← Back to Search Results
stewing Creole, Southern
Chicken-Andouille Gumbo Recipe-9079

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0


This is my favorite style of gumbo. I’ve enjoyed it literally all my life, as it is basically my mother’s recipe, a regular part of her weekly cooking regimen. This gumbo is made in the old style, which is to say that the broth is not as thick as has come to be the vogue in most restaurants these days. We called it filé gumbo because Mama put filé (powdered sassafras leaves) only in chicken gumbo and okra only in seafood gumbo. The filé goes in at the table, and then just a pinch for aroma.

This is one of those soups that gets better after it sits in the refrigerator for a day. This recipe also reduces the amount of time needed on the stove by about a third.

Yield: Serves 6 to 10


  • One 6-lb. stewing chicken
  • ½ cup vegetable oil
  • ½ cup flour
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, chopped
  • 3 sprigs flat-leaf parsley, chopped
  • 12 cups chicken stock  or water
  • 1 Tbsp. salt
  • 1 tsp. freshly ground black pepper
  • ¼ tsp. Tabasco
  • 2 bay leaves
  • ¼ tsp. dried thyme
  • 1 lb. andouille (see Notes) or other smoked sausage
  • 2 green onions, chopped
  • 2-3 cups cooked long grain rice
  • File powder (see Notes)



1. Cut the chicken into 12 pieces. Sear them in 2 tablespoons of the oil in a large kettle or Dutch oven over fairly high heat. Keep turning the chicken pieces until they brown on the outside; they should not cook through.

2. Remove the chicken and reserve. Add the flour and remaining oil to the pot and make as dark a roux as you can. The key to making a roux is to avoid burning it. This is accomplished by constant stirring and watching the heat.

3. When the roux is medium-dark, reduce the heat and add the onion, bell pepper, garlic, and parsley, and sauté until the onions are translucent and have begun to brown.

4. Return the chicken to the pot, along with the chicken stock or water, salt, pepper, Tabasco, bay leaves, and thyme. Bring to a simmer and cook for about an hour.

5. Slice the andouille into 1-inch-thick disks. Wrap them in paper towels and microwave them on medium power for about 3 minutes to remove excess fat. Add the sausage to the gumbo pot.

6. Cook the gumbo, stirring occasionally, until the chicken is tender, for 1-2 hours. If you plan to serve the gumbo the next day, cook it for just 30 minutes, let it cool to warm, cover, and refrigerate. You might want to strip the chicken meat (see next step) while waiting for the gumbo to cool.

7. When ready to serve, remove the chicken and strip the meat off if you haven’t done so already. Slice the chicken into bite-size pieces and return to the pot. (You can also just leave the pieces as is if you’re among family.) Add the green onions and simmer for another 3-4 minutes.

8. Serve over rice with a pinch or two of filé at the table.


Andouille: A chunky, smoky, thick-skinned smoked pork sausage, both French and German in character. Andouille is used in gumbo, jambalaya, and quite a few other New Orelans dishes as both a meat and a flavoring. You can substitute a generic smoked pork or beef sausage if you can’t get the real thing.

File Powder: A distinctive ingredient in gumbo, especially chicken gumbo, filé is powdered sassafras leaves. It is in the spice rack of any New Orleans food store but may be harder to find elsewhere.

© 2006 Tom Fitzmorris

Note from Cookstr's Editors

Nutritional information is based on 10 servings, 2 cups of cooked long grain rice, but does not include Chicken Stock. For nutritional information on Chicken Stock, please follow the link above.


Nutritional Information

Nutrients per serving (% daily value)

668kcal (33%)
1187mg (49%)
49g (75%)
12g (60%)
152mg (51%)
89mcg RAE (3%)
20mg (34%)
36mg (4%)
3mg (15%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
spice Spice
by Ana Sortun
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
lucid-food Lucid Food
by Louisa Shafia
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
living-raw-food Living Raw Food
by Sarma Melngailis
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
amor-y-tacos Amor Y Tacos
by Deborah Schneider
baked-explorations Baked Explorations
by Matt Lewis
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
flavor Flavor
by Rocco DiSpirito
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?