Slow-Simmered Chicken and Andouille Gumbo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A rich Louisiana stew combining tender chicken, smoky andouille sausage, and a deeply flavored dark roux, perfect for Mardi Gras celebrations. This southern american-inspired mardi gras ready in about 105 minutes pairs all-purpose flour, vegetable oil, 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.

★ 4.5 (13 ratings) Prep: 15 min Cook: 90 min Serves 6 Southern American cuisine 450 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Slow-Simmered Chicken and Andouille Gumbo take to make?

Total time is about 105 minutes (15 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Simmered Chicken and Andouille Gumbo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Slow-Simmered Chicken and Andouille Gumbo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Simmered Chicken and Andouille Gumbo for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Simmered Chicken and Andouille Gumbo?

Southern American mardi gras like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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