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Dinner party-worthy and super flavorful, this Chicken Andouille Gumbo can be made ahead for easy, relaxed (and delicious) entertaining!
You might wonder where I come up with my ideas for recipes. Everywhere! It seems that no matter where I go or what I do, I always have thoughts of food and ideas for recipes rolling around in the recesses of my mind. This chicken andouille gumbo was inspired by a simple lunch after church this past Sunday. I ordered a salmon-veggie bowl which was delicious, but I kept sneaking little tastes of Scott's dish, a wonderful (yes, you guessed right) chicken andouille gumbo.
It was so delicious, I couldn't get it off my mind. I've made gumbo before, but this one was so unique with super tender chicken, flavorful sausage and tiny diced veggies. Late Sunday afternoon, Scott came into the kitchen while I was making dinner. "Wow, that smells good, what are we having?", he asked. I just smiled and when he looked in the pot he knew that, once again, I was in the recreating process.
He also knew that he would probably be eating a lot of gumbo (and might even be speaking Cajun) by the time I got this recipe perfected. Sure enough, on Monday gumbo was on the menu for both lunch and dinner. I've tweaked the recipe here and there and we both think it's just right now!
What is Cajun?
You might be wondering what exactly is Cajun? That's a good and very interesting question. Cajun is used both as a noun and as an adjective and is a term used frequently in New Orleans and southern Louisiana. The noun, Cajun, refers to the group of people who are descendants of the French Canadians who migrated in the 1700"s from Eastern Canada. They settled in the bayou areas of southern Louisiana. The word Cajun is derived from the French word Acadia which was the name back then for the area of Canada they migrated from.
"Cajun" used as an adjective describes a style of cooking originating among the Cajuns and characterized by the use of unique seasonings. Most Cajun dishes start with a combination of diced onion, celery and bell pepper. In Louisiana, this is referred to as "the holy trinity". Other frequently used ingredients in Cajun cuisine are garlic, paprika, thyme, parsley, green onions and andouille.
What is andouille?
This brings up another question. What is andouille? Andouille is a smoked, spicy sausage that was originally made in Western France. It's used frequently in gumbo and jambalaya and lots of other Creole dishes. Andouille has become more common in recent years and is often used in non-Cajun dishes; stews, soups, breakfast casseroles, etc.
Where can you buy andouille?
If you haven't cooked much with andouille you might be surprised to find that it's very readily available. Most larger grocery stores carry andouille in the area with other pre-cooked, smoked sausages such as kielbasa, chorizo, etc. You can find both pork and chicken andouille. I've tried andouille made by Amy Lu, Johnsonville and Magic Seasonings - all delicious!
Making a roux
When it comes to Cajun cooking, one of the culinary terms you'll frequently run into is "roux". Some people think that making a roux is really tricky. A roux is simply a combination of some type of fat (butter, oil, lard, etc.) and flour. This combination is cooked to varying degrees and is used as a thickener as well as a flavor enhancer.
With this Chicken Andouille Gumbo, the roux is cooked until the color becomes a deep brown or mahogany. It can't be hurried and that's perhaps why people think making a roux is difficult. It's one of those things that takes time, but doesn't have to be constantly watched. I've found that making a roux just requires being in the kitchen. I can be tending to other tasks as long as I'm nearby and available to give the roux a stir every 3-4 minutes.
I love that this chicken andouille gumbo can be made ahead. It actually gets better after hanging out in the fridge for a day or two as all the wonderful flavors have a chance to marry and meld. That, to me is the perfect kind of recipe for entertaining. All I need to do is make a pot of rice before the guests arrive and warm the gumbo, as I enjoy an appetizer with family or friends.
Do you have some holiday entertaining engagements coming up? Pin this chicken andouille gumbo recipe now so it's easy to find. You'll need it when you prepare the gumbo and when you get requests for the recipe!
Café Tips for making this Chicken Andouille Gumbo
- This recipe calls for boneless, skinless chicken thighs. This is the perfect choice for this gumbo as the chicken simmers in the sauce for 45-60 minutes and thighs don't dry out or get tough the way white meat breasts can. You could also use chicken legs if you enjoy dark meat.
