Chicken and Andouille Gumbo
Makes about 4 quarts
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 pound andouille sausage, cut into 1-inch pieces
  • ¾ cup vegetable oil
  • 1 cup all-purpose flour
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 2 (32-ounce) cartons chicken broth
  • 1 (16-ounce) package frozen cut okra
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • ¾ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • Hot cooked rice
  • Garnish: chopped green onion
  1. In a large Dutch oven, cook chicken and sausage over medium heat, stirring frequently, until browned on all sides, about 20 minutes. Remove from pot using a slotted spoon, and let drain on paper towels, reserving drippings in pot.
  2. Add oil to drippings in pot, and heat over medium-low. Whisk in flour, and cook, whisking frequently, until mixture is chocolate colored, 30 to 40 minutes.
  3. Stir in onion, celery, bell pepper, and garlic; cook, stirring occasionally, until vegetables are tender, about 15 minutes. Gradually stir in broth until well combined. Stir in chicken, sausage, okra, bay leaves, Worcestershire, hot sauce, thyme, and pepper, and bring to a boil. Reduce heat, and simmer, uncovered, stirring occasionally, until chicken is very tender and gumbo has thickened, 2½ to 3 hours. Serve with rice, and garnish with green onion, if desired.
Recipe by Paula Deen Magazine at