Herbed Chicken and Andouille Sausage Gumbo

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A rich and savory gumbo combining tender chicken and spicy andouille sausage in a deeply flavored roux-thickened broth with herbs and vegetables. This Southern American chicken recipe, ready in about 80 minutes, pairs andouille sausage, chicken thighs, and vegetable oil 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 "Build a week of meals around this recipe" 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

• 8 oz andouille sausage, sliced into 1/4-inch rounds
• 1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 large yellow onion, diced
• 2 celery stalks, diced
• 1 medium green bell pepper, diced
• 4 garlic cloves, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 bay leaves
• 1 tsp file powder (optional)
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp fresh parsley, chopped
• 3 green onions, sliced

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large heavy pot, heat 1/4 cup vegetable oil over medium heat. Gradually whisk in 1/4 cup all-purpose flour to make a roux. Stir continuously for 15-20 minutes until the roux becomes a deep brown color, smelling nutty but not burnt.
2. Step 2: Add 1 large diced yellow onion, 2 diced celery stalks, and 1 diced green bell pepper to the roux. Cook for 5 minutes until vegetables soften.
3. Step 3: Stir in 4 minced garlic cloves, then add 8 oz sliced andouille sausage and 1 lb chicken thigh pieces. Cook for 5 minutes until chicken starts to brown.
4. Step 4: Pour in 4 cups chicken broth and add 1 tsp dried thyme, 1 tsp dried oregano, 2 bay leaves, 1 1/2 tsp salt, 1 tsp black pepper, and 1/4 tsp cayenne pepper. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes.
5. Step 5: If using, stir in 1 tsp file powder during the last 5 minutes to thicken and add flavor.
6. Step 6: Remove bay leaves, then garnish with 2 tbsp chopped fresh parsley and 3 sliced green onions before serving over steamed white rice.