Best 3 Big Batch Andouille Gumbo Recipes

**Aromatic and Soul-Satisfying: Dive into the Delights of Andouille Gumbo**

Indulge in the tantalizing flavors of Andouille Gumbo, a culinary masterpiece that encapsulates the essence of Creole cuisine. Originating from the heart of Louisiana, this hearty and flavorful stew is renowned for its aromatic broth, tender Andouille sausage, and a medley of fresh vegetables. Join us on a culinary adventure as we delve into the depths of this beloved dish, exploring two distinct recipes that showcase the versatility and richness of Andouille Gumbo. In one recipe, we'll embark on a traditional journey, simmering a rich broth infused with the Holy Trinity of Creole cooking – onions, bell peppers, and celery – along with aromatic spices and succulent Andouille sausage. The other recipe takes a contemporary twist, introducing a robust seafood medley that elevates the gumbo to a symphony of flavors. Both recipes culminate in a thick, flavorful broth that dances on your palate, promising a satisfying and memorable dining experience.

Let's cook with our recipes!

SUNNY'S BIG EASY CHICKEN AND ANDOUILLE FILE GUMBO

Sunny's Big Easy Chicken and Andouille File Gumbo image

Provided by Sunny Anderson

Categories main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 16

Ingredients

3 tablespoons cooking oil
2 chicken breasts, gently pounded thin
2 pounds andouille sausage, sliced into 1-inch rounds
1 stick salted butter
1 cup all-purpose flour
1/4 cup Cajun seasoning, preferably Mama Mia's For Whatever Seasoning
2 green bell peppers, seeded and chopped
1 white onion, finely chopped
4 celery stalks, finely chopped
2 jalapenos, finely chopped (seeds optional)
4 cloves garlic
Kosher salt and freshly ground black pepper
Enough chicken stock base for the 8-cup stock equivalent
2 bay leaves
2 tablespoons file powder, plus more for serving
Serving suggestions: cooked white rice and hot sauce, optional

Steps:

Add the oil, chicken and sausage rounds to a stockpot on medium-high heat. Sear the chicken to get color and sausage to get color and render fat, but not to cook fully. As the parts finish searing, use a slotted spoon to remove them and place on a plate, leaving the fat in the pot, about 10 minutes total.
Add the butter, flour and Cajun seasoning to the pot. Cook on medium heat, constantly stirring, until the roux becomes a rich, dark caramel color, 10 to 15 minutes.
Add the bell peppers, onions, celery, jalapenos and garlic. Season with salt and pepper. Cook, stirring, to coat, until everything gets tender, 5 to 8 minutes, then add the stock base and 8 cups water and stir to mix the base into the pot. Add the bay leaves and cover the pot to simmer until the gumbo is thickened, 30 minutes to 1 hour.
Add the reserved chicken and sausage, then stir in the file powder. Simmer, uncovered, for another 30 minutes.
Shred the chicken in the pot. Serve over rice with a shake of hot sauce and file powder.

CAJUN GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE RECIPE

Cajun Gumbo With Chicken and Andouille Sausage Recipe image

Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.

Provided by Daniel Gritzer

Categories Mains Sausage Soups and Stews

Time 4h

Yield 10

Number Of Ingredients 17

Ingredients

1 cup plus 1 tablespoon (250ml) canola or vegetable oil, divided
6 boneless, skinless chicken thighs (about 2 1/4 pounds; 1kg total)
Kosher salt
1 1/2 pounds Cajun-style andouille sausage (680g; about 8 links), sliced crosswise 1/2 inch thick
1 cup all-purpose flour (4 1/2 ounces; 130g)
2 large yellow onions (about 12 ounces; 340g each), cut into 1/4-inch dice
2 green bell peppers (about 7 ounces; 200g each), cut into 1/4-inch dice
4 large celery ribs (9 ounces; 260g total), cut into 1/4-inch dice
8 medium cloves garlic, minced
1/4 teaspoon cayenne pepper
Freshly ground black pepper
1 1/2 quarts (1.4L) homemade brown or white chicken stock or store-bought low-sodium chicken stock
2 dried bay leaves
2 large sprigs fresh thyme
1 pound (450g) fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick (optional; see note)
1/2 teaspoon filé powder, plus more as needed for serving (optional; see note)
Warm rice, thinly sliced scallions, and hot sauce, for serving

