Best 18 Chicken Andouille Gumbo Recipes

CHICKEN AND ANDOUILLE GUMBO

Steps:

• In a small bowl, mix 1 tablespoon Cajun seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; rub over chicken. In a Dutch oven, brown chicken in 2 tablespoons oil in batches; remove chicken from pan., Add remaining oil to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add onion, peppers and celery; cook and stir for 2-3 minutes or until vegetables are tender. Add garlic; cook 1 minute longer., Gradually add water and stock. Stir in the sausage, Worcestershire sauce, bay leaves, chicken and the remaining Cajun seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is very tender., Remove chicken from pan; cool slightly. Skim fat from gumbo and discard bay leaves. Shred chicken and return to gumbo; heat through. Discard bones. Serve gumbo over rice; top with green onions. Freeze option: Place individual portions of cooled gumbo freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

CHICKEN AND ANDOUILLE GUMBO

Steps:

• Heat a large Dutch oven over medium-high heat and add the vegetable oil. Add the sausage and cook, stirring occasionally, until browned and much of the fat is rendered. Remove the sausage to plate with a slotted spoon.
• While the sausage browns, pour a good amount of flour into a shallow baking dish, and season with salt and pepper. Dredge the chicken with the flour and add to the Dutch oven, in batches if necessary, and cook until brown on both sides. Remove to the plate with the sausage.
• Add the 1/2 cup flour to the Dutch oven and cook, stirring constantly, until light golden brown. Add the onions, peppers, and celery to the Dutch oven and cook, stirring, about 2 minutes. Stir in the okra and the garlic and cook, stirring, about 2 minutes.
• Strip the leaves from the thyme into the Dutch oven, and stir in the bay leaves, red pepper flakes, and 6 cups broth. Crush the tomatoes through your hands into the pot. Return the chicken and sausage to the pot, bring to a boil, reduce the heat, and simmer, uncovered, 25 to 30 minutes, until the chicken is cooked through. Stir in some additional chicken stock to thin the sauce a bit, if desired.
• Stir in the vinegar, scallions, and parsley, taste, and adjust the seasoning.
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• 2 cups long-grain rice
• 3 cups water or chicken broth
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Put the rice in a medium saucepan with a cover. Stir in the water or broth, salt, and pepper. Smooth the rice to make an even surface, cover and heat over low to medium-low heat until all the liquid has been absorbed and rice is tender, about 15 to 20 minutes.
• Yield: 4 servings

GUMBO - SHRIMP, TASSO HAM, ANDOUILLE SAUSAGE, CHICKEN, FILE'

Steps:

• Separately, chop / prepare all ingredients necessary as defined above and set aside.
• Heat a large heavy pot (cast iron / enameled cast iron) on medium high until pre-heated. Add some oil and saute each meat separately and in batches to brown nicely. (A pain, but worth it, I promise). Start with Andouille, then Tasso, and chicken. Some of the meat will stick and that is perfect. It imparts a rich flavor that is important to your gumbo. After browning, set aside.
• ROUX: This is a critical step that requires constant tending. The goal is to cook this flour until it is somewhere between brown and black without burning it.Go for the color of a Hershey's kiss or darker. It is required to make the gumbo you want to make and well worth it. This takes me 45 minutes to an hour to get the right color. Each time I make gumbo I try to get it darker and darker. Don't be afraid to turn the heat up and down even if it take you longer. Better to take longer than to burn it. If you have black flecks, you have burned it and must start over. (You can do it perfectly though!).
• Add 2 cups oil and 2 cups flour to the.
• Pour the 2 cups oil and 2 cups flour into your pot. Stir slowly, consistently until it is brown / black. (It will happen. Just keep going.).
• When the roux has reached the desired color, add the chopped celery, onion and peppers and stir constantly for 8-10 minutes. Be careful not to burn. Cast irons hold heat well, so feel free to lower your temperature and just cook longer).
• Add chicken stock one ladle / cup at a time, stirring in between each addition to keep temperature and to make sure your roux doesn't break).
• Add all meats and drippings (except shrimp) and reduce to simmering uncovered for three hours stirring delicately and occasionally. Add shrimp and cook for 15 minutes more.
• Taste a little to adjust seasonings to your preference and then refrigerate in pot for three - four days.
• Reheat when ready to serve. Serve over rice topped with fresh parsley. Allow each diner to sprinkle their own file' for thickening and flavor.

ONE GREAT GUMBO WITH CHICKEN AND ANDOUILLE SAUSAGE

Steps:

• Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!

