Louisiana-Style Chicken Gumbo with Andouille
A traditional New Orleans gumbo built on a golden roux base, combining chicken broth with andouille sausage, the holy trinity of onions, celery and bell pepper, aromatic garlic and herbs, finished with okra. Simmered until flavors meld, served over rice.
Ingredients
- 4 tablespoons vegetable oil
- ¼ cup flour
- 5 cups chicken broth
- 1 inch andouille sausage, cut into 1/2 inch slices
- 1 cup onions, chopped
- 1 cup tomatoes, chopped
- ½ cup celery, chopped
- ½ cup green bell pepper, chopped
- 2 cloves garlic, finely minced
- 2 scallions, chopped
- 2 bay leaf
- ½ teaspoon thyme
- ½ teaspoon black pepper
- 1 cup okra, sliced into 1/2 inch pieces
Instructions
- 1
Heat oil in a large pot over medium flame
- 2
Stir in flour and cook, stirring constantly, until it turns golden brown
- 3
Slowly stir in all the broth and cook for 2 minutes, ensuring no lumps form
- 4
Add sausage, onions, tomatoes, celery, bell pepper, garlic, scallions, bay leaves, thyme and black pepper
- 5
Bring to a boil, then reduce heat and simmer for 30 minutes
- 6
Add okra and cook for 20 more minutes
- 7
Remove bay leaves before serving over rice
Tips
Make a proper roux by cooking the flour and oil together until deeply golden; this develops the gumbo's characteristic rich flavor
Stir constantly when adding broth to prevent lumps from forming
Add okra near the end to prevent it from breaking down completely and thickening the gumbo excessively
Good to Know
Refrigerate in airtight container up to 4 days. Freeze up to 3 months.
Prepare through simmering stage, cool and refrigerate overnight. Reheat gently and add okra when rewarming.
Serve over cooked white rice in bowls.
Common Mistakes
Do not skip stirring constantly during roux cooking to avoid burnt, bitter flavor
Do not add okra at the start to avoid it disintegrating and making the gumbo overly thick and slimy
Do not rush the initial 30-minute simmer to avoid underdeveloped flavors