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Chicken and Andouille Gumbo


This dish features the holy trinity of Cajun and Creole cooking: celery, onion, and bell pepper.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes 10 1/2 cups

Photography: Johnny Miller

Source: Martha Stewart Living, July 2010


  • 1/2 cup all-purpose flour
  • 1 tablespoon safflower oil
  • 1 link (3 1/2 ounces) andouille sausage, finely chopped
  • 3 medium celery stalks, cut into 1/2-inch chunks
  • 1 medium onion, cut into 1/2-inch chunks
  • 1 green bell pepper, cut into 1/2-inch chunks
  • 12 ounces okra, trimmed and sliced crosswise, 1/2 inch thick
  • 8 cups homemade or store-bought low-sodium chicken stock
  • 8 skinless chicken thighs, trimmed (2 pounds)
  • 1 can (28 ounces) plum tomatoes, coarsely chopped with juice (2 cups; add water if needed)
  • 2 dried bay leaves
  • 1 tablespoon Worcestershire sauce


  1. Heat a large skillet over medium-high heat. Toast flour, stirring with a wooden spoon, for 3 minutes. Reduce heat to medium; cook, stirring to break up any lumps, until it reaches the color of peanut butter and has a toasted aroma, about 14 minutes more. (Adjust heat to prevent burning.) Transfer to a large bowl; let cool. Sift through a fine sieve, pressing clumps.

  2. Heat oil in a large pot or Dutch oven over medium heat. Cook sausage for 1 minute. Raise heat to high. Add celery, onion, and bell pepper. Cook, stirring occasionally, until slightly soft, about 4 minutes. Add okra; cook for 3 minutes.

  3. Meanwhile, gradually whisk stock into flour; add to pot. Stir in chicken, tomatoes, and bay leaves; bring to a boil. Reduce heat to medium; simmer vigorously for 1 hour.

  4. Remove from heat; cover to keep warm. Transfer chicken to a plate; let cool for 5 minutes. Remove meat from bones; shred, and return to pot. Discard bones and bay leaves. Stir in Worcestershire sauce.

Cook's Notes

Storage: Gumbo can be refrigerated for up to 3 days.

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