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Chicken And Andouille Gumbo

Chicken And Andouille Gumbo Chicken Andouille Gumbo Recipe

What’s the key to great gumbo? Find out with this Louisiana inspired recipe! Create a rich roux sauce combined with roasted chicken, andouille sausage, fresh vegetables & creole spices. Much like the cultures you would find in New Orleans, this Carolina Cooker gumbo offers a robust and diverse blend to make it equally hard to forget!


  • 1 C Flour
  • 1 C Grapeseed Oil
  • 1 Large Onion
  • 1 Bell Pepper
  • 2 celery stalks
  • 1 lb Andouille
  • 6 cloves garlic
  • 2 TBSP Cajun Seasoning
  • 8 cups chicken broth
  • 4 bay leaves
  • 1 C sautéed okra
  • 2 C roasted chicken thighs
  • 2 TBSP Hot Sauce
  • Salt and pepper to taste
  • Green onions
  • Serve with Rice


  1. Heat 9 qt. Dutch oven over medium high heat, add oil and once it’s heated add in flour.
  2. Continuously stir roux until it reaches a dark brown color and immediately add in onion, bell pepper and celery.
  3. Sauté for about 4min. and then add in garlic.
  4. Once onions are translucent add in chicken broth and bay leaves.
  5. Next add hot sauce, Cajun seasoning, chicken and sausage.
  6. Bring to a boil and reduce to simmer for 2-3 hours.
  7. Season with salt and pepper. Serve over rice garnished with green onions.