Chicken and Andouille Gumbo
Gumbo is a southern classic that warms the soul and fills the belly. This Chicken and Andouille Gumbo marries tender rotisserie chicken with spicy, smoky andouille sausage to create a deliciously comforting dish that is perfect for any occasion. Whether you’re hosting a family gathering, celebrating Mardi Gras, or simply enjoying a cozy night in, this gumbo is sure to be the star of your table. With its rich flavors and satisfying textures, it’s a dish that evokes the spirit and tradition of Creole cooking, making you feel at home no matter where you are.
Everyone will love the layering of flavors and the hearty, wholesome ingredients in this dish. It’s not just about the taste; it’s about the experience that comes with a delightful bowl of gumbo, served alongside fluffy steamed rice and a sprinkle of fresh green onions. Whether you’re a gumbo newbie or a seasoned pro, this recipe is both approachable and crowd-pleasing, sure to impress your family and friends.
This is what the finished dish looks like when perfectly cooked.
Ingredients
- 1 rotisserie chicken, shredded
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 celery stalk, chopped
- 3 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 2 cups okra, sliced (fresh or frozen)
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- 2 cups steamed rice
- Chopped green onions for garnish
Gather all your ingredients and get ready to create a delicious gumbo!
Directions
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion, bell pepper, and celery (the "holy trinity" of Cajun cooking). Sauté until softened, about 5 minutes.
- Stir in the minced garlic and sliced andouille sausage, cooking until the sausage is browned.
- Add the shredded rotisserie chicken, diced tomatoes, chicken broth, sliced okra, and Cajun seasoning into the pot.
- Bring the mixture to a simmer and cook for about 20-25 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste, adjusting the seasoning according to your preference.
- Serve the gumbo over steamed rice and garnish with chopped green onions for a fresh finish.
Tips & Variations
- Ingredient substitutions: You can use smoked sausage or turkey sausage instead of andouille for a lighter version. If okra isn’t available, try adding more vegetables like zucchini or green beans.
- Optional variations: Add shrimp or crab meat for a seafood twist, or experiment with different spices to customize the heat level to your liking.
- Storage or reheating tips: Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a little chicken broth if needed to loosen the gumbo.
Recipe Information
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 6
- Difficulty level: Easy
This image displays a delicious bowl of Chicken and Andouille Gumbo, serving as an enticing representation of this flavorful dish.
Chicken and Andouille Gumbo
Ingredients
Main ingredients
- 1 whole rotisserie chicken, shredded
- 1 tablespoon vegetable oil
- 1 cup onion, chopped
- 1 cup green bell pepper, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 2 cups okra, sliced (fresh or frozen)
- 2 teaspoons Cajun seasoning
- Salt and pepper to taste
- 2 cups steamed rice
- Chopped green onions for garnish
Instructions
Cooking
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion, bell pepper, and celery (the 'holy trinity' of Cajun cooking). Sauté until softened, about 5 minutes.
- Stir in the minced garlic and sliced andouille sausage, cooking until the sausage is browned.
- Add the shredded rotisserie chicken, diced tomatoes, chicken broth, sliced okra, and Cajun seasoning into the pot.
- Bring the mixture to a simmer and cook for about 20-25 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste, adjusting the seasoning according to your preference.
- Serve the gumbo over steamed rice and garnish with chopped green onions for a fresh finish.