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Chicken And Andouille Sausage Gumbo

The spicy flavour of this roux-based gumbo comes from the Andouille sausage and the seasonings in the chicken. Taste before serving and adjust seasonings.

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25g/1 oz plain four
5 ml/1 tsp salt
2.5 ml/ tsp black pepper
1.5 ml/ tsp cayenne
5 ml/1 tsp paprika
2.5 ml/ tsp onion powder
2.5 ml/ tsp garlic powder
3 whole or 6 half uncooked chicken breasts, skinned and cubed
60 ml/2 fl oz vegetable oil
100g/4 oz plain flour
225g/8 oz lard
450g/1 lb chopped onion
2 medium green peppers, chopped
3 stalks celery, chopped
1.75 l/3 pt poultry stock
350g/12 oz Andouille sausage, cubed
2 garlic cloves, finely chopped
350g/12 oz cooked rice to serve


Serves: 6


Mix 45 ml/3 tbsp flour with the seasonings in a small bowl, then toss the chicken until the cubes are well coated with spices. Heat the oil in a large frying pan and sauté the chicken until browned. Drain on kitchen paper, if necessary. Set aside.

Combine the remaining flour and the lard to make a dark, mahogany-coloured roux. Remove the roux from the heat and add the chopped vegetables. Stir until the roux stops darkening. Return to the heat and cook until the vegetables are limp, about 5 minutes.

Add the poultry stock, a little at a time, stirring until well blended. Bring to the boil, then add the chicken, Andouille and garlic. Reduce the heat and simmer for 1 hour. You may wish to skim the gumbo occasionally if fat from the roux or the sausage rises to the top. Taste and adjust seasonings. Serve over rice.

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