Entree: United States – Louisiana – Chicken and Andouille Gumbo

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 5 min

Total 1 hr 25 min

Ingredients

- 8 bone-in, skin-on chicken thighs, approx. 6 oz (170 g) each
- 1 lb (454 g) Andouille sausage, sliced 1/2 inch (approx. 1 lb / 454 g total)
- 1 cup (120 g) all-purpose flour (white powder)
- 8 cups (1.9 L) broth
- 1 cup (101 g) celery, chopped
- 6 green onions, sliced (approx. 3 oz / 85 g)
- 6 cloves garlic, minced
- 2 bay leaves
- 2 tbsp (30 g) Cajun seasoning
- 1 tbsp (8 g) gumbo filé powder
- 2 tbsp (8 g) fresh parsley, chopped
- salt, to taste
- black pepper, to taste

Instructions

1. Pat the chicken thighs dry and season lightly with salt and black pepper. In a large heavy pot over medium heat, add the chicken thighs, skin-side down, and cook until the skin is well browned and releases fat, 8–10 minutes; turn and brown the other side 4–5 minutes. Remove the browned chicken to a plate and reserve rendered fat in the pot.
2. Add the sliced Andouille to the pot and brown briefly in the rendered fat, about 3–4 minutes, stirring so the sausage releases additional fat. Remove the sausage to join the chicken.
3. Reduce heat to medium-low. Add the measured flour to the hot fat in the pot and stir constantly to make a roux. Cook, stirring frequently and scraping the bottom, until the roux reaches a deep brown color (chocolate to dark-copper), 20–30 minutes. Be careful not to burn; adjust heat as needed.
4. Once the roux is dark and aromatic, slowly whisk in 2 cups (480 ml) of the broth to deglaze, scraping up browned bits, then gradually stir in the remaining broth until smooth.
5. Return the browned chicken and sausage to the pot. Add the chopped celery, minced garlic, bay leaves, Cajun seasoning, and bring to a simmer. Partially cover and simmer gently until the chicken is cooked through and tender, about 35–45 minutes.
6. Remove the chicken thighs to a cutting board, discard bay leaves, then remove bones and skin if desired and chop or shred the meat; return the meat to the pot. Taste and adjust salt and black pepper.
7. Off the heat, stir in the gumbo filé powder and chopped parsley. Let the gumbo rest for 5 minutes before serving so the filé thickens the broth and the flavors meld.
8. Serve hot, garnished with sliced green onions and additional parsley if desired. Season individual bowls with salt and black pepper to taste.