Chicken and Andouille Gumbo

Name: Chicken and Andouille Gumbo
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: United States
Ingredients: 120 ml Vegetable Oil; 80 g All-Purpose Flour; 150 g Onion (finely chopped); 150 g Green Bell Pepper (finely chopped); 120 g Celery (finely chopped); 15 g Garlic (minced); 300 g Andouille Sausage (sliced); 500 g Chicken Thigh (cut into large pieces); 30 g Tomato Paste; 1200 ml Chicken Stock; 200 g Okra (sliced); 2 pcs Bay Leaf; 4 g Paprika; 1 g Cayenne Pepper Powder; 2 g Dried Thyme; 2 g Dried Oregano; 8 g Salt; 3 g Black Pepper; 6 g Filé Powder; 300 g White Rice (rinsed); 600 ml Water

A deep, soulful gumbo built on a dark roux with smoky andouille sausage, tender chicken thigh, okra, and the classic Louisiana trinity. filé powder is stirred in at the end for its distinctive earthy aroma and gentle thickening.

Prep

30m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

804kcal

Calories

42g

Protein

43g

Fat

63g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Roux

120ml
Vegetable Oil
80g
All-Purpose Flour

Gumbo

150g
Onion (finely chopped)
150g
Green Bell Pepper (finely chopped)
120g
Celery (finely chopped)
15g
Garlic (minced)
300g
Andouille Sausage (sliced)
500g
Chicken Thigh (cut into large pieces)
30g
Tomato Paste
1.2l
Chicken Stock
200g
Okra (sliced)
2pcs
Bay Leaf
4g
Paprika
1g
Cayenne Pepper Powder
2g
Dried Thyme
2g
Dried Oregano
8g
Salt
3g
Black Pepper
6g
Filé Powder

Rice

300g
White Rice (rinsed)
600ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the vegetable oil in a heavy pot over medium heat. Whisk in the all-purpose flour and cook, stirring constantly, until the mixture turns a deep brown color, similar to dark peanut butter.
02
Immediately add the onion, green bell pepper, and celery to stop the roux from darkening further. Cook until the vegetables soften, then stir in the garlic.
03
Add the andouille sausage and chicken thigh and cook for a few minutes until the sausage browns lightly and the chicken loses its raw surface color.
04
Stir in the tomato paste, then add the chicken stock, okra, bay leaves, paprika, cayenne pepper powder, dried thyme, and dried oregano.
05
Bring the gumbo to a gentle simmer and cook uncovered until the chicken thigh is tender, reaches 74°C (165°F), and the broth has thickened slightly.
06
Season with the salt and black pepper. Turn off the heat and stir in the filé powder just before serving. Remove the bay leaves.
07
Bring the water to a boil in a separate pot. Add the white rice, cover, reduce the heat to low, and cook until the rice is tender and the water is absorbed.
08
Serve the gumbo over the rice.

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