Chicken and Andouille Gumbo
In short: A dark roux gumbo with chicken thighs, smoked andouille, the Cajun trinity of onion, celery and bell pepper, and a slow-simmered stock, served over rice. It takes about 2 h 15 min in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 1 h 45 min
- Total
- 2 h 15 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 600 kcal
Gumbo is the stew of southern Louisiana, and almost every family has its own version. This one starts with a dark roux, flour and oil stirred slowly until it turns the color of milk chocolate, which gives the pot its deep, nutty flavor. Smoked andouille sausage and chicken thighs simmer in the gravy with onion, celery and bell pepper. Serve it over rice with hot sauce and filé powder on the side.
Instructions
- Toss the chicken with the salt, paprika and black pepper and set aside.
- Heat the oil in a heavy 5 to 6 L (5 to 6 qt) pot over medium heat. Whisk in the flour and stir constantly with a flat wooden spoon for 30 to 40 minutes, until the roux is the color of milk chocolate. If you see black flecks, start again.
- Add the onions, celery and bell pepper all at once, which stops the roux from cooking further. Stir for about 8 minutes until the vegetables soften, then add the garlic for 1 minute.
- Add the andouille and cook for 3 minutes. Whisk in the warm stock, about 250 ml (1 cup) at a time, then add the bay leaves, thyme and cayenne.
- Bring to a simmer, add the chicken and cook partly covered for about 1 hour, skimming off any oil that rises, until the chicken is tender and the gumbo lightly coats a spoon.
- Remove the bay leaves, stir in the spring onions and parsley, and taste for salt.
- Ladle the gumbo over rice and pass the hot sauce and filé powder at the table.
Tips
- To save stirring time, toast the flour on a baking sheet in a 175°C (350°F) oven for 30 to 40 minutes, stirring now and then, then whisk it into the hot oil.
- Sliced okra (about 250 g / 9 oz), added with the vegetables, thickens the gumbo further. Shrimp can be stirred in for the last 5 minutes.
Questions and answers
What is the difference between gumbo and jambalaya?
Gumbo is a soup-like stew thickened with roux, okra or filé and served over rice. In jambalaya the rice cooks in the pot together with the meat and stock.
Can I make gumbo ahead of time?
Yes, and it tastes better the next day. Refrigerate it for up to 4 days and reheat gently. It freezes for 3 months, without the rice.
What is filé powder?
Filé is ground sassafras leaf, used as a thickener and an earthy seasoning. Stir a pinch into individual bowls at the table, not into the pot, or it turns stringy.
How long does it take to make Chicken and Andouille Gumbo?
About 2 h 15 min in total: 30 min of preparation and 1 h 45 min of cooking.
How many calories are in Chicken and Andouille Gumbo?
About 600 kcal per serving, with 33 g of protein, 50 g of carbohydrates and 30 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 50 g |
| Fat | 30 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
