Entrée: United States – Chicken and Andouille Gumbo

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 35 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) andouille sausage, sliced 1 / 2-inch (1.27 cm) thick
1 1 / 2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.54 cm) pieces
2 tsp (10 ml) kosher salt, divided, plus more to taste
1 tsp (5 ml) freshly ground black pepper, divided
3 / 4 cup (180 ml) neutral oil (such as canola or peanut)
3 / 4 cup (90 g) all-purpose flour
1 large yellow onion, diced
1 green bell pepper, diced
3 ribs celery, diced
4 cloves garlic, minced
1 tbsp (15 ml) Cajun seasoning
1 tsp (5 ml) dried thyme
1 tsp (5 ml) smoked paprika (optional)
2 bay leaves
6 cups (1.4 L) low-sodium chicken stock
1 tbsp (15 ml) Worcestershire sauce
2 cups (300 g) sliced okra (fresh or frozen)
2 tbsp (30 ml) chopped fresh parsley
4 scallions, thinly sliced
Cooked long-grain white rice, for serving
Hot sauce, for serving
1 to 2 tsp (5 to 10 ml) filé powder (optional, to finish)

Show original ingredient measurements

1 lb (450 g) andouille sausage, sliced 1 / 2-inch thick
1 1 / 2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
2 tsp kosher salt, divided, plus more to taste
1 tsp freshly ground black pepper, divided
3 / 4 cup (180 ml) neutral oil (such as canola or peanut)
3 / 4 cup (90 g) all-purpose flour
1 large yellow onion, diced
1 green bell pepper, diced
3 ribs celery, diced
4 cloves garlic, minced
1 tbsp Cajun seasoning
1 tsp dried thyme
1 tsp smoked paprika (optional)
2 bay leaves
6 cups (1.4 L) low-sodium chicken stock
1 tbsp Worcestershire sauce
2 cups (300 g) sliced okra (fresh or frozen)
2 tbsp chopped fresh parsley
4 scallions, thinly sliced
Cooked long-grain white rice, for serving
Hot sauce, for serving
1 to 2 tsp filé powder (optional, to finish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat a large heavy pot or Dutch oven over medium-high. Add the sliced andouille and cook, stirring occasionally, until browned and some fat renders, 5 to 7 minutes. Transfer sausage to a plate.
Pat the chicken dry. Season with 1 teaspoon (5 ml) salt and 1/2 teaspoon (2.5 ml) black pepper. In the same pot, brown the chicken in batches until lightly browned (do not cook through), 5 to 7 minutes total. Transfer to the plate with the sausage.
Reduce heat to medium-low. There will be some drippings in the pot; add neutral oil so the total fat in the pot equals about 3/4 cup (180 ml). Sprinkle in the flour and whisk to form a smooth paste. Cook, whisking or stirring constantly, until the roux is the color of dark chocolate, 25 to 45 minutes, adjusting heat to prevent scorching.
Stir in the onion, bell pepper, and celery. Cook, stirring, until softened and fragrant, 5 to 7 minutes (the roux will seize and then loosen as the vegetables release moisture).
Add the garlic, Cajun seasoning, thyme, smoked paprika (if using), and bay leaves. Cook 1 minute until aromatic.
Gradually whisk in the chicken stock until smooth and lump-free.
Return the browned sausage and chicken to the pot along with any accumulated juices. Stir in the Worcestershire. Bring to a gentle simmer.
Simmer uncovered over low heat, stirring occasionally and skimming any excess fat, 45 to 60 minutes. Taste and adjust seasoning with some of the remaining 1 teaspoon (5 ml) salt and 1/2 teaspoon (2.5 ml) pepper.
Stir in the okra during the last 20 to 30 minutes of simmering and cook until tender. (For less viscosity, you may sauté the okra in a dry or lightly oiled skillet until lightly browned before adding.)
Remove from heat. Discard bay leaves. Stir in the parsley and scallions. If using filé powder, sprinkle 1 to 2 teaspoons (5 to 10 ml) over the gumbo off the heat and stir to combine; do not boil after adding filé.
Serve ladled over cooked long-grain white rice with hot sauce on the side.

Heat a large heavy pot or Dutch oven over medium-high. Add the sliced andouille and cook, stirring occasionally, until browned and some fat renders, 5 to 7 minutes. Transfer sausage to a plate.
Pat the chicken dry. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. In the same pot, brown the chicken in batches until lightly browned (do not cook through), 5 to 7 minutes total. Transfer to the plate with the sausage.
Reduce heat to medium-low. There will be some drippings in the pot; add neutral oil so the total fat in the pot equals about 3/4 cup. Sprinkle in the flour and whisk to form a smooth paste. Cook, whisking or stirring constantly, until the roux is the color of dark chocolate, 25 to 45 minutes, adjusting heat to prevent scorching.
Stir in the onion, bell pepper, and celery. Cook, stirring, until softened and fragrant, 5 to 7 minutes (the roux will seize and then loosen as the vegetables release moisture).
Add the garlic, Cajun seasoning, thyme, smoked paprika (if using), and bay leaves. Cook 1 minute until aromatic.
Gradually whisk in the chicken stock until smooth and lump-free.
Return the browned sausage and chicken to the pot along with any accumulated juices. Stir in the Worcestershire. Bring to a gentle simmer.
Simmer uncovered over low heat, stirring occasionally and skimming any excess fat, 45 to 60 minutes. Taste and adjust seasoning with some of the remaining 1 teaspoon salt and 1/2 teaspoon pepper.
Stir in the okra during the last 20 to 30 minutes of simmering and cook until tender. (For less viscosity, you may sauté the okra in a dry or lightly oiled skillet until lightly browned before adding.)
Remove from heat. Discard bay leaves. Stir in the parsley and scallions. If using filé powder, sprinkle 1 to 2 teaspoons over the gumbo off the heat and stir to combine; do not boil after adding filé.
Serve ladled over cooked long-grain white rice with hot sauce on the side.