A slow-simmered Southern favorite loaded with chicken thighs, andouille sausage, okra, bell peppers, and Cajun spice. It’s the kind of comfort that lingers long after the last bite.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You ever have one of those recipes that makes your whole house smell like a memory? That’s what this Chicken Gumbo with Andouille Sausage Recipe does for me.
I first made it after a trip down to Louisiana — one of those last-minute, no-plan kind of trips that end up living rent-free in your mind forever. I remember sitting in a tiny diner in Lafayette, spooning into a bowl of gumbo so rich and smoky it made the back of my throat tingle. There was jazz humming somewhere behind me, ceiling fans spinning lazily, and that deep smell of roux in the air — buttery, nutty, alive.
When I got home, I couldn’t shake it. I told myself, “Alright, I’m making gumbo.”
Spoiler alert: the first round was… let’s say “educational.” The roux got too dark (more like burnt toast than coffee), the okra slimed me, and my kitchen looked like a Cajun hurricane hit it. But by the second try, something clicked. The roux turned just right, the sausage popped, and my husband walked into the kitchen saying, “Whatever that smell is — we’re eating it now.”
That was the night gumbo became a family thing around here. Messy, loud, and perfect in its own way. And isn’t that kind of the point?
Why You’ll Love This Chicken Gumbo with Andouille Sausage Recipe?
Here’s the thing about gumbo — it’s not just soup. It’s a whole experience. A slow burn kind of meal that rewards your patience. You start with smoke, end with spice, and somewhere in between, magic happens.
This Chicken Gumbo with Andouille Sausage Recipe is comfort food with soul. You get that deep, smoky flavor from the sausage, tender chicken that practically melts apart, and that silky roux that ties it all together. It’s hearty without being heavy, spicy without setting your tongue on fire (unless you want it to), and it tastes like it was made for gathering around the table on a lazy Sunday.
Honestly? It’s the kind of meal that makes you close your eyes for a second after that first spoonful — just to appreciate it. I’ve done it. More than once.
Ingredient Notes:
I won’t lie — gumbo takes a little time. But once you understand why each ingredient is there, it makes sense. You start to see how each piece plays its part in the story.
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Bacon: You start here because, well, it’s bacon. The fat sets the stage — smoky, salty, a little indulgent. It’s like the opening act that tells you you’re in for something good.
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Chicken Thighs: Forget dry chicken breasts — thighs are where the flavor’s at. They’re juicy, rich, and hold up beautifully in that long simmer.
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Andouille Sausage: The heart of this gumbo. It’s bold, garlicky, and spicy in that unapologetic Southern way. I always grab an extra link because I know someone (usually me) will steal a few slices before it even hits the pot.
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The Holy Trinity: Onion, celery, and bell pepper — this is Louisiana 101. If you skip this, it’s not gumbo; it’s soup pretending to be gumbo.
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Okra: Look, I know it’s polarizing. But in gumbo, it just works. It thickens things up naturally and adds a mild, earthy note that balances all that spice.
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Cajun Spice Mix: Homemade is best — it’s got that blend of paprika, thyme, garlic, and cayenne that gives gumbo its personality. Add a little more if you like living dangerously.
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Roux: Ah, the roux. The troublemaker and the treasure. You stir, and stir, and stir — until your arms protest and your kitchen smells like roasted nuts and caramel. The color should be like dark coffee with a splash of cream. Get it there, and you’ll feel like you just unlocked a secret.
How To Make Chicken Gumbo with Andouille Sausage?
If you’ve never made gumbo before, don’t worry. You don’t need to be a pro — just a little patient and maybe a tiny bit stubborn.
Step 1: Bacon Magic
Start by frying your bacon in a big heavy pot. Listen to it sizzle — that sound is your kitchen getting cozy. When it’s crisp, set it aside but leave the fat. You’ll thank yourself later.
Step 2: Brown the Chicken
Place your chicken thighs skin-side down right in that bacon fat. Don’t move them. Let that skin crisp up till golden and gorgeous. Flip, brown the other side, and try not to drool.
Step 3: Get That Sausage Sizzling
Next, the andouille goes in. The smell right here? Pure happiness. Once browned, pull it out and try not to eat half of it while cooking (good luck).
Step 4: The Roux (aka Soul Work)
Pour in some oil if needed, then add flour and stir like your life depends on it. Low and slow, baby. You’ll be tempted to walk away, but don’t. The moment you turn your back, it’ll burn faster than gossip in a small town. When it turns that perfect deep brown, take a second to admire it. You earned it.
Step 5: Build the Base
Toss in your onions, celery, and bell peppers — the trinity. They’ll hiss, soften, and fill the air with something special. Add garlic and a spoonful of tomato paste for that umami edge.
Step 6: The Liquid Gold Phase
Slowly ladle in your hot chicken stock and water while stirring like you’re orchestrating a symphony. Add half your Cajun spice mix and taste. Maybe you’ll add more. Maybe you won’t. That’s the beauty of it — you decide.
Step 7: Simmer Time
Return the chicken to the pot, lower the heat, and let it all simmer for a good hour and a half. The kitchen will smell incredible. The chicken will get tender, the flavors will marry, and you’ll start wondering why you don’t do this every Sunday.
Step 8: The Grand Finale
Stir in the sausage and okra, shred that chicken, and let everything bubble gently until the gumbo thickens up. Right before serving, sprinkle in the green onions, parsley, and that bacon you saved from earlier.
Want To Save This Recipe?
Then grab a ladle, a bowl of rice, and prepare to fall in love.
Storage Options:
If you somehow have leftovers (which… good luck with that), this Chicken Gumbo with Andouille Sausage Recipe actually gets better with time.
