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4.8 from 15 votes

Spicy Chicken Gumbo with Andouille Sausage

This Spicy Chicken Gumbo with Andouille Sausage is a really satisfying dish...so delicious. We based this chicken gumbo recipe off The Gumbo Shop in New Orleans and took a few small liberties with the ingredients.

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs 15 mins
Servings: 8 servings
Calories: 563 kcal
Course: Soup
Cuisine: Cajun

Ingredients

  • 6 bone-in skin-on chicken thighs
  • 3 quarts water
  • 4 cups okra
  • 2/3 cup vegetable oil (plus 2 tablespoons)
  • ¾ cup flour
  • 2½ cups onion (chopped)
  • 3 cups green bell pepper (diced)
  • 1½ cups celery (diced)
  • 2 tbsp garlic (finely chopped)
  • 4 andouille sausages (sliced into rounds)
  • 14 oz. can diced tomatoes (chopped)
  • 5 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • 2 teaspoon paprika
  • salt and pepper (to taste)
  • ¼ cup hot sauce
  • 1/4 cup parsley (chopped)
  • cooked white rice (for serving)
  • crusty bread (for serving)

Instructions

    Cup of Yum
  1. Place your chicken thighs in a large pot and add the water. Bring to a boil and simmer over low heat for 1 hour until the chicken is falling off the bone. Set the chicken aside and strain the water (now turned into stock!) into a large bowl.
  2. While the chicken is cooking, heat the 2 tbsp. of vegetable oil in a sauté pan. Add the okra and sauté over medium high heat until the “ropiness” is gone (i.e the goopy strands of okra-ness). When the okra is done, turn off the heat and set it aside.
  3. Now comes the important step of making the signature gumbo roux. In the large pot you initially used for the chicken, add 2/3 cup vegetable oil and 3/4 cup flour. Whisk constantly for 20 minutes. Start with medium-low heat, and as it turns darker, switch to low heat. The roux should be a dark caramel color.
  4. When you’ve got the perfect color for your roux, add the onion, bell pepper, celery, and garlic to the pot. Sauté them until tender, coating everything in that roux. This can take a bit of time, as you want the heat still around medium or medium-low to make sure the roux doesn’t burn.
  5. When the veggies are tender, add the sliced sausage. Once the sausage is lightly browned, add the sautéed okra, and the tomatoes. Cook for 15 minutes. This is a good time to remove the skin and bone from the chicken thighs and roughly shred them with your hands or two forks.
  6. Add the chicken stock and shredded chicken and stir until combined. Then, season the entire mixture with the bay leaves, thyme, basil, cayenne pepper, paprika, salt, and pepper. Mix thoroughly and bring to a low boil. Simmer for 1 hour with the pot loosely covered, stirring occasionally. After an hour, add the hot sauce and adjust seasoning if needed. Let the gumbo simmer for another 20-30 minutes.
  7. Serve the gumbo with rice, bread, parsley, and lots of extra hot sauce!

Notes

  • Nutrition info for gumbo only, not including rice or bread.

Nutrition Information

Calories 563kcal (28%) Carbohydrates 24g (8%) Protein 24g (48%) Fat 42g (65%) Saturated Fat 22g (110%) Cholesterol 111mg (37%) Sodium 963mg (40%) Potassium 792mg (23%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1310IU (26%) Vitamin C 74.5mg (83%) Calcium 116mg (12%) Iron 3.3mg (18%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 563

% Daily Value*

Calories 563kcal 28%
Carbohydrates 24g 8%
Protein 24g 48%
Fat 42g 65%
Saturated Fat 22g 110%
Cholesterol 111mg 37%
Sodium 963mg 40%
Potassium 792mg 17%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 1310IU 26%
Vitamin C 74.5mg 83%
Calcium 116mg 12%
Iron 3.3mg 18%

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