Slow-Simmered Chicken and Andouille Gumbo

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A rich Louisiana stew combining tender chicken, smoky andouille sausage, and a deeply flavored dark roux, perfect for Mardi Gras celebrations. This Southern American Mardi Gras recipe, ready in about 105 minutes, pairs andouille sausage, boneless skinless chicken thighs, and all-purpose flour for a weeknight-friendly dinner. 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

• 12 oz andouille sausage, sliced into 1/4-inch rounds
• 1 lb boneless skinless chicken thighs, cut into 1-inch chunks
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 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 tbsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp file powder (optional)
• to serve cooked white rice

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Instructions

1. Step 1: In a large heavy pot over medium heat, combine 1/2 cup vegetable oil and 1/2 cup all-purpose flour. Stir constantly with a wooden spoon for 20-25 minutes until the mixture darkens to a rich chocolate brown, careful not to burn — this is your roux.
2. Step 2: Add 1 large diced yellow onion, 1 medium diced green bell pepper, and 3 diced celery stalks to the roux. Sauté for 7 minutes until vegetables are tender 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 cut chicken thighs. Cook, stirring occasionally, for 5 minutes until the chicken begins to brown.
5. Step 5: Pour in 6 cups chicken broth, then add 1 tsp dried thyme, 2 bay leaves, 1 tbsp Cajun seasoning, 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.
6. Step 6: Remove bay leaves and stir in 1 tsp file powder if using, cooking for 5 more minutes to thicken slightly.
7. Step 7: Serve the gumbo hot over cooked white rice.