Gumbo-Style Chicken and Andouille Sausage Stew

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty Louisiana-inspired stew brimming with smoky sausage, tender chicken, and a rich blend of spices thickened with a dark roux. This Caribbean-inspired soup recipe, ready in about 75 minutes, pairs vegetable oil, all-purpose flour, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 12 oz andouille sausage, sliced into 1/4-inch rounds
• 1 lb boneless chicken thighs, cut into 1-inch pieces
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, canned
• 2 bay leaves
• 1 tsp thyme, dried
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped
• for serving cooked white rice

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Instructions

1. Step 1: In a large pot over medium heat, brown 12 oz sliced andouille sausage for 4-5 minutes until edges are crisp. Remove sausage and set aside.
2. Step 2: Add 1/4 cup vegetable oil to the same pot and sprinkle in 1/4 cup all-purpose flour. Stir continuously to make a dark roux, cooking for 10-12 minutes until the mixture turns a deep caramel color and smells nutty.
3. Step 3: Add 1 large diced yellow onion, 1 diced green bell pepper, 2 diced celery stalks, and 3 minced garlic cloves to the roux. Sauté for 5-6 minutes until vegetables are soft and fragrant.
4. Step 4: Stir in 1 lb cut boneless chicken thighs and cook for 3 minutes until lightly browned.
5. Step 5: Pour in 4 cups chicken broth and 1 can (14.5 oz) diced tomatoes with juice. Add 2 bay leaves, 1 tsp dried thyme, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
6. Step 6: Return the browned andouille sausage to the pot. Cover and simmer the gumbo gently for 35-40 minutes until chicken is tender and flavors meld.
7. Step 7: Remove bay leaves, stir in 2 tbsp chopped fresh parsley, and serve hot over cooked white rice.