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Chicken and Sausage Andouille Gumbo with Okra

Chicken and Andouille Sausage Gumbo


  • Author: Kim Seghers
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 35 minutes
  • Total Time: 3 hours 5 minutes

Description

Chicken and Andouille Sausage Gumbo topped over rice.


Ingredients

  • 1 cup vegetable oil 
     
  • 1 cup flour (more if needed) 
     
  • 4-5 pound chicken boiled ( shredded & deboned) 
     
  • 2 quarts store bought chicken stock 
     
  • 4 quarts homemade chicken stock (from boiled chicken)
     
  • 2 medium onions chopped
     
  • 2 green bell peppers  ( seeded & finely chopped)
     
  • 4 ribs celery finely chopped 
     
  • 2 tablespoons minced garlic 
     
  • cajun seasoning to taste or cayenne pepper
     
  • 2 cups frozen okra 
     
  • 2 pounds Andouille sausage (two 16 oz packs) cut into 1/2 inch slices 
     
  • 3 bay leaves 
     
  • 1 tablespoon salt plus salt to taste
     
  • pepper to taste 
     
  • 1 tablespoon Gumbo Filé powder 
     
  • cooked rice for serving
     
  • Louisiana Hot Sauce for serving
     
  • Serve with crackers or french bread 
  • parsley for garnishing

Instructions

For Chicken:

  1. Remove neck, gizzard, heart, etc from chicken. Place into a stock pot with water covering chicken. Add 1 tablespoon salt and a little cajun seasoning.Cook on stovetop. Bring to a boil, reduce heat and cook for a least 1 hour. Turn off  pot and let cool. Chicken should easily come off the bones. 
  2. Once chicken is cool remove from stockpot and pull chicken from the bones. Set aside. Strain  4 quarts of the liquid from stockpot to use in Gumbo. You can store and freeze any remaining stock in freezer.
  3. Next brown the Andouille in a cast iron skillet or heavy pot. Remove Andouille using a slotted spoon. Add your veggies (  onions, celery, bell peppers, minced garlic)  to the skillet and cooked until tender. I love to cook the veggies in the same pot as the Andouille was cooked for the flavor. Then make the roux. Follow the directions for the roux below. 

For the Roux: 

  1. Put oil in a cast iron pot with flour. Stir constantly over medium-low heat with a wooden spoon. Continuously stir until the roux turns the color of peanut butter for a lighter roux or my preference dark like caramel for a darker roux.
  2. Once roux is cooked. Place into large stockpot . Add the veggies and Andouille Sausage and stir. Next, add the store bought stock and the four quarts of homemade stock.  Add the Filé powder bay leaves , cajun seasoning, salt, and pepper to taste.
  3. Stir and bring to a boil. Then cook on simmer for 2-3 hours. Next add shredded chicken and okra . Cover with lid and simmer for 35 minutes longer. Be careful not to stir too much so you don’t break up the okra and chicken. 
  4. Gumbo will thickening up a bit once it cools. Remove Bay leaves. Serve over rice. Serve with a side of potato salad and some crackers or French Bread for dipping. Don’t forget the hot sauce. 

 

Notes

Can use rotisserie chicken instead just add 4 quarts store bought chicken stock and 2 quarts water. 

  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Cajun

Keywords: Gumbo, Chicken, Andouille

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