Chicken and Andouille Gumbo
Okay real talk as a Kansas City mom: dinner needs to be delicious and actually doable on a weeknight. This Chicken and Andouille Gumbo has become a total staple in our house. Deep, rich Louisiana-style gumbo with chicken, andouille sausage, and okra over rice. And honestly it is so much better than anything I could order out.
Why You’ll Love This
- Ready in 60 min with mostly pantry staples
- The whole family devours it every single time
- Great for meal prep and leftovers taste amazing the next day
- Simple enough for a Tuesday but special enough for company
Ingredients
- Chicken thighs
- Andouille sausage
- Okra
- Celery
- Onion
- Bell pepper
- File powder
- Roux
How to Make It
Gather all your ingredients and prep your workspace. I always do a quick mise en place because it makes everything smoother. Follow the recipe card below for the full step-by-step instructions with exact measurements and timing.
What You’ll Need
A few tools make this so much easier: instant-read thermometer and OXO pepper corer. These are my actual go-tos in my KC kitchen.
This is one of those recipes I come back to again and again. If you make it let me know in the comments how it turned out!
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Thank you for supporting Sideofglam!
Chicken and Andouille Gumbo
Ingredients
Method
- Whisk the flour and oil together in a heavy pot over medium heat. Stir constantly for 25 to 35 minutes, until the roux is the color of milk chocolate.
- Add the onion, celery and bell pepper straight into the roux and cook 5 minutes, stirring, until softened.
- Add the garlic and cook 1 minute, then slowly whisk in the chicken broth.
- Add the chicken, andouille, salt and pepper and simmer uncovered for 30 minutes.
- Stir in the okra and cook 15 minutes more, until it has softened and thickened the pot.
- Take the gumbo off the heat and stir in the file powder. Serve in bowls over rice.
