Chicken and Andouille Gumbo

by gerard on March 25, 2014

Chicken Andouille Gumbo recipe by Gerard Maras

“A rich 'country style' gumbo with Louisiana andouille sausage and roasted chicken, enhanced with a dark roux. Creole comfort food!”


  • 3 quarts chicken stock….brown
  • 1 chicken, bones removed
  • 1 pound Andouille sausage – 1/2" thick
  • 2 cups bell pepper – chopped
  • 2 cups onion – chopped
  • 1 cup canned tomato wedges
  • 3 garlic cloves – chopped
  • 1 cup green onion – sliced
  • 1 cup brown roux
  • 2 bay leaves
  • 1 tablespoon dry thyme
  • 1 tablespoon black pepper
  • 1 teaspoon crushed red pepper
  • 1 tablespoon dry basil
  • 1 tablespoon chili powder

Prepare the Brown Roux

Louisiana Brown Roux differs from a French Blond roux in a few ways. The oil is heated to a high temperature in a heavy sauce pot. The oil is hot enough when a sprinkling of flour into it sizzles. All the flour is added at one time and it is whisked constantly over a moderate to high heat until the roux starts to turn brow. First a golden brown, then progressively darker. Different shades of roux are used for different kinds of gumbo. Generally a lighter shade of Brown Roux is used for more delicate-tasting components such as oysters, shrimp and crab. Meat gumbos with chicken, duck, sausage or rabbit generally use a darker roux, though this is all a personal preference.

  • 1 cup flour
  • 1 cup vegetable oil
  1. Add 1 cup oil into a stainless pot and bring to a high temperature, test by sprinkling in the flour. It should sizzle.
  2. Add all flour, whisk until the roux has reached the desired shade of brown. For a chicken and sausage gumbo, the shade should resemble a milk chocolate color.
  3. Remove roux from the heat and transfer to another container to help it cool down and stop cooking.

Assemble the Gumbo

  1. When roux is nearly a mahogany color, add vegetable and cook for 3-4 minutes
  2. Add tomatoes, 1/2 of the sausage and seasonings and gradually add the stock, whisking while adding to pot
  3. Add 1/2 of the cooked chicken, cut into 1" pieces
  4. Bring gumbo to a boil then reduce heat to moderate
  5. Skim gumbo as is needed. Cook gumbo for 1 1/2 hour
  6. Add remainder of sausage and chicken
  7. Adjust seasoning. Add green onion just before serving

Add 2 tablespoons of rice to each bowl before adding Gumbo

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