Description
A hearty and flavorful Chicken Andouille Sausage Gumbo featuring tender shredded chicken, smoky andouille sausage, fresh okra, and a rich dark roux, simmered with aromatic vegetables and traditional Cajun spices. This classic New Orleans dish is perfect for cozy family dinners and served best over steamed rice.
Ingredients
Scale
Chicken and Broth
- 2 pounds boneless skinless chicken breast or thigh
- 2 quarts water (to cook the chicken)
Vegetables and Okra
- 1 pound okra, cut into 1″ pieces or frozen
- ½ cup water (for cooking okra)
- 1 ½ cup yellow onion, ¼” dice
- 1 ½ cup bell pepper (green and red), ¼” dice
- ⅓ cup celery, ¼” dice
- 2 teaspoons minced garlic
- 2 cups diced canned tomatoes
Roux
- ½ cup unsalted butter
- ½ cup all-purpose flour
Meat and Seasonings
- 12 ounces andouille sausage, cooked and sliced ½” thick
- 1 dried bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon gumbo filé powder (e.g., Zatarain’s)
Instructions
- Cook the Chicken: In a medium pot, add the chicken breasts or thighs and cover with 2 quarts of water. Bring to a boil, then reduce heat to a simmer. Cook until the chicken is fully cooked and reaches an internal temperature of 160ºF (71ºC), about 20 to 25 minutes. Strain the broth and reserve it for later use.
- Shred the Meat: Remove the cooked chicken from the pot and allow it to cool slightly. Shred the meat into small pieces using two forks. Cover and set aside.
- Cook the Okra: In a medium pot, combine the okra and ½ cup water. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally until the okra is tender, approximately 7 to 9 minutes. Drain the okra in a colander and set aside.
- Make the Roux: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Gradually whisk in the flour and cook, stirring frequently, until the mixture turns a dark brown color, about 15 minutes. Increase the heat slightly if needed to develop color, and stir constantly during the last 5 minutes to avoid burning.
- Sauté the Vegetables: Add the diced onions, bell peppers, celery, and minced garlic to the roux. Sauté until the vegetables are tender and fragrant, about 8 to 10 minutes.
- Cook the Sausage and Combine Ingredients: Stir in the cooked okra, canned tomatoes, and sliced andouille sausage. Cook for 10 minutes, stirring occasionally to combine flavors.
- Add the Seasonings: Incorporate the dried bay leaf, thyme, basil, cayenne pepper, kosher salt, and black pepper. Mix well to distribute the spices evenly throughout the gumbo.
- Simmer the Gumbo Base: Pour in 4 cups of the reserved chicken broth, stirring to combine. Loosely cover the pot and simmer over medium-low heat, stirring occasionally until the gumbo thickens, about 30 minutes.
- Simmer the Chicken: Add the shredded chicken into the gumbo. Continue simmering for an additional 15 minutes to blend flavors and heat the chicken through.
- Add the Gumbo Filé: Turn off the heat. Gradually stir in the gumbo filé powder, which thickens and adds a distinctive flavor. Avoid reheating after adding filé to prevent a stringy texture. Adjust seasoning with more salt and pepper if desired. Add additional chicken broth for a thinner consistency if preferred.
- To Serve: Spoon the gumbo over freshly steamed white rice and enjoy this classic Louisiana dish.
Notes
- For authentic flavor, use real andouille sausage and gumbo filé powder, available in specialty stores or online.
- Okra acts as a natural thickener, so do not skip or substitute it for best results.
- If you prefer a spicier gumbo, increase cayenne pepper incrementally to taste.
- The roux is the foundation of flavor; ensure it reaches a dark brown color without burning for a rich, nutty taste.
- This recipe can be prepared a day ahead; flavors improve after resting in the refrigerator.
- Serve over steamed white rice or with crusty French bread for a full meal experience.
Nutrition
- Serving Size: 1 serving
- Calories: 615
- Sugar: 6 g
- Sodium: 1097 mg
- Fat: 44 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 142 mg
