Chicken Andouille Sausage Gumbo

Get a taste of African cuisine at home with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing. For this recipe, a dark brown roux is made with butter and flour to give richness and a deep toasted flavor.

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Course: Soup

Cuisine: African

Keyword: gumbo with chicken and sausage recipe

CookingStyle: Simmering

Prep Time: 30

Cook Time: 2 15

Total Time: 2 55

Servings: people

Calories: 876kcal

Author: Black Pie

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Equipment

saucepan

whisk

Ingredients

2 pounds of chicken skinless breast (908 g) and boneless thighs
2 liters of water
1 pound okra (454 g) 1 inch slices (cut and frozen if not available)
1/2 cup of water 240 ml to boil the okra
1/2 cup unsalted butter 114 g
1/2 cup all-purpose flour 68 g
1 ½ cup of yellow onion 206 g ¼ inch diced
1 ½ cups of bell pepper (230 g) ¼ inch diced, (green and red)
1/3 cup of celery (55 g) ¼ inch diced
2 chopped cloves of garlic
2 cups of canned tomatoes 454 g
12 ounces of cooked andouille sausage 340 g, sliced
1 dried bay leaf
1 teaspoon of dried thyme
1 teaspoon of basil dry
1 teaspoon of cayenne pepper or chili use less to reduce heat
½ teaspoon of black pepper
1 teaspoon of kosher salt
1 tablespoon of gumbo files (5 g) zatar

Instructions

Put the chicken breast and the thigh in a medium saucepan and cover with 2 liters of water. Bring the water to a boil and simmer for 20-25 minutes until it is completely cooked.
Filter the water and set it aside.
Remove the cooked chicken from the pan, let it cool, and cut it into small pieces. Cover and set aside.
Put the okra and half cup of water in a medium saucepan. Bring to a boil, reduce heat and cover. Cook over low heat for 7 to 9 minutes until it becomes soft. Stir occasionally.
Put the okra in a sieve, drain, and keep.
Combine half a cup of unsalted butter and half a cup of flour in a large saucepan. Cook over medium heat and frequently stir with a whisk to obtain a dark brown roux (about 15 minutes). Stir constantly for the last 5 minutes so that the roux does not burn.
Add the onion, celery, bell peppers, and garlic. Sauté for 8 to 10 minutes until vegetables are tender.
Add the cooked okra, tomatoes, and Andouille sausage. Cook for 10 minutes, turning occasionally.
Add the bay leaf, basil, thyme, salt, and cayenne pepper. Stir thoroughly.
Add 4 cups of reserved water (from step 2) and mix well. You can add more water to your desired consistency.
Cook over medium heat for about 30 minutes with the pan covered loosely, and stir occasionally.
Add the chicken and simmer for another 15 minutes.
Turn off the heat and slowly add the gumbo file. Do not cook after adding, as this will make the gumbo stringy. Season with more salt and pepper to taste
Serve with steamed rice.

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Notes

Okra and filé powder are both traditionally used as thickeners in gumbo. Use one or the other, or both, but it's not really gumbo if you omit them both. Okra has a slightly slimy texture that some love and some revile, while filé powder has a subtle tea-like flavor and will thicken the cooking liquid when stirred in at the end of cooking.

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Nutrition

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.