AUTHENTIC CHICKEN AND ANDOUILLE SAUSAGE GUMBO

Steps:

• Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
• In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.
• Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.
• Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
• Add the chopped scallion tops and parsley, and heat for 5 minutes. Add file powder to taste just before serving. This also acts as a thickening agent. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.

CHICKEN AND ANDOUILLE SMOKED SAUSAGE GUMBO (CREOLE STEW)

Steps:

• In a bowl, combine the onions, bell peppers, okra and celery; set aside.
• Combine all but 1/2 cup of the flour, the salt, garlic powder, and red pepper in a plastic bag, add the chicken pieces and shake until chicken is well coated. In large heavy skillet heat 1 1/2-inches of oil until very hot (375 degrees F.) Fry the chicken until the crust is brown on both sides and meat is cooked, about 5 to 8 minutes per side; drain on paper towels.
• Remove the pan from the heat and pour the hot oil into a cup, leaving as many brown particles in the pan as possible. Scrape the bottom of the pan with a wooden spoon to loosen any stuck particles, then return 1/2 cup of the hot oil to the pan. Place the pan over high heat. Using a long handled whisk, gradually stir in remaining flour. Cook, whisking constantly, until a roux is formed and is a dark red-brown. Remove from heat and add the reserved vegetable mixture, stirring constantly until the roux stops getting darker. Return to a low heat and cook until the vegetables are soft.
• In a separate large pot, bring the chicken stock to a boil. Add the roux by spoonfuls to the boiling stock, stirring between each addition. Reduce to a simmer and add the andouille and remaining ingredients, except file powder. Simmer for 45 minutes. While gumbo is simmering, bone the cooked chicken and cut meat into 1/2-inch dice. Add to the gumbo. Add file powder 5 minutes before serving and continue to simmer for 5 minutes.
• Serve gumbo on a mound of cooked rice.

EMERIL'S CHICKEN AND ANDOUILLE GUMBO

Steps:

• Make the Rich Chicken Stock and reserve the shredded chicken meat and broth as the recipe instructs. If using it the same day, let the broth cool before starting the gumbo.
• With the oil and flour, make a roux the color of milk chocolate following the directions opposite.
• Immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage, and cook, stirring, until the vegetables are softened, 5 to 7 minutes. If the broth has cooled by this time, add it to the roux mixture along with the salt, black pepper, and bay leaf, and bring to a gentle simmer. Continue to simmer, skimming any foam or excess oil that comes to the top, until the sauce is flavorful and thickened to the desired consistency, and any trace of floury taste is gone, about 2 hours.
• Add the chicken, green onions, and parsley to the gumbo and continue to simmer about 30 minutes longer. Don't stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding water or more broth. Adjust the seasoning with salt and cayenne as needed.
• Serve the gumbo in shallow bowls over hot white rice. Have the hot sauce and file at the table for guests to use to their liking.

MEAN CHEF CHICKEN, ANDOUILLE, HAM AND OKRA GUMBO

Steps:

• In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour, sprinkling a little at a time and whisking inches Whisk slowly and constantly for 20 to 25 minutes to make a dark brown roux, the color of chocolate.
• If you get black specks in your roux it is burned and you will have to start over.
• Add the onions, celery, okra and bell peppers and continue to stir for 4 to 5 minutes, or until wilted.
• The mixture will be pasty and fairly dry.
• Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well.
• Cook, stirring, for 3 to 4 minutes.
• Add the stock or broth and stir well to combine with the roux mixture.
• Bring to a boil, then reduce heat to medium-low.
• Cook, uncovered, stirring occasionally, for 1 hour.
• Add the chicken and cook just until the chicken is heated through, about 5 minutes.
• Remove from the heat and stir in the parsley, Pickapeppa Sauce and green onions.
• Ladle into deep soup bowls over rice.
• Serve with hot sauce, if desired.

OKRA GUMBO WITH CHICKEN & ANDOUILLE SAUSAGE

Steps:

• Mix your onion, celery, and bell pepper together: The Holy Trinity.
• Heat the oil in a cast iron dutch oven over medium heat, whisk in the flour to make a milk chocolate colored Roux.
• Add the Andouille, 1 Tbsp of Seasoning, and 3/4 of the Holy Trinity, cook, stirring often, for about ten minutes or until the vegetables soften, add the cold stock, remaining seasoning, okra, remaining trinity, and Garlic.
• Bring to a boil then bring this down to a simmer, add the thigh meat and let it go for at least 2 hours, stirring occasionally. About 10-15 minutes before you're ready to serve add the Worcestershire, hot sauce, and 1/2 of the Green Onions.
• Serve with Creole Boiled Rice, crusty French bread.
• Garnish with green onions, and the parsley.

