Slow-Simmered Chicken and Andouille Sausage Gumbo

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A deeply flavorful gumbo simmered with tender chicken, smoky sausage, and classic Creole vegetables for a comforting New Orleans tradition. This French Mardi Gras recipe, ready in about 110 minutes, pairs Chicken thighs, bone-in, Andouille sausage, and Onion 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

• 1.5 lbs Chicken thighs, bone-in
• 8 oz Andouille sausage
• 1 cup Onion, finely diced
• 1 cup Celery, finely diced
• 1/2 cup Bell pepper, finely diced
• 3 cloves Garlic, minced
• 1/4 cup All-purpose flour
• 4 cups Chicken broth
• 1 cup Okra, sliced
• 1 tsp Dried thyme
• 2 Bay leaves
• 2 tbsp Tabasco hot sauce
• to taste Salt
• to taste Black pepper
• 1 tbsp Olive oil

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Instructions

1. Step 1: Trim excess fat from chicken thighs and cut into 1-inch pieces. Slice andouille sausage into 1/4-inch rounds. In a large pot over medium heat, add 1 tablespoon olive oil and cook sausage until browned, about 5 minutes. Remove sausage and set aside.
2. Step 2: Add 1/4 cup all-purpose flour to the pot and stir constantly for 1 minute until golden. Add 1 cup diced onion, 1 cup diced celery, and 1/2 cup diced bell pepper, and cook for 5 minutes until softened.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 4 cups chicken broth, 1 cup sliced okra, 1 teaspoon dried thyme, 2 bay leaves, and 2 tablespoons Tabasco hot sauce. Bring to a simmer.
4. Step 4: Return the cooked sausage and chicken pieces to the pot. Cover and simmer for 1 hour, stirring occasionally, until chicken is tender.
5. Step 5: Remove bay leaves. Season with salt and black pepper to taste. Serve over 2 cups cooked white rice.