Slow-Simmered Creole Chicken Gumbo with Andouille Sausage

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A hearty Creole gumbo simmered with smoky Andouille sausage, tender chicken, and a dark roux base, embodying the rich flavors of New Orleans cuisine. This Creole-inspired soup recipe, ready in about 120 minutes, pairs vegetable oil, all-purpose flour, chopped onion 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

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 3 cloves minced garlic
• 12 oz sliced Andouille sausage
• 1 lb boneless skinless chicken thighs, cut into chunks
• 6 cups chicken stock
• 1 cup diced tomatoes
• 1 tsp dried thyme
• 2 bay leaves
• 1 tbsp cajun seasoning
• 1/4 cup chopped green onions
• 2 tbsp chopped fresh parsley
• 4 cups cooked white rice
• to taste salt
• to taste freshly ground black pepper

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 pot over medium heat, whisk together 1/2 cup vegetable oil and 1/2 cup all-purpose flour. Stir constantly for 15-20 minutes until the roux reaches a dark brown color, similar to chocolate, taking care not to burn it.
2. Step 2: Add 1 cup chopped onion, 1/2 cup chopped celery, 1/2 cup chopped green bell pepper, and 3 cloves minced garlic to the roux. Sauté for 5-7 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 12 oz sliced Andouille sausage and cook for 3 minutes to release smoky flavors.
4. Step 4: Add 1 lb boneless skinless chicken thighs cut into chunks along with 6 cups chicken stock, 1 cup diced tomatoes, 1 tsp dried thyme, 2 bay leaves, and 1 tbsp Cajun seasoning. Bring to a boil.
5. Step 5: Reduce heat to low and simmer uncovered for 1 hour, stirring occasionally until the gumbo thickens and chicken is tender.
6. Step 6: Remove bay leaves and adjust seasoning with salt and freshly ground black pepper to taste.
7. Step 7: Stir in 1/4 cup chopped green onions and 2 tbsp chopped fresh parsley just before serving.
8. Step 8: Serve hot over 1 cup cooked white rice per serving.