Authentic Chicken and Andouille Sausage Gumbo

Total Time
36mins
Prep 35 mins
Cook 1 min

In honor of my destroyed city, here is the real New Orleans chicken and sausage gumbo from my childhood. It doesn't get any better than this.

Ingredients Nutrition

Directions

  1. Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
  2. In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
  3. Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
  4. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
  5. Add the chopped scallion tops and parsley, and heat for 5 minutes. Add file powder to taste just before serving. This also acts as a thickening agent. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.
Most Helpful

5 5

Made this recipe exactly as written except I used butter instead of oil for the roux. Just my preference. Made it for a Mardi Gras party, and everyone LOVED it! Great recipe! Absolutely delicious!

5 5

I looked for a recipe after my first visit to New Orleans. This recipe is perfect, and my family loves it. I make it often. Thank you so much for sharing it with me.

5 5

What an amazing recipe! I'm a beginner in the kitchen and was scared about how this would turn out but was pleasantly surprised. The flavor is rich and everyone loved it! I ended up adding okra and shrimp to the recipe. I would definitely recommend this recipe. I know I'll make it again. Thanks!