Chicken Pork Rice

Chicken and Andouille Gumbo

Chicken and Andouille Gumbo
Written by lucywg
Chicken and Andouille Gumbo

Chicken and Andouille Gumbo

This is a lovely Southern recipe full of flavour and memories.
4.71 from 31 votes
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Course: Main Dish
Cuisine: American
Keyword: Casserole, Chicken
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 6 people
Calories: 587kcal



  • Combine the flour, salt, garlic powder, and cayenne in a plastic or paper bag.
  • Toss the chicken pieces in the mixture until thoroughly coated.
  • Remove the chicken from the bag and reserve 1/2 cup (125 ml) of the flour mixture.
  • Heat the vegetable oil in a large skillet over high heat and fry the chicken until browned on all sides and cooked through, about 8 to 10 minutes per side.
  • Remove the chicken and set aside.
  • Add the reserved flour mixture to the skillet and cook, stirring up the brown bits on the bottom of the pan, until the flour is dark brown, about 10 minutes.
  • Add the chopped onions, bell peppers, and celery and cook over low heat until the vegetables are tender, about 5 minutes.
  • Meanwhile, bring the chicken stock to a boil in a large pot.
  • Add the vegetable mixture gradually, stirring constantly.
  • Add the andouille and garlic and simmer uncovered over low heat for 30 to 45 minutes, stirring occasionally.
  • Remove the chicken meat from the bones and cut into 1/2-inch (1 cm) pieces.
  • Stir the chicken into the gumbo and adjust the seasoning immediately before serving.
  • To serve, place a small amount of cooked rice in individual serving bowls and ladle the gumbo over it.


A superb reminder of the southern appetite of warming food with a kick of spice.


Sodium: 1388mg | Sugar: 2g | Fiber: 2g | Potassium: 215mg | Cholesterol: 132mg | Calories: 587kcal | Monounsaturated Fat: 6g | Polyunsaturated Fat: 9g | Saturated Fat: 7g | Fat: 32g | Protein: 49g | Carbohydrates: 25g