Chicken Andouille Gumbo

Nothing warms the tummy more than soup and this one does it very well. Adjust the seasonings to make it spicy or tame. Add some shrimp to make it that much better. Serve some warm bread on the side and you have a fantastic meal.

Chicken Andouille Gumbo

Prep Time:

Cook Time:

Chicken Andouille Gumbo


  • ¼ cup melted butter
  • ¼ cup olive oil
  • ½ cup flour
  • 1 medium onion diced
  • 3 stalks celery
  • 1 medium pepper
  • 1 – 2 tablespoons minced garlic
  • 1 pound Andouille sausage
  • 1 pound diced chicken breasts
  • 2 cups frozen sliced okra
  • 2 14.5 oz cans diced tomatoes with onion and green pepper
  • 48 oz reduced sodium chicken broth
  • 2 tablespoons Cajun seasoning
  • Hot sauce to taste
  • Salt and pepper to taste


  1. Add butter, oil and flour to pot over med heat. Cook until it is golden brown but make sure not to burn it.
  2. Add peppers, onions, and celery to pot and cook until soft.
  3. Add garlic and cook two more minutes.
  4. Add the sausage and cook until lightly browned.
  5. Add chicken, diced tomatoes, chicken broth, Cajun seasoning, and hot sauce to the pot. Let simmer for 2-3 hours until thickened.
  6. Salt and pepper to taste
  7. Serve over a bowl of rice.


*If you want to add shrimp to the mix add it 5 minutes before serving so they do not over cook.


Enjoy, Cindy

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