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Close up on one big bowl of gumbo with a spoon in it.
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5 from 2 votes

Chicken and Andouille Gumbo

Prep Time25 minutes
Cook Time1 hour 20 minutes
Total Time45 minutes
Course: dinner
Cuisine: Amercian
Servings: 8
Calories: 401kcal
Author: Teri & Jenny

Ingredients

cajun seasoning blend

  • 3 tablespoons smoked paprika
  • 1 ½ tablespoons garlic powder
  • 1 ½ tablespoon onion powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground mustard
  • 1 tablespoon chile powder
  • 1 ½ teaspoons cayenne pepper
  • 1 teaspoon black pepper

gumbo

  • ¼ cup plus 2 tablespoons all purpose flour
  • 4 Andouille sausages, chopped
  • 6 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 celery ribs, diced
  • 2 green bell peppers, seeded and diced
  • 3 garlic cloves
  • 2 tablespoons oregano, minced
  • 2 tablespoons thyme, minced
  • 3 to 4 cups chicken stock
  • 2 bay leaves
  • 1 cup fresh corn kernels (from 2 ears)
  • 1 pound shrimp, peeled and cleaned with tails intact
  • 1 ½ cups cooked and shredded chicken breast
  • 8 okra, cut into ½-inch pieces
  • salt and pepper to taste

garnishes

  • ¼ bunch cilantro, chopped
  • gumbo file, optional
US Customary - Metric

Instructions

  • Place all spice-blend ingredients in a small mixing bowl and whisk together. Set aside.
  • Pour flour into a skillet and toast over medium heat until golden brown and nutty, 6 to 8 minutes, stirring occasionally. Remove from heat and set aside.
  • Place butter into a large pot and melt over medium-high heat. Add Andouille and brown for 5 minutes. Remove from heat.
  • Add onion, celery and bell peppers and sauté for 4 to 5 minutes. Season with salt and pepper. Add garlic oregano, thyme, and spice-blend and continue to sauté for 2 minutes.
  • Stir in toasted flour and continue to stir until no lumps remain. Cook flour mixture for 4 to 5 minutes or until flour has browned slightly more. Add stock, while stirring to prevent lumps from forming. Add bay leaves.
  • Bring mixture to a boil and lower heat to medium-low. Simmer, covered for 25 to 30 minute or until gumbo has thickened.
  • Remove cover and stir in corn, shrimp, chicken, and okra. Raise heat up to medium and cook for about 5 minutes or until shrimp have just cooked through. Adjust seasonings.
  • Serve gumbo over rice, topped with chopped cilantro and a sprinkle of gumbo file, if using.

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 20g | Protein: 30g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 216mg | Sodium: 913mg | Potassium: 620mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2385IU | Vitamin C: 35mg | Calcium: 157mg | Iron: 5mg