Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken-Andouille File Gumbo Recipe
    Lost? Site Map

    Chicken-Andouille File Gumbo

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    KathyP53's Note:

    An authentically, traditional chicken and sausage gumbo.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 6-8



    Units: US | Metric


    1. 1
      Heat a medium, heavy duty skillet over medium-high heat. Add andouille sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a large bowl. Add 1/2 cup water to skillet and scrape bottom to release any browned bits. Set this liquid aside.
    2. 2
      Heat oil in an 8 quart Dutch oven over medium-high heat. Season chicken pieces with salt and pepper and saute until golden brown, about 4 minutes per side. Transfer chicken to bowl containing sausage.
    3. 3
      Add the flour to the remaining oil in Dutch oven, stirring constantly with a wooden spoon over medium-high heat until roux turn caramel-colored, about 6-8 minutes. Add onion, stirring constantly until roux becomes the color of milk chocolate, 2-3 minutes. Add celery, bell pepper, and garlic, and cook, stirring often, until vegetables are softened, about 4 minutes. Stir in chicken broth, 1 qt of water, the reserve sausage liquid, and the andouille, chicken, bay leaves, and thyme.
    4. 4
      Bring to boil, reduce heat, and simmer uncovered until chicken is falling off the bone, about 45 minutes.
    5. 5
      Transfer chicken pieces to a plate and allow to cool. Once cooled, remove skin and bones from chicken, pull meat into bite size pieces and return to gumbo. Season to taste with salt and pepper if needed.
    6. 6
      Serve in large bowls over 1/4 cup of hot cooked rice per serving. Add scallions and hot sauce to taste. Pass file at the table for everyone to add to taste.

    Browse Our Top Gumbo Recipes

    Ratings & Reviews:


    Nutritional Facts for Chicken-Andouille File Gumbo

    Serving Size: 1 (548 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1001.2
    Calories from Fat 648
    Total Fat 72.1 g
    Saturated Fat 19.0 g
    Cholesterol 185.7 mg
    Sodium 1165.3 mg
    Total Carbohydrate 30.2 g
    Dietary Fiber 2.7 g
    Sugars 3.8 g
    Protein 57.7 g

    The following items or measurements are not included:

    cooked white rice

    file powder

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes