Chicken and Andouille Gumbo

Total Time:
1 hr 5 min
15 min
50 min

6 to 8 servings

  • 2 to 3 tablespoons vegetable oil
  • 12 ounces andouille sausage, cut into 1-inch pieces
  • 1/2 cup all-purpose flour, plus more for dredging
  • Salt and freshly ground black pepper
  • 12 chicken thighs
  • 2 medium onions, sliced
  • 2 red or green bell peppers, stemmed, seeded and cut into strips
  • 2 ribs celery, chopped
  • 10 ounces fresh or frozen okra, cut into 1/2 inch pieces
  • 10 cloves garlic, roughly chopped
  • 3 sprigs fresh thyme or 1 teaspoon dried
  • 2 bay leaves
  • 1 teaspoon crushed red pepper flakes
  • 6 to 8 cups low-sodium chicken broth
  • 1 (15-ounce) can whole peeled tomatoes, with their juice
  • 2 tablespoons cider vinegar
  • 3 scallions (whit and green parts), thinly sliced
  • Chopped parsley leaves, for garnish

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.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.


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

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    Very Good
    Really tasty recipe. Easy enough to make.
    Had a taste for Gumbo for about a week now, found this recipe yesterday, made it tonight.... LOVE IT!!!! To the person who said there's was mushy, you probably used to much flour... My only modification was that I used an extra can our chicken broth when I saw how thick it had gotten and, the right amount of Louisiana Hot Sauce. (Gumbo should be thicker than average soups but thiner than gravey.
    Delicious! My whole family loved it. I have 3 children and they loved it. A little time consuming but well worth it! Great winter recipe!
    I understand that this isn't a "true" gumbo recipe. I make this with much more water/chicken stock. I serve it in a bowl on top of a scoop of rice. It is very tastey. I also omit the okra (I know, SHOCK) but I don't care for it. It is worth trying and playing with to suit your own tastes. We really enjoy this soup and I make it several times during our cold months in Colorado.
    I watched Robin make this on tv and thought it would be a great Fall dinner, boy was I disappointed! I followed the recipe carefully. It was a watery, mushy mess with no flavor.I am sorry I wasted a whole day cooking it and anticipating a hearty meal. Skip this one!
    I watched the program and have no idea where they came up with gumbo. This doesn't even resemble gumbo in any way. Gumbo has a dark roux that takes time to get to a dark chocolate color. Gumbo is also a soup not the filling for a meat pie. The gumbo is where the rice is served in a bowl, with the gumbo on top. Not on a plate with the rice on the side. I don't know where they came up with this idea but they need to go to Louisiana and have REAL gumbo before trying to teach how to prepare it on tv. This might be a good recipe but it surely is not real cajun gumbo.
    This gumbo was wonderful. I made only two changes. I reduced the recipe by half! I cook for a small crew. I substituted cubed chicken breasts for the thighs. I dredged the cubed breasts in flour and browned them. The breast meat was very tender and juicy. This recipe was a 10! I will definately cook it again and again. I had the original southern gumbo and find this recipe to be superior!
    Gumbo should never, ever be as pale as what Tyler cooked on the show. Ever!
    Very easy and oh so good! Leftovers are as good if not better...we even added shrimp as if there wasn't enough great flavor already.
    Good flavor. I just used sausage, and added some file, which was needed. I think there needs to be more rice and okra, and less bell pepper and onion.
    This is a great gumbo to make. It is also a HUGE recipe, so get ready for tons of leftovers. The flavor is fantastic, but it definitely could be spicier. But I've made it a few times and all of my friends are happy when I do.
    I have eaten/made gumbo multiple times-usually with Paul Prudhomme's recipe. I am always looking for okra (not frozen) recipes, but I have to say-THIS SUCKED!!
    Maybe with a lot of salt and hot sauce, this could be edible, but it really lost all of it's authenticity in my opinion. The chicken would have been better just cubed-the coating was gone by the time it was finished. A real recipe would have fried it like fried chicken-which maintains it's crust and is still crispy after 20-30 mins of cooking. Overall, this was way too much of an effort for no real product-I would have gladly spent the extra 15-20 mins to make Paul's version and would have taken pleasure in every bite!
    Nice basic recipe for gumbo. I've you've never made it before this is a good starting place and then you can personalize it.
    great dish I loved it and my husband loved it even more it's in my recipe box and i look forward to makeing it many times more.
    This gumbo was easy and very good!
    I watched this episode when it aired and was TOTALLY disgusted at the thought of eating this gumbo from a plate with a fork! I was born in Chicago but grew up in Louisiana - known for (among other things) its cooking. Perhaps Tyler should have done more research before preparing his version. He would have learned that the gumbo (broth base with various ingredients) meets the rice in a bowl and the dish is eaten with a spoon.
    Life is good, but better when you set down with a loveone, a cold one, and a large plate of this.
    My husband and I both enjoyed this dish very much. I used chicken tenderloin instead of thighs and also added shrimp. It was a very tasty dish that we will have again soon !!
    I think that the directions for the size of the veges was too large and the roux woudl have been too thick if I had used the amount of flour suggested, but the flavor was excellent.
    Great flavor, easy to make, everyone at the table had seconds. Will serve at holiday gatherings.
    es divino y facil de hacer
    We saw this recipe on How to Boil Water and thought it looked good, but the TV version and this one are very different. This one turned out slimy (the okra aren't given enough time to cook) and the roux was not made as demonstrated. The pickling spice called for here, which we don?t remember being on the show, made the dish more sweet than spicy. Overall, we will not try this dish again and recommend that you don?t ? at least not without some major modifications ? try it either.
    this is an awsome dish 1st time i ever cooked gumbo and it was a hit!!!!
    I made it with chix thighs and cajun sausage. The things I changed were:

    I made a brown roux first with flour and butter to give it more flavor and I added this to the sauteeing veggies.

    I browned the sausage and chicken first, but looking back on it I wish I would have just taken the skin off the chicken because it fell off anyway after simmering and that was gross. (I picked it out)

    It made a huge batch, I used 13 thighs and a pack of sausage, so I froze some for another meal. It tasted really good, and I especially liked the okra in it - I used frozen. It would have been good if it had been a little thicker too, but I know it's supposed to be like a stew.
    I watched this epsiode on the East coast on March 13th. It looked great and I didn't tape it because I figured I can get the recipe on-line. Once I read the recipe I realized it was wrong and once I read the reviews I realized everyone agreed. Does anyone happen to have the exact recipe the way they made it in the episode? I so wanted to make it.
    I would perfer not to use the chicken with bones in it although I used what I had but, it is still a good.
    My husband is from New Orleans and we have lived there. This is not like any Gumbo I have ever made.

    Also, in answer to 'The Great big Easy', pickling spices and file powder are nothing alike. They are not interchangeable; and file is used should be added at the end. It will make your gumbo stringy. I usually just sprinkle a little over the rice before spooning on the gumbo. Hope this helps.
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