This is my favorite chicken and andouille sausage gumbo recipe that always brings warmth in a cold winter and it is also freezer friendly!

Preparation List for chicken andouille gumbo

• Servings: 4
• Active Time: 40 min
• Cook Time: 60 min
• Ingredients:
  • 1/2 cup(60g) all purpose flour
  • 1/2 cup + 2 tablespoons(150ml) vegetable or olive oil
  • 1 green pepper chopped
  • 1 onion chopped
  • 2 celery stalks chopped
  • 2 bay leaves
  • 6 cloves garlic minced
  • 1 lb(450g) boneless skinless chicken thighs
  • 1 lb(450g) andouille sausage cut into coins
  • 8 ounces(240ml) good quality beer ( the beer’s flavor will strongly influence the final product so pick one you like)
  • 4 cups(950ml) low sodium chicken stock
  • 4 teaspoons(9g) cracked black pepper + more for seasoning chicken
  • Salt to taste
  • 1 tablespoon(7g) paprika
  • Cooked White rice for serving

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Chicken Andouille Gumbo Recipe

• Making dark roux and stew base
  • Get a heavy bottomed pot like a Dutch oven 5 quarts(5L) or larger. Turn the heat to medium high and add the 1/2 cup(120ml) of vegetable oil or olive oil to the pot.
  • When oil is warm, using a whisk, stir in the 1/2 cup(60g) of all-purpose flour. Keep an eye on this as it fries. To avoid burning, stirring occasionally at first. As the mixture gets darker and drier, you will need to stir more often to prevent burning, even scraping the bottom of the pan to remove stuck bits of flour if you see any.
  • Once the color of the roux is similar to milk chocolate and the texture is like wet sand, add the bay leaves, bell pepper, onion, and celery. Stir these in, the water released by the vegetables will slow cooking down a bit. Keep stirring and scraping roux off the bottom of the pan.
  • Once the vegetables have softened some(2 minutes), then add in minced garlic and cook for 30 more seconds (don’t want garlic to burn!).
  • Add in beer, stirring and scraping the burned bits off the bottom of the pot. After 30 seconds, stir in the 4 cups(950ml) of low sodium chicken stock.
  • The cooking process can slow down somewhat now, the risk of burning the dish is much lower at this point. Once the liquid starts to boil, turn the heat down on the pot to a slow simmer.

• Add spices. Add 1 tablespoon of paprika and 4 teaspoons of cracked black pepper.

• Prepare meat. Salt and pepper 1 lb(450g) skinless boneless chicken thighs both sides and then, in a separate pan, add 2 tablespoons(30ml) of oil and fry chicken thighs on medium heat until browned some on both sides. Cut 1 lb(450g) andouille sausage into coins.

• Add meat. Add chicken thighs to the gumbo. Add sausage to the gumbo. Bring the gumbo to a boil then back down to a slow simmer again. Simmer gumbo for another 40 minutes.

• Serving. Once the gumbo has finished, it should have the texture of a soup or stew, not thick. There will be oil on top, it’s best to leave this oil and not skim it, it tastes really good! Serve with a ball of freshly cooked white rice.