This authentic andouille sausage-chicken gumbo is made with a traditional roux and full of rich, flavorful spices that you can customize to your own heat preference. Plus, this recipe makes a huge batch of gumbo that freezes beautifully.
Given my Houston roots, I grew up eating lots of gumbo. Houston is so close to Louisiana that Cajun cooking hugely influences the food scene. Plus, my college years were filled with plenty of weekend trips to New Orleans, which is full of amazing gumbo. With all that gumbo-eating experience, I know a good gumbo, and I promise you this andouille sausage-chicken gumbo is legit.
Matt, however, did not grow up in gumbo land. I still feel sad that he missed out on so many years of enjoying gumbo, but I remember how excited I was to introduce him to this delicious dish. My gumbo instantly hooked Matt — so much so that when he eventually visited New Orleans for a work trip, he made a point to try as much gumbo as possible to see how it compared.
The verdict? This andouille sausage-chicken gumbo recipe is every bit as good as what you’ll get in New Orleans. I know you might think, “Well, he’s your husband. Of course, he’d say that.” But Matt is a terrible liar. I didn’t know he put himself on this self-imposed mission, and if he didn’t think this gumbo was just as tasty as the New Orleans fare, he wouldn’t have brought it up. True, true.
Seriously, Matt gets downright giddy when I make a batch of gumbo. This andouille sausage-chicken gumbo recipe is one of our absolute favorite recipes, so I’m extra excited to share it. Let’s get to it.
How Long Does It Take to Make Gumbo?
Before we get started, I want to be clear that making an authentic roux-based gumbo is a time-consuming process. The flavor basis of a good gumbo is all in the roux, which is a cooked mixture of fat and flour. While we can cook a roux to many different color stages, we want a dark roux for the best flavor and complexity. Turning a roux into a deep, chocolate-like color simply takes time.
But that doesn’t have to be a bad thing. We’re all in such a rush these days, and there’s nothing more relaxing than leisurely making a home-cooked meal. Take a little time for yourself and enjoy the process. Plus, this recipe makes a huge batch of gumbo, and it freezes beautifully.
Oven Roux Versus Traditional Roux
OK, now that you cleared your schedule, let’s make some gumbo. To make the roux, you have two options. One is to stand over the stove and whisk the fat and flour constantly for about an hour. That’s the traditional stove-top roux method.
The other is the oven roux method. With the oven roux method, you let the roux cook uncovered and whisk every 20 minutes. Although the oven roux method takes longer — about an hour and a half to two hours — you’re free to brown the meat, chop vegetables or hang out on the couch with a little Netflix. Both methods result in a delicious gumbo, but I much prefer the oven roux method. Even if it takes longer, I like the freedom the oven roux method gives me.
As far as the fat for the roux, I like to use a combination of bacon fat and canola oil. Whenever I cook bacon, I always pour off the fat into a storage container and keep it refrigerated. Bacon fat is delicious for cooking, so it’s nice to have some on hand. If you don’t have bacon fat, you could always fry up some bacon or replace it with more oil, but I love the depth of flavor it gives.
How to Make Andouille Sausage-Chicken Gumbo
Along with the roux, we remove the skin from bone-in chicken thighs, dust them with Cajun seasoning and brown. I definitely recommend using bone-in thighs as opposed to boneless. The bones add great flavor to the broth, and shredding the meat off the bone only takes about five minutes or so. If we’re already spending the time to make a proper roux, we might as well spend an extra few minutes to create the best broth flavor, right? Right.
If you’d like, you can also brown the andouille sausage. Browning the sausage gives it a crust for a nice texture contrast while skipping the browning makes for a more tender bite. I do it both ways, depending on how the mood strikes. This step is ultimately up to you.
Once we make our roux and brown the meat, we’re ready to cook our onion, celery and green bell pepper — also known as the Cajun Holy Trinity. Now we add some garlic, chicken stock, more Cajun seasoning, some bay leaves, hot sauce and Worcestershire sauce.
If you have a homemade chicken stock, great. You’re on top of it. However, if you don’t, I highly recommend using Better Than Bouillon Chicken Base for your stock. I use Better Than Bouillon in a lot in my cooking, and it’s by far the most flavorful stock you can get at the store if you don’t have a homemade stock on hand. In case it’s helpful, I included a link below, though it’s widely available at your typical grocery store.