SHRIMP, CHICKEN, AND ANDOUILLE GUMBO

Steps:

• Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. Do ahead Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.
• Add shrimp to pot and cook shrimp until just opaque in center, stirring often, about 5 minutes. Season gumbo to taste with salt and pepper. Garnish with minced parsley and serve with steamed rice alongside.

ANDOUILLE AND CHICKEN GUMBO WITH BLACK-EYED PEAS AND GREENS

Steps:

• In a small bowl, combine salt, pepper, paprika and cayenne pepper.
• Sprinkle seasoning mixture evenly over chicken pieces.
• In a Dutch oven, heat ¼ cup olive oil over medium heat and sauté sausage slices on both side; remove sausage and repeat with chicken, browning evenly on all sides; remove and set aside.
• In the same Dutch oven, on medium heat, add remaining olive oil. Slowly add flour, stirring constantly for 12-15 minutes or until the roux is golden brown in color.
• Reduce heat to low; add onions and stir occasionally for 3 minutes.
• Add green onions, celery, garlic and green pepper. Continue to cook and stir for 3 minutes.
• Add red bell pepper and cook 3 minutes longer. Gradually stir in broth.
• Add bay leaf, thyme, reserved sausage and chicken and bring to a boil.
• Cover, reduce heat to low and simmer for 25-30 minutes, stirring occasionally.
• Add black-eyed peas, greens and okra and simmer for 5 minutes.
• Remove from heat; add gumbo file', cover and let sit for 5 minutes before serving.
• Serve over hot rice.

FRIED CHICKEN AND ANDOUILLE-FILE GUMBO

Steps:

• Heat the oil in a heavy 5-quart pot over medium heat. Add the chicken and brown on all sides. Remove chicken and set aside.
• Make a roux by blending the flour into the oil in the pot and stirring constantly with a long-handled spoon until the mixture is a deep coffee brown. Add the sausage, ham, onion, green pepper and celery. Saute, stirring, for about 10 minutes. Add the browned chicken, scallions, garlic, parsley, thyme, bay leaves and enough water to cover, stirring to incorporate the roux into the liquid.
• Stir in salt and pepper and simmer the soup slowly, partly covered, until the chicken is tender, about 1 hour. If you are using the very spicy rind of tasso ham, you will probably not need cayenne or Tabasco. Otherwise, add either toward the end of cooking.
• Take out the chicken and set aside just until cool enough to handle. Pull off the skin and bones and return the chicken to the soup in large pieces. Adjust seasoning if needed. The soup can be prepared in advance up to this point and stored, covered, in the refrigerator for 2 days. Skim fat from soup.
• Bring the soup to a simmer. Five minutes before serving, remove from heat and stir in the file powder. Cover and let stand for about 5 minutes. Do not boil the soup after the file has been added. Mound rice in soup plates and ladle the gumbo over.

CHICKEN AND ANDOUILLE GUMBO

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Sprinkle the diced chicken with 2 tablespoons of the seasoning mix.
• Preheat a heavy non-stick 5-quart pot, over high heat to 350 degrees, about 4 minutes.
• add 3 cups of the mustard greens, 2 cups of the onions, all of the bell pepper and the celery, 1 cup of okra and the bay leaves.
• Cook, stirring occasionally to check for sticking, about 8 minutes.
• Add the apple juice and remaining seasoning mix, stir and cook until most of the liquid is absorbed, about 6 to 8 minutes.
• Add the seasoned chicken and the sliced andouille, cover the pot and cook 2 minutes.
• Add the browned flour and stir until it is completely absorbed and a paste forms.
• Cover and cook 1 minute.
• Add the chicken stock, stir well, cover and bring to a boil.
• Cook 5 minutes.
• Add the collard greens, the remaining mustard greens, onions, and okra, and mix thoroughly.
• Cover the pot and bring to a boil, about 5 minutes.
• Serve over the rice.
• Browning Flour:.
• Preheat an 8 inch non-stick skillet over high heat to 350 degrees, about 3 minutes.
• Add the flour and stir with a wire whisk to break up all lumps. When the flour starts to brown, turn the heat to low, shaking and stirring continuously.
• As soon as the flour is a milk-chocolate brown color, turn off the heat. This should take abut 6 minutes. Sift the browned flour and set aside until needed in the recipe.

CHICKEN AND ANDOUILLE GUMBO

Steps:

• 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.
• 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.
• 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.
• 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.

