Chicken Andouille Sausage Gumbo (Printable View)
A comforting Louisiana-style stew featuring tender chicken and savory halal andouille, slow-cooked with aromatic Cajun spices and vegetables.
# What You Need:
→ Proteins
01 - 1.1 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 10 ounces halal andouille sausage, sliced (or other spicy halal sausage)
→ Vegetables
03 - 1 large onion, finely chopped
04 - 1 green bell pepper, diced
05 - 2 celery stalks, diced
06 - 4 garlic cloves, minced
07 - 2 scallions, sliced (for garnish)
08 - 2 tablespoons chopped fresh parsley (for garnish)
→ Roux
09 - 1/3 cup vegetable oil
10 - 1/2 cup all-purpose flour
→ Liquids
11 - 5 cups chicken broth (halal-certified)
12 - 1 can (14 ounces) diced tomatoes (optional)
→ Spices & Seasonings
13 - 2 bay leaves
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried oregano
17 - 1/2 teaspoon cayenne pepper (adjust to taste)
18 - 1/2 teaspoon ground black pepper
19 - 1 teaspoon salt (or to taste)
20 - 1/2 teaspoon white pepper
→ Serving Suggestions
21 - Cooked long-grain rice, for serving
22 - Filé powder, for authentic flavor (optional, check halal status)
# How-To Steps:
01 - Heat 1/3 cup vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Whisk in 1/2 cup all-purpose flour to form a roux. Stir constantly for 12–15 minutes until the roux achieves a deep chocolate brown color, being careful not to burn it.
02 - Add the chopped onion, bell pepper, celery, and minced garlic to the prepared roux. Sauté for 5 minutes until the vegetables have softened.
03 - Stir in the bite-sized chicken pieces and sliced andouille sausage. Cook for 5–7 minutes, allowing the chicken to lightly brown.
04 - Incorporate the bay leaves, smoked paprika, dried thyme, dried oregano, cayenne pepper, ground black pepper, white pepper, and salt. Mix thoroughly to ensure the meats and vegetables are well coated with the spices.
05 - Pour in the 5 cups of chicken broth and the can of diced tomatoes (if desired). Bring the mixture to a boil, then reduce the heat to low and allow it to simmer uncovered for 45–60 minutes, stirring occasionally. Periodically skim off any foam or excess oil that rises to the surface.
06 - Taste the gumbo and adjust seasoning as necessary. Remove and discard the bay leaves before serving. Serve the hot gumbo over cooked long-grain rice. Garnish with sliced scallions and chopped parsley. Add a pinch of filé powder if an authentic flavor is desired.
# Expert Advice:
01 -
- It's a hug in a bowl, brimming with incredible depth and layers of savory flavor that only get better with time.
- You get to enjoy a truly authentic, hearty Cajun experience, thoughtfully crafted to be halal without compromising on that signature spicy kick.
02 -
- Never, ever walk away from your roux. It goes from perfectly golden to burnt in a blink, and once it's burned, there's no saving it. You have to start over.
- Seasoning is personal – what's perfectly spicy for one person might be too mild or too fiery for another. Always taste and adjust just before serving to hit that perfect balance.
03 -
- For the best flavor, make your gumbo a day ahead! The flavors deepen and harmonize overnight, making it even more delicious on day two.
- Don't overcrowd your pot when browning the chicken and sausage. Work in batches if necessary to ensure a good sear rather than steaming the meat.