Chicken & Andouille Gumbo (Make‑Ahead Cajun Gumbo)

Name: Chicken & Andouille Gumbo (Make‑Ahead Cajun Gumbo)
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6 servings
Cuisine: Cajun
Ingredients: 1 tbsp vegetable oil; 0.5 cup vegetable oil; 0.5 cup all-purpose flour; 2 lb boneless skinless chicken thighs; 1 lb andouille sausage; 1 large yellow onion; 1 piece green bell pepper; 3 stalks celery; 4 cloves garlic; 6 cups low-sodium chicken stock; 2 pieces bay leaves; 1 tsp dried thyme; 2 tsp Worcestershire sauce; 1 tbsp tomato paste; 2 tsp kosher salt; 1 tsp black pepper; 0.5 tsp cayenne pepper; 1.5 cups long-grain white rice (uncooked); 3 pieces green onions; 0.25 cup fresh parsley; 1 tbsp filé powder; hot sauce

A classic Cajun chicken-and-andouille gumbo built on a dark roux — sturdy, deeply flavored and designed to get better after a day in the fridge. Makes a week’s worth of lunches or dinners when portioned over rice.

2 hr 25 min

start to finish

25 min

hands on

Some skill

difficulty

servings

6 servings

Ingredients

Contains gluten, fish. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

Prepare ingredients: dice onion, bell pepper and celery; mince garlic; slice andouille; measure spices and stock.
Heat 1 tablespoon vegetable oil in a large heavy pot or Dutch oven over medium-high heat and brown the andouille until edges are caramelized, about 5–6 minutes; transfer sausage to a bowl.
Reduce heat to medium-low and make a dark roux: add 1/2 cup vegetable oil and 1/2 cup flour to the empty pot and whisk constantly until the roux reaches a chocolate-brown color (like peanut butter to chocolate), about 20–25 minutes.
Keep the heat moderate and whisk/wipe the bottom constantly to avoid burning — a dark roux builds deep gumbo flavor.
When the roux is dark, stir in the diced onion, bell pepper and celery (the trinity) and cook, stirring occasionally, until softened, 8–10 minutes.
Add the garlic and tomato paste and cook, stirring, 1 minute.
Pour in about 1 cup of chicken stock and scrape the bottom of the pot to deglaze, then add the remaining stock, bay leaves, dried thyme and Worcestershire sauce; stir to combine.
Return the browned andouille to the pot and nestle the chicken thighs into the liquid; bring just to a simmer over medium heat.
Lower the heat and simmer gently, partially covered, until the chicken is very tender and the flavors meld, 60–75 minutes.
A gentle simmer prevents the roux from separating; skim foam or excess fat from the surface if desired.
While the gumbo simmers, cook the rice according to package directions so it’s ready when the gumbo finishes, typically 15–20 minutes.
Use tongs to transfer the chicken to a cutting board; shred with two forks and discard any connective bits.
Return shredded chicken to the pot, add salt, black pepper and cayenne, and simmer uncovered 8–10 minutes to meld flavors and reduce slightly.
Turn off the heat and, if using, sprinkle in up to 1 tablespoon filé powder a little at a time (stir well) to thicken and season; do not boil after adding filé or it can become stringy.
If you prefer okra instead of filé, add 8 oz frozen sliced okra in step 8 and simmer with the pot — add to ingredient list if using.
Taste and adjust seasoning (salt, cayenne, Worcestershire). Serve gumbo ladled over hot cooked rice and garnish with sliced green onions and chopped parsley; add hot sauce to taste.
To store: cool gumbo to room temperature within 2 hours, transfer to airtight containers and refrigerate. Reheat gently on the stovetop, adding a splash of stock or water if it seems thick; do not vigorously boil if you've used filé powder.
Gumbo tastes better the next day as the flavors meld. Keeps 4 days in the fridge; freezes up to 3 months (thaw in fridge overnight before reheating).

Worth knowing

Dark roux is the flavor backbone — patience is worth it. If the roux smokes or smells burnt, start over.
If you prefer a lighter gumbo or are short on time, stop the roux earlier (peanut-butter color) for a milder, faster version.
Filé powder is a finishing seasoning made from sassafras leaves; it thickens and adds distinctive flavor. It's optional — okra is the classic vegetal thickener and can be used instead (add 8 oz frozen sliced okra during simmer).
Cool and refrigerate in portioned containers for easy reheats through the week; reheat gently and add a bit of stock or water if the gumbo tightens up.
Use bone-in thighs for extra depth if you want — remove bones when shredding (if using bones, increase simmer a bit and skim stock before shredding).

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

Meal prepOne panHigh protein

More Cajun cooking

An original Restaurant Pro recipe — our own composition in the idiom of Cajun cooking, not any restaurant's recipe.