This post may contain affiliate links. Please read my private policy.
I love Cajun food. The classic dishes (e.g., gumbo, etouffee, jambalaya, etc.) pack so much flavor and spice. I went on a huge Cajun kick a few years ago following a trip to New Orleans. After working my way through several Cajun cookbooks (here is my favorite), I started creating a few Cajun inspired recipes of my own. This chicken and andouille gumbo is one of my favorites so far. It may not be the most traditional gumbo recipe but I think it is pretty darn good.
Looking for more Cajun recipes? Try my Canjun Vegetable Stew!
Notes on Chicken and Andouille Gumbo
I think the outcome of many soup/stew recipes is somewhat dependent on the quality of the stock used. A rich homemade stock can add a lot of flavor and depth to a dish. Conversely, using store-bought stock or bullion cubes can leave a dish lacking in complexity – and often too salty. Unfortunately, we don’t always have homemade stock on hand.
Lately, I’ve taken to poaching whole chickens with spices and veggies. This way, you get a cooked chicken and a nice rich stock for your recipe. Plus you don’t have to brown the chicken pieces which saves time and reduces the amount of oil used in the recipe – yeah it’s lazier and healthier!
Suggested Serving and Pairings
I serve this gumbo with white rice and garnish it with freshly chopped parsley and green onions. A side salad or dish of southern greens pair well with the gumbo as well. For drinks, I like to pair gumbo with beer – try an Abita or IPA. If you prefer wine, try a Sauvignon Blanc or lighter bodied red.
Print
Sarah’s Chicken and Andouille Gumbo
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 serving 1x
- Category: Entree
- Cuisine: Cajun
Description
A healthy take on a Cajun classic.
Ingredients
Chicken Stock
- 1 whole chicken, around 4 pounds
- 12 cups water
- 2 bay leaves
- 1 tablespoon dried thyme
- 2 celery stocks with tops, broken into 2 inch pieces
- 2 carrots, broken into 2 inch pieces
- 2 small onions quartered
- 2 garlic cloves, peeled and smashed
- 10 black peppercorns
Gumbo
- 3–4 tablespoons olive oil
- 1 large onion, diced
- 1 poblano pepper , diced
- 1 jalapeno, diced (optional – include for more heat)
- 3 celery stalks, diced
- 5 garlic cloves, minced
- ⅓ cup flour
- 1 28 oz can diced tomatoes
- hot sauce to taste – start with a teaspoon
- 12–16 oz andouille sausage (whatever size the package is)
- white rice
- 3 or 4 green onions, chopped
- chopped parsley, about ¼ cup
Instructions
Chicken Stock
- Put the chicken in large soup pot or dutch oven. Add about 12 cups of water and all stock ingredients. Bring to a boil and then simmer over low-medium heat for one hour. If the chicken is not fully submerged, turn it after 30 minutes.
- Transfer chicken to cutting board to cool. Once cool, shred the meat and discard skin and bones.
- Bring stock to a boil and boil for 30 minutes or until liquid is reduced to 6 cups. Remove veggies from pot and transfer stock to heat proof bowl or container. I typically pour it through a strainer. Once cool, skim the fat of the top.
Gumbo
- Return empty pot to heat and add 3 tablespoons of olive oil. Add onion, peppers, and celery. Cook 5 minutes over medium heat. Add the garlic and cook 2 minutes more. Add the flour and stir until veggies are well coated. Cook 2 minutes more stirring often so the mixture does not stick to the bottom of the pan.
- Add the tomatoes, stock, and hot sauce. Bring to a boil and then reduce to simmer. Add chicken and sausage to the pot and simmer uncovered for 45 minutes to an hour.
- Serve with white rice and garnish with chopped green onion and parsley.
Keywords: cajun, chicken, andouille, gumbo
