Chicken-Andouille Gumbo with Roasted Potatoes

Chicken-Andouille Gumbo with Roasted PotatoesRecipe
Photo: Iain Bagwell; Styling: Jan Gautro


Makes 10 cups

Total time: 3 Hours, 10 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 45 Minutes
Total: 3 Hours, 10 Minutes


1 pound andouille sausage, cut into 1/4-inch-thick slices
1/2 cup peanut oil
3/4 cup all-purpose flour
1 large onion, coarsely chopped
1 red bell pepper, coarsely chopped
1 cup thinly sliced celery
2 garlic cloves, minced
2 teaspoons Cajun seasoning
1/8 teaspoon ground red pepper (optional)
1 (48-oz.) container chicken broth
2 pounds skinned and boned chicken breasts
Toppings: chopped fresh parsley, cooked and crumbled bacon, hot sauce


1. Cook sausage in a large skillet over medium heat, stirring often, 7 minutes or until browned. Remove sausage; drain and pat dry with paper towels.

2. Heat oil in a stainless-steel Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 18 to 20 minutes or until flour is caramel-colored. (Do not burn mixture.) Reduce heat to low, and cook, whisking constantly, until mixture is milk chocolate-colored and texture is smooth (about 2 minutes).

3. Increase heat to medium. Stir in onion, next 4 ingredients, and, if desired, ground red pepper. Cook, stirring constantly, 3 minutes. Gradually stir in chicken broth; add chicken and sausage. Increase heat to medium-high, and bring to a boil. Reduce heat to low, and simmer, stirring occasionally, 1 hour and 30 minutes to 1 hour and 40 minutes or until chicken is done. Shred chicken into large pieces using 2 forks.

4. Place Roasted Potatoes in serving bowls. Spoon gumbo over potatoes. Serve immediately with desired toppings.


Chicken-and-Shrimp Gumbo: Prepare recipe as directed through Step 3. Stir in 1/2 to 3/4 lb. peeled and deveined, medium-size raw shrimp (3 1/40 count). Cook 5 minutes or just until shrimp turn pink. Serve with Roasted Potatoes and desired toppings.