Recipes / Soups & Stews / Louisiana Chicken and Andouille Gumbo
Louisiana Chicken and Andouille Gumbo
A deep, dark roux is the soul of this classic Louisiana gumbo, built up with the holy trinity of onion, celery, and bell pepper, smoky andouille sausage, and tender chicken. Serve it ladled over steamed rice.
Why You'll Love This
- Authentic deep, dark roux base
- Smoky andouille and tender chicken in every bite
- A true low-and-slow Louisiana classic
Ingredients
- 0.75 cupvegetable oil
- 0.75 cupall-purpose flour
- 1 largeyellow onion, diced
- 2green bell peppers, diced
- 3 stalkscelery, diced
- 4 clovesgarlic, minced
- 1 poundandouille sausage, sliced into rounds
- 1.5 poundsboneless skinless chicken thighs, cut into 1-inch pieces
- 8 cupschicken broth
- 2bay leaves
- 1 teaspoonsmoked paprika
- 1 teaspooncayenne pepper (adjust to taste)
- 2 teaspoonssalt, plus more to taste
- 1 teaspoonblack pepper
- 1 tablespoonWorcestershire sauce
- 4 cupscooked white rice, for serving
- 3green onions, sliced, for garnish
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- In a large heavy-bottomed 6-quart pot or Dutch oven, whisk together the oil and flour over medium heat to start the roux.
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