Authentic Chicken and Andouille Sausage Gumbo

Best Louisiana Gumbo Recipe Authentic Chicken Andouille

By OliviaAugust 1, 2025

Table of Contents

Ready for Some Real Deal Gumbo?

Ever feel like you need a hug in a bowl? Honestly, this louisiana gumbo recipe is it . It's got soul! This ain't your bland, watered down soup.

It's a party in your mouth with smoky, savory, and just a touch of spice.

A Taste of the Bayou

This Authentic Chicken Gumbo Recipe is a celebration of Louisiana Creole food. It's the real deal. It’s a dish with roots deep in Louisiana culture, and every spoonful tells a story.

Don’t be scared! It takes about 3 hours, mostly simmering. This recipe makes about 8 servings. Perfect for a crowd, or leftovers.

Why This Gumbo Rocks!

One of the best things about this Spicy Chicken Gumbo Recipe ? It's packed with protein and veggies. Hello, nutrition! Plus, it’s perfect for a chilly Sunday, a Mardi Gras party, or any time you're craving comfort food.

What makes this so special is the dark, rich roux. It gives this gumbo its distinctive flavor and sets it apart.

Seriously, it's like nothing you've ever tasted, and with a little effort, you'll have the Best Gumbo Recipe for Beginners .

Now, let's get to the good stuff! Get your ingredients ready.

Ingredients & Equipment: Let's Get Cookin'!

Alright, cher! So you wanna tackle an authentic chicken gumbo recipe ? Great choice! It's easier than you think. I'll give you the lowdown on what you need.

Think of me as your gumbo guru!

Main Ingredients for Your Louisiana Creole Gumbo

First up, the ingredients. I always say, quality in, quality out! Here’s what you need for a fantastic louisiana gumbo recipe :

For the Roux:
- All-purpose flour: 1 cup (120g)
- Vegetable oil: ¾ cup (170g) . Canola or peanut oil works great.
For the Gumbo Base:
- Yellow onion: 1 large (about 1 ½ cups chopped)
- Green bell pepper: 1 (about 1 cup chopped)
- Celery stalks: 2 (about 1 cup chopped)
- Garlic: 4 cloves , minced
- Boneless, skinless chicken thighs: 1 pound (450g) , cut into 1 inch pieces
- Andouille sausage: 1 pound (450g) , sliced into ½-inch thick rounds. Get the good stuff here!
- Chicken broth: 8 cups (1.9 liters) , low sodium is best.
- Diced tomatoes: 1 (14.5 ounce / 411g) can , undrained

Seasoning Notes: That Spicy Chicken Gumbo Recipe Secret

Okay, spices are key to a real New Orleans Style Gumbo Recipe . You need:

Thyme: 1 teaspoon , dried
Oregano: 1 teaspoon , dried
Paprika: 1 teaspoon
Cayenne pepper: ½ teaspoon (or more if you like it hot!)
Bay leaf: 1
Salt and black pepper: To taste
Hot sauce: To taste (Tabasco is classic, but use your fave!)

Don't have thyme or oregano? Honestly, Italian seasoning will do in a pinch for a simple Sausage Gumbo Recipe .

Equipment Needed: Keep It Simple

You don't need fancy gear for an easy louisiana gumbo recipe , I promise!

A big pot: A large, heavy bottomed pot or Dutch oven is ideal.
A wooden spoon (or spatula): For stirring, especially the roux!
Knife & cutting board: For chopping those veggies.
Measuring cups and spoons: Because, you know, science.

If you don't have a Dutch oven, a large stockpot will work too. See? Easy peasy! Ready to make the best gumbo recipe for beginners ?

Let's Get Cooking: Authentic Chicken and Andouille Sausage Gumbo!

Honestly, who doesn't love a good bowl of gumbo? This louisiana gumbo recipe is my go-to. It is the Best Gumbo Recipe for Beginners , this recipe brings all the New Orleans Style Gumbo Recipe flavor right to your kitchen! I swear, it's like a warm hug in a bowl.

I will tell you all about my take on it!

Prep Like a Pro: Your Gumbo Game Plan

First things first, mise en place! Chop your veggies onion, bell pepper, and celery. It's all the holy trinity of Creole cooking.

This is a great starting point for the Authentic Chicken Gumbo Recipe . Get your chicken and sausage ready too. Having everything prepped saves time later.

Trust me on this one!

From Roux to Delicious: The step-by-step

Roux Time: Heat the oil in a big pot. Whisk in the flour slowly . Cook it, stirring constantly , until it's a dark chocolate colour. This takes about 20- 30 minutes . Don't burn it! Burnt roux is sad gumbo.
Veggie Power: Add your chopped onion, bell pepper, and celery to the roux. Cook until they are soft about 5- 7 minutes . Stir in the minced garlic for another minute.
Meat the Gumbo: Toss in the chicken and andouille sausage. Brown them lightly, about 5- 7 minutes . This starts building that amazing flavor.
Broth Magic: Pour in the chicken broth. Scrape up those yummy browned bits from the bottom. Add tomatoes, thyme, oregano, paprika, cayenne, and the bay leaf. Bring it to a simmer!
Simmer Down: Reduce heat, cover, and simmer for at least 2 hours , or even 3 hours . This is where the Louisiana Creole Gumbo magic happens. Stir it now and again. The longer it simmers, the better it tastes.
Taste Test: Remove the bay leaf. Season with salt, pepper, and hot sauce. Make it Spicy Chicken Gumbo Recipe if you like it hot!.
Serve it Up: Serve over white rice. Garnish with parsley and green onions.

