Chicken-Andouille Gumbo Recipe

Name: Chicken-Andouille Gumbo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large stewing chicken; 1 lb. andouille, sliced in 1/4-inch slices; 6 large white or yellow onions, cut fine; 1 small bell pepper, chopped; 1 Tbsp. chopped celery; 1 Tbsp. finely chopped parsley; 1 clove garlic, chopped; 12 dry shrimp; salt, black pepper and red cayenne; 3/4 c. all-purpose flour (for roux); 1 c. cooking oil; 6 c. hot water; 12 oysters

Servings: persons

1 large stewing chicken
1 lb. andouille, sliced in 1/4-inch slices
6 large white or yellow onions, cut fine
1 small bell pepper, chopped
1 Tbsp. chopped celery
1 Tbsp. finely chopped parsley
1 clove garlic, chopped
12 dry shrimp
salt, black pepper and red cayenne
3/4 c. all-purpose flour (for roux)
1 c. cooking oil
6 c. hot water
12 oysters

1
Cut up chicken.
2
Wash and season with salt and pepper.
3
Heat 1 cup of oil in heavy skillet and fry chicken until brown.
4
Remove chicken and put aside.
5
Pour remaining oil into large, heavy pot for making roux.
6
After roux is made, lower heat and add all chopped ingredients, except green onions, garlic and parsley. Cover and simmer until onions are clear, stirring occasionally. Add sliced andouille and chicken to roux mixture.
7
Cover and let simmer about 1/2 hour.
8
Stir often during this process.
9
Keep heat low through this point.
10
Add water, garlic, parsley and green onions.
11
You may increase heat until mixture begins to boil.
12
Now lower heat to simmer; cover and cook 1 1/2 hours to 2 hours or until chicken is tender.
13
This has a lot of liquid and is served over rice, over which 1/4 teaspoon file has been sprinkled.
14
Makes enough rice for 6 people.

1100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large stewing chicken, 1 lb. andouille, sliced in 1/4-inch slices, 6 large white or yellow onions, cut fine, 1 small bell pepper, chopped, and more.

Yes, Chicken-Andouille Gumbo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-Andouille Gumbo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions