A simple yet flavorful Chicken and Andouille Sausage Gumbo, perfect for a hearty meal.
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In a large stockpot, add roughly chopped onion, shallot, a few garlic cloves, parsley, and whole chicken.
Keep it at a low simmer, uncovered or partially covered, for 4–6 hours.
Carefully strain stock through a fine mesh strainer or cheesecloth into another pot or container.
Shred the chicken.
In a large pot, heat the oil over medium heat.
Gradually add the flour, stirring constantly to make a roux.
Cook the roux until it is a dark brown color.
Add the sausage to the pot.
Stir in the chopped green onion, parsley, shallot, and oregano.
Add in the shredded chicken. Pour in chicken stock. Bring to a boil, then reduce to low.
Simmer the gumbo for about 1.5 hours, stirring occasionally.
Make sure to stir the roux constantly to prevent it from burning.
Adjust the seasoning to taste with salt and pepper.
Serve the gumbo with a side of potato salad for a complete meal.
Can I add seafood to this gumbo?
This recipe does not include seafood, but you can add shrimp or crab if desired.
What can I serve with this gumbo?
Gumbo is traditionally served with rice, but you can also enjoy it with potato salad.
How can I thicken my gumbo?
The roux made with flour and oil will thicken the gumbo as it cooks.
Can I use a different type of sausage?
Yes, you can substitute andouille sausage with any smoked sausage of your choice.
How do I store leftover gumbo?
Store leftover gumbo in an airtight container in the refrigerator for up to 3 days.
