Make Ahead

Chicken and Andouille Sausage Gumbo

January  5, 2015
2 Ratings
  • Serves 8-10
Author Notes

I've taken to making big pots of soup when I am feeling under the weather, and never found a gumbo recipe that was easy to follow and not too complex. I finally decided to pick and choose the parts that I could do and found a winning combination! Instead of buying the Cajun Seasoning I just combined some of the common spices out of my own selection. I found that as long as you keep the spices and the roux, you can do pretty much anything with this recipe. This dish is really hearty, warming and delicious. There will be plenty leftover, even when sharing, and it only gets better the more you reheat it.
I think this soup is great for anytime and any season. —chaoticdelights

What You'll Need
  • Cajun Seasoning
  • 1 tablespoon Cayenne Pepper
  • 1 teaspoon Ground Black Pepper
  • 1 tablespoon Dried Oregano
  • 1 tablespoon Paprika
  • 2 1/2 teaspoons Salt
  • Main Ingredients
  • 1/2 cup Oil (I use olive, but peanut oil works best)
  • 1/2 cup Flour
  • 1 Yellow Onion- coarsely chopped
  • 2 Large Carrots- coarsely chopped
  • 3 Celery Stalks- coarsely chopped
  • 2 Cloves of Garlic
  • 2 teaspoons Cajun Seasoning (recipe above)
  • 64 ounces Chicken broth (I usually just put enough to fill my Le Creuset Dutch Oven 3/4 of the way full)
  • 1 pound Andouille Sausage- cut into 1/4 inch thick slices
  • 1.5 pounds Skinless Boneless Chicken Thighs (you can use breast if you prefer, I just love the rich flavor the thighs offer the soup)
  • 2 cups Rice (I use brown basmati)
  • 1 pinch File Powder (if desired)
  1. Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage; drain and pat dry with paper towels- cut into pieces and set aside
  2. The roux: Heat oil in a Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored. **Be careful with this step as it can burn easily. I find that the roux time can vary, so be flexible if you start to notice it getting to the desired color
  3. Increase heat to medium. Stir in onion, carrots and celery
  4. Cook for a few minutes, stirring constantly, add garlic and stir for another minute
  5. Gradually stir in chicken broth
  6. Add seasoning, raw chicken and sausage. Increase heat to medium-high, and bring to a boil
  7. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutesor until chicken is tender
  8. Remove chicken and shred into large pieces using 2 forks. When done add the chicken back
  9. Serve on top of a bowl of rice (I use Brown Basmati Rice, but any rice should work fine) **I like to add a dash of file powder to my bowl of soup. It adds a nice traditional gumbo flavor, but is not necessary Enjoy!

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