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Chicken and Andouille Gumbo from SK

by Reposted Article

Chicken and Andouille Gumbo is not the perfect dish.  Sure, it has tons of deep, complex flavors and is very filling.  The one downside is that a true roux really jacks up the calorie count.  Along with the rice this is not the healthiest of recipes I’ve shared with you. Just be aware that a serving is around a thousand calories. – jughandle

That said, this is one of the best recipes with video I’ve seen.  It comes from SK -Southern Kitchen who are loaded with great southern recipes.

Submitted by Andy Garr

5 from 1 vote
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Chicken and Andouille Sausage Gumbo

About the recipe - This straight from SK - Southern Kitchen
Making a roux requires both time and patience. As the roux cooks, the flour will darken and thin out slightly. Stir constantly so that the roux will eventually turn the color of chocolate, but does not burn. In lieu of roasting a chicken, you could make a rich chicken stock out of a 3 1/2-pound whole chicken, then pull the meat from the bones and use the stock in the gumbo. However, pulling a store-bought rotisserie chicken and using commercial chicken broth is a good way to save time.

Traditional gumbo recipes call for green bell peppers, but we prefer to use more-flavorful poblanos instead. Feel free to substitute one diced green bell pepper for the poblano if you prefer.

We like to use Texas Pete hot sauce in this recipe.
Course Dinner, First Course, Gumbo, Lunch, Main Course, Starter
Cuisine Cajun, Southern American
Keywords Chicken and Andouille Gumbo
Protein Andouille Sausage, Chicken
Cooking Method Stove Top
Hot/Cold Dish Hot
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 8 Servings
Author Reposted Article

What You Will Need:

  • 3/4 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 yellow onion - finely diced
  • 3 ribs celery - finely diced
  • 1 poblano pepper - seeded and finely diced
  • 1 red bell pepper - seeded and finely diced
  • 6 cloves garlic - minced
  • 1 tablespoon paprika
  • 2 teaspoons cayenne pepper
  • 3 bay leaves and 3 sprigs fresh thyme - tied together with kitchen twine
  • 1 pound okra - cut into 1/2-inch rounds
  • 15 ounces diced tomatoes - 1-15oz can with its juice
  • 8 cups

    chicken broth?

  • 1 pound andouille sausage - sliced 1/4 inch thick
  • 1 tsp Kosher salt - more or less to taste
  • 1 tsp black pepper - more or less to taste
  • 2 Tbsp Hot sauce - Texas Pete or Louisiana Hot Sauce, more or less to taste
  • 3 pounds chicken - 1 whole rotisserie or baked chicken with the skin removed and meat pulled from the bone
  • 1 tablespoon Worcestershire sauce
  • 4 cups Cooked white rice - for serving
  • 1 cup scallions - Sliced or chopped for serving

Equipment Needed:

  • 8-10 qt sauce, stock pan, or heavy dutch oven.


  • In a large Dutch oven or other heavy-bottomed pot, heat the oil over medium heat until hot.
  • Stir in the flour to begin to make a dark roux.
  • Cook, stirring constantly with a wooden spoon until very dark, but not burnt, 20 to 30 minutes.
  • Add the onions, celery and peppers, and cook until the vegetables are softened, 6 to 8 minutes.
  • Toss in the garlic, paprika, cayenne, bay leaves and thyme, and cook until aromatic, about 1 minute.
  • Add the okra and tomatoes and cook until the okra begins to soften, about 5 minutes.
  • Stir in the chicken broth and sausage, bring to a simmer, and cook, skimming off any oil that comes to the surface, until the flavors have melded and the sauce has darkened and slightly thickened, about 45 minutes.
  • Add the chicken and Worcestershire sauce, return to a simmer, and cook until heated through, about 5 minutes.
  • Taste and adjust seasonings. Season to taste with salt, pepper and hot sauce. Serve in bowls over white rice and garnished with scallions.



If you like gumbo don't even look at the calorie count.  The roux really jacks the numbers.


Nutrition Facts
Chicken and Andouille Sausage Gumbo
Amount Per Serving
Calories 918 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 28g175%
Cholesterol 142mg47%
Sodium 1345mg58%
Potassium 1124mg32%
Carbohydrates 55g18%
Fiber 5g21%
Sugar 8g9%
Protein 45g90%
Vitamin A 1950IU39%
Vitamin C 58.8mg71%
Calcium 123mg12%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe Video

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