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Flavorful Authentic New Orleans Gumbo Recipe with Andouille Sausage

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A warm, comforting, and spicy gumbo featuring a dark roux, smoky andouille sausage, and the Cajun holy trinity. Perfect for cozy gatherings and easy to make in about 1.5 hours.

Ingredients

Scale
  • 12 oz andouille sausage, sliced (spicy smoked variety recommended)
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup all-purpose flour (60 g)
  • ½ cup vegetable oil (120 ml)
  • 1 cup chopped bell peppers (green or mixed green and red)
  • 1 cup chopped celery
  • 1 cup chopped onion (yellow or white)
  • 3 cloves garlic, minced
  • 1 cup sliced fresh or frozen okra
  • 4 cups low-sodium chicken broth (960 ml)
  • 2 whole bay leaves
  • 1 tsp dried thyme or 1 tbsp fresh thyme
  • 2 tsp Cajun seasoning
  • Salt and black pepper to taste
  • Cooked white rice, for serving
  • Thinly sliced green onions, for garnish
  • Chopped fresh parsley, optional garnish

Instructions

  1. Make the roux: In a Dutch oven, combine ½ cup vegetable oil and ½ cup all-purpose flour over medium heat. Stir constantly with a wooden spoon for 15-20 minutes until the roux turns a deep caramel brown (like milk chocolate). Avoid burning.
  2. Add the holy trinity: Stir in 1 cup chopped onions, 1 cup chopped celery, and 1 cup chopped bell peppers. Cook for 5-7 minutes until vegetables soften but do not brown.
  3. Incorporate garlic and sausage: Add 3 minced garlic cloves and 12 oz sliced andouille sausage. Cook for 5 minutes to release smoky oils.
  4. Add chicken pieces: Toss in 1 lb boneless chicken thighs, stirring to coat with roux and spices. Cook about 5 minutes until lightly browned.
  5. Pour in chicken broth: Slowly add 4 cups low-sodium chicken broth, stirring to combine and loosen roux from pot bottom.
  6. Season and simmer: Add 2 bay leaves, 1 tsp dried thyme, 2 tsp Cajun seasoning, salt, and black pepper to taste. Bring to boil, then reduce to simmer for 30-40 minutes, stirring occasionally.
  7. Add okra: Stir in 1 cup sliced okra. Cook 10-15 minutes until gumbo thickens and okra softens.
  8. Final taste check: Adjust seasoning if needed. Remove bay leaves before serving.
  9. Serve: Ladle gumbo over steamed white rice and garnish with sliced green onions and parsley.

Notes

Patience with the roux is key; stir constantly to avoid burning. Use low-sodium broth to control saltiness. Okra thickens naturally; filé powder can be used as an alternative thickener added after cooking. For gluten-free, substitute all-purpose flour with rice flour or cornstarch. Slow cooker adaptation possible by making roux and browning meat first, then simmering 4-6 hours on low.

Nutrition

Keywords: gumbo, New Orleans gumbo, andouille sausage, Cajun recipe, Creole cooking, spicy gumbo, chicken gumbo, okra gumbo, roux, comfort food

Find it online: https://evabake.com/flavorful-authentic-new-orleans-gumbo-recipe-with-andouille-sausage-easy-steps/