Gumbo with Andouille Sausage
A steaming bowl of authentic Gumbo with Andouille Sausage that warms the soul. This hearty one-pot meal combines smoky andouille sausage, tender vegetables, and a perfectly crafted roux.
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.