Chicken & Andouille Sausage Gumbo

When temperatures drop a favourite comfort food is a steamy bowl of Gumbo Louisiana style!

Perfect for feeding a crowd in the winter months, its great served with crusty french bread or crumbly corn bread

Andouille sausage can be hard to find but check online butchers, or substitute with chorizo if you cannot get it

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To prepare the Chicken & Andouille Sausage Gumbo

Serves 6

Heat a heavy stock pot over medium-high heat and add the oil. Season the chicken with salt and pepper to taste and sear the chicken over high heat, skin side down, until golden brown and crispy. Flip and repeat. Set the chicken aside. You may need to do this in batches to ensure the chicken doesn't overcrowd in the pan

Melt the butter over medium heat in the same pot used to sear the chicken. Add the sausage to the pan and cook until golden brown. Remove from the pan and set aside.

Melt the butter in the pan and whisk the flour into the butter. This forms the roux. