This is a classic Cajun Chicken and Andouille Sausage Gumbo that uses a mixture of chicken, andouille sausage, a roux, and The Holy Trinity of onions, celery, and bell peppers. Top with a scoop of rice and you will have a hearty satisfying dinner. A true stable of any Cajun household!
When the first cold snap hits South Louisiana, Gumbo season has officially begun. Although eaten year round, Gumbo is the perfect cold weather food to warm your soul.
This Chicken and Andouille Sausage Gumbo is a staple in both Cajun and Creole cuisines. It is a fabulous example of West African, French, German, and American Indian cultures coming together to form pretty much the perfect dish. Gumbo is actually named after the West African word for okra “guingombo” which, along with filé, is a traditional thickening agent.
The official cuisine of the State of Louisiana, gumbo comes served in both the Cajun and Creole styles. Creole is more of “city cooking” where Cajun is more of “home style”. While so closely related, there are a few notable differences due to available ingredients:
- Creole cooking was much more refined and usually prepared by slaves. There was access to local markets and ingredients not available to the Cajun settlors. Okra was introduced by the Africans, spices and red peppers by the Spanish, filé from the Chowtow, and garlic and tomatoes from Italy. There is greater emphasis on cream, butter, seafood, and tomatoes and a roux was typically made with butter and flour. Creole gumbo has more of a tomato base and is more of a soup like consistency.
- Cajun’s did not usually have access to such refined luxuries to cook with and were subject to the elements of the seasons for ingredient availability. Cajun’s were decadents of the Acadians which were expelled from Nova Scotia in 1755. Settling deep into the heart of Louisiana, the Cajun’s had to adjust to the terrains of the swamps, bayous, and prairies. They had to make use of new forms of meat, game, fish, produce, and even grains. Cajun gumbo has more of a roux base, using fat or lard, than Creole gumbo and tends to be more stew like.
According to Dr. Carl A. Brasseaux, of the University of Louisiana at Lafayette, a historian and educator that specialized in French Colonial North America, particularly Louisiana and Cajun cultures, found that the first documented reference to gumbo appeared in 1803, when it was served at a gubernatorial reception in New Orleans.
This version uses chicken and andouille sausage but can be made with a variety of proteins including shrimp, oysters, crab meat, duck, or even rabbit.
Ingredients in Chicken and Andouille Sausage Gumbo
Vegetable oil: used in conjunction with the flour to make a roux.
All-purpose flour: used with the vegetable oil to make the roux which acts as a thickening agent for the Gumbo.
Onions, bell pepper, and celery: The Holy Trinity of Cajun cooking!
Garlic: to add a savory component.
Sausage: andouille sausage is most traditional, but if you can’t find it, you can also use kielbasa or any other variety of smoked sausage.
Chicken Stock: much more flavorful that using water, either homemade or store-bought will work well.
Chicken: if you want a shortcut, you can use store bought rotisserie chicken. Just shred it up and add it at the end.
Basic white rice: for serving.
How to make Chicken and Andouille Sausage Gumbo
1. Brown andouille sausage and chicken.
2. Make your roux over medium to medium high heat.
3. Remove from heat and add onions, bell pepper, and celery to roux (this quickly brings that temperate of the roux down so that it doesn’t burn). Return to heat and cook until softened.
4. Add roux by the spoonful to the hot chicken stock, stirring well to incorporate.
5. Add sausage and chicken and simmer on low, uncovered, for 1 hour.
6. Serve with Basic White Rice and garnished with green onion.
What to serve with Chicken and Andouille Sausage Gumbo
Hot, crusty French bread is a must! It is also delightful with Potato Salad.
If you love it, leave a comment below. I would love to hear from you and this would help me with future recipes!
Contact me if you would like to see any of your childhood favorites updated or reinvented.
Chicken & Andouille Sausage Gumbo
Ingredients
- 12 oz andouille sausage cut into rounds
- 2 lbs. boneless, skinless chicken thighs or breasts cut into bite sized pieces
- 1 1/2 cup all-purpose flour
- 1 1/4 cup vegetable oil
- 1 cup onion diced
- 1/2 cup bell pepper diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 2 bay leaves
- 3 tbsp Cajun seasoning
- 3-4 quarts chicken stock
- 1 tbsp Worcestershire sauce
- 1 1/2 cups basic white rice
- Green onions for garnish
Instructions
- Cooks sausage in a cast iron pan or Dutch oven over medium high heat for 5 minutes or until browned. Drain on paper towels, reserving the dripping in the pan
- Cook chicken in reserved drippings for about 5 minutes or until nicely browned. Drain on paper towels and set aside.
- Add oil to to reserved drippings. Add flour, cook over medium high heat, stirring with a wooden spoon constantly for about 20-25 minutes, or until the roux is chocolate colored.
- Remove from heat and add in reserved onions, celery, and bell pepper. Stir until the roux stops getting darker. Place back on heat and cook about 5 minutes, until the vegetables are soft, stirring constantly.
- Meanwhile, heat chicken stock and Worcestershire sauce in a 5 1/2 quart stock pot. Bring to a boil and add the roux mixture by the spoonful, stirring well in between additions. Reduce heat to a simmer and add chicken, sausage, garlic, bay leaves, and Cajun seasoning.
- Simmer on low, uncovered, for one hour.
- Serve with 1/3 cup basic white rice garnished with green onions. Don't forget to serve with some hot French bread!