Steps:

In a large Dutch oven, heat 1 tablespoon (15ml) oil over medium-high heat until shimmering. Season chicken all over with salt. Working in batches, sear chicken until browned on both sides, about 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.
Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes longer.

Nutrition Facts : Calories 812 kcal, Carbohydrate 50 g, Cholesterol 166 mg, Fiber 4 g, Protein 41 g, SaturatedFat 11 g, Sodium 1295 mg, Sugar 5 g, Fat 51 g, ServingSize Serves about 10, UnsaturatedFat 0 g

SHRIMP AND ANDOUILLE GUMBO

Shrimp and Andouille Gumbo image

Provided by Bruce Mattel

Categories Rice Mardi Gras Dinner Sausage Shrimp Bell Pepper Okra Simmer Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 (main-course) servings, about 2 quarts

Number Of Ingredients 17

Ingredients

1/2 cup vegetable oil
1/2 cup all-purpose flour
1 small cup onion, minced (about 1/2 cup)
1 small green bell pepper, minced (about 1/2 cup)
2 stalks celery, minced (about 1/2 cup)
1 quart chicken stock or low-sodium broth
2 bay leaves
1/2 pound shrimp, peeled, deveined, and cut into 1/2-inch dice
1/4 pound andouille sausage, cut into 1/2-inch-thick rounds
1/2 pound fresh okra, trimmed and cut into 1/2-inch-thick rounds
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
4 cups cooked white rice
Accompaniments:
Hot pepper sauce, such as Tabasco
About 2 teaspoons filé powder

Steps:

In 4-quart heavy stock pot over moderately high heat, heat oil. Reduce heat to moderately low and whisk in flour. Cook, stirring frequently with wooden spoon or heatproof silicone spatula, until mixture becomes dark brown and has intensely nutty aroma, 10 to 15 minutes.
Stir in onion, pepper, and celery and cook, stirring frequently, until vegetables soften, about 2 minutes. Gradually whisk in stock. Raise heat to moderate and bring to simmer, then reduce heat to moderately low and simmer, uncovered, stirring frequently, until mixture has thickened, 15 to 20 minutes.
Add bay leaves, shrimp, sausage, and okra and simmer, uncovered, until okra is tender, about 15 minutes. Discard bay leaves and stir in salt, cayenne, and black pepper.
Divide rice among 4 large bowls. Ladle gumbo over, and serve with hot sauce and filé powder for sprinkling on top.

Tips:

Use a large pot: Gumbo can easily fill a large pot, so make sure you have one that's big enough to hold all the ingredients comfortably.
Don't crowd the pot: When cooking the vegetables, don't overcrowd the pot. This will prevent them from cooking evenly.
Brown the meat and vegetables well: Browning the meat and vegetables before adding them to the gumbo will add flavor and depth to the dish.
Use a good quality stock: The stock you use will make a big difference in the flavor of the gumbo. Use a homemade stock if you can, or a good quality store-bought stock.
Don't rush the cooking process: Gumbo takes time to develop its flavor. Don't rush the cooking process, and let the gumbo simmer for at least an hour, or even longer.
Season to taste: Gumbo is a versatile dish that can be seasoned to your liking. Add more salt, pepper, or cayenne pepper to taste.

Conclusion:

Gumbo is a delicious and hearty dish that's perfect for a crowd. It's also a great way to use up leftover chicken or sausage. With a little planning, you can easily make a big batch of gumbo that will feed your family and friends for days. So next time you're looking for a satisfying and flavorful meal, give this big batch andouille gumbo recipe a try.