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This delicious 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 at all because rather than stirring for hours at the stovetop, the roux is baked in the oven and practically makes itself.
Here is a recipe for a great gumbo with a roux that practically makes itself. That’s seriously not much of an exaggeration. Alton Brown has a genius technique of making a roux in the oven and that’s the method I used here.
How to make chicken Andouille gumbo:
You whisk 1/2 cup peanut or canola oil and 1 cup and 3 tablespoons all-purpose flour together in a Dutch oven, then place the mix in a 350-degree oven. You stir the roux every 40 minutes and once it has a milk chocolate color (after 1.5 to 2.5 hours), you take it out of the oven, let it cool down and then transfer it to a bowl for later use.
This method will give you the same result you get when sitting for hours at the stovetop stirring, yawning and probably also burning yourself. It truly is genius.
Next you’re going to cook the meat and then the vegetables (in the same Dutch oven you made the roux in):
You heat 1 teaspoon canola oil and then brown 2 sliced smoked Andouille sausages and 2 medium-sized boneless, skinless chicken breasts (cut into bite-sized pieces) in it. Once the meat is browned, you take it out and set it aside. You saute your vegetables (1/2 yellow onion (diced), 1 green bell pepper (diced) and 2 celery stalks (diced)), then add in 2 minced garlic cloves and 6 cups chicken broth and stir in the roux. You keep stirring until the mix comes to a boil and turns nice and thick.
Now it’s time to stir in your herbs and spices: 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon Hungarian paprika and 1 teaspoon smoked paprika. You put on the lid and let the gumbo simmer for 20 minutes.
All that’s left to do now is add the meat back in and simmer for another ten minutes and you’re ready to dig in!
More delicious hearty soups and stews:
- Chunky Chili
- Chicken and Wild Rice Mushroom Soup
- Nutmeg Gnocchi with Mushrooms or Cinnamon Clove Beef Stroganoff
- Spicy Tomato Chicken Noodle Soup
- Slow Cooker Beef Back Ribs
Chicken Andouille Gumbo
- 1/2 cup peanut or canola oil
- 1 cup plus 3 tablespoons all-purpose flour
- 1 teaspoon canola oil
- 2 smoked Andouille sausages, sliced
- 2 medium-sized boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Hungarian paprika
- 1 teaspoon smoked paprika
- 3 green onions, sliced
- 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 (1.5 – 2.5 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, put on the lid and simmer on low heat for 20 minutes.
- Add the chicken and the sausage and simmer for another 10 minutes.
- Serve with rice and sprinkle on some green onions.
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