chicken stock, followed by the remaining Holy Trinity mixture, garlic, and the remaining creole seasoning. Bring to a boil, then reduce the heat to a simmer.
6
Add the baked chicken thighs to the pot and let the gumbo simmer for approximately 30-45 minutes, stirring occasionally.
7
Ten minutes before serving, remove the chicken from the bone and return the meat to the pot. Stir in the Worcestershire sauce, hot sauce to taste, and half of the green onions.
8
Serve the gumbo hot over cooked white rice with slices of fresh French bread on the side.
9
Garnish each bowl with the remaining green onions and chopped Italian parsley before serving.
Nutrition Information
9g
Fat
11g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken and Andouille Sausage Gumbo?
It is a hearty Louisiana-style dish featuring tender chicken thighs, robust andouille sausage, the Holy Trinity of vegetables, and a dark milk chocolate roux.
What type of chicken is best for this gumbo recipe?
The recipe specifically calls for four chicken thighs, seasoned liberally with creole seasoning.
What vegetables are included in the Holy Trinity mixture?
The Holy Trinity for this recipe includes diced onion, celery, green bell pepper, red bell pepper, and fresh parsley.
How should I prepare the chicken before adding it to the pot?
Preheat your oven to 350-400°F and bake the seasoned chicken thighs until they are golden brown.
How do you make the roux for this gumbo?
Heat 1/2 cup of vegetable oil in a large cast iron Dutch oven and gradually whisk in 3/4 cup of flour, stirring constantly.
What color should the roux be when it is finished?
The roux should be cooked until it reaches a milk chocolate color, taking care not to let it burn.
When is the andouille sausage added to the gumbo?
The sliced andouille sausage is stirred into the pot after the roux has reached the correct color, alongside the initial creole seasoning.
How much of the Holy Trinity mixture is cooked with the sausage?
You should add 3/4 of the Holy Trinity mixture initially and cook for 10 minutes until the vegetables are softened.
What type of stock is used in this recipe?
The recipe calls for 6 cups of cold chicken stock, added slowly to the pot.
How long does the gumbo need to simmer after adding the chicken?
The gumbo should simmer for approximately 30-45 minutes, stirring occasionally.
When should I remove the chicken from the bone?
Remove the chicken from the bone ten minutes before serving, then return the meat to the pot.
What sauces are added during the final stage of cooking?
Stir in Worcestershire sauce and hot sauce to taste during the last ten minutes of simmering.
How is the gumbo served traditionally?
Serve the gumbo hot over cooked white rice with slices of fresh French bread on the side.
What are the recommended garnishes for this dish?
Garnish each bowl with sliced green onions and chopped Italian parsley before serving.
How many servings does this recipe provide?
This gumbo recipe makes approximately 4-6 servings.
What is the calorie count per serving?
Each serving contains approximately 158 calories.
How much fat is in one serving of this gumbo?
One serving contains 9 grams of fat.
What is the carbohydrate content per serving?
There are 11 grams of carbohydrates per serving.
How much protein is in each serving?
There are 6 grams of protein in each serving.
What type of pot is recommended for cooking gumbo?
A large cast iron Dutch oven is recommended for the best results.
How much creole seasoning is used in total?
The recipe uses 4 tablespoons of creole seasoning, which is divided throughout the process.
Are bay leaves used in this recipe?
Yes, 3 fresh bay leaves are added during the simmering process for extra flavor.
How much garlic is included in the recipe?
The recipe calls for 3 tablespoons of chopped garlic.
What kind of parsley is used for the final garnish?
Chopped Italian parsley is recommended for garnishing the finished dish.
Can I adjust the spice level of the gumbo?
Yes, you can adjust the heat by adding hot sauce to taste at the end of the cooking process.
How much andouille sausage do I need?
You will need 1 1/2 cups of sliced andouille sausage.
Does the recipe use both green and red bell peppers?
Yes, it uses 1/2 cup of diced green bell pepper and 1/2 cup of diced red bell pepper.
What should the consistency of the roux be?
The roux should be a smooth mixture of oil and flour, whisked constantly to prevent burning.
Is this gumbo recipe considered comfort food?
Yes, it is tagged as comfort food and is ideal for family gatherings or cozy nights in.
How many total ingredients are used in this recipe?
There are 20 total ingredients listed for this gumbo recipe.