Chicken Andouille Gumbo Recipe
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Chicken Andouille Gumbo

By: Christine L.  
"Sausage makes this very spicy. Can be prepared two days ahead."

Rating: This weblink has been rated 226 times with an average star rating of 4.7 Read Reviews (173)

Rate/Review | 5,752 people have saved this

What to Drink?
Wine Riesling
Prep Time:
10 Min
Cook Time:
3 Hrs 10 Min
Ready In:
3 Hrs 20 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 12 cups water
  • 3 pounds chicken parts
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds okra
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 pound andouille sausage, sliced
  • 1 (28 ounce) can Italian-style whole peeled tomatoes
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon file powder

Directions

  1. Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
  2. Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
  3. Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
  4. Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

Footnotes

FOOTNOTE

  • File powder is a seasoning made from the ground, dried leaves of the sassafras tree. It's an integral part of Creole cooking, and is used to thicken and flavor Gumbos and other Creole dishes. File should be stirred into a dish after it's removed from the heat because undue cooking makes file tough and stringy.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 782 | Total Fat: 60.8g | Cholesterol: 157mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2005 by SPREADHEAD 
I am from Louisiana and I have eaten better gumbo but it was not bad. A few of you are saying... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2006 by LINDA MCLEAN 
This is the kind of meal that sings to my hubby! I did change a few things though. I used my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2005 by BAMATT 
Delicious gumbo. I modified it a bit (looking for a low cal dish). I used 4 cups chicken... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2006 by KIMALA 
This is my husband's favorite food that I make. The roux takes longer than 6 minutes, more... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 8, 2005 by BRIDESTEIN 
A real keeper! Having made this several times now, here are my helpful hints: I use 8 (not 4)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2006 by Cherry2000 
Excellent recipe. We love cajun cooking but there's a lot of fat in this because of the oil. ... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2005 by Ilovetocook 
This was great! The only thing I did differently was not add the file powder-I believe that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2003 by LTWARD 
This recipe takes a long time - I cooked it on a rainy Sunday afternoon. The only thing about... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2004 by go-red-sox 
Yum!!! Just a few changes, but I otherwise followed the recipe. I used a stick of butter with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2007 by GEOMESKIN 
Good stuff... I love a food full of flavor. I don't have okra so I use a can of corn. And... MORE

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