- Cook the roux over low heat so it does brown too quickly and burn. You want a low steady bubbling but definitely not a vigorous boil.
- I use Johnsonville Andouille for my gumbo but there are lots of other delicious andouilles out there. If you want to keep things a little leaner, feel free to use chicken andouille.
- There is cayenne pepper in this recipe. I give a range from ½-1 teaspoon. If you don't like things spicy, use ½ teaspoon. We like things medium spicy so I use ¾ teaspoon. Like things really spicy? Feel free to use more than what's called for.
- There are lots of options for oil in this gumbo. I list some examples in the recipe. You just want an oil that has a mild flavor and a high smoke point.
- Feel free to use any color bell pepper in this recipe. I like to use a combination of red and yellow or red and orange.
- Carrots aren't generally found in traditional gumbo recipes. I just like to stuff as many veggies as I can into my recipes. The carrots just seem to melt into the sauce, adding flavor and nutrition, a win-win!
- This recipe is fairly simple but there is a lot of chopping... onion, peppers, celery and carrots. I use my Vidalia Chop Wizard to quickly chop all of these veggies. It's a little kitchen workhorse for me and makes quick work of a tedious job. I love this super helpful kitchen assistant!
Thought for the day:
He is the one who comes after me,
the straps of whose sandals I am not worthy to untie.
”This all happened at Bethany on the other side of the Jordan,
where John was baptizing.
The next day John saw Jesus coming toward him and said,
“Look, the Lamb of God, who takes away the sin of the world!
John 1:28-29
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- ¾ cup canola corn, grape-seed, avocado or sunflower oil
- 1 ¼ pounds boneless skinless chicken thighs
- 12-16 ounces andouille sausage sliced about ¼-inch thick
- ¾ cup all-purpose flour
- 2 medium bell peppers diced small
- 1 large sweet onion diced small
- 3 stalks celery diced small
- 4 medium carrots diced small
- 6 cloves garlic finely minced
- 5 cups low sodium chicken stock
- 2 medium-size bay leaves
- 8 sprigs thyme
- 1 tablespoon sweet paprika
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½-1 teaspoon cayenne pepper
- ½ teaspoon finely ground black pepper
- 28 ounces fire-roasted diced tomatoes (I use 2 14-ounce cans)
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Season the chicken on both sides with kosher salt and pepper.
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Heat 2 tablespoons of the oil in a large Dutch oven or heavy-duty pot over medium heat. When the oil is hot, add the chicken and cook for 4-5 minutes, undisturbed until light golden brown. Flip to the other side and repeat cooking for another 5 minutes.
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When chicken is browned on both sides, remove it to a plate and set aside. Add the sliced sausage to the pan and cook, stirring occasionally for 3-4 minutes or beginning to brown. Remove sausage with a slotted spoon to the bowl with the chicken.
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Reduce heat to medium-low and add the rest of the oil to the pot. With a metal spatula or wooden spoon scrape off the brown bits on the bottom of the pan. (These will add great flavor to your roux.)
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Add the flour, ¼ cup at a time, stirring constantly after each addition, until all lumps have disappeared.
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Continue to cook on medium-low, maintaining a low but steady simmer. Stir every 3-4 minutes (more frequently during the last 5-8 minutes) until the mixture reaches a deep golden brown color. This will take about 30-35 minutes, depending on your heat level. If the roux starts changing too color quickly, reduce the heat so it won’t burn.
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Add the bell pepper, onion, celery and carrots and cook 2-3 minutes, stirring frequently. Add the garlic, cook and stir for another 30 seconds.
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Slowly add the chicken broth while stirring. Add the reserved chicken, sausage, bay leaves, paprika, oregano, onion powder, garlic powder, cayenne and pepper.
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Drain the fire-roasted tomatoes through a sieve. Add the drained liquid to the pot. With your fingers break up the tomatoes into smaller bits then add the tomatoes to the pot.
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Simmer for 45 minutes, stirring occasionally. Remove the chicken with a slotted spoon to a plate and allow to cool. When cool, pull the chicken apart into bite-size pieces and return to the pot. Serve warm on its own or with jasmine or basmati rice.
See Café Tips above in post for more detailed instructions and tips.
This recipe serves 8-10.
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Marian says
So, So yummy. I made it exactly as listed...whole lotta oil and all. Everyone loved it. I used the low end of the cayenne for my husband, but it was still nicely spicy for me. We served over brown jasmine rice, which cuts the flavor beautifully. We had 4 decent servings with my in-laws with a TON of leftovers.
Chris Scheuer says
Thanks for letting us know, Marian!
James says
Thanks for the recipe. Best regards!
https://restaurantthatdeliversnearme.website/
Chris Scheuer says
Enjoy!
J. M. Keller says
I am Charlotte's (below) brother and she suggested that we both make this for our families for our Christmas feasts, among with cornbread and a salad. As suggested I made it a day ahead, to let the flavors "marry," which they did...they not only "married" but went on a glorious honeymoon! This truly is a keeper, and now that I have prepared it to the letter, it will be much easier easier the next time(s).
JMKeller, San Diego. CA
Chris Scheuer says
I love that, J.M.! Thanks so much for taking the time to let us know.
Charlotte says
Hi Chris, I made this the other day to have on Christmas Eve when my oldest son and family will be here from Canada (finally!!). Of course, I had to have a bowl - just to make sure it was all that you said it was!! By gosh, it surely is just wonderful. So, I put the rest into quart jars and put them in the freezer for Christmas Eve. Thanks so much for another of your absolutely delicious recipes - so appreciated!
Chris Scheuer says
I'm so glad, Charlotte! I hope you have a wonderful time with your family!
Rhonda says
Having been born and raised on the bayou in South Louisiana, I can tell you this recipe looks exactly like the way I make my gumbo (except for the tomatoes). To save time, I "toast" my flour ahead of time by putting a couple of inches of flour in a deep, disposable baking pan (loaf pan) and baking at 350 degrees, stirring every 15 minutes, until it's the color of peanut butter. It's a time consuming process, but shortens the time needed to make gumbo. I start my roux with this toasted flour and cook until it is the desired color. This flour can be kept in the refrigerator for up to six months and can be used for any recipe that requires a roux, or to thicken any gravy.
Chris Scheuer says
So interesting! Thanks, Rhonda!
Christina Hillsman says
I make a lot of Gumbo, because we love it. Here is a tip for you: Mix the flour and the oil for the roux and put it in the oven at 350. Stir it a couple of times until it is the color you desire. It never burns. It may take an hour. Compliments of Elton John.
Chris Scheuer says
Thanks, Christina!
Danielle M says
So delicious, and as always, so easy to follow the recipe. I lowered the spice level to suit our family, but it was still so full of flavor. Every time I make one of your recipes a member of my family says it is their new favorite. This time my 4 year old honestly said that his 'wish' from Santa will be that he can eat this every day. Thanks!
Chris Scheuer says
I love this, Danielle! Thanks so much for sharing your results. You have a very adventuresome 4 year old! A little foodie in the making!
Michelle says
Is the thyme only for garnish or do you add with the rest of the spices. Thank you! My roux is going right now.
Chris Scheuer says
Add the fresh thyme at the very end and for garnish, if desired.
Rebecca S Peter says
I made this wonderful gumbo tonight, and my husband and I both agree this may be one of the best things we've ever eaten! Can hardly wait for the next time. Thanks so much for all of your wonderful recipes!
Chris Scheuer says
Awe, thanks so much, Rebecca! I'm so happy that you enjoyed this recipe! Thanks so much for sharing your results! 💕💕💕
Leslie Brish says
Hi Chris,
You just sent me labels for your pineapple habanero pepper jelly- thanks!
This gumbo looks wonderful.
Two questions:
I cannot see when you add the carrots, I’m assuming it’s with the onions, peppers and celery?
