Chicken and Andouille Smoked Sausage Gumbo
Dive into the rich, bold flavors of Louisiana with this authentic Chicken and Andouille Smoked Sausage Gumbo, a true comfort food classic! Featuring tender chicken thighs, smoky andouille sausage, and the "holy trinity" of Cajun cooking—onion, bell pepper, and celery—this hearty dish is built upon a deeply flavored roux for that signature depth and complexity. Seasoned with a vibrant blend of spices, including smoked paprika, thyme, and a touch of cayenne, every bite offers a perfect balance of spice and savoriness. Simmered to perfection and served over fluffy white rice, this gumbo is the ultimate soul-warming meal. Garnish with fresh parsley and green onions for a bright finish, and don’t forget a dash of hot sauce for a kick! Perfect for family dinners or cozy gatherings, this traditional gumbo recipe is a celebration of Southern cuisine that will have everyone coming back for seconds. Keywords: chicken and sausage gumbo, andouille gumbo recipe, authentic Cajun gumbo, smoked sausage gumbo, Southern comfort food.
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Ingredients
- 1.5 lbs chicken thighs
- 12 oz andouille sausage
- 0.5 cups vegetable oil
- 0.5 cups all-purpose flour
- 1 large yellow onion, diced
- 1 large bell pepper, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups chicken stock
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 0.25 tsp cayenne pepper
- 1 tsp dried oregano
- 2 bay leaves
- 2 tsp salt
- 1 tsp ground black pepper
- 4 cups white rice, cooked
- 3 green onions, sliced
- 2 tbsp fresh parsley, chopped
- 0 hot sauce (optional, for serving)
Directions
Step 1
Season the chicken thighs with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Step 2
In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken and set aside.
Step 3
Slice the andouille sausage into 1/2-inch rounds. Add the sausage to the pot and cook until browned, about 3-4 minutes. Remove the sausage and set aside.
Step 4
Lower the heat to medium, and add the remaining vegetable oil. Gradually whisk in the flour to create a roux. Stir continuously for 20-25 minutes, or until the roux turns a deep brown color. Be careful not to burn it.
Step 5
Once the roux reaches the desired color, add the onions, bell pepper, and celery. Cook, stirring occasionally, for 5-7 minutes, until softened. Add the minced garlic and cook for 1 more minute.
Step 6
Slowly stir in the chicken stock, making sure to scrape the bottom of the pot to incorporate the roux into the liquid.
Step 7
Return the browned chicken thighs and andouille sausage to the pot. Add the thyme, smoked paprika, cayenne pepper, oregano, bay leaves, and the remaining salt and black pepper.
Step 8
Bring the gumbo to a boil, then reduce the heat and let it simmer, uncovered, for 1.5 hours. Stir occasionally to prevent sticking.
Step 9
After 1.5 hours, remove the chicken thighs from the pot. Shred the meat with two forks and discard the bones. Return the shredded chicken to the gumbo.
Step 10
Taste and adjust seasoning as needed. Remove the bay leaves before serving.
Step 11
To serve, ladle the gumbo over a scoop of cooked white rice. Garnish with sliced green onions and freshly chopped parsley. Serve with hot sauce on the side if desired.
Nutrition Facts
| Serving size | (4901.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5550.1 |
| Total Fat 309.6g | 0% |
| Saturated Fat 74.2g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 1067.5mg | 0% |
| Sodium 10385.9mg | 0% |
| Total Carbohydrate 339.4g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 29.8g | |
| Protein 347.5g | 0% |
| Vitamin D 47.6IU | 0% |
| Calcium 661.5mg | 0% |
| Iron 38.6mg | 0% |
| Potassium 4645.3mg | 0% |
Source of Calories