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5.0 from 27 votes

Make-Ahead Chicken and Andouille Gumbo

Dinner party-worthy and super flavorful, this chicken andouille gumbo can be made ahead for easy, relaxed (and delicious) entertaining!

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 10
Calories: 430 kcal
Course: Main Course
Cuisine: American , Cajun

Ingredients

  • ¾ cup canola corn, grape-seed, avocado or sunflower oil
  • 1 ¼ pounds boneless skinless chicken thighs
  • 12-16 ounces andouille sausage sliced about ¼-inch thick
  • ¾ cup all-purpose flour
  • 2 medium bell peppers diced small
  • 1 large sweet onion diced small
  • 3 stalks celery diced small
  • 4 medium carrots diced small
  • 6 cloves garlic finely minced
  • 5 cups low sodium chicken stock
  • 2 medium-size bay leaves
  • 8 sprigs thyme
  • 1 tablespoon sweet paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½-1 teaspoon cayenne pepper
  • ½ teaspoon finely ground black pepper
  • 28 ounces fire-roasted diced tomatoes (I use 2 14-ounce cans)

Instructions

    Cup of Yum
  1. Season the chicken on both sides with kosher salt and pepper.
  2. Heat 2 tablespoons of the oil in a large Dutch oven or heavy-duty pot over medium heat. When the oil is hot, add the chicken and cook for 4-5 minutes, undisturbed until light golden brown. Flip to the other side and repeat cooking for another 5 minutes.
  3. When chicken is browned on both sides, remove it to a plate and set aside. Add the sliced sausage to the pan and cook, stirring occasionally for 3-4 minutes or beginning to brown. Remove sausage with a slotted spoon to the bowl with the chicken.
  4. Reduce heat to medium-low and add the rest of the oil to the pot. With a metal spatula or wooden spoon scrape off the brown bits on the bottom of the pan. (These will add great flavor to your roux.)
  5. Add the flour, ¼ cup at a time, stirring constantly after each addition, until all lumps have disappeared.
  6. Continue to cook on medium-low, maintaining a low but steady simmer. Stir every 3-4 minutes (more frequently during the last 5-8 minutes) until the mixture reaches a deep golden brown color. This will take about 30-35 minutes, depending on your heat level. If the roux starts changing too color quickly, reduce the heat so it won’t burn.
  7. Add the bell pepper, onion, celery and carrots and cook 2-3 minutes, stirring frequently. Add the garlic, cook and stir for another 30 seconds.
  8. Slowly add the chicken broth while stirring. Add the reserved chicken, sausage, bay leaves, thyme sprigs, paprika, oregano, onion powder, garlic powder, cayenne and pepper.
  9. Drain the fire-roasted tomatoes through a sieve. Add the drained liquid to the pot. With your fingers break up the tomatoes into smaller bits then add the tomatoes to the pot.
  10. Simmer for 45 minutes, stirring occasionally. Pull out the thyme stems and discard (most of the leaves will have fallen off). Remove the chicken with a slotted spoon to a plate and allow to cool. When cool, pull the chicken apart into bite-size pieces and return to the pot. Serve warm on its own or with jasmine or basmati rice.

Notes

  • See Café Tips above in post for more detailed instructions and tips.
  • This recipe serves 8-10.

Nutrition Information

Calories 430kcal (22%) Carbohydrates 18g (6%) Protein 22g (44%) Fat 30g (46%) Saturated Fat 5g (25%) Cholesterol 82mg (27%) Sodium 541mg (23%) Potassium 547mg (16%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 5652IU (113%) Vitamin C 36mg (40%) Calcium 68mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 430

% Daily Value*

Calories 430kcal 22%
Carbohydrates 18g 6%
Protein 22g 44%
Fat 30g 46%
Saturated Fat 5g 25%
Cholesterol 82mg 27%
Sodium 541mg 23%
Potassium 547mg 12%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 5652IU 113%
Vitamin C 36mg 40%
Calcium 68mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.