Photo: Tina Cornett; Styling: Trinda Gage Photo by: Photo: Tina Cornett; Styling: Trinda Gage

Chicken-Andouille Gumbo

Southern Living JANUARY 1998

  • Yield: 4 1/2 quarts
  • Cook time: 45 Minutes
  • Prep time: 20 Minutes
  • Chill: 30 Minutes


  • 1 1/2 gallons water
  • 1 (4-pound) chicken, cut up
  • 5 bay leaves
  • 5 parsley sprigs
  • 3 whole garlic cloves
  • 1 pound andouille or smoked sausage, diced
  • 2 medium onions, chopped
  • 1 large green bell pepper, chopped
  • 1 large celery rib, chopped
  • 3 tablespoons minced garlic
  • 4 chicken bouillon cubes
  • 1 1/4 cups vegetable oil
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 teaspoon ground red pepper
  • 1 teaspoon ground black pepper
  • 1 bunch green onions, chopped
  • 1/2 cup chopped fresh parsley
  • 1/2 teaspoon filé powder
  • Hot cooked rice


Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and coarsely chop chicken; set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon broth, and return to stockpot. Add sausage and next 5 ingredients; simmer, stirring occasionally, 1 hour.

Heat oil in a heavy skillet over medium heat; gradually whisk in flour, and cook, whisking constantly, until flour is a dark caramel color (about 20 minutes). Stir into sausage mixture, and simmer, stirring occasionally, 1 hour. Stir in chicken, salt, and red and black pepper; simmer, stirring occasionally, 45 minutes. Skim off fat.

Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in filé powder. Serve over hot cooked rice with hot sauce, if desired.


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Chicken-Andouille Gumbo Recipe