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Chicken and Andouille Sausage Gumbo

Serves: 8
Hands On Time: 
Total Time: 


3/4 cup vegetable oil
1 cup all-purpose flour
1 yellow onion, finely diced
3 ribs celery, finely diced
1 poblano pepper, seeded and finely diced
1 red bell pepper, seeded and finely diced
6 cloves garlic, minced
1 tablespoon paprika
2 teaspoons cayenne pepper
3 bay leaves and 3 sprigs fresh thyme, tied together with kitchen twine
1 pound okra, cut into 1/2-inch rounds
1 (15-ounce) can diced tomatoes in juice
8 cups chicken broth
1 pound andouille sausage, sliced 1/4-inch-thick
Kosher salt and freshly ground black pepper
Hot sauce
1 whole rotisserie chicken, skin removed and meat pulled from the bone
1 tablespoon Worcestershire sauce
Cooked white rice, for serving
Sliced scallions, for serving


In a large Dutch oven or other heavy-bottomed pot, heat the oil over medium heat until hot. Stir in the flour to make a roux. Cook, stirring constantly with a wooden spoon until very dark, but not burnt, 20 to 30 minutes. 

Add the onions, celery and peppers, and cook until the vegetables are softened, 6 to 8 minutes. Add the garlic, paprika, cayenne, bay leaves and thyme, and cook until aromatic, about 1 minute.
Add the okra and tomatoes and cook until the okra begins to soften, about 5 minutes. Stir in the chicken broth and sausage, bring to a simmer, and cook, skimming off any oil that comes to the surface, until the flavors have melded and the sauce has darkened and slightly thickened, about 45 minutes.

Add the chicken and Worcestershire sauce, return to a simmer, and cook until heated through, about 5 minutes. Season to taste with salt, pepper and hot sauce. Serve in bowls over white rice, garnished with scallions.

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