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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - oil
  • 1 cups - flour
  • 1 - chicken, cooked, cut up, de-boned
  • 1 1/2 pounds - Andouille sausage
  • 4 cups - chopped onions
  • 2 cups - chopped celery
  • 2 cups - chopped green pepper
  • 1 tablespoons - chopped garlic
  • 2 - bay leaves
  • 8 cups - stock or broth
  • 2 cups - chopped green onions
  • - cooked rice, for serving with
  • - desired Cajun seasoning, such as Joe's Stuff or Emeril's Essence
  • - file, as needed, for serving
  • Directions:

    1. In a large pan over medium heat, cook 2 cup of onions, 1 cup of celery, and 1 cup of green pepper with the sausage and chicken in a little oil 'til seasoned and lightly brown. Remove from heat.

    2. In a separate pot over medium heat, make a roux by combining the 1 cup of oil with 1 cup of flour and cooking, stirring constantly (very important!), until color resembles that of copper or a penny (about 5-10 minutes). Remove from heat.

    3. Add remaining 2 cups of onions, 1 cup celery, and 1 cup green pepper as well as the garlic to pan with the chicken and sausage mixture; stir well until combined. Pour hot roux over all of this and stir over medium heat for 1-2 minutes.

    4. Gradually stir in liquid and bring to a boil; add bay leaves. Season with Cajun seasoning (lots of it!). Reduce heat to simmer and cook for an hour or more, stirring occasionally. Approximately 10 minutes before serving, add green onions; remove bay leaves.

    5. Serve gumbo over rice or without rice, accompanied by French bread.

    Brief Description

    Learned this recipe at a class at the New Orleans School of Cooking; traditional chicken and andouille sausage gumbo.

    Main Ingredient:

    Andouille sausage

    Category:  Soups

    Cuisine:  Cajun

    Prep Time: 40 min
    Cook Time: 1 hour(s) 30 min


    File is a fine green powder of young dried ground sassafras leaves, used in gumbo for flavor and thickening; place the jar on the table for individuals to add to their gumbo if they wish (about 1/4 to 1/2 teaspoon per serving, if desired).


    New Orleans School of Cooking -

    Posted By:


    Posted On:

    December 19, 2014

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