Chicken & Andouille Gumbo

This video will show you how I make my chicken and andouille gumbo. For those of you who don’t know what andouille is … it’s a type of sausage but more dense and meaty than regular sausage. It’s also larger around than regular sausage. I hope you enjoy this recipe and video.

Chicken & Andouille Gumbo

Recipe by ronicormierCuisine: CajunDifficulty: Easy


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Chicken and Andouille Gumbo


  • 6-8 Chicken thighs (you can use any part of the chicken. I prefer using the thighs because it’s juicier … not as dry as the white meat)

  • Link of Andouille, sliced (If you don’t have andouille you can use 2 links of sausage instead)

  • ½ – ¾ Cup of Roux

  • 1 Onion, medium size and finely chopped

  • 1 – 2 Cloves of Garlic, finely chopped (you can use more if you like but be careful not to overpower the gumbo with garlic)

  • 1 tlbs. Celery, finely chopped

  • ¾ Cup of green onions, chopped

  • 2 – 3 tsp of Cajun Seasoning (depends on how spicy you want it. Less if you don’t want it too spicy. More if you want it spicier)

  • Sale to taste


  • In a large pot, (you can use a large stock pot or a gumbo pot) pour 8 – 10 cups of water. Add chicken and bring to a boil. Let boil until the chicken is not pink anymore. (You can cut your chicken into small bite size pieces if you like. I take my chicken out and let it cool then shred it before adding it back to the pot). Do not throw away the stock from the chicken. This is part of the base of your gumbo.
  • Add the roux to the stock. Next add the onion, garlic and celery. (Personally, I like to sauté my onion, garlic and celery in a small cast iron skillet before I add it to the gumbo).
  • Add your salt and Cajun Seasoning (I use Slap Ya Mama). Bring this to a slow rolling boil on a medium low burner. While the gumbo is coming toa boil is when I shred my chicken. Once the chicken is shredded I add it to the gumbo.
  • Let is slow boil for about 30 minutes then lower the burner slightly. You don’t want it to boil very hard … just a slow boil. Cook it for as long as you’d like. I usually cook mine for 2 – 3 hours. About 15 minutes before you serve, add the green onions to the gumbo.
  • Serve over cooked rice with a side of potato salad and sliced French bread or crackers.

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