Slow-Cooked Cajun Andouille Sausage Gumbo

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty Louisiana gumbo featuring smoky andouille sausage and tender chicken, simmered with the holy trinity of Cajun cooking and rich roux for a deeply flavorful Mardi Gras meal. This Caribbean Mardi Gras recipe, ready in about 90 minutes, pairs andouille sausage, boneless chicken thighs, and vegetable oil for a weeknight-friendly dinner. Each serving lands at about 420 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

• 12 oz andouille sausage, sliced into 1/4-inch rounds
• 1 lb boneless chicken thighs, cut into bite-sized pieces
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large yellow onion, diced
• 1 medium green bell pepper, diced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups chicken broth
• 1 tsp dried thyme
• 2 bay leaves
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp (optional) file powder
• 3 green onions, chopped for garnish
• 4 cups cooked white rice, for serving

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-bottomed pot, heat 1/2 cup vegetable oil over medium heat. Gradually whisk in 1/2 cup all-purpose flour and cook, stirring constantly, for 15-20 minutes until the roux turns a deep brown color and smells nutty.
2. Step 2: Add 1 large diced yellow onion, 1 medium diced green bell pepper, and 3 diced celery stalks to the roux. Sauté over medium heat for 8 minutes until the vegetables are softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic.
4. Step 4: Add 12 oz sliced andouille sausage and 1 lb bite-sized boneless chicken thighs to the pot. Cook for 5 minutes, stirring occasionally, until the chicken begins to brown.
5. Step 5: Pour in 6 cups chicken broth and add 1 tsp dried thyme, 2 bay leaves, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally, until the gumbo thickens.
6. Step 6: Remove bay leaves and stir in 1 tsp file powder if using, cooking for 2 more minutes to thicken.
7. Step 7: Serve gumbo hot over 1 cup cooked white rice per serving and garnish with 3 chopped green onions.