There’s something magical about a steaming bowl of authentic Gumbo with Andouille Sausage that just warms the soul. As someone who’s spent years perfecting this classic Louisiana dish, I’m excited to share my tried-and-true recipe that delivers rich, complex flavors while remaining surprisingly straightforward to prepare. This hearty one-pot meal combines smoky andouille sausage, tender vegetables, and a perfectly crafted roux that serves as the foundation for this iconic dish.
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion, diced
- 2 bell peppers, diced
- 4 celery stalks, chopped
- 6 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 2 chicken breasts, cut into chunks
- 8 cups chicken stock
- 2 bay leaves
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 2 cups okra, sliced (fresh or frozen)
- Fresh parsley for garnish
- Cooked white rice for serving
Instructions
- Start with the roux – heat oil in a large heavy-bottomed pot over medium heat. Gradually whisk in flour. Cook, stirring constantly, until dark brown (about 20-25 minutes). Don’t rush this step!
- Add onion, bell peppers, and celery (the “holy trinity”) to the roux. Cook until vegetables soften, about 5-7 minutes. Add garlic and cook for another minute.
- Stir in sliced andouille sausage and chicken. Cook until chicken begins to turn white, about 5 minutes.
- Pour in chicken stock gradually, stirring constantly to prevent lumps. Add bay leaves, Cajun seasoning, and thyme.
- Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
- Add okra and cook for an additional 10-15 minutes until tender.
- Serve hot over rice, garnished with fresh parsley.
Cook Time and Serving Size
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8-10
Recipe Notes
The key to perfect gumbo lies in the roux – it should be the color of dark chocolate. If you smell even a hint of burning, start over. The roux is your flavor foundation, so patience here is crucial.
For the best results:
- Use a heavy-bottomed pot or Dutch oven to prevent the roux from burning
- Don’t skip the okra – it helps thicken the gumbo naturally
- The gumbo should be thick enough to coat the back of a spoon but still liquid enough to ladle
- This dish actually tastes better the next day, so don’t hesitate to make it in advance
- Store leftovers in the refrigerator for up to 4 days, or freeze for up to 3 months
- If the gumbo becomes too thick when reheating, thin it with a little chicken stock
Gumbo with Andouille Sausage
Ingredients
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion diced
- 2 bell peppers diced
- 4 celery stalks chopped
- 6 cloves garlic minced
- 1 pound andouille sausage sliced
- 2 chicken breasts cut into chunks
- 8 cups chicken stock
- 2 bay leaves
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 2 cups okra sliced (fresh or frozen)
- Fresh parsley for garnish
- Cooked white rice for serving
Instructions
- Start with the roux - heat oil in a large heavy-bottomed pot over medium heat. Gradually whisk in flour. Cook, stirring constantly, until dark brown (about 20-25 minutes). Don't rush this step!
- Add onion, bell peppers, and celery (the "holy trinity") to the roux. Cook until vegetables soften, about 5-7 minutes. Add garlic and cook for another minute.
- Stir in sliced andouille sausage and chicken. Cook until chicken begins to turn white, about 5 minutes.
- Pour in chicken stock gradually, stirring constantly to prevent lumps. Add bay leaves, Cajun seasoning, and thyme.
- Bring to a boil, then reduce heat and simmer for 45 minutes, stirring occasionally.
- Add okra and cook for an additional 10-15 minutes until tender.
- Serve hot over rice, garnished with fresh parsley.
