This chicken Andouille gumbo is full of great flavors all the way from spicy to smoky. As a bonus, this recipe doesn’t require much work because, rather than stirring for hours at the stovetop, the roux is baked in the oven and practically makes itself.
How to make a roux in the oven:
The roux for this recipe is made using a genius technique I learned from Alton Brown: instead of stirring the roux for hours on the stovetop, you bake it in the oven. Here’s how it goes:
Step 1. Heat the oven to 350 degrees F., then whisk 1/2 cup peanut oil or canola oil and 1 cup and 3 tablespoons all-purpose flour together in a Dutch oven.
RECIPE NOTE: You can make this recipe in a 3-quart Dutch oven or in any Dutch oven larger than that. I used a 3-quart here and you can see that it is almost filled to the top, so if you prefer to have more room, I recommend you use a larger one.
Step 2. Whisk the mix until smooth, then place in the oven and bake (uncovered) until it has a milk chocolate color (about 2 hours). Briefly whisk the roux every 40 minutes during this process.
Step 3. After 40 min. the roux will have an oatmeal-like consistency.
Step 4. After 80 minutes the roux will start to look darker.
Step 5. Once the roux has a milk chocolate color, take it out of the oven and let it cool, then transfer it into a bowl and set aside.
How to make the gumbo:
Step 6. In the same Dutch oven you made the roux in, heat 1 teaspoon canola oil and then brown 2 sliced smoked Andouille sausages (3 ounces each) and 2 boneless, skinless chicken breasts (cut into bite-sized pieces) in it. Once the meat is browned, take it out and set it aside.
Step 7. Saute the vegetables (1/2 yellow onion (diced), 1 green bell pepper (diced) and 2 celery stalks (diced)).
Step 8. Add 2 minced garlic cloves, 6 cups chicken broth and then stir in the roux. Keep stirring until the mix comes to a boil and turns nice and thick. Stir in your herbs and spices: 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon half-sharp Hungarian paprika and 1 teaspoon smoked paprika. Add the meat back in, put on the lid and let the gumbo simmer on low heat for another 30 minutes.
How to serve gumbo:
Serve this gumbo hot along with crusty bread or with rice.
How to store leftovers:
Transfer any leftovers into an airtight container and store in the fridge for up to 2 days.
Questions and Answers:
Do you cook Andouille sausages before adding them to gumbo?
Yes, I like to brown the sliced sausages (along with the chicken) before cooking them in the gumbo.
What gives gumbo its flavor?
The flavor in this gumbo comes mostly from the baked roux, the smoked Andouille sausages, the chicken broth and the herbs and spices.
Can I make this recipe ahead of time?
Yes, you can make this gumbo up to 2 days ahead. Heat it up on the stovetop or in the microwave before serving.
More hearty soups and stews:
- Chunky Chili
- Chicken and Wild Rice Mushroom Soup
- Homemade Gnocchi with Cinnamon Clove Beef Stroganoff
- Slow Cooker Beef Back Ribs
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Chicken Andouille Gumbo
- ½ cup peanut or canola oil
- 1 cup plus 3 tablespoons all-purpose flour
- 1 teaspoon canola oil
- 2 three-ounce smoked Andouille sausages, sliced
- 2 medium-sized boneless, skinless chicken breasts, cut into bite-sized pieces
- ½ onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon fresh or dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon half-sharp Hungarian paprika
- 1 teaspoon smoked paprika
- Heat the oven to 350 degrees F.
- Whisk oil and flour in a Dutch oven* until smooth.
- Put the Dutch oven in the oven and let the roux bake in the uncovered pot until it has a milk chocolate color (1 1/2 to 2 hours). Whisk the roux every 40 minutes. (It will be smooth at first and then take on an oatmeal-like consistency after you whisk it).
- Let the roux cool down to almost room temperature.
- Transfer the roux into a bowl and set aside.
- Heat the canola oil in the Dutch oven until shimmering.
- In two batches, add sausage and chicken and brown on all sides. Transfer into a bowl and set aside.
- Add onion, bell pepper and celery to the pot and saute on medium heat until they start to soften. (Add more oil if you need to).
- Add the garlic and saute until fragrant (about 1 minute).
- Add the chicken broth, then stir in the roux and let the mix come to a boil, stirring continuously.
- Add the bay leaves, thyme, oregano, Hungarian and smoked paprika.
- Add the meat back in, put on the lid and simmer on low heat for another 30 minutes.
- Serve with bread.