Chicken and Andouille Gumbo is a combination of flavours from the American deep south. The mix of chicken, andouille sausage, vegetables and spices served in a chicken stock based sauce is perfect. Served as a main dish.

Chicken and Andouille Gumbo

This is a lovely Southern recipe full of flavour and memories.

4.71 from 31 votes

Course: Main Dish

Cuisine: American

Keyword: Casserole, Chicken, Rice, Sausage, Spice, Stock, Vegetables

Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Servings: people

Calories: 587kcal

Combine the flour, salt, garlic powder, and cayenne in a plastic or paper bag.
1 cup all-purpose flour, 1 tsp Salt, 1 tsp garlic powder, 1 tsp cayenne pepper
Toss the chicken pieces in the mixture until thoroughly coated.
2 lbs chicken pieces
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.
1/2 cup vegetable oil
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.
1 cup onions, 1 cup green bell pepper, 1/2 cup celery
Meanwhile, bring the chicken stock to a boil in a large pot.
6 cups chicken stock
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.
1/2 lb andouille, 2 cloves garlic
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.
Cooked rice