Chicken-Andouille Gumbo with Cajun Rice

Chicken-Andouille Gumbo with Cajun Rice

There’s a lot of prep for this classic Louisiana dish with a kick of spice, but once you start cooking, it comes together in under two hours. You can always make it a day ahead to feed a crowd — it’s an easy recipe to double.
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Prep Time 40 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours
Servings: 4
Ingredients Method Video Notes

Ingredients
  

For Chicken-Andouille Gumbo
  • ½ cup unsalted butter
  • ⅓ cup all-purpose flour
  • ½ pound andouille sausage sliced
  • 2 tablespoons olive oil divided
  • 1 pound boneless skinless chicken thighs, cut into 2-inch pieces
  • 2 cloves garlic minced
  • 1 cup diced onion
  • ½ cup diced celery
  • ½ cup diced green pepper
  • 1¼ cups diced tomatoes or one 14.5-oz can, drained
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried
  • ¼ teaspoon ground cayenne
  • 1 tablespoon Cajun seasoning
  • 2¾ cups chicken stock
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Tabasco® sauce plus more to taste
  • 1 bay leaf
  • 1 cup sliced frozen okra
  • ½ cup diced tasso or additional andouille
  • 1 teaspoon gumbo filé
  • Coarse salt and freshly ground black pepper to taste
For Cajun Rice
  • 1½ cups long-grain rice
  • 2¼ cups water
  • 1 tablespoon salt plus more to taste
  • 2 tablespoons unsalted butter
  • 1½ tablespoons Cajun seasoning
  • Tabasco® sauce to taste
Topping
  • ⅓ cup sliced green onion

Method
 

Chicken-Andouille Gumbo
  1. Melt butter in a large skillet over medium heat until melted. Add flour and reduce heat to low. Whisk constantly for 15 to 20 minutes, until roux is dark brown in color. Remove pan from heat and set aside.
  2. Heat stockpot or Dutch oven over medium heat for 5 minutes, until hot. Add sliced andouille and tasso. Cook for 8 minutes until meat begins to brown. Remove from skillet and set aside.
  3. Return pot to stovetop, add 1 tablespoon olive oil, and heat for 5 minutes over medium heat. Add chicken thighs and cook for 8 minutes, until fully cooked. Remove from skillet.
  4. Add remaining tablespoon oil to the stockpot. Sauté garlic, onions, celery, green pepper, thyme, cayenne, and Cajun seasoning for 5 to 8 minutes, until vegetables begin to soften.
  5. Carefully add reserved roux to vegetables and stir until combined. Add chicken stock, Worcestershire sauce, and Tabasco® sauce. Bring to a boil, then reduce to simmer.
  6. Allow gumbo to simmer for 30 minutes, until reduced by a quarter. Add bay leaf, chicken, tasso, and andouille and simmer for 5 minutes, until heated through.
  7. Turn off heat and stir in okra, tomatoes, and gumbo filé. Season with salt and pepper. Keep warm until ready to serve.
Cajun Rice
  1. Place rice in a strainer and rinse under cold water until water runs clear. Bring water and salt to a boil in a medium saucepan. Stir in rice, cover, and reduce heat to low.
  2. Cook rice for 15 to 18 minutes, until water is fully absorbed and rice is soft. Remove from heat.
  3. Stir in butter and Cajun seasoning. Add additional salt and Tabasco® sauce if desired. Keep warm until ready to serve.
To Serve
  1. Serve Chicken-Andouille Gumbo over Cajun Rice. Top with sliced green onions.

Video

Notes

  • Prep all vegetables (dice onion, celery, green pepper, tomatoes, mince garlic, slice green onions) before starting to cook. This makes the recipe much smoother.
  • Make-ahead friendly — flavors improve overnight. Can be made a day in advance.
  • Easy to double for a crowd.
  • Adjust cayenne, Cajun seasoning, and Tabasco to your preferred spice level.
  • Substitute tasso with extra andouille if needed.
  • Add gumbo filé at the very end (off heat).
 

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