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Delicious Gumbo with Andouille Sausage Easy Homemade Classic Creole Recipe

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A rich and smoky Creole gumbo featuring andouille sausage and chicken thighs simmered in a deep chocolate roux with classic ‘holy trinity’ vegetables. Perfect for cozy dinners and festive gatherings.

Ingredients

Scale
  • 1 pound andouille sausage, sliced into ¼-inch rounds
  • 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • ½ cup all-purpose flour
  • ½ cup vegetable oil
  • 1 large yellow onion, finely chopped
  • 1 medium green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups chicken broth (homemade or low-sodium)
  • 1 can (14.5 oz) crushed tomatoes
  • 2 bay leaves
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme
  • 1 tablespoon Creole seasoning
  • Hot sauce, to taste (optional)
  • 1 cup sliced okra (fresh or frozen)
  • Cooked white rice, for serving
  • Chopped green onions and fresh parsley, for garnish

Instructions

  1. In a large heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat. Slowly whisk in the flour and stir constantly with a wooden spoon for 15-20 minutes until the roux turns a deep chocolate brown. Lower heat if it starts to smell burnt.
  2. Add chopped onion, bell pepper, and celery to the roux. Cook and stir for 5-7 minutes until vegetables soften but do not brown.
  3. Stir in minced garlic and sliced andouille sausage. Cook for 3-4 minutes until sausage browns slightly and releases smoky aroma.
  4. Add chicken pieces, bay leaves, thyme, and Creole seasoning. Stir well to coat everything in the roux mixture.
  5. Pour in chicken broth and crushed tomatoes. Bring to a gentle simmer over medium-low heat. Cook uncovered for 45 minutes, stirring occasionally.
  6. Add sliced okra during the last 15 minutes of cooking to thicken the gumbo and add texture.
  7. Taste and adjust seasoning with salt, pepper, and hot sauce if desired. Remove bay leaves before serving.
  8. Serve gumbo hot over cooked white rice and garnish with chopped green onions and parsley.

Notes

[‘Take your time with the roux to avoid burning; slow and steady stirring is key.’, “Use the ‘holy trinity’ of onion, bell pepper, and celery for authentic flavor.”, ‘Sear the sausage well to release smoky oils.’, ‘Add okra towards the end to prevent sliminess.’, ‘Gumbo tastes better the next day as flavors meld.’, ‘For gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch.’, ‘Andouille sausage can be substituted with smoked kielbasa or chorizo if needed.’, ‘Leftovers store well in the refrigerator for up to 4 days or frozen for up to 3 months.’]

Nutrition

Keywords: gumbo, andouille sausage, Creole recipe, chicken gumbo, classic gumbo, easy gumbo, Southern cooking, comfort food

Find it online: https://fizzlefork.com/delicious-gumbo-with-andouille-sausage-easy-homemade-classic-creole-recipe/