One Great Gumbo with Chicken and Andouille Sausage

Total Time:
40 min
15 min
25 min

8 to 10 servings

  • 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

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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Cooking Tips
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 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

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