Slow-Cooked Cajun Andouille Sausage Gumbo

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired Mardi Gras recipe, ready in about 90 minutes, pairs andouille sausage, boneless chicken thighs, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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, sliced into 1/4-inch rounds andouille sausage
• 1 lb, cut into bite-sized pieces boneless chicken thighs
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large, diced yellow onion
• 1 medium, diced green bell pepper
• 3, diced celery stalks
• 4, minced garlic cloves
• 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, chopped for garnish green onions
• 4 cups, for serving cooked white rice

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.