Andouille Sausage-Chicken Gumbo Recipe
This authentic andouille sausage-chicken gumbo is made with a traditional roux and full of rich, flavorful spices that you can customize to your own heat preference. Plus, this recipe makes a huge batch of gumbo that freezes beautifully.
How to Make the Best Andouille Sausage-Chicken Gumbo
Andouille sausage and chicken gumbo is the ultimate comfort food that represents the heart of Cajun cuisine. This hearty, flavorful dish combines the smokiness of andouille sausage with tender chicken thighs in a deeply flavored roux-based broth, creating layers of rich, savory flavors that warm you from the inside out.
This authentic recipe starts with a proper roux—the foundation of all great gumbo. Whether you choose the traditional stovetop method or the easier oven method, the patience you invest in making a deep, chocolate-brown roux will be rewarded with complex, robust flavor that makes all the difference. The holy trinity of celery, bell peppers, and onion builds the aromatic base, while andouille sausage and chicken thighs provide protein and richness.
What makes this gumbo special is that it makes a huge batch that freezes beautifully. Perfect for meal prep, feeding a crowd, or having ready-to-heat comfort in your freezer for those cold days when you need something deeply satisfying. Serve it in bowls over fluffy white rice for the complete experience, and don’t forget the fresh parsley and filé powder finish for authentic Cajun flavor.
Andouille Sausage-Chicken Gumbo
This authentic andouille sausage-chicken gumbo is made with a traditional roux and full of rich, flavorful spices that you can customize to your own heat preference. Plus, this recipe makes a huge batch of gumbo that freezes beautifully.
Ingredients
Roux Base
Protein
Aromatics & Seasonings
Liquid & Finishing
Instructions
Roux Method (Choose One)
- For **Oven Roux**: Combine canola oil and flour in a cast iron skillet. Bake at 400°F, stirring every 15 minutes, until deep brown (about 1 hour). This hands-off method produces a more consistent roux.
- For **Stovetop Roux**: Heat canola oil and bacon grease in a large pot over medium heat. Slowly add flour, stirring constantly until the mixture reaches a deep chocolate brown color (about 30-40 minutes). Be patient—don't rush this step as it's crucial for flavor.
Building the Gumbo
- Season chicken thighs generously with Cajun seasoning on both sides.
- In a large pot or Dutch oven, heat the remaining 2 tablespoons of canola oil over medium-high heat. Brown the chicken thighs on both sides, about 4-5 minutes per side. Remove and set aside.
- In the same pot, sauté the sliced andouille sausage until browned, about 5 minutes. Remove and set aside.
- Add your prepared roux to the pot and stir well to combine. Cook for 2-3 minutes, stirring frequently.
- Add the chopped celery, bell peppers, and onion (the holy trinity). Sauté until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Gradually stir in the chicken stock, breaking up any lumps. Add bay leaves, Worcestershire sauce, and hot sauce.
- Return the chicken thighs and andouille sausage to the pot. Bring to a boil, then reduce heat and simmer uncovered for 1.5-2 hours, until chicken is very tender and meat falls easily from the bones.
- Remove bay leaves. Stir in filé powder and fresh parsley. Taste and adjust seasonings, adding cayenne pepper if desired for extra heat.
- Serve in bowls over fluffy white rice.
Notes
- This gumbo freezes beautifully—make a big batch and freeze portions for quick meals later.
- The roux is the foundation of this dish. Don't rush it; a darker roux develops deeper, richer flavors.
- For a thicker gumbo, simmer longer uncovered to reduce the liquid. For a brothier consistency, add more stock.
- Filé powder is made from ground sassafras leaves and adds authentic Cajun flavor. It should be stirred in at the end, not boiled.
- Adjust the heat level by increasing or decreasing the hot sauce and cayenne pepper to your preference.