One Great Gumbo with Chicken and Andouille Sausage

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • 2 tablespoons extra- virgin olive oil, 2 turns of the pan
  • 1 pound chicken breast tenders, diced
  • 1 pound boneless, skinless chicken thighs, diced or, double amount of white meat
  • Salt and pepper
  • 2 teaspoons poultry seasoning
  • 1 1/2 pounds andouille sausage, casings removed and diced
  • 3 tablespoons unsalted butter
  • 4 ribs celery from the heart of the stalk, chopped
  • 2 green bell peppers, seeded and diced
  • 1 large onion, peeled and chopped
  • 2 bay leaves, fresh or dried
  • 2 tablespoons to 1/4 cup hot cayenne pepper sauce (for mild to moderate heat)
  • 1/4 cup all-purpose flour
  • 1 quart chicken stock or broth
  • 3 cups chopped okra, fresh or defrosted frozen
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14-ounce) can diced tomatoes, in puree
  • 3 tablespoons fresh chopped thyme leaves, several sprigs
  • 8 scallions, thinly sliced on an angle
  • 2 1/2 cups white enriched rice prepared to package directions
Directions

Preheat a large heavy bottomed pot over medium high heat. Add 1 tablespoon oil, 1 turn of the pan, and 1 pound of the diced chicken. Season with salt and pepper and a sprinkle of poultry seasoning. Brown on all sides, about 2 or 3 minutes. Chop your veggies while it's working. Add half the andouille to the pan and cook another 1 to 2 minutes. Transfer chicken and sausage to a dish and repeat with remaining chicken and sausage, remembering to season the diced chicken as you go. Return pan to heat and add butter. When the butter melts, add chopped celery, peppers, onion and bay. Season with salt, pepper and hot sauce. Cook 3 to 5 minutes to begin to soften veggies. Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, then stir in your tomatoes and half of your fresh thyme. Bring back up to a bubble, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of bowlfuls of gumbo using an ice cream scoop. Enjoy!


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4.3 56
Second time we've had this. Will become a regular at the table. I added about 10-15 med shrimp along with 1 cup crabmeat and sliced smoked sausage. 2T. brown sugar and more dried thyme about 1 tea.and 1/4 tea. poultry seasoning. I also had to thicken this more by making a slurry (Flour/water mixture). My family does not like okra, so the first time I added fresh cut green beans…good second time some chopped frozen spinach…also good. 4 stars because I tweaked it to our liking. Thanks for the good eats recipes. item not reviewed by moderator and published
i really like Rachel's recipes but this one was just AWEFUL..she used way to many tomatoes...and no flavor...really disappointed... item not reviewed by moderator and published
just made this, and my family loved it!! i used 1 red bell and 1 green bell pepper. i also added carrots. i used 1/2 the can of tomatoes. and instead of all chicken broth i used half the chicken broth it calls for and the rest beef broth. also when you start the roux use 1/3 of a cup of flour because i found later in the recipe that it wasnt thick enough. the taste was great!! i put white rice on top and it was so delicious. even my grandmother who doesnt like anything (chicken, pasta, soups, sauces, vegetables) she loved this gumbo. my family told me i have to make this again. thanks Rach!!! love your food! item not reviewed by moderator and published
We tried this recipe with our family. Two of our grandkids, who are "picky" eaters had two servings of this great "Gumbo". We served two kinds of soup that day and the "Gumbo" was the top choice. Great comfort food from Rachael and easy to prepare. Also, this is even better on day 2 after a night in the fridge Will use it again! item not reviewed by moderator and published
I was so disappointed. I have used many recipes from Ms. Ray's show and I have to say this was the worst thing I have ever cooked. I live in New Orleans and I know gumbo, this was not it. A good gumbo takes time to prepare and cook and I've never used tomatoes in my gumbo. My family thought I was nuts to serve this, never again. item not reviewed by moderator and published
Agree with the earlier comment that this was basically tomato sauce. It had none of the complex flavors that gumbo should have. Then again, what do I expect when I cook it in 30 minutes? Suffice to say, my boyfriend, who eats just about anything, finished a boy. I ate dry cereal and a glass of wine. Definitely will not make again. item not reviewed by moderator and published
This gumbo is delicious. I followed the directions exactly, except I substituted vegetarian Quorn pieces for the chicken, and Tofurky Kielbasa for the sausage. Yumm-o as Rachel would say. I will definitely make it again. item not reviewed by moderator and published
I have made this gumbo several times and everyone alwas loves it!!! I save time by using a rotisserie chicken from Costco. As usual, I will be making a double or triple batch. I eat some now and then freeze single servings of the rest to have on hand for quick dinners in the coming cool-weather months. One suggestion would be to let it simmer for a few hours before serving to allow the flavors to blend. item not reviewed by moderator and published