For the Cajun seasoning, you can use your favorite store-bought brand, but I highly recommend making your own and have just the recipe. You most likely already have the ingredients in your pantry, it only takes a few minutes to mix together, the flavor is much richer, and you don’t have to worry about any weird additives. I think I made my case.
Oh, and if you need a good hot sauce recommendation, I love Louisiana Hot Sauce with Cajun food. This hot sauce has a vinegary bite, and I love how the acidity adds a touch of brightness.
What’s File Powder?
We now let our gumbo simmer for about an hour. After the gumbo simmers, we shred the chicken as mentioned earlier and finish the gumbo with plenty of fresh parsley and file powder, which are ground leaves from sassafras trees. File powder is an essential ingredient that gives this gumbo a distinctive taste and mouthfeel, so don’t skip this. Your gumbo will not be the same without file powder.
Fortunately, I’ve seen file powder make its way onto more shelves these days — even in Denver, which isn’t exactly known for Cajun cooking. And if you can’t find it, that’s why we have Amazon, so I included a link below. Please, please, please don’t skip the file powder. I beg of you.
Our gumbo is now done! I like to refrigerate it overnight to give the flavors time to meld, but it’s still plenty delicious fresh off the pot. Serve it with fluffy white rice and get ready for one incredible meal.
Perfect Pairing for Andouille Sausage-Chicken Gumbo
Beer is my favorite gumbo pairing, and I have two recommendations: a crisp pilsner or a bold doppelbock. With a pilsner, you get the ultimate palate cleanser, which I always love with spicy food. To me, a pilsner really allows the deep, rich flavors and spice to shine because each bite hits like a new experience. A doppelbock is also great because its body is big enough to hold up to the thick gumbo, and the subtle sweetness from the malt contrasts the spices nicely.
If you’re hankering for a glass of wine, a pinot noir is a perfect option. We want something low in tannins, and the fruit offers a nice contrast against the spice. Plus, those herbal, earthy flavors are straight-up delightful with the file powder.
I hope you carve out some time for yourself to make this incredible andouille sausage-chicken gumbo. Trust me. You’ll love taking the time for yourself to make a leisurely meal, and you’ll be rewarded with a seriously delicious gumbo. Please let me know how you enjoyed this andouille sausage-chicken gumbo recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.
Cheers!
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- Zatarains Pure Ground Gumbo File (Set of Two)
- Better Than Bouillon Roasted Chicken Base, 3.5 oz.
- Louisiana Sauce Hot Sauce, 6 oz
- Le Creuset Signature Enameled Cast-Iron 9-Quart Round French (Dutch) Oven, Cerise (Cherry Red)
- Bayou Classic 7410 Cast Iron Chicken Fryer with Dutch Oven Lid, 10 Quart, Black
Andouille Sausage-Chicken Gumbo
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: About 12-14 servings 1x
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Description
This authentic andouille sausage-chicken gumbo is made with a traditional roux and full of rich, flavorful spices that you can customize to your own heat preference. Plus, this recipe makes a huge batch of gumbo that freezes beautifully.
Ingredients
¼ cup canola oil, plus 2 tablespoons, divided
¼ cup bacon grease
1 cup flour
12 ounces andouille sausage, sliced
5 pounds bone-in chicken thighs
2 tablespoons Cajun seasoning, plus more for sprinkling on chicken, preferably homemade or store-bought
3 celery stalks, chopped
2 green bell peppers, chopped
1 onion, chopped
4 garlic cloves, grated or minced
9 cups chicken stock or water with 2 heaping tablespoons Better Than Bouillon Chicken Base
3 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 tablespoon file powder
1/4 cup fresh parsley, chopped
Cayenne pepper to taste, optional
Rice for serving
Instructions
Oven Roux Method
- Heat oven to 350 degrees. Whisk together the 1/4 cup canola oil and bacon grease with flour in a Dutch oven or deep cast-iron skillet. Place uncovered in the oven and whisk every 20 minutes until the roux turns the color of melted chocolate. This should take about an hour and a half to two hours. Be careful not to touch the roux. It will be very hot.Â
- As the roux cooks, remove the skin from the chicken thighs and sprinkle the meat with Cajun seasoning until it’s mostly coated. In a large stock pot, heat the remaining 2 tablespoons canola oil over medium-high heat and brown the chicken, about four minutes on each side. You’ll likely have to do this in batches because you don’t want to overcrowd the pan, which will prevent browning. Once the chicken browns, you can brown the sausage for a couple minutes on each side if you’d like. Put the chicken and sausage on a plate as they finish cooking.
