Chicken Andouille Sausage Gumbo (Printable)
Rich, aromatic Louisiana gumbo with tender chicken and halal andouille sausage, slow-simmered with Cajun vegetables and spices.
# What You Need:
→ Proteins
01 - 1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 10 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 scallions, sliced (for garnish)
08 - 2 tablespoons chopped fresh parsley (for garnish)
→ Roux
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
→ Optional
21 - Cooked long-grain rice, for serving
22 - Filé powder, for authentic flavor (optional, check halal status)
# How-To:
01 - Heat 1/3 cup vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Gradually whisk in 1/2 cup all-purpose flour to create a roux. Continuously stir for 12–15 minutes until it achieves a deep chocolate brown color, ensuring it does not burn.
02 - Add the finely chopped onion, diced green bell pepper, diced celery, and minced garlic to the prepared roux. Sauté for approximately 5 minutes until the vegetables soften.
03 - Incorporate the bite-sized chicken pieces and sliced halal andouille sausage into the pot. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned.
04 - Stir in 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 chicken broth and the 14 ounces diced tomatoes (if using). Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for 45–60 minutes, stirring periodically, and skimming off any foam or excess oil that rises to the surface.
06 - Taste the gumbo and adjust seasonings as desired. Carefully remove and discard the bay leaves.
07 - Ladle the hot gumbo over cooked long-grain rice. Garnish with sliced scallions and chopped fresh parsley. For an authentic touch, add a pinch of filé powder if preferred and certified halal.
# Expert Tips:
01 -
- It's a secret weapon for chasing away the blues, truly soul-warming.
- You get to master the art of the roux, which feels incredibly satisfying and powerful.
02 -
- Patience is absolutely key for the roux; don't rush the browning, or you'll miss out on a depth of flavor.
- Skimming off any excess fat or foam during the simmer is a game-changer for a cleaner, more vibrant gumbo.
03 -
- For the most profound depth of flavor, opt for a high-quality, homemade (or excellent store-bought) halal chicken stock.
- If you adore that classic slimy texture and thickening, don't hesitate to add about 200g of sliced okra along with your other vegetables.