Also, can I shred the carrots in my food processor as I do for a bolognese sauce?
Thanks so much!
Chris Scheuer says
Hi Leslie, thanks for noticing the carrot omission. I've added that. You could shred the carrots if you prefer to do that.
Browyn says
I just made this and it's delish! The roux was a little tricky. I felt like it started to burn, so I just turned it off after 20 min. In the end it all worked out great!
Thank you!
Chris Scheuer says
Thanks for sharing your results, Browyn! I'm so happy you enjoyed it!
Frances Barbarick says
The nutritional info given with your recipes is much appreciated. Serving size would be most helpful.
Chris Scheuer says
Thank you Frances, I keep that in mind!
Mary Marshall says
Just finished making this gumbo and it smells delicious. My gumbo is not a dark red but lighter. Did I not let roux cook long enough (I did cook for 35 minutes). Also, mine is quite runny? Not sure why that happened as yours does not look runny. Any thoughts on how to make a bit thicker?
Love your blog!
Mary
Chris Scheuer says
Hi Mary, yes, the darker you let the roux get, the darker and richer the sauce will be. The time is approximate as it depends on the level of heat as well. It will still be super delicious. If you want to make it a bit thicker, you could either simmer it a little longer without a cover or combine 1/4 cup cold water with 2 tablespoons of cornstarch and slowly stir that into the simmering sauce, adding enough to reach the thickness you want. (You may not need all of it.)
Therese Lyons says
If I want to add some shrimp to this, my guess is to add when I reheat it. What do you suggest? Does gumbo usually have shrimp?
Chris Scheuer says
Hi Therese,
Gumbo can have shrimp but not always. If you wanted to add shrimp, do it right at the end. I just bring the gumbo to a nice simmer then add the shrimp, cover and turn off the heat. Let it sit for about 10 minutes and it should be perfect!
Susan Catlett says
This is a fantastic recipe! The gumbo turned out to be a very comforting meal on a cold rainy day. We added some hot sauce at the end to taste, because a few members of the family don't like it spicy, and the vinegar from that added a nice acidic pop. Can't wait to have the leftovers for lunch today at work--my colleagues will be jealous!
I used a whole rotisserie chicken, but I don't think that compromised the flavor very much. Will definitely make again.
Chris Scheuer says
Yay! So happy you enjoyed it, Susan! I made it again this past week for guests and everyone loved it!
Jennifer @ Seasons and Suppers says
Love everything about this dish! Gumbo flavours are a favourite and make-ahead is perfect this time of year 🙂
Tricia B says
Liz is right, this is the perfect bowl of comfort food, especially on these dreary gray days 🙂 Love everything about this dish and really can't wait to give it a go!
Chris Scheuer says
Thanks so much, Tricia!
Diana Felgenhauer says
This is something I really must make, it looks so delicious. Thank you for sharing this wonderful recipe. We love soups anytime.
Chris Scheuer says
Thanks, Diana! Hope you enjoy it as much as we have!
Karo says
Do you know if this can be frozen?
Chris Scheuer says
Hi Karo, I haven't frozen this gumbo but I think it would freeze great! Sometimes if there's potatoes or pasta in a dish, it doesn't freeze so well but this should be fine.
Liz says
Mmmmmm....perfect cold weather comfort food! Great for one of our Sunday night family gatherings!
Chris Scheuer says
Thanks, Liz! Yes, this would be perfect for a family gathering as it's all done ahead!
Elaine says
I love your recipes and use them all the time--even debuting them on guests without a pre-trial--that's how much I trust you. And they never fail to disappoint. But as a New Orleans cook I gotta tell you that there are no tomatoes in gumbo. Generally speaking, Creole food uses tomatoes and Cajun food does not.
Chris Scheuer says
Hi Elaine, thanks for your comment and your very kind words. I was pretty sure that I might get a little correction from some true Cajun cookers 😌. This is just my version, it's similar to what was served at one of our favorite restaurants here in the mountains of NC and theirs definitely had tiny bits of tomatoes. But what do we know about true gumbo? Except that this one is really delicious!