Christy Rost
celebrating home and family

Louisiana Chicken and Andouille Gumbo

| Christy Rost
  • 2 skinless chicken thighs
  • 1 skinless chicken breast
  • 7 cups water
  • 1 bay leaf
  • ½ large onion, peeled and halved
  • 1 stalk celery with leaves
  • 1 carrot, peeled, trimmed, and cut in half crosswise

Place ingredients in a large stockpot, cover, and bring to a boil over medium-high heat, skimming foam from the top of the liquid. Reduce heat to low, simmer 30 minutes, transfer chicken to a plate until it is cool enough to handle, and reserve broth. Remove meat chicken from the bones, chop or shred the chicken, and discard bones. Strain the broth and set it aside, discarding cooked vegetables. This may be done one day in advance, covered, and chilled.


  • 1 cup canola or vegetable oil, for roux
  • 1 cup flour
  • 2 tablespoons canola oil, for sautéing
  • 2 large stalks celery, rinsed and sliced
  • 2 large green bell peppers, rinsed, seeded, and coarsely chopped
  • 1 cup sweet onion, peeled and coarsely chopped
  • 2 teaspoons coarse kosher or sea salt
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon paprika
  • 12 ounces andouille sausage, sliced
  • 12-ounce package frozen okra, thawed

In a small bowl, stir together salt, onion powder, garlic powder, cayenne pepper, black pepper, and paprika, and set it aside.

In a medium skillet, whisk together 1 cup canola oil and the flour until smooth. Cook over medium-low heat, whisking constantly, until the roux turns the deep brown color of milk chocolate, about 20 to 25 minutes. Take care the roux doesn’t burn. Set it aside.

Preheat a Dutch oven over medium heat, add 2 tablespoons oil, and swirl to coat the bottom of the pan. Add celery, bell peppers, and onion, and saute 5 minutes until they begin to soften. Stir in the chopped chicken. Sprinkle most of the reserved seasoning mix over the vegetables and chicken, reserving 1 teaspoon for later, and toss well to coat. Cook 2 minutes, stirring constantly. Stir in 6 cups of the reserved chicken broth and the dark roux. Raise the heat to medium-high and cook, uncovered, 15 to 20 minutes.

Meanwhile, sauté sliced sausage in a medium skillet over medium heat 5 to 8 minutes, or until it is lightly browned on all sides. Add to the gumbo and cook, uncovered, 30 minutes, stirring occasionally.

Stir in okra and check seasonings. Add remaining spice mixture and several drops of Tabasco, if desired. Cover and cook 15 minutes, stirring occasionally, as the gumbo thickens. If the gumbo is too thick, add additional broth a little at a time. Serve in large bowls over cooked rice.

Yield: 6 to 8 servings

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