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Chicken & Andouille Gumbo

Chicken & Andouille Gumbo recipe image
This authentic Chicken and Andouille Gumbo is a hearty, soul-warming classic that defines Southern comfort food. The deep, nutty flavor comes from a carefully prepared dark roux, which thickens the rich broth and infuses it with complexity. Smoky andouille sausage provides a spicy kick, while tender chicken pieces offer a mild counterbalance. The "holy trinity" of onions, celery, and green peppers adds essential aromatic depth. Simmered slowly to allow the flavors to meld, this stew has a velvety texture enhanced by file powder added at the table. It is perfect for chilly evenings, family gatherings, or when you crave a robust, savory meal. Serve it hot over a bowl of steamed white rice for the full experience. This recipe captures the essence of Louisiana cooking with bold spices and rustic charm.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 15
Calories: 198.2
Description
This authentic Chicken and Andouille Gumbo is a hearty, soul-warming classic that defines Southern comfort food. The deep, nutty flavor comes from a carefully prepared dark roux, which thickens the rich broth and infuses it with complexity. Smoky andouille sausage provides a spicy kick, while tender chicken pieces offer a mild counterbalance. The "holy trinity" of onions, celery, and green peppers adds essential aromatic depth. Simmered slowly to allow the flavors to meld, this stew has a velvety texture enhanced by file powder added at the table. It is perfect for chilly evenings, family gatherings, or when you crave a robust, savory meal. Serve it hot over a bowl of steamed white rice for the full experience. This recipe captures the essence of Louisiana cooking with bold spices and rustic charm.
Ingredients
  • 1 cup Oil
  • 1 1/2 pound Andouille sausage; or kielb
  • 3 3/4 cup Onions; chopped
  • 2 cup Green pepper; chopped
  • 8 1/2 cup Chicken stock
  • 1 Cayenne pepper
  • 1 File
  • 1 Cooked rice
  • 1 ea Chicken; cut up or boned
  • 1 cup Flour
  • 2 cup Celery; chopped
  • 3 teaspoon Garlic; chopped
  • 1 Salt
  • 2 cup Green onion; chopped
  • 1 Cream sherry
Directions
  1. 1
    Season the chicken pieces generously with salt and cayenne pepper.
  2. 2
    Heat a generous amount of oil in a large Dutch oven or heavy pot over medium-high heat.
  3. 3
    Brown the chicken pieces on all sides until golden and cooked through. Remove chicken from the pot and set aside.
  4. 4
    Slice the andouille sausage into 1/4-inch rounds. Add to the same pot and saut until browned and slightly crispy. Remove sausage and set aside with the chicken.
  5. 5
    Reduce the heat to medium-low. Add 1 cup of oil and 1 cup of flour to the pot to make the roux.
  6. 6
    Stir the roux continuously and constantly. This process takes patience; cook until the roux reaches a dark chestnut brown color, similar to peanut butter or darker. This may take 20-30 minutes. Do not let it burn.
  7. 7
    Add the chopped onions, celery, and green peppers (the holy trinity) to the roux. Stir well to combine.
  8. 8
    Saut the vegetables in the roux until they begin to soften and become translucent, about 5-7 minutes. Add the chopped garlic and cook for another minute until fragrant.
  9. 9
    Return the browned chicken and sausage to the pot. Stir to coat everything with the roux and vegetable mixture.
  10. 10
    Gradually pour in the chicken stock while stirring constantly to prevent lumps from forming.
  11. 11
    Bring the gumbo to a boil, then reduce the heat to low. Cover partially and let it simmer gently for at least 1 hour, or until the chicken is tender and flavors have melded.
  12. 12
    Taste and adjust seasoning with more salt and cayenne if needed.
  13. 13
    About 10 minutes before serving, stir in the chopped green onions.
  14. 14
    Serve the gumbo hot over bowls of cooked white rice.
  15. 15
    Offer file powder (fil) at the table. Each person should sprinkle a pinch (1/4 to 1/2 tsp) into their bowl after serving, but not while cooking, to avoid stringiness.
  16. 16
    Optionally, drizzle a small amount of cream sherry into individual bowls for added depth.

Nutrition Facts

Servings 15

Amount Per Serving
Calories 198.2kcal
% Daily Value *
Total Fat 11.9g19%
Saturated Fat 3.2g16%
Cholesterol 40.9mg14%
Sodium 6626.5mg277%
Total Carbohydrate 7.6g3%
Dietary Fiber 1.2g5%
Sugars 1.4g
Protein 13.5g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: gumbo, cajun, andouille, chicken, roux, sausage, okra, file powder, comfort food, stew, louisiana, spicy, hearty, celery, onion, bell pepper, garlic, thyme, bay leaf, simmer
Read it online: https://www.chefs-mate.com/recipe/chicken-andouille-gumbo/