CHICKEN, TASSO AND ANDOUILLE GUMBO

Steps:

• In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil, until browned. Remove meats and set aside.
• Add 1 cup vegetable oilm and allow to heat.
• Whisk in flour, and cook until a chocolate color is reached.
• Add onion, celery, garlic and bell pepper to roux, and cook 15-20 minutes.
• Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and Kitchen Bouquet, and simmer for 45 minutes.
• While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy.
• After gumbo simmers for 45 minutes, add okra, green onion, parsley and salt and pepper, to taste.
• Simmer 20 more minutes.
• Serve with rice and allow people to add hot sauce and file, to taste.

CHICKEN, TASSO AND ANDOUILLE GUMBO

Steps:

• 1. Liberally season chicken with salt and pepper and prepare smoker. Smoke thighs for about 30 minutes just to get some smoke on the meat. On the grill over medium heat, finish cooking chicken until tender. Set aside and let cool.
• 2. While chicken is smoking, sauté andouille and tasso in a large stock pot using 2 tablespoons vegetable oil until browned. Remove meats and set aside.
• 3. Once chicken is cool enough to handle, remove bones and shred.
• 4. Add 1 3/4 cup vegetable oil and allow to heat. Whisk in flour and cook until milk chocolate color is achieved, stirring constantly.
• 5. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes, continuing to stir.
• 6. Add chicken, sausage, Tasso, stock, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
• 7. Add 1 bunch green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes.
• 8. Serve over rice and allow people to add hot sauce, green onion and file, to taste.

CHICKEN & ANDOUILLE GUMBO

Steps:

• 1. In a 6-quart pot, heat enough oil to coat the bottom of pan and fry chicken, in batches, until it is nicely brown. Remove chicken and set aside. When cool enough to work with remove skin and bones and cut or tear chicken into pieces. Freeze skin and bones for future chicken stock or discard. Depending on if you used skin on or skinless chicken you may have more fat than you need. Make sure there is no water remaining in fat by cooking it down over medium-low heat to reduce mixture to just chicken fat/oil. Reserve 3/4 cup of fat for the roux and save the extra fat in a container and freeze for later use. *TIP: You can use the extra fat to make a roux then store in the fridge for later use.
• 2. Cut the sausage into 1/4 inch rounds or 1/4 inch half moons and simmer them in water for about 10 minutes to render off some of the fat. If desired you can brown it in a skillet and discard the grease. Set aside until later.
• 3. To make the roux, on medium or medium-low heat, whisk in flour a little at a time to the reserved fat until a medium paste is formed. If more fat, or flour, is needed add it sparingly because you want a very thick, but not chalky paste. Stir constantly until roux is the color of peanut butter. As you stir it the fat will start to rise to the surface and get thinner and the flour will start to get thick. Watch closely and stir very frequently because a roux is easily burned! If it looks like it's browning pretty fast, turn the heat down. You want to cook, not burn, the roux. If you think it's burned, has black specks, or it smells burned, throw it out! Better to start over than ruin the whole gumbo.
• 4. Add all of the vegetables EXCEPT the garlic to browned roux and over low heat let them sweat until soft. This will cause the roux to seize up, but it's supposed to do that, and it will keep the roux from cooking much further but the vegetables will soften. Be careful not to burn the vegetables so continue to stir frequently.
• 5. Add the chicken broth and stir roux into a smooth sauce. Add garlic, bay leaf, green onions, parsley, and optional tomatoes. Taste and add salt and peppers as necessary. Reduce heat and simmer on low heat for 1 - 2 hours. If more liquid is needed just add more broth or water. Stir occasionally to keep roux from sticking to the bottom of pot and burning. ***See Note Below!
• 6. Bring sauce back to a low boil then add sausage and chicken about 30 minutes before serving; stir gently. If you add the chicken too soon it will just fall apart. Remove from heat and serve over white rice with crusty french bread. Garnish with a few thinly sliced green onions and fresh chopped parsley. Enjoy!
• 7. ***Note: At this point you can remove from the heat, let cool and put in refrigerator until you're ready to finish. When you remove it from the fridge, skim all the solid fat that has floated to the top. COOKS TIPS: You can substitute chicken for quail, rabbit, squirrel, duck or alligator! Leftovers are delicious after freezing (without the rice). Many brands of andouille are very spicy and/or strongly flavored. If you prefer a milder brand of andouille, try Mandas or just use your favorite smoked sausage. If you prefer fresh venison or pork sausage, brown it off after the chicken is removed from pot and set aside for adding later.

CHICKEN ANDOUILLE GUMBO

Steps:

• Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.
• Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.
• Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.
• Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.