- Once the roux is ready, pour the roux into the stock pot. Stir in the celery, green bell pepper and onion and cook for about five minutes. Stir frequently. Add the garlic and cook for about 30 seconds. If your Dutch oven is very large and can hold everything,  you can put it on the stove and use that instead of pouring it into a large stock pot. I use a 7-quart Dutch oven and still pour the roux into a large stock pot to be safe.Â
- Slowly stir in the chicken stock or water with Better Than Bouillon. Add in the 2 tablespoons Cajun seasoning, bay leaves, Worcestershire sauce and hot sauce. Bring to a boil over medium-high heat and then reduce to a simmer over medium-low heat. Cover and simmer for about an hour and stir occasionally.Â
- Discard the bay leaves and remove the chicken thighs using a slotted spoon and allow to cool until you can handle. Shred the chicken meat from the bones and stir the meat back into the gumbo along with the file powder and parsley. Taste the gumbo. If it needs more Cajun seasoning, add a little at a time until it suits your taste. If you’d like more heat, you can add cayenne pepper to your desired heat level. Keep in mind the flavors will bolden if you refrigerate it overnight. Serve over rice and with additional hot sauce if desired. Enjoy!Â
Stove-Top Roux Method
- Remove the skin from the chicken thighs and sprinkle the chicken with Cajun seasoning until it’s mostly coated. In a large stock pot, heat the 2 tablespoons canola oil over medium-high heat and brown the chicken, about four minutes on each side. You’ll likely have to do this in batches because you don’t want to overcrowd the pan, which will prevent browning. Once the chicken browns, you can brown the sausage for a couple minutes on each side if you’d like. Put the chicken and sausage on a plate as they finish cooking.
- Turn the heat down to medium and add 1/4 cup canola oil and bacon grease. After it heats, whisk in flour. Whisk continuously until the roux turns the color of melted chocolate. This should take about an hour, depending on your heat. As it cooks, you may need to reduce the heat to medium-low if it starts to smoke and get too hot. You don’t want the heat too high to make the roux cook faster because it could burn.
- Once the roux is ready, stir in the celery, green pepper and onion and cook for about five minutes. Stir the vegetables often. Add garlic and cook for about 30 seconds.Â
- Slowly stir in the chicken stock or water with Better Than Bouillon. Add in the 2 tablespoons Cajun seasoning, bay leaves, Worcestershire sauce and hot sauce. Bring to a boil over medium-high heat and then reduce to a simmer over medium-low heat. Cover and simmer for about an hour and stir occasionally.Â
- Discard the bay leaves and remove the chicken thighs using a slotted spoon and allow to cool until you can handle. Shred the chicken meat from the bones and stir the meat back into the gumbo along with the file powder and parsley. Taste the gumbo. If it needs more Cajun seasoning, add a little at a time until it suits your taste. If you’d like more heat, you can add cayenne pepper to your desired heat level. Keep in mind the flavors will bolden if you refrigerate it overnight. Serve over rice and with additional hot sauce if desired. Enjoy!Â
Notes
- You can substitute another 1/4 cup canola oil for the bacon grease, but I like the smoky depth the bacon grease adds.
- If using the stove top roux method, be sure to chop your vegetables before starting the roux.
- Category: Soups and Stews
- Method: Stove-Top and Oven
- Cuisine: Cajun
Keywords: gumbo, chicken gumbo, sausage gumbo
Dang, this sounds and looks so good. I never knew about the oven method for making the roux. It is amazing how dark this can get. What else can you use the file powder in?
Good question! You can certainly use it in other soups. It’d be amazing in a chicken noodle soup and give the broth a bit more body. File powder has such a nice savory quality that would also be super good with the braising liquid of a roast or short ribs.
