Chicken Andouille Sausage Gumbo (Printable Version)
This comforting Louisiana-style dish combines tender chicken, halal andouille sausage, and classic Cajun flavors in a rich stew.
# What You'll Need:
→ Proteins
01 - 1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 10.5 ounces halal andouille sausage, sliced (or other spicy halal sausage)
→ Vegetables
03 - 1 large onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 2 spring onions, sliced (for garnish)
08 - 2 tablespoons chopped fresh parsley (for garnish)
→ Roux Base
09 - 1/3 cup vegetable oil
10 - 1/2 cup all-purpose flour
→ Liquids
11 - 5 cups chicken broth (halal-certified)
12 - 1 can (14 ounces) diced tomatoes (optional)
→ Spices & Seasonings
13 - 2 bay leaves
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon cayenne pepper (adjust to taste)
18 - 1/2 teaspoon ground black pepper
19 - 1 teaspoon salt (or to taste)
20 - 1/2 teaspoon white pepper
→ For Serving
21 - Cooked long-grain rice, for serving
22 - Filé powder, for authentic flavor (optional, check halal status)
# Directions:
01 - Heat 1/3 cup of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Whisk in 1/2 cup of all-purpose flour to form a roux. Stir constantly for 12–15 minutes until the roux develops a deep chocolate brown color, ensuring it does not burn.
02 - Add the chopped onion, bell pepper, celery, and minced garlic to the prepared roux. Sauté for approximately 5 minutes until the vegetables have softened.
03 - Stir in the bite-sized chicken pieces and sliced andouille sausage. Cook for 5–7 minutes, allowing the chicken to lightly brown.
04 - Incorporate the bay leaves, smoked paprika, dried thyme, dried oregano, cayenne pepper, ground black pepper, white pepper, and salt. Mix thoroughly to coat the meats and vegetables with the spices.
05 - Pour in the 5 cups of chicken broth and the 1 can (14 ounces) of diced tomatoes (if using). Bring the mixture to a boil, then reduce the heat to low and allow it to simmer uncovered for 45–60 minutes, stirring occasionally. Skim off any foam or excess oil that accumulates on the surface.
06 - Taste the gumbo and adjust seasoning as needed. Carefully remove and discard the bay leaves. Serve the gumbo hot over cooked long-grain rice. Garnish with sliced spring onions and chopped parsley. If desired, sprinkle with a pinch of filé powder for an authentic touch.
# Expert Advice:
01 -
- It's the kind of dish that hugs you from the inside out, perfect for sharing with loved ones on a blustery day.
- You get to master the art of the roux, a foundational skill that feels incredibly satisfying once you nail it.
02 -
- A burnt roux is a ruined roux, there's no saving it, so if you char it, start fresh.
- Using cold broth when adding it to a hot roux can prevent lumps and helps create a smoother consistency.
03 -
- Prep all your ingredients (mise en place) before you even start the roux; things move quickly once that deep chocolate color is achieved.
- If you're worried about burning the roux, use a slightly lower heat and stir even more constantly; it might take a few extra minutes but guarantees success.