Louisiana-Style Chicken & Andouille Gumbo

Some recipes are worth slowing down for, and this Louisiana-style chicken and andouille gumbo is one of them. The dark roux brings the deep, toasty flavor, while onion, bell pepper, celery, garlic, and andouille make a pot that's rich and comforting. This is the gumbo I've been looking forward to sharing after Daddy's potato soup.

Set aside an afternoon, pull out your heavy pot, and let it simmer. This recipe serves 8–10, so there's plenty to share and maybe even a bowl for tomorrow.

Download the printable gumbo recipe card (PDF)

Louisiana-Style Chicken & Andouille Gumbo

Prep: 45 minutes | Cook: 2–3 hours | Serves: 8–10

Ingredients

For the stock

• 1 whole chicken (2½–3 lb) or 6 boneless skinless thighs (about 2¼ lb)
• 14 cups water
• 2 bay leaves
• 2 sprigs fresh thyme

For the gumbo

• 1 cup plus 1 tbsp canola or vegetable oil, divided
• 1 cup all-purpose flour
• 2 large yellow onions, diced ¼-inch
• 2 green bell peppers, diced ¼-inch
• 4 large celery ribs, diced ¼-inch
• 8 cloves garlic, minced
• 1½ lb andouille sausage, sliced ½-inch thick
• Chicken (from stock or thighs), cut bite-sized
• 1½ quarts chicken stock
• 1 lb fresh okra, sliced ½-inch thick (optional)
• 2 dried bay leaves
• 2 sprigs fresh thyme
• ¼ tsp cayenne pepper
• Kosher salt and black pepper
• Filé powder (optional, for serving)
• Hot sauce, to taste
• Warm cooked white rice, for serving
• Thinly sliced scallions, for garnish

Instructions

1. Make the stock (skip if using store-bought): Place the chicken in a large pot with water, bay leaves, and thyme. Bring to a boil, then reduce to a simmer. Cook 45–60 minutes until the chicken is cooked through. Remove the chicken and set aside to cool. Strain the stock, reserving about 1½ quarts. Shred or cut the chicken meat and set aside.
2. Cook the roux: In a large Dutch oven or heavy pot, heat 1 cup of oil over medium-high heat. Whisk in the flour. Cook, stirring constantly with a wooden spoon or heat-proof spatula, until the roux is a deep chocolate brown, about 25–35 minutes. It should smell nutty and look like dark cocoa. Tip: You can also make the roux in a 300°F oven for 30–40 minutes, stirring every 10 minutes, to free up your hands.
3. Sauté the aromatics: Reduce heat to medium. Add the onions, bell peppers, celery, and garlic to the roux. Cook, stirring, until the vegetables are tender, about 5–7 minutes.
4. Brown the protein: Add the remaining 1 tbsp oil with the andouille sausage and chicken. Cook, stirring occasionally, until the chicken is browned on all sides, about 5 minutes.
5. Simmer: Gradually whisk in the chicken stock, scraping up any browned bits from the bottom. Add the bay leaves, thyme, cayenne, okra (if using), salt, and black pepper. Bring to a boil, then reduce to a low simmer. Cover and cook for 1½ to 2½ hours, stirring occasionally. The gumbo should be thick and rich.
6. Finish and serve: Taste and adjust seasoning. Remove bay leaves and thyme sprigs. Ladle over warm white rice. Garnish with sliced scallions, a splash of hot sauce, and a dusting of filé powder (add filé off the heat to avoid stringiness).

Tips from the kitchen

• Don't rush the roux. The dark color is where the deep, toasty flavor comes from. Stir constantly or it will burn.
• Tomato-free is the Cajun way. Adding tomatoes makes it more Creole.
• Andouille matters. It's a smoked, spicy pork sausage specific to Cajun cuisine.
• It tastes better the next day as the flavors meld and the gumbo thickens overnight.
• Okra is optional. The roux provides enough thickening on its own.

Tools for a big pot of gumbo

A heavy Dutch oven or sturdy stockpot, a wooden spoon or heat-proof spatula for stirring the roux, and a ladle make the long simmer easier.

Did you make this?

I'd love to hear how your family makes gumbo. How dark do you take your roux, and do you add okra? Tell me in the comments. Next up in our soups-and-stews series: creamy Southern corn and potato chowder.