Easy Chicken and Andouille Gumbo

Easy Chicken and Sausage Gumbo

Beginners and experienced cooks alike will love this Easy Chicken and Andouille Gumbo.

Easy Chicken and Andouille Gumbo
Serves 4
Beginners and experienced cooks alike will love this Easy Chicken and Andouille Gumbo.
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Ingredients
  1. ½ cup unsalted butter
  2. ½ cup all-purpose flour
  3. 1 tablespoon canola oil
  4. ½ cup chopped red bell pepper
  5. ½ cup chopped onion
  6. ¼ cup chopped celery
  7. ¼ cup chopped carrot
  8. ½ pound andouille sausage, chopped
  9. 3 cups chicken broth
  10. 2 cups shredded rotisserie chicken
  11. 1 tablespoon Cajun seasoning*
  12. 2 teaspoons filé powder
  13. Creole Mustard Potato Salad, recipe follows
  14. Garnish: Chopped fresh thyme
Instructions
  1. In a small cast-iron pan over medium heat, melt butter. Add flour, and whisk vigorously until combined. Cook, stirring frequently, until a brown roux forms, about 15 minutes. Remove from heat, and set aside.
  2. In a large Dutch oven over medium-high heat, add canola oil. Add bell pepper, onion, celery, and carrot, and cook stirring frequently, until tender, about 5 minutes. Add sausage, and cook until lightly browned. Add roux, and stir to combine. Slowly whisk in broth, and cook, stirring occasionally, until mixture begins to boil. Stir in chicken, Cajun seasoning, and filé, and serve immediately with Creole Mustard Potato Salad, if desired. Garnish with fresh chopped thyme, if desired.
Notes
  1. For testing purposes, we used Rex Premium Blend Cajun Seasoning.
Louisiana Cookin https://www.louisianacookin.com/
Creole Mustard Potato Salad
Serves 6
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Ingredients
  1. 2 pounds red potatoes, quartered
  2. 3 teaspoons kosher salt, divided
  3. ½ cup Creole mustard
  4. ½ cup mayonnaise
  5. 1 teaspoon paprika
  6. ½ teaspoon hot sauce
  7. 1 teaspoon chopped fresh parsley
Instructions
  1. Place potatoes and 2 teaspoons salt in a large Dutch oven; add water to cover. Bring to a boil over medium-high heat; reduce heat to medium, and cook until tender, about 15 minutes. Drain, and let potatoes cool.
  2. In a large bowl, combine potatoes, remaining 1 teaspoon salt, mustard, mayonnaise, paprika, hot sauce, and parsley.
Louisiana Cookin https://www.louisianacookin.com/

6 COMMENTS

  1. I DONT CARE FER SHEDDED CHICKEN, AFTER MY ROUX MAKES, I ADD CUTUP FRESH CHICKEN, OR THGIHS, COOK UNTIL CHICKEN IS TENDER, SERVE OVER RICE POTATO SALAD ON DE SIDE. SISTER PUTS TATER SALAD IN DE GUMBO. DONT ADD MY FILE., SERVE IT ON DE TABLE WID TABASCO SAUCE. I USE HEAVEN ON EARTH CAJUN SEASONING. DIFFERENT STROKES FER DIFFERENT FOLKS

  2. This is such a fantastic recipe! Super easy, and delicious. I served it at a Mardi Gras party this year – all my guests loved it. We did not serve it with the potato salad, just did a scoop of rice with Louisiana Hot Sauce. Will make again and again!

    • Candie…..If you can’t find a mustard that says “Creole” mustard, you can look for one that is a horseradish mustard. French’s has a horseradish mustard and it is very similar to creole mustard.

  3. I like my roux really, really thin and dark and from the picture of the bowl it looks thick, otherwise, the recipe looks good. I also use rotisserie chicken regularly, except at Holidays, I use leftover turkey. I will try the recipe with some variations. I really like Louisiana Cooking Magazine and enjoy trying its recipes.

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