Chicken andouille sausage gumbo

This Gumbo recipe is The Bomb! It looks good and it tastes good! Thumbs up! Don’t look any further, make yours today!

0h 15m prep

2h 15m total

easy difficulty

Jessica Gavin Author



Place chicken breasts and thighs in a medium-sized saucepan. Cover with 2 litres of water and bring to a boil. Simmer until fully cooked for about 20 to 25 minutes. Strain the water into a bowl and reserve for later. Allow the cooked chicken to cool, then shred it into small pieces. Cover and set aside.


In a medium-sized saucepan, add okra and half a cup of water. Bring to a boil. Then, reduce the heat and cover. Cook for about 7 — 9 minutes until tender, occasionally stirring. When ready, transfer okra to a colander, drain, then reserve.


For the roux, combine unsalted butter and flour in a large pot. Cook over medium heat for about 15 minutes, continuously stirring with a whisk until the roux turns dark brown in colour. Make sure to stir constantly for the last 5 minutes, so the roux doesn’t burn.

    • Butter
    • ½ cup ~ 114 g (unsalted)


Add onion, bell peppers, celery, and garlic and cook until tender for about 8 to 10 minutes.

gumbo ingredients


Then, add sliced Andouille sausage, tomatoes, and cooked okra. Cook for 10 minutes and stir occasionally.


Add bay leaf, thyme, basil, cayenne, black pepper and salt.


Add 4 cups of the reserved water (or chicken stock) from step 1 and mix well. You may add more water to adjust the thickness of the gumbo depending on your personal taste preference. Cook over medium-low heat in a loosely covered pot for about 30 minutes. Stir occasionally.


Mix in cooked shredded chicken and simmer for additional 15 minutes.


Turn off the heat and slowly stir in the gumbo file. Make sure not to reboil the gumbo to avoid it getting stringy. Taste and adjust salt and pepper if required.


Serve over rice. Enjoy!

gumbo over rice

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