Forest Park Chicken Gumbo with Andouille Sausage

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty, slow-simmered gumbo featuring tender chicken, spicy andouille sausage, and the holy trinity of Cajun vegetables in a rich, dark roux broth. This cajun-inspired soups ready in about 100 minutes pairs vegetable oil, all-purpose flour, large yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/3 cup vegetable oil
• 1/3 cup all-purpose flour
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 12 oz andouille sausage, sliced
• 1 lb boneless skinless chicken thighs, cut into chunks
• 6 cups chicken broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups cooked white rice
• 1/4 cup chopped green onions
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: In a large heavy pot over medium heat, whisk together 1/3 cup vegetable oil and 1/3 cup all-purpose flour constantly for 15-20 minutes until the roux turns a deep chocolate brown color and smells nutty.
2. Step 2: Add 1 large diced yellow onion, 1 diced green bell pepper, 3 diced celery stalks, and 4 minced garlic cloves to the roux. Cook, stirring frequently, for 5-7 minutes until the vegetables are softened.
3. Step 3: Stir in 12 oz sliced andouille sausage and 1 lb boneless skinless chicken thigh chunks. Cook for 5 minutes until the sausage browns and chicken starts to firm.
4. Step 4: Pour in 6 cups chicken broth, add 2 tbsp tomato paste, 1 tsp dried thyme, 2 bay leaves, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Bring the gumbo to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally until thickened.
5. Step 5: Remove bay leaves, adjust seasoning if needed, and serve the gumbo hot over 4 cups cooked white rice. Garnish each serving with 1/4 cup chopped green onions and 2 tbsp chopped fresh parsley.