Chicken & Andouille Gumbo

Chicken & Andouille Gumbo

Made  times
Buon Appetito 151

"I do not usually make a chicken gumbo with boneless skinless chicken breast but had I some that my wife bought and with a little manipulation managed to make a wonderful gumbo. The key to locking in the juices was dredging the chicken in flour and searing it."
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4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Dry the chicken well and season the chicken well with salt, pepper,cayenne and paprika. Then Dredge it it flour and set aside.
  2. In a deep heavy sauce pot on a medium high heat add 1 tbsp of butter and an equal amount of oil. When the oil is hot add the diced sausage and render as much oil from it as possible. I let the sausage crisp some and them remove and save for later in a bowl.
  3. Sear the chicken in the pot and go back to the bowl with the rendered sausage and drain as much oil back into the pot. Sear the chicken on both sides and remove it for later.
  4. Add the Celery, hot and bell peppers and the onion. Season it with salt and pepper when it heats up. Saute about 10 minutes or until the aromatics soften a little and start to get translucent. Then add the garlic and saute another two minutes. Add the wine and allow it to cook off and thicken. Add two tbsp of butter and bring back to a simmer. Add about two tbsp of the flour you used for dredging and cook for 2 to 3 minutes. Add the chicken and enough broth to leave the top of the chicken exposed and bring it to a simmer.
  5. Cover the pot and allow to cook until the chicken is tender. Then add the the sausage, rosemary and allow to cook about 4 to 5 minutes then add the cream. Bring back to a simmer and shut the heat. Add the the rest of the butter mix well and serve with rice or even better with spaghetti.