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Louisiana Chicken and Andouille Gumbo

Louisiana chicken and andouille gumbo builds a nutty dark roux into a smoky, okra-thickened stew for rice bowls and meal prep.

Published and reviewed by Kitchgrow on 10 August 2026Updated

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Louisiana Chicken and Andouille Gumbo

1 hr 30 mintotal

Prep 20 min · Cook 1 hr 10 min

Serves
2
Difficulty
Hard
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time; most of the cook time is active stirring for the dark roux followed by a steady simmer.

Method

  1. Heat the measured oil in a heavy pot over medium heat. Stir in the measured flour and cook, stirring constantly, until the roux turns deep brown and smells nutty.

  2. Immediately add the measured onion, celery, and green bell pepper. Stir well so the vegetables stop the roux from darkening further, then cook until softened.

  3. Add the garlic, andouille, chicken, paprika, oregano, salt, and pepper. Cook until the sausage releases some fat and the chicken loses its raw surface color.

  4. Gradually stir in the warm chicken stock, then add the tomato puree, okra, and bay leaf. Scrape the bottom of the pot so the roux fully dissolves into the liquid.

  5. Simmer uncovered until the gumbo is glossy, thick, and the chicken is fully cooked through. Remove the bay leaf, adjust seasoning, and finish with spring onion greens.

How to tell it's done

The finished gumbo should be thick but pourable, with a dark glossy base and tender chicken.

Getting it right

Tip

Do not rush the roux; steady stirring and moderate heat are safer than high heat, which can scorch it quickly.

What to serve it with

Serve hot over plain rice, with extra spring onion greens on top if desired.

Substitutions

  • Smoked pork sausage can replace andouille in an emergency, but the flavor will be less distinctly Louisiana-style.
  • If okra is unavailable, the gumbo can still be cooked without it, though the body and regional character will be reduced.
  • Use a low-salt chicken stock if packaged sausage is very salty, then adjust seasoning near the end.
  • For a gluten-free adaptation, replace the wheat-flour roux with a gluten-free thickening approach and review the final ingredient labels and cross-contact risk before changing the gluten allergen flag.