Chicken and Andouille Gumbo 

click to enlarge Chicken and Andouille Gumbo - BRIENNE BOORTZ
  • Brienne Boortz
  • Chicken and Andouille Gumbo


1½ c. flour (for roux)

1 c. vegetable oil (for roux)

"The Trinity": 2 c. onions, 1 c. celery, 2 c. bell pepper, all chopped

¼ c. garlic, diced

2 whole chickens, cut in to pieces (optional to substitute duck or any wild fowl)

10 chicken livers (optional; can include the ones that came with the chickens)

½-¾ lb. Poche's certified Louisiana Cajun Andouille Smoked Sausages, sliced

3 or 4 bay leaves

3 qts. chicken stock

4 c. chopped okra (frozen OK)

2 c. green onions, chopped

1 c. parsley, chopped

salt and pepper, to taste


Heat flour and oil in a heavy-bottomed stock pot. Using a wire whisk, stir until dark golden brown. It will take several minutes, so if you don't stir constantly, you'll burn the roux and have to start over. Once you are satisfied with the color, you can sweat the onions, celery, bell peppers and garlic. Sauté approximately 5 minutes, until vegetables are wilted.

Add chicken, livers, Andouille sausage and bay leaves to roux, and sauté approximately 15 minutes. Add the chicken stock one ladle at a time, and continue stirring until the mix is all even. Bring to boil, then add okra. Simmer approximately 1 hour on burner, until chicken is cooked and tender. Add green onions, parsley, salt and pepper, and cook another 5 minutes. Once done, serve over hot steamed rice with a French baguette.


I have always said, "If you have 100 top chefs in New Orleans make gumbo, and if any one of their gumbos taste exactly alike, it would be like the Denver Broncos winning the Super Bowl back-to-back." This recipe is as authentic as it gets. You start with a good roux, add the best Louisiana Andouille, okra and the holy trinity. C'est si bon! (It's so good!)

— Submitted by Nawlins proprietor Martin Allred


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