How to Cook Gumbo: Chicken & Andouille Sausage

This is the procedure for preparing this is based on the Paul Prudhomme recipe in his book Louisiana Kitchen (pages 202-03). But the recipe below is modified slightly by Donna.
This recipe makes 6 main dish servings (or 10 appetizer size servings)
  • You’ll need to cook rice to add to the gumbo.
  • And you’ll need to know How to Make a Roux.
  1. 1

    Gather the ingredients

    You’ll need the following items:
    • Salt (1/2 teaspoon)
    • Garlic powder (1/2 tea
    • Minced Garlic (1 teaspoon)
    • Ground Red Pepper (preferably Cayenne red pepper)
    • All Purpose Flour (1 & 1/4 cup)
    • Vegetable Oil
    • Basic Chicken Stock (7 cups)
    • Boneless Skinless Chicken Breasts (2 to 3 lbs, cut up)

    Plus the “Holy Trinity” of Cajun Cuisine
    • Celery (3/4 cup finely chopped)
    • Green Bell Peppers (1 cup finely chopped)
    • Onion (1 cup finely chopped)

  2. 2

    Prepare the chicken

    Remove excess fat from the chicken pieces. Rub a generous amount of salt, garlic powder and red pepper on both sides of each piece, making sure each is evenly covered.
    Let it stand at room temperature for 30 minutes.
  3. 3

    Chop & Combine the Trinity

    In a medium sized bowl, combine the onions, bell peppers and celery.

    Set this aside for now.
  4. 4

    Mince Garlic

    Mince Garlic and set aside.
  5. 5

    Cut Andouille Sausage

    Cut the Andouille Sausage into bitesize pieces and set aside.

    Below is the uncut sausage 

  6. 6

    Combine ingredients into bag used to coat the chicken

    Combine the following in a plastic or paper bag:
    • Flour
    • Salt
    • Garlic powder
    • Red Pepper
    Add the chicken pieces and shake until the chicken is well coated
  7. 7

    Fry Chicken

    In a large skillet, heat 1 1/2 inches of oil until very hot (375° to 400°).

    • Fry the chicken until crust is brown on both sides and the meat is cooked, about 5 to 8 minutes per side. 
    • Check temperature. When chicken is 160 degrees it’s ready.
    • Drain the chicken on paper towels.

  8. 8

    Prepare the Stock

    • Place the stock in a 5 1/2 quart sauce pan, or large Dutch oven. 
    • Bring to a boil.
  9. 9

    Make the Roux

    • Use a 1/2 cup of flour from Step #7 above
    • 1/2 cup of oil that's left over from the frying of the chicken in Step #7 above
    In a clean dutch oven heat the oil over high heat.  Using a metal whisk gradually add the flour to the hot oil.

  10. 10

    Continue Whisking Roux

    Continue to whisk moving the pan with the free hand to be sure to keep the flour and oil moving. After flour/oil mixture reaches a light tan color begin to lower the temperature and continue lowering the temperature until you reach the desired Roux.
  11. 11

    Add vegetables to flour/oil mix

    After you reach the desired color of the Roux turn the temperature to medium heat and add the Trinity mixture.
    Continue stirring with a large spoon until the Trinity mixture has softened and the onions are translucent.
    The color of the Roux will continue to darken during this process.
  12. 12

    Add the roux to the stock

    Add Roux mixture by spoonfuls to the boiling stock gently stirring to combine Roux mixture and repeat until all Roux mixture is added to the stock.
  13. 13

    Add Andouille Sausage to the Stock and Simmer

    Add the cut Andouille Sausage to the boiling stock.  
    After the stock returns to a boil, lower temperature to simmer uncovered for 45 minutes. Occasionally stirring.

  14. 14

    While simmering finish the chicken

    • While the gumbo is simmering, cut the chicken into bitesize pieces. 
    •  Stir in the chicken into the simmering stock.
    • Continue to stir and simmer for an additional 30 minutes.
    • Adjust The seasoning with salt and pepper.
  15. 15

    Serve with rice

  16. 16

    The finished product

    Serve immediately after the simmering is done.

    To serve as a main course:
    • mound 1/3 cups of cooked rice in the center of a soup bowl, and then
    • ladle about 1 and 1/4 cups of gumbo on top
    To serve as an appetizer
    • place 1 heaping teaspoon of cooked rice in a cup, and then
    • ladle about 3/4 cups of gumbo on top

    The gumbo may look like this in if placed in a large bowl.