Chicken Andouille Gumbo

Chicken Andouille Gumbo

227

"Sausage makes this very spicy. Can be prepared two days ahead."
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Ingredients

3 h 20 m servings 782 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 782 kcal
  • 39%
  • Fat:
  • 60.8 g
  • 94%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 39.7 g
  • 79%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 1419 mg
  • 57%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

227
  1. 306 Ratings

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Most helpful positive review

This is the kind of meal that sings to my hubby! I did change a few things though. I used my leftover turkey carcass with onions, celery and carrots to make my stock. I've made several tomato ba...

Most helpful critical review

I am from Louisiana and I have eaten better gumbo but it was not bad. A few of you are saying the okra was very slimy. This is because you must boil your okra in a seperate pot with lots of wa...

I am from Louisiana and I have eaten better gumbo but it was not bad. A few of you are saying the okra was very slimy. This is because you must boil your okra in a seperate pot with lots of wa...

This is the kind of meal that sings to my hubby! I did change a few things though. I used my leftover turkey carcass with onions, celery and carrots to make my stock. I've made several tomato ba...

A real keeper! Having made this several times now, here are my helpful hints: I use 8 (not 4) cups cooking liquid, diced (not whole) tomatos, a chopped yellow onion and no file powder. I use fro...

Delicious gumbo. I modified it a bit (looking for a low cal dish). I used 4 cups chicken broth instead (used in lieu of reserved chicken boiling water), 4 boneless chicken breasts not chicken ...

Excellent recipe. We love cajun cooking but there's a lot of fat in this because of the oil. I have learned to brown flour on a cookie sheet in the oven until it's nice and dark and flavorful,...

This was great! The only thing I did differently was not add the file powder-I believe that if you have okra, you don't need file-at any rate, it was great. I'm from Louisiana so I know my gum...

This is my husband's favorite food that I make. The roux takes longer than 6 minutes, more like 20. I add chopped onion (about 1 cup) and several cloves of minced garlic, and don't use celery o...

This recipe takes a long time - I cooked it on a rainy Sunday afternoon. The only thing about it that's remotely difficult is browning the flour - just keep an eye on it. This dish was a hug...

Yum!!! Just a few changes, but I otherwise followed the recipe. I used a stick of butter with the flour to make the roux, and used less chicken but added shrimp. Used red pepper instead of green...