Cajun
Chicken and Andouille Gumbo
A deeply savory Louisiana gumbo built on a dark chocolate-colored roux with chicken thighs, smoky andouille and the holy trinity.
- Authentic dark roux flavor
- Freezes beautifully
- Feeds a hungry crowd
Great gumbo begins with a dark roux, and making it is a labor of love: flour and oil stirred patiently until the color of dark chocolate. That roux gives the stew its signature toasty, almost nutty flavor and silky body. We brown andouille and chicken thighs first to build a flavorful base, then simmer everything low and slow with the trinity of onion, bell pepper and celery. Serve it over rice with hot sauce on the side and plan on leftovers, which are even better.
Instructions
Chop the onion, bell pepper, celery and garlic before you start and keep them next to the stove; once the roux is dark you will need to add the vegetables immediately.
Heat 2 tablespoons of the oil in a large heavy Dutch oven over medium-high heat. Add the andouille and cook until browned, 5 to 6 minutes. Transfer to a plate with a slotted spoon.
Season the chicken with salt and pepper. Brown it in the same pot in 2 batches, about 3 minutes per side; it does not need to cook through. Transfer to the plate with the sausage.
Add the remaining oil to the pot, reduce the heat to medium-low and whisk in the flour until smooth.
Cook the roux, stirring constantly with a flat-edged wooden spoon and reaching into the corners, until it turns the color of dark chocolate and smells toasty, 40 to 50 minutes. If you see black specks or smell burning, start over.
Immediately add the onion, bell pepper and celery; this stops the roux from darkening further. Cook, stirring, until the vegetables soften, 8 to 10 minutes.
Add the garlic, thyme, Cajun seasoning and cayenne and cook 1 minute.
Slowly add the warm stock about 1 cup at a time, stirring well after each addition, until smooth.
Return the sausage and chicken with any juices to the pot and add the bay leaves. Bring to a boil, then reduce to a gentle simmer.
Simmer, uncovered, stirring occasionally and skimming off any fat that rises, until the chicken is very tender and the gumbo has thickened slightly, about 1 1/2 hours. The chicken will be well past 165 degrees F.
Remove the bay leaves, stir in most of the scallions and parsley and season with salt and more cayenne to taste.
Serve in bowls over scoops of hot rice, garnished with the remaining scallions and parsley.
Test kitchen tips
- The roux is extremely hot and sticky, so use a long-handled spoon and never step away from the pot while it cooks.
- Gumbo is famously better the next day; refrigerate up to 4 days or freeze without rice for up to 3 months.
- For a seafood twist, add 1 pound peeled shrimp during the last 5 minutes of simmering, and use kielbasa if andouille is unavailable.
Nutrition per serving
- Calories
- 610
- Protein
- 36g
- Carbs
- 48g
- Fat
- 30g
- Fiber
- 2g
- Sugar
- 3g
- Sodium
- 1010mg
Nutrition values are estimates calculated per serving. See our disclaimer.
