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white bowl of Creole style gumbo with chicken and sausage with white rice and hot sauce

New Orleans-Style Gumbo

andouille sausage, chicken, creole spices

STARS

This recipe comes from a chef at Commander's Palace in New Orleans. It's thickened with a dark roux, which adds a delightful depth to this NOLA favorite. Load your gumbo with tender chicken, spicy andouille sausage, peppers, and plenty of Creole spices. Serve it over a bowl of steamed white rice with your favorite hot sauce on the side if you like to spice it up.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  6 hours
Active Time:  1 hour
Ingredients

Andouille Marinated Chicken

  • 6 boneless chicken thighs, diced
  • 1/2 cup canola oil
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme

Gumbo

  • 1/2 cup canola oil, divided
  • 8 ounces andouille sausages, sliced into 1/4-inch rounds
  • 2/3 cup all-purpose flour
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 1 large red bell pepper, diced
  • 1 teaspoon salt, to taste
  • 3/4 teaspoon cayenne
  • 2 bay leaves
  • 6 cups chicken broth (cold)
  • 1 tablespoon file powder, optional
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme

Serving

  • 1 cup white rice
  • 2 scallions, minced
  • 1/2 cup parsley, minced
  • 1 jalapeño, deseeded and sliced into thin rounds
Directions
1
In a container or zip-top bag, combine the chicken and marinade ingredients. Marinate for 4-12 hours.
2
In a large, deep skillet, heat 2 tablespoon oil over medium-high heat. Add the chicken and cook until browned and mostly cooked through, stirring. Remove the chicken form the skillet, leaving any juices in the pan.
3
Return the skillet to medium heat with another tablespoon of oil. Add the sausage and cook until well browned. Remove the sausage with a slotted spoon and set aside. Leave all fat in the pan.
4
Add the remaining oil to the pot and turn the heat to medium-high. When hot, add the flour and reduce the heat to medium. Cook, stirring slowly and constantly for 30 to 45 minutes to make a dark brown roux, the color of dark chocolate. Be careful not to let it burn! You can add a little more flour or oil as needed to reach a dough-like consistency.
5
Add the onions, celery, and bell peppers to the roux and cook, stirring, until softened, 5 to 10 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes.
6
Stirring constantly, slowly add the chicken stock to the pot and cook until well combined.
7
Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 30 to 45 minutes (skimming off any fat that rises to the surface).
8
Turn off the heat. Add the reserved chicken, filé powder and remaining dried spices. For deeper flavor, let the gumbo rest for several hours before serving.
9
Meanwhile, lace the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce the heat to a simmer, cover and cook for 20-30 minutes, until the grains are tender.
10
Divide the rice and gumbo between bowls. Top with scallions, parsley and jalapeños to serve.

New Orleans-Style Gumbo

andouille sausage, chicken, creole spices

STARS

This recipe comes from a chef at Commander's Palace in New Orleans. It's thickened with a dark roux, which adds a delightful depth to this NOLA favorite. Load your gumbo with tender chicken, spicy andouille sausage, peppers, and plenty of Creole spices. Serve it over a bowl of steamed white rice with your favorite hot sauce on the side if you like to spice it up.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  6 hours
Active Time:  1 hour
Servings:  4

Ingredients

Andouille Marinated Chicken

  • 6 boneless chicken thighs, diced
  • 1/2 cup canola oil
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme

Gumbo

  • 1/2 cup canola oil, divided
  • 8 ounces andouille sausages, sliced into 1/4-inch rounds
  • 2/3 cup all-purpose flour
  • 1 large yellow onion, diced
  • 3 celery stalks, diced
  • 1 large red bell pepper, diced
  • 1 teaspoon salt, to taste
  • 3/4 teaspoon cayenne
  • 2 bay leaves
  • 6 cups chicken broth (cold)
  • 1 tablespoon file powder, optional
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme

Serving

  • 1 cup white rice
  • 2 scallions, minced
  • 1/2 cup parsley, minced
  • 1 jalapeño, deseeded and sliced into thin rounds

Directions

1
In a container or zip-top bag, combine the chicken and marinade ingredients. Marinate for 4-12 hours.
2
In a large, deep skillet, heat 2 tablespoon oil over medium-high heat. Add the chicken and cook until browned and mostly cooked through, stirring. Remove the chicken form the skillet, leaving any juices in the pan.
3
Return the skillet to medium heat with another tablespoon of oil. Add the sausage and cook until well browned. Remove the sausage with a slotted spoon and set aside. Leave all fat in the pan.
4
Add the remaining oil to the pot and turn the heat to medium-high. When hot, add the flour and reduce the heat to medium. Cook, stirring slowly and constantly for 30 to 45 minutes to make a dark brown roux, the color of dark chocolate. Be careful not to let it burn! You can add a little more flour or oil as needed to reach a dough-like consistency.
5
Add the onions, celery, and bell peppers to the roux and cook, stirring, until softened, 5 to 10 minutes. Add the reserved sausage, salt, cayenne, and bay leaves, stir, and cook for 2 minutes.
6
Stirring constantly, slowly add the chicken stock to the pot and cook until well combined.
7
Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 30 to 45 minutes (skimming off any fat that rises to the surface).
8
Turn off the heat. Add the reserved chicken, filé powder and remaining dried spices. For deeper flavor, let the gumbo rest for several hours before serving.
9
Meanwhile, lace the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a boil, reduce the heat to a simmer, cover and cook for 20-30 minutes, until the grains are tender.
10
Divide the rice and gumbo between bowls. Top with scallions, parsley and jalapeños to serve.