Description
A hearty and flavorful Chicken Andouille Sausage Gumbo featuring tender shredded chicken, smoky andouille sausage, fresh okra, and a rich dark roux, simmered with aromatic vegetables and traditional Cajun spices, perfect for a comforting meal.
Ingredients
Units
Scale
Chicken and Broth
- 2 pounds (908 g) boneless skinless chicken breast or thigh
- 2 quarts (1.9 L) water, to cook the chicken
Vegetables and Okra
- 1 pound (454 g) okra, cut into 1-inch pieces or frozen
- 1/2 cup (120 ml) water
- 1 1/2 cup (206 g) yellow onion, 1/4″ dice
- 1 1/2 cup (230 g) bell pepper, 1/4″ dice, mix of green and red
- 1/3 cup (55 g) celery, 1/4″ dice
- 2 teaspoons (6 g) minced garlic
- 2 cups (454 g) diced canned tomatoes
Roux and Seasonings
- 1/2 cup (114 g) unsalted butter
- 1/2 cup (68 g) all-purpose flour
- 1 dried bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon (5 g) kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon (5 g) gumbo filé powder (Zatarain’s preferred)
Meat and Sausage
- 12 ounces (340 g) andouille sausage, cooked, sliced into 1/2 inch pieces
Instructions
- Cook the Chicken: In a medium pot, place the chicken and cover with 2 quarts of water. Bring to a boil, then reduce to a simmer and cook until the chicken is fully cooked, about 20 to 25 minutes. Ensure the internal temperature reaches 160ºF (71ºC). Strain the broth and reserve it for later.
- Shred the Meat: Remove the chicken from the pot and let it cool. Once cooled, shred the chicken into small pieces using forks or your hands. Cover and set aside.
- Cook the Okra: In a separate medium pot, add the okra plus ½ cup of water. Bring to a boil, then reduce heat to low, cover, and let it simmer while stirring occasionally until the okra is tender, about 7 to 9 minutes. Drain in a colander and set aside.
- Make the Roux: In a large Dutch oven or heavy-bottomed pot, combine the unsalted butter and all-purpose flour. Cook over medium heat, whisking frequently to prevent burning, until the mixture forms a dark brown roux with a nutty aroma, approximately 15 minutes. In the last 5 minutes, stir continuously for even color development.
- Sauté the Vegetables: Add the diced onion, bell peppers, celery, and minced garlic to the roux. Cook the mixture, stirring occasionally, until the vegetables are tender and fragrant, about 8 to 10 minutes.
- Cook the Sausage and Combine Okra and Tomatoes: Stir in the cooked okra, diced canned tomatoes, and sliced andouille sausage. Cook together for 10 minutes, stirring occasionally to meld the flavors.
- Add the Seasonings: Incorporate the dried bay leaf, thyme, basil, cayenne pepper, kosher salt, and black pepper into the pot, mixing well to distribute the seasonings evenly.
- Simmer the Gumbo Base: Stir in 4 cups of the reserved chicken broth. Loosely cover the pot and gently simmer over medium-low heat, stirring occasionally, until the gumbo thickens nicely, about 30 minutes.
- Simmer the Shredded Chicken: Add the shredded chicken to the gumbo. Continue simmering for an additional 15 minutes to infuse flavors fully.
- Add the Gumbo Filé: Turn off the heat. Gradually stir in the gumbo filé powder, which will help thicken and flavor the gumbo further. Avoid reboiling after adding the filé powder as it can make the gumbo stringy. Adjust seasoning with extra salt and pepper if needed. If the gumbo is too thick, add more chicken broth until your desired consistency is reached.
- To Serve: Ladle the hot gumbo over steamed rice and serve immediately for a classic and comforting meal.
Notes
- Use dark roux for authentic flavor but stir constantly to prevent burning.
- Gumbo filé powder should be added only at the end to avoid stringiness.
- Adjust cayenne pepper to control the heat level in the gumbo.
- You can substitute chicken thighs for more flavorful and moist chicken.
- Leftover gumbo tastes great the next day as flavors continue to meld.
- Serve gumbo over white steamed rice for the best traditional experience.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
