Chicken Andouille Sausage Gumbo
Chicken Andouille Sausage Gumbo is a New Orleans staple. It’s found throughout the South, especially in Cajun and Creole areas of Louisiana. There are many variations. They are made with a combination of chicken, sausage, crab, shrimp and other seafood. The okra gives it the thickness while cooking and the Gumbo File added just before serving adds an extra touch of smooth thickness found in the best recipes. Of course, you must serve Gumbo with a generous portion of fluffy white rice.
Several of our spice blends can be substituted for the Cayenne Pepper, Basil, Thyme and Black Pepper. Our Creole Seasoning, Cajun Seasoning and Rick’s Casablanca Seasoning all have the essential spices and herbs for Chicken Andouille Sausage Gumbo, plus the extras add even more flavor. The results either way, give you a spicy and savory main dish that make you think you’re walking the streets of Mardi Gras.
Makes 6 servings
2 pounds Boneless Chicken Breasts and Thighs
2 quarts water to cook the chicken
1 pound Okra cut into 1″ slices
½ cup water to cook the okra
½ cup Butter (unsalted works best)
½ cup Flour
⅓ cup Celery ¼” Diced Pieces
1 ½ cups Red & Green Bell Pepper ¼” Diced Pieces
1 ½ cups Yellow Onion ¼” Diced Pieces
2 Cloves Garlic Minced Fine
2 cups (1 15oz can) Diced Tomatoes
12-16 oz ounces Andouille sausage cooked & sliced
1 teaspoon Cayenne Pepper. Add more or less to taste.
1 Teaspoon Dried Basil
1 Teaspoon Dried Thyme
½ teaspoon Freshly Ground Black Pepper
(You can substitute 1 tablespoon of our Creole Seasoning for the Cayenne Pepper, Basil, Thyme, and Black Pepper for extra flavor.)
1 Bay Leaf
1 Teaspoon Sea Salt
1 Tablespoon Gumbo File Powder
Put chicken in a medium-sized pot. Cover with 2 quarts of water. Bring the water to a boil. Simmer about 20 to 25 minutes until cooked through. Remove the chicken and allow to cool. Strain and reserve the water. Once the chicken is cooled, shred, cover and set aside.
Put the okra In a medium sized saucepan. Cover with ½ cup of water and bring to a boil. Reduce heat, and simmer for 7-9 minutes until tender. Stir occasionally. Drain and set the okra aside.
Place the ½ cup unsalted butter and ½ cup flour In a large pot. Cook over medium heat about 15 minutes, stirring frequently with a whisk to make a dark brown roux. Make sure it doesn’t burn by stirring constantly during the last minutes. Add the celery bell peppers, onion, celery, and garlic. Sauté about 7-10 minutes until tender.
Add cooked okra, tomatoes, and sliced Andouille sausage. Cook for 10 minutes, stirring occasionally. Add thyme, basil, cayenne, pepper, (or Creole Seasoning), bay leaf and salt. Add 4 cups of the reserved water from the cooked chicken and mix well. Add more water if you want a thinner Gumbo. Simmer about 30 minutes over medium-low heat. Keep the lid slightly ajar and stir occasionally.
Add cooked chicken and simmer an additional 15 minutes. Turn off the heat, and slowly stir in the Gumbo File Powder. Do not let the water boil since it will make the Gumbo stringy. Adjust the salt and pepper to taste. Serve with steamed rice either along side in the bowl or over the rice.