Herbed Chicken and Andouille Sausage Gumbo

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired chicken ready in about 80 minutes pairs vegetable oil, all-purpose flour, large, diced yellow onion 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

• 8 oz, sliced into 1/4-inch rounds andouille sausage
• 1 lb, boneless and skinless, cut into 1-inch pieces chicken thighs
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 large, diced yellow onion
• 2, diced celery stalks
• 1 medium, diced green bell pepper
• 4, minced garlic cloves
• 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, chopped fresh parsley
• 3, sliced green onions

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.