Chicken and Andouille Sausage Gumbo

Prep Time
Cook Time
2h 45m
Ready In

Recipe: #41727

October 08, 2023

"Recipe source: Louisiana Cooking magazine (September/October 2020). This makes 4 quarts."

Original is 12-15 servings


  • Serving Size: 1 (397 g)
  • Calories 568.6
  • Total Fat - 21.4 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 402.5 mg
  • Sodium - 1172.5 mg
  • Total Carbohydrate - 58.8 g
  • Dietary Fiber - 2.2 g
  • Sugars - 34.4 g
  • Protein - 34.7 g
  • Calcium - 55.8 mg
  • Iron - 5.4 mg
  • Vitamin C - 49 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

From the chicken breasts remove the bone and then slice them in half cross-wise. Sprinkle salt and pepper over all the chicken pieces.

Step 2

In a Dutch oven over medium-high heat, cook the andouille until browned (5-10 minutes).

Step 3

Remove using a slotted spoon and place on paper towels, reserving the drippings in the pot.

Step 4

Add the chicken to the pot and cook until browned (10-15 minutes).

Step 5

Remove from pot and place on paper towels, reserving the drippings in the pot.

Step 6

Add the oil to the drippings and reduce heat to medium low.

Step 7

Whisk in the flour and cook whisking for 10-15 minutes or until mixture is browned.

Step 8

Stir in the vegetables (onion - garlic), cook stirring occasionally for 5 minutes.

Step 9

Stir in broth. Increase heat to medium and then stir in the chicken, andouille, ham hocks and the next 5 ingredients (-Creole seasoning) and bring to a boil; reduce to a simmer and cook stirring occasionally for 2 hours.

Step 10

Remove the chicken pieces and ham hocks and when cool enough to handle thread the meat, discarding skin and bones.

Step 11

Return meat to the pot and cook for 30 minutes or until chicken is tender and gumbo has thickened. You may need to add water.

Step 12

Serve with rice and garnish with green onion and thyme, if desired.


No special items needed.

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