Chicken & Andouille Sausage Gumbo (Dark Roux)
This Louisiana Gumbo with Andouille Sausage draws deeply from Creole tradition, a symphony of flavors mingling in a bowl. Gumbo, a vibrant dish of the South, reflects a unique culinary heritage influenced by African, French, Spanish, and Native American cuisines. The smoky undertones of andouille sausage paired with fresh okra and the holy trinity of Cajun cooking—onions, bell peppers, and celery—create a rich tapestry of taste, perfect for any occasion.
Equipment
- Large Dutch oven or heavy-bottomed pot (at least 6-quart / 5.7L)
- Flat-bottomed wooden spoon or roux whisk
- Sharp chef’s knife
- Large cutting board
- Ladle
- Measuring cups and spoons
Ingredients
- ½ cup vegetable oil 120ml, for the roux
- ½ cup all-purpose flour 65g, for the roux
- 1 medium onion diced
- 1 large green bell pepper diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 lb andouille sausage sliced into ¼-inch rounds, about 450g
- 1 lb chicken thighs boneless, skinless, cut into bite-sized pieces, about 450g
- 6 cups chicken stock preferably homemade or low-sodium, about 1.4L
- 2 cups okra fresh, sliced into ½-inch rounds, about 200g
- 4 whole bay leaves
- 1 tsp dried thyme
- 1 tsp cayenne pepper adjust to taste
- 1 tsp salt to taste
- 1 tsp black pepper freshly ground, to taste
- 3 cups cooked white rice for serving
- 1 small bunch scallions chopped, for garnish
- 1 small bunch fresh parsley chopped, for garnish
Instructions
- Begin by preparing the roux: In a large, heavy-bottomed pot or Dutch oven, heat 1/2 cup (120ml) of vegetable oil over medium heat. Gradually whisk in 1/2 cup (65g) of all-purpose flour, stirring constantly until the mixture reaches a chocolate-brown color, approximately 15 to 20 minutes. Be cautious not to burn the roux, as it will become bitter.1/2 cup vegetable oil, 1/2 cup all-purpose flour
- Add the diced onion, bell pepper, and celery to the roux, stirring until the vegetables soften and become aromatic, about 5 minutes. Then, add the minced garlic and cook for an additional minute.1 medium onion, 1 large green bell pepper, 2 stalks celery, 4 cloves garlic
- Stir in the sliced andouille sausage and chicken pieces, allowing them to brown slightly and absorb the flavors of the roux, approximately 5 minutes.1 lb andouille sausage, 1 lb chicken thighs
- Add the chicken stock gradually, stirring as you pour to ensure no lumps form. Bring the mixture to a boil, then reduce the heat to low, letting it simmer.6 cups chicken stock
- Add the sliced okra, bay leaves, dried thyme, and cayenne pepper. Season with salt and freshly ground black pepper to taste. Cover and simmer on low for 1 to 1½ hours, stirring occasionally, until the gumbo has thickened slightly and the chicken is completely tender and falling apart.2 cups okra, 4 whole bay leaves, 1 tsp dried thyme, 1 tsp cayenne pepper, 1 tsp salt, 1 tsp black pepper
- As the gumbo nears completion, taste and adjust the seasoning as needed. The gumbo is ready when the flavors have melded together, the broth has thickened slightly, and the chicken is fully cooked through and tender. Remove and discard the bay leaves before serving.
- Ladle the gumbo over cooked white rice in deep bowls. Garnish with freshly chopped scallions and parsley for color and freshness. Serve immediately.3 cups cooked white rice, 1 small bunch scallions, 1 small bunch fresh parsley
Notes
Storage: Refrigerate gumbo (without rice) in an airtight container for up to 4 days. Store cooked rice separately to prevent it from absorbing the liquid and turning mushy.
Freezing: Freeze the gumbo base (without rice) in portioned quart containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop over medium-low, adding a splash of chicken stock if it has thickened.
Make-Ahead: The roux can be made up to 1 week ahead and refrigerated in a sealed jar. Rewarm gently over low heat before adding the vegetables.
Substitutions: Swap cayenne for smoked paprika for less heat with more depth. Use smoked kielbasa in place of andouille for a milder version. Frozen sliced okra works if fresh is unavailable — add it straight from frozen.
Pro Tip: Add the stock cold or at room temperature and whisk steadily as you pour — this prevents the roux from seizing into lumps and ensures a silky-smooth base.
Nutrition
Serving: 1servingCalories: 759kcalCarbohydrates: 48gProtein: 39gFat: 45gSaturated Fat: 11gPolyunsaturated Fat: 16gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 144mgSodium: 1425mgPotassium: 997mgFiber: 3gSugar: 7gVitamin A: 1426IUVitamin C: 46mgCalcium: 95mgIron: 4mg
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