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
Chicken and Andouille Sausage Gumbo
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.
- 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
- 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
- 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.