Pro Tips for Gumbo Glory

Making a roux is tricky. If it starts to smoke or burn, start over . Be patient a dark roux is essential.

Also, the Chicken and Andouille Gumbo is even better the next day. So, make it ahead! This is the Easy Louisiana Gumbo Recipe that I have been perfecting over the years.

I remember one time when the roux burned, I cried inside! But hey, that's how we learn, right? Now get cooking, and enjoy your own taste of Louisiana.

Recipe Notes for Your Louisiana Gumbo Recipe

Right, so you're about to embark on this journey of making Authentic Chicken Gumbo Recipe . Awesome! Let's chat about some things to keep in mind to make this the Best Gumbo Recipe for Beginners .

Serving It Up Right

Let's talk presentation! Plating this Creole Gumbo with Chicken and Sausage is half the fun. For me, a big bowl brimming with gumbo over fluffy rice is the ultimate comfort.

A sprinkle of fresh parsley and maybe a dash of your favorite hot sauce? Chef's kiss.

On the side, some crusty bread is a must for soaking up that glorious gravy. Honestly, a simple green salad with a vinegrette keeps things balanced.

Don't forget your favorite cold beverage, from sweet tea to some ice cold beer!

Storage Secrets

Made too much of this Simple Sausage Gumbo Recipe ? No worries, we got this. Let it cool completely, then pop it in an airtight container.

It'll keep in the fridge for about three to four days. For freezing, portion it out first. You can freeze gumbo for up to three months.

When reheating, thaw it overnight in the fridge. Then, gently reheat on the stovetop, stirring occasionally, until it's piping hot.

Avoid re-heating on the microwave to keep its taste!

Remixing Your Gumbo

Want to get creative? Of course you do! If you're looking for dietary swaps, consider using cauliflower rice instead of regular rice for a lower carb option.

And for my veggie friends, swap out the chicken and sausage for extra veggies like okra and mushrooms.

Also, depending on the time of year, why not swap ingredients? Throw in some butternut squash for a fall twist.

The key to the Easy Louisiana Gumbo Recipe is to keep it creative and authentic.

Know What You Are Eating

Just a heads-up: a bowl of this New Orleans Style Gumbo Recipe is more than just delicious it's got some goodness in there.

It's full of protein from the chicken and sausage. Plus, you are getting some nutrients from those veggies! Obviously, this is just a rough guide.

Exact numbers depend on what exactly you throw in your Spicy Chicken Gumbo Recipe .

Listen, making a louisiana gumbo recipe shouldn't be scary. Trust your gut. Experiment! Don't be afraid to get a little messy.

And most importantly, have fun! I would say, that's How to Make Gumbo from Scratch !

Frequently Asked Questions

What exactly is a roux, and why is it so important in this louisiana gumbo recipe?

A roux (pronounced "roo") is the base of many Cajun and Creole dishes, including gumbo. It's a cooked mixture of fat (in this case, oil) and flour, and it's what gives gumbo its distinctive flavor and thickness.

The darker the roux, the richer and nuttier the flavor but be careful, burning it means you have to start over, which is about as fun as watching paint dry!

My roux is taking forever! How can I speed things up without burning it?

Patience, grasshopper! Making a dark roux is a slow and steady process. Make sure you're using a heavy bottomed pot to distribute the heat evenly. Keep the heat at medium, and stir constantly.

If it's taking too long, slightly increase the heat, but watch it like a hawk one minute it's perfect, the next it's burnt! If you’re really in a pinch, some people use a microwave method for a roux, but it won’t have the same depth of flavor.

Can I make this louisiana gumbo recipe ahead of time?

Absolutely! In fact, like a good cup of tea, gumbo often tastes even better the next day. The flavors meld together beautifully as it sits in the fridge. Just store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a little extra broth if it's thickened too much.

I don't have andouille sausage. What's a good substitute for this louisiana gumbo recipe?

No andouille? No worries! While andouille definitely brings that signature smoky spice, you can substitute with other smoked sausages, like kielbasa or even chorizo for a bit of a kick. Just be sure it's a fully cooked smoked sausage.

You could even use a spicy Italian sausage if you want to experiment, just adjust the other seasonings accordingly.

My gumbo is too spicy! Help! What can I do to tone down the heat?

Oops, a little too much Tabasco, eh? The easiest way to mellow the heat is to add a dollop of sour cream or plain yogurt to each serving. You can also add a bit more chicken broth or diced tomatoes to dilute the spiciness, but this will also slightly affect the overall flavor.

Next time, go easy on the cayenne and hot sauce!

Can I freeze leftover gumbo?

Yes, you can absolutely freeze gumbo! Allow it to cool completely before transferring it to freezer safe containers or bags. Gumbo freezes well for up to 2-3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight and reheat on the stovetop.

The texture of the rice may change slightly, so you might prefer to cook fresh rice when serving reheated gumbo.