Chicken and Andouille Gumbo

Photo: Johnny Miller
Prep Time:
30 mins
Total Time:
1 hrs 35 mins
Makes 10 1/2 cups

This authentic Louisiana gumbo features the holy trinity of Cajun and Creole cooking: celery, onion, and bell pepper. Just one link of andouille sausage gives the dish heaps of flavor, and okra slices bring on a velvety texture.


  • ½ cup all-purpose flour

  • 1 tablespoon safflower oil

  • 1 link (3 ½ ounces) andouille sausage, finely chopped

  • 3 medium celery stalks, cut into ½-inch chunks

  • 1 medium onion, cut into ½-inch chunks

  • 1 green bell pepper, cut into ½-inch chunks

  • 12 ounces okra, trimmed and sliced crosswise, ½ 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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