Cajun

Chicken & Andouille GumboClassic

Name: Chicken & Andouille Gumbo (Classic)
Cook time: 120 min
Total time: 120 min
Cuisine: Cajun
Ingredients: 1½–2 lb chicken thighs, cut into about 1-inch chunks; 12–14 oz andouille sausage, sliced into coins; 3 stalks celery, diced; 2 bell peppers, diced; 2 onions, diced; 8 cloves garlic, minced; 1½ qt chicken stock, (1 qt + 2 cups); 1 cup flour; 1 cup fat, bacon fat preferred, or avocado oil; salt and black pepper; 1–2 tsp paprika; ¼–1 tsp cayenne, to taste; Worcestershire sauce, a splash; cooked white rice; scallions, sliced; hot sauce, e.g. Crystal or Tabasco

Dark-roux gumbo with seared chicken thighs, andouille, and the holy trinity.

Cook: 2 hr
Total: 2 hr

Not rated

Ingredients

1½–2 lbchicken thighs, cut into about 1-inch chunks
12–14 ozandouille sausage, sliced into coins
3 stalkscelery, diced
2bell peppers, diced
2onions, diced
8 clovesgarlic, minced
1½ qtchicken stock, (1 qt + 2 cups)
1 cupflour
1 cupfat, bacon fat preferred, or avocado oil

Seasoning

salt and black pepper
1–2 tsppaprika
¼–1 tspcayenne, to taste
a splashWorcestershire sauce

To serve

cooked white rice
scallions, sliced
hot sauce, e.g. Crystal or Tabasco

Method

Step 1: Brown the meats: heat a Dutch oven over medium-high. Sear the sausage until browned; remove. Sear the chicken in batches until browned (not fully cooked); remove. Leave the fat in the pot.
Step 2: Make the roux: add the fat and flour. Cook over medium, stirring constantly, until dark chocolate brown, 30–40 minutes.
About 35 min
Step 3: Add the onion, celery, and bell pepper and cook 5–7 minutes until softened. Season with salt, pepper, and paprika.
About 6 min
Step 4: Add the garlic and cayenne and cook about 30 seconds until fragrant.
Step 5: Slowly add the stock while stirring to avoid lumps. Add the Worcestershire and bring to a simmer.
Step 6: Return the chicken and sausage. Simmer gently 45–75 minutes, until thickened and the chicken is tender. Adjust salt, cayenne, and pepper.
About 1 hr
Step 7: Serve over rice with scallions and hot sauce.

Version 1 · updated November 15, 2026