Chicken and Andouille Gumbo

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10-12 servings Easy
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Ingredients (14)

  • 2 cups flour
  • 1 cup vegetable oil
  • 2 cups chopped onions
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 3 large garlic cloves finely diced
  • 3 bay leaves
  • 5 boneless chicken breast halves cut up into bite size pieces
  • 3 cups andouille chopped (any lean smoked sausage will work)
  • 1 teaspoon Tony Chachere's Original Creole seasoning
  • 1 teaspoon Tabasco
  • 3 tablespoons chopped parsley
  • 3 Quarts chicken stock
  • 1/4 cup chopped green onion


Chicken gumbo is a marvelous dish. Take your taste buds on an adventure with this recipe. It is one of my favorites and can be made using ingredients available in any grocery store around the world. During the three decades that I have made this recipe, every guest served has proclaimed it delicious. It is a winner and easy to make. It’s also very hearty, has a deep flavor and is loaded with meat and vegetables.

This gumbo recipe has been with my family for generations. It is a staple in south Louisiana and one that you will love.


  1. 1Place oil and flour in a large heavy pot stir to blend and cook on high heat setting until mixture starts to bubble stirring constantly. You are making a roux. Reduce heat to medium and continue to stir. Do not stop stirring. When roux is color of peanut butter, reduce heat to medium low and bring to a milk chocolate color.
  2. 2When milk chocolate color is achieved add onions, green pepper and celery, stir and saute’ on low heat for 10 minutes. Add chicken stock, stir well and bring to a slow boil. Turn down heat to low simmer, add garlic, bay leaves, andouille, Tony Chachere’s seasoning, Tabasco and parsley. Allow this to simmer uncovered for 1 hour.
  3. 3Add chicken and saute’ 1 more hour stirring every 15 minutes.

Serve 1 cup gumbo over 1/3 cup rice. Sprinkle with chopped green onions. Serve with hot toasted bread

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