I make the day before, add my own spices. Don't add okra. Put in the slow cooker. The chicken and vegetables brake down so nicely and the flavor. You can't beat that flavor when it has been sitting for many hours in a slow cooker. item not reviewed by moderator and published
I made this recipe exactly as written...it looked like a big pot of tomato sauce...the bright red was not anything like gumbo I did "tweak" it in order to save...I added 1 cup of beef broth and 1/2 cup of worcestire sauce...this pumped up the flavor...also added additional hot sauce...will not make again item not reviewed by moderator and published
A delicious and hearty recipe that makes a huge pot! It was awesome as leftovers too. I chose to sub out the chicken thighs and didnt use the okra. It was a piping hot bowl of spicy goodness! item not reviewed by moderator and published
I have never made gumbo in my life, so I was a bit worried about the whole "roux" part. This recipe is a great beginner gumbo recipe, and it turned out fabulously. I would say that it would be helpful to have your veggies chopped before you start the roux. I also added some shrimp and used smoke sausage, since that's what I had on-hand. I also used Ro-Tel tomatoes instead of the diced tomatoes. I can't wait to taste the leftovers for lunch and I will definitely make again! item not reviewed by moderator and published
This is an awesome recipe. A very hearty meal in itself, and a simple one to make. I was not able to find Andouille Sausage so I substituted that with pork. But as for the rest, it was really simple to follow and it did take me less than 30 minutes to prepare. :o) item not reviewed by moderator and published
This gumbo was so easy to make and I made a huge batch of it for about $40. The only thing I changed was using 1 more 14oz can of tomatos because me and my boyfriend love tomatos and I added about a cup more stock because it got a little thick.....but other than that it turned out great....and I couldnt find andoullie so I used Farmer Johns Hot Louisiana style sausage instead.....so good! and even better as leftovers item not reviewed by moderator and published
Great recipe. The whole family loved it - the only thing I would add is some garlic. Otherwise, this was easy to make, didn't take too much time and was delicious. item not reviewed by moderator and published
No, this is not a traditional gumbo. A real gumbo takes a lot of time to cook. But this is a very good subsitute for a quick gumbo. I thought the veggies and hot sauce gave this great flavor. I added some shrimp too...yum! item not reviewed by moderator and published
Very good! item not reviewed by moderator and published
This was easy and very tasty. Everyone loved it. item not reviewed by moderator and published
Not the best gumbo I've ever tasted. Tried the recipe because my wife is allergic to shellfish, and I needed a recipe that didn't have crayfish hor shrimp. Just not the same, in my opinoin. item not reviewed by moderator and published
i nerver made gumbo before it ws very good and tasty it knocked everybody socks off they didnt think i could do it item not reviewed by moderator and published
Very easy to make. A real crowd pleaser.. My group likes it with a little more kick so I added more chiles. Definitely a keeper and will make it again!! item not reviewed by moderator and published
Prep time is the only hard part.I kept it refriged for several days.It was wonderful.We didn't like that much thyme in the recipe. item not reviewed by moderator and published
I add a little shrimp, sherry and cream to mine and it is out of this world good. item not reviewed by moderator and published
This Gumbo has a ton of flavor. My mother is from GA.,and would spend hours making our favorite gumbo. For as little ingredients and time it takes to make this tasty stew, it tastes "super big" and would compare equally to the best Gumb recepies around. R. Stuart item not reviewed by moderator and published
This recipe is easy and very tasty. Feel free to add different vegetables, such as eggplant, that complement the original ingredients. This recipe has wonderful flavor and can be made in very large batches. item not reviewed by moderator and published
This was a very easy recipe to follow. The flavor was good and I added some extra seasonings. I also allowed mine to simmer for 2-3 hours before eating. item not reviewed by moderator and published
I made this Gumbo and it was the best. I added shrimp.I made a huge stock pot full Sunday morning and by Sunday night, there was none. My guys even drank what juice was left. Thanks Rachel Ray. item not reviewed by moderator and published
great item not reviewed by moderator and published
I have made this gumbo for my husband and his friends at work. They now request it and offer to pay for it. item not reviewed by moderator and published
This was easy to make and delicious to eat. My boyfriend said it was the first time he was impressed with something I made....Thank you!! item not reviewed by moderator and published
We had "soup day" at work, and I had to try to please about 10 people with different tastes. This Gumbo went off GREAT. There were about 5 other types of soup, but I was the only one that went home with an empty pot!! It's easy and has that cooked all day taste. item not reviewed by moderator and published