Pop it in the fridge, and by tomorrow it’ll be even richer. It’s like the flavors had an overnight jam session and got tighter.
You can also freeze it (minus the rice) for a couple months. Just reheat it gently with a splash of broth. And maybe toast some French bread — because why not?
Variations and Substitutions:
Here’s where gumbo gets personal. Everyone’s got “their way,” and that’s the beauty of it.
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Seafood Twist: Swap chicken for shrimp or crab at the end. Instant coastal vibes.
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Turkey Version: Perfect post-Thanksgiving move. Gumbo loves leftover turkey.
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Vegetarian Gumbo: Double the veggies, use veggie stock, and throw in some smoked paprika for depth.
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No Okra? File powder (ground sassafras) works like a charm.
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Mild Version: Skip the extra cayenne and call it “kid-friendly” (even if you just can’t handle the heat).
What to Serve with Chicken Gumbo with Andouille Sausage?
Gumbo’s pretty complete on its own, but the sides? That’s where the fun starts.
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Steamed Rice: Always. The yin to gumbo’s yang.
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Cornbread: Sweet, crumbly, and perfect for soaking up the broth.
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Crusty Bread: Because tearing and dipping bread is good for the soul.
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Cold Beer or Sweet Tea: I mean… it’s Louisiana, right?
Frequently Asked Questions:
Can I make this ahead of time?
Oh, absolutely. Gumbo practically demands it. It’s like it knows it needs a nap before showing off. Make it today, eat it tomorrow — you’ll see what I mean.
How dark should the roux be?
Darker than peanut butter, lighter than burnt toast. Somewhere in that sweet, nerve-wracking middle ground.
Okra… yay or nay?
Your call. I love it, but if you’re team “no slime,” skip it or use file powder. Gumbo doesn’t hold grudges.
This Chicken Gumbo with Andouille Sausage Recipe isn’t just about food — it’s about slowing down. About stirring a pot for thirty minutes just to get the color right, and realizing you kind of love it. It’s about laughter over the table, second helpings, and stories told between bites.
So go make it. Burn the first roux if you have to. Add too much spice once. Forget the parsley. It’s all part of the journey. And when that first spoonful hits — smoky, rich, a little spicy — you’ll understand why gumbo isn’t just a recipe. It’s a ritual.
Now go stir some magic.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Gumbo with Andouille Sausage Recipe
Ingredients
For the Gumbo:
- ⅓ lb bacon diced
- 2 –3 lbs chicken thighs skin on
- Salt to taste
- 1 –2 lbs andouille sausage
- ½ cup peanut oil or other vegetable oil
- 1 cup all-purpose flour
- 2 green bell peppers diced
- 4 ribs celery diced
- 1 large onion diced
- 4 cloves garlic minced
- 2 tbs tomato paste
- 4 cups chicken stock
- 4 cups water
- 3 tbs Cajun spice blend plus more to taste
- ½ –1 lb okra sliced into discs
- 3 green onions chopped
- ½ cup fresh parsley chopped
For the Cajun Spice Mix:
- 1 tsp black pepper
- ½ –1 tsp cayenne pepper
- 1 tsp celery seed
- 2 tbs sweet paprika
- 1 tbs garlic powder
- 1 tbs dried thyme
- 1 tbs dried oregano
Instructions
Cook the Bacon:
- In a large stew pot set over medium heat, cook the diced bacon until crisp. Remove the bacon with a slotted spoon and reserve for later use, keeping the rendered fat in the pot.
Brown the Chicken:
- Place the chicken thighs skin-side down in the bacon fat. Allow them to cook undisturbed for 4–5 minutes to develop a golden, crisp skin. Season with salt, then turn and brown the other side. Remove the chicken and set aside.
Brown the Sausage:
- Add the andouille sausage to the same pot and cook until browned on all sides. Remove and reserve with the chicken.
Prepare the Roux:
- If necessary, add peanut oil to the pot to yield approximately ½ cup of fat. Over medium-low heat, whisk in the flour. Stir continuously for 25–30 minutes, or until the roux reaches a deep brown color resembling coffee with a small amount of cream. Exercise caution to prevent burning, as a burnt roux will impart bitterness.
Prepare the Stock:
- While the roux cooks, heat the chicken stock and water in a separate saucepan until just boiling. Keep warm.
Incorporate the Vegetables:
- Add the onion, celery, and bell pepper to the completed roux. Sauté for 5 minutes, stirring frequently until softened. Add the garlic and tomato paste, and cook an additional 2 minutes.
Combine Liquids and Seasoning:
- Gradually ladle the hot stock mixture into the roux, whisking constantly to achieve a smooth consistency. Once all the liquid is incorporated, stir in half of the Cajun spice blend and adjust seasoning as desired.
Simmer the Chicken:
- Return the chicken thighs to the pot, reduce the heat to low, and simmer gently for approximately 90 minutes, stirring occasionally. The chicken should be tender and nearly falling off the bone.
Add Sausage and Okra:
- Remove the chicken to cool slightly. Slice the sausage into thick discs and add it to the pot along with the sliced okra. Shred the chicken meat, discarding bones and skin as desired, and return it to the gumbo.
Final Simmer and Garnish:
- Continue simmering for an additional 60 minutes, or until the gumbo reaches the desired thickness. Before serving, stir in the green onions, parsley, and reserved bacon. Serve hot over steamed rice or with crusty French bread.
Notes
- Replace the all-purpose flour used for the roux with a 1:1 gluten-free flour blend or rice flour, which browns beautifully and provides a similar texture.
- Confirm that the andouille sausage and chicken stock are labeled gluten-free, as some commercial brands may include fillers or thickeners containing gluten.
- Serve the gumbo with gluten-free rice or gluten-free cornbread rather than wheat-based bread for a fully gluten-free experience.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
