Recipe courtesy of Lauren Wyler

Chicken, Tasso and Andouille Gumbo

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  • Level: Intermediate
  • Total: 2 hr 40 min
  • Prep: 20 min
  • Cook: 2 hr 20 min
  • Yield: 8 to 10 servings
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1 pound andouille sausage, chopped

1 pound tasso, chopped

1 cup vegetable oil plus 4 tablespoons, for sauteing

1 cup all-purpose flour

1 large onion, chopped

2 stalks celery, chopped

3 cloves garlic, minced

1/2 green bell pepper, chopped

One 3-pound chicken, boiled and shredded

8 cups homemade chicken stock

One 14-ounce can stewed tomatoes, pureed

1 tablespoon Worcestershire sauce

2 bay leaves

2 teaspoons kitchen bouquet

One 16-ounce bag frozen, sliced okra

1/2 bunch green onions, sliced

1/2 bunch flat leaf parsley leaves, chopped

Salt and freshly ground black pepper

Steamed white rice

Hot sauce

File powder


  1. In a large stock pot fry andouille and tasso in 2 tablespoons vegetable oil until browned. Remove meats and set aside. Add 1 cup vegetable oil and allow to heat. Whisk in flour and cook until a chocolate color is reached. Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes. Add chicken, reserved sausages, stock, tomatoes, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes. 
  2. While gumbo is simmering, heat 2 tablespoons oil in a large fry pan. Add okra and cook on medium heat until no longer stringy. After 45 minutes of gumbo simmering, add okra, green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes. Serve with rice and allow people to add hot sauce and file, to taste.

Cook’s Note

Winner of the Soup Stew category on Ultimate Recipe Showdown