For an Italian gal, this was super easy and tasty. Having lived in S. Texas and Morgan City LA, we are very picky. Thanks for a great winter or summer dish. item not reviewed by moderator and published
I have lived in New Orleans, Louisiana all my life. I do not recall ever seeing any (local) chicken/andouille gumbo with shrimp or tomatoes in it. Chicken Andouille (on-do-eee) gumbo is made with a brown roux not tomatoe paste. item not reviewed by moderator and published
this is a great quick recipe. I had trouble making it in 30 minutes, but then again, I'm not a professional chef! :-) item not reviewed by moderator and published
Wanting a change in meals and always watching 30 minute meals I took on Rachels Gumbo with Chicken and Sausage. It took me longer as I had to do all the prep work (debone chicken, cut up all the veggies etc) it came out fantastic. My Husband was working a double shift so we took him a huge bowl. He liked it and even shared it with one of his co-workers. It was a hit with the whole family. Its one added to my recipe book. item not reviewed by moderator and published
Both my husband (the gumbo lover) and I really thought this was very good, but it really took me at least an hour or more to make. I also added fresh garlic and file powder. I would make this again as it tastes great and is fairly easy. item not reviewed by moderator and published
n/a item not reviewed by moderator and published
This dish was great on a nice cool day. I'll be making it over again item not reviewed by moderator and published
This recipe was fairly easy, made a ton of food and was delicious! A real hit with the family. item not reviewed by moderator and published
Because this is made in only 30 minutes gives it that 30 minute taste. If you want true southern gumbo I suggest using a recipe that does take all day to cook. Gumbo is so rich in flavors and textures it seems a shame to have them rushed through the cooking process. item not reviewed by moderator and published
This is the best and so much easier than other gumbo recipes because you don't have to make a rue. item not reviewed by moderator and published
I made mine a bit spicier, and cooked it longer, but it tasted great. My family really liked it, including my sister, who doesn't usually care for things like this. (By the way, for soups/stews, if you find the consistency of something to be too thin, add a thickening agent like flour.) item not reviewed by moderator and published
A big hit at the New Year's Day get together. Will definitely make again. item not reviewed by moderator and published
Quick.easy.and tastes great! item not reviewed by moderator and published
I made this for my husband and his sister and brother-in-law, all gumbo lovers, and they thought it was terrific. Easy and yummy! item not reviewed by moderator and published
I used a variation of this recipe from leftover Christmas food. For meats the Andouille sausage but I also used Turkey, Ham from Christmas Dinner leftovers and added shrimp and crab. It thickened the dish up nicely. I also added the Greens and Saucatash (which is basically Okra) from holiday leftovers as well. It was a perfect dinner from leftover boredom! I'm sure its just as gogg the regular way too - I'll have to try that sometime. item not reviewed by moderator and published
I cooked this meal for the first time and cooked for 11 people. Everyone enjoyed it, especially people who had never had the desire to try it. Thank you very much. Angela Bell item not reviewed by moderator and published
loved the recipe, obviously people from the southeast have no idea how to cook, enjoyed it very much item not reviewed by moderator and published
It was basic and watery. Gumbo needs a consistency to a drizzle not a water fall. Flavor on the short side. Seemed to be form the Northeast.??I have a home made of my own that is to die for. Care to discuyss?? item not reviewed by moderator and published
This was very easy and so good! I will definantly be making it again! item not reviewed by moderator and published
I have not tried this recipe as yet but I am planning on doing so tonight. I hope it goes good item not reviewed by moderator and published
I saw the reviews and I thought I would try it. I was skeptic when I was cooking it, but it came out so good! item not reviewed by moderator and published
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This was a really good gumbo and soo easy too! My husband loved it, and the rest of the family as well. I did, however, add shrimp to mine because my husband has to have shrimp in his gumbo! Made it quite tastey! Thanks! item not reviewed by moderator and published
I first tried this recipe because my husband had been bugging me to find some recipe for gumbo. I really like Rachael her recipes are always great, but I thought that making gumbo would be this all day affair. I was pleasantly surprised, she made it so easy and quick. I have made this recipe for just about every occasion that our friends or family has. Now whenever we are invited to a party where we should bring something I am asked to make this. item not reviewed by moderator and published

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