Get a taste of New Orleans cuisine at home with this savory and delicious chicken andouille sausage gumbo! Smoky sausage, okra, and aromatic vegetables make this an authentic recipe perfect for sharing.
New Orleans is a melting pot of extravagant culture, abundant energy, live music and it’s Creole cuisine. I traveled there a few years back for work, and I didn’t know it at the time, but when I had my first taste of delicious gumbo, I was hooked! It immediately became my favorite dish from Louisiana.
A few days ago, my father-in-law handed me an amazing gift, a 15-year-old cookbook from his visit to the Crescent City! I quickly skimmed through it and found numerous recipes from some of the best restaurants at the time, like Commander’s Palace and Brennan’s. When I came across chicken Andouille sausage gumbo, I knew I had to give it a try and share with you the delicious results.
This chicken Andouille gumbo recipe is the perfect all in one meal. The flavors are layered with fresh vegetables, herbs, and spices. The taste even gets better the next day, perfect for leftovers. I’m pretty sure I’ve had a bowl of gumbo every day the week I made it!
Click here for recipe Chicken and Smoked Sausage Gumbo
(This post has affiliate links) Ingredients 1 1/2 cups all-purpose flour 1 1/4 pounds smoked turkey neck, chopped 3/4 pound smoked andouille, cut 1/2-inch thick 1 pound smoked sausages, cut 1/2-inch thick 2 bay leaves 1 gallon water 2 ¼ cups chicken broth 1/2 pound boneless skinless chicken breast, diced 1/2 pound boneless chicken thighs, diced 1 1/2 pounds chicken wings, halved and wing tips removed 1/2 teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons vegetable oil 1 yellow onion, diced 1/2 bell pepper, seeded and diced 2 cloves garlic, minced ½ teaspoon onion powder ½ teaspoon garlic powder 1 teaspoon seasoned salt 1 teaspoon filé powder 1 teaspoon fresh parsley Cooked long-grain rice, for serving Instructions 1. In a large cast-iron pot, add flour, and heat over medium-high heat, stirring constantly, until flour is the color of dark caramel. Set aside. 2. In a large stockpot, combine turkey, sausage, bay leaves, 1 gallon water, and chicken broth. Bring to a boil over high heat; reduce to a simmer, and cook 30 minutes or until turkey meat is tender. Strain broth through a fine-mesh sieve, reserving meat. 3. Season chicken with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Add chicken, in batches, if necessary, and brown on all sides. Set aside. Add onion, bell pepper, and garlic, and cook until onion is tender. Add chicken mixture and toasted flour to pan, stirring to coat. 4. Gradually add turkey broth to chicken, stirring to combine. Bring to a boil; reduce heat, and simmer 40 minutes or until no flour taste remains. Add onion powder, garlic powder, seasoned salt, filé, parsley, reserved turkey, and reserved sausage, and cook, stirring, 5 minutes more. Adjust seasoning to taste. Serve with rice.