Love the sound of this gumbo. New Orleans has some great foods, and this is one of them. Anything with hot sauce is a winner for my hubby. He loves things on the spicy side.
★★★★★
I can understand that. I love a good spicy dish!
As sad as it is I haven’t tried Gumbo yet and this Andouille Sausage Chicken looks like the real deal. I plan on going to New Orleans next year and I’m sure I’ll try some good Gumbo. Maybe I’ll try your recipe to get started. Thanks for sharing
★★★★★
Oh, you will have so much fun! There is no city like New Orleans. It’s truly one of my favorite places in the world. Hope you love this recipe!
I am just so in love with gumbo. I don’t love making that dark roux, but it’s all totally worth it. Great recipes!
★★★★★
For sure! In the end, I never regret it. 😀
This gumbo sounds very legit and perfect for winter! I also had no idea file powder was the leaves of the sassafras tree! Thanks for that bit of knowledge!
You’re welcome! It really adds such a great flavor.
Okay, I’m hooked! I’ve tried several gumbo recipes, but they don’t seem to cut it. I will however try this, because this has to be good! Can’t wait! And I’m totally on board that we need to slow down sometimes, and a good place to do that, is in the kitchen.
★★★★★
Totally. There’s nothing more relaxing than taking your time with a leisurely meal. Hope you love it!
I have never eaten gumbo but I’d so love too. It sounds absolutely delicious! Here in Italy, the ‘holy trinity’ is onions, carrots and celery, used as a base for many dishes and sauces!
Oh, fun! The more you know. 😀
For got to rate! Please edit my earlier comment if you can!
★★★★★
I make a similar recipe and it is one of my favorites! I love the sausage and chicken together. I love to get the soup to reach a nice dark color!
★★★★★
Nice! They do make one tasty combo.
Yum! this recipe sounds sooo amazing! Ultimate comfort that is definitely getting made at my house soon. Thanks for sharing.
★★★★★
You’re welcome! Hope you love it.
How lucky you are! I wish I’m next so Louisiana too so I can get southern food as often as I can. This gumbo will do its magic for now and andouille sausage…who can say no to that.
★★★★★
At least this is a great way to get some good Cajun food right at home. 😀
Girl. That oven roux just saved my life. I never even considered making the roux in the oven! Thank you for that wonderful option.
★★★★★
Haha, glad I could help! It really is awesome.
I agree, authentic gumbo recipes I’ve tried all take a lot of time. But I guess that is not an everyday recipe either, right? I have no issues making something that takes more if it is something as tasty as this andouille sausage-chicken gumbo!
★★★★★
Exactly! I’m a firm believer that not everything is meant to be a 30-minute recipe. Some things just take a little time, and I like it that way. 😀
I definitely not cooking it the traditional way because standing over the stove for an hour is not an option for me! But I definitely making this recipe over the weekend because this gumbo seems to be sooo goood!
★★★★★
Seriously, I’m so in love with the oven method. It’s the way to go.
I’ve always wondered what beer to pair with gumbo. I can’t wait to make this and drink a pilsner with it. Sounds like the perfect combination.
★★★★★
I have never eaten Gumbo but I would love to try it.
I hope you get a chance to try it!
Gumbo sounds amazing to me. Though never tried it before. I would not mind trying it. As I love to experience different recipes. Great recipe!!!
Thank you! I bet you’ll love it!
I haven’t had a truly amazing bowl of gumbo since the last time I was in New Orleans (6 years ago)! Nothing has even come close …until now! You nailed it with this one! This is wonderful, Amanda! Thanks for sharing!
★★★★★
Oh, you are definitely overdue for some gumbo! Thanks! 🤗
Have never herd this recipe before but it sounds and looks interesting…even the ingredients are interesting…the file powder …will check the aisles in my next grocery shopping
★★★★★
how come no okra?
Hi, Michelle! Okra and file powder are both used as thickeners for gumbo, and I just love the flavor of file powder as opposed to okra. Hope you try it!
Such a comfort meal for my family. We love gumbo and this sausage and chicken gumbo is so easy to make and delicious!
★★★★★
I don’t think it gets more comforting than gumbo — so glad to hear it!