STREAMING NOW: Simply Nigella

Chicken and Andouille Gumbo

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A Classic Gumbo Recipe from Southern Living magazine”
3hrs 55mins
3 quarts

Ingredients Nutrition


  1. Brown andouille sausage in a Dutch oven over medium heat, stirring until it crumbles and is no longer pink. Remove sausage, reserving dripping in pan. Set sausage aside.
  2. Cut chicken breasts and thighs into 1-inch pieces, and brown in hot drippings over medium heat. Remove chicken, reserving drippings.
  3. Measure drippings, adding enough vegetable oil to measure 1/2 cup. Heat mixture in Dutch oven over medium-high heat until hot. Whisk in flour , and cook, whisking constantly, 10 to 12 minutes or until roux is caramel colored.
  4. Add chopped onion and next 3 ingredients; cook, stirring often, until vegetables are tender. Gradually stir in water and broth; bring to a boil. Add chicken, Creole seasoning, and next 3 ingredients; reduce heat, and simmer, stirring occasionally, 30 minutes.
  5. Add sausage and green onions, and cook 30 minutes. Remove and discard bay leaves; serve over rice. Serve with filé powder, and garnish with additional green onions or celery leaves, if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a