Cajun Chicken Andouille Gumbo (Authentic)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 448.8
  • Total Fat: 30.1 g
  • Cholesterol: 83.6 mg
  • Sodium: 413.5 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 1.9 g
  • Protein: 22.6 g

View full nutritional breakdown of Cajun Chicken Andouille Gumbo (Authentic) calories by ingredient
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This is not a recipe designed for Healthy eating. I was trying to figure out how BAD it really was. This is however, authentic cajun gumbo. This is not a recipe designed for Healthy eating. I was trying to figure out how BAD it really was. This is however, authentic cajun gumbo.
Number of Servings: 12


    Flour, white, 1.25 cup
    Canola Oil, 1 cup
    Andouille Sausage, 14 oz package
    Chicken Thigh - Bone and skin removed, 1.5 lb
    Yellow Onion - 1 Medium Chopped
    Celery, raw, 1 cup, diced
    Bell Pepper, Green Raw, 1 Medium
    Minced Garlic 1 tblsp
    Pepper, black, 1 tsp
    Louisiana Hot Sauce, 3 tsp
    Pictsweet frozen cut Okra, 16 oz


First get all of you ingredients chopped and setting close by. You will not have time to do anything once you start the roux.

Mix flour and oil in a large heavy pot (at least 5 quarts). Heat over high heat stiring with a wisk (my preference) constantly until it starts to brown. Continue until it is the color of dark milk chocolate. I can't stress enough to stir constantly. If any black specks appear throw away and start over. It will make the whole pot taste scorched and burnt.

When it gets to the dark chocolate color throw in the trinity (onions, celery, bell pepper). Careful it will steam up keep your face and hands from directly over it. stir for a few minutes and add the sausage and chicken. Cook this all in the roux for a bit until the onions are starting to get clear.

Start adding the chicken broth and stirring in as you go. The chicken broth should deglaze the pan if you have anything sticking. Once you have it all in bring back to a boil. Add the pepper and hot sauce. You can adjust to taste but don't add any salt. The salt in the andouille will cook out and if you add salt it will end up too salty.

You should have about 4 quarts of gumbo. That should serve up 12 x 1 cup servings. Put it into a bowl and place the 1/4 cup of rice on top. Garnish with a sprinkle of parsley. If you want to add file' do so at the table. You should not boil after adding file' or it will become ropey.

Enjoy with some crusty bread.

12 x 1 cup servings plus the rice.

TAGS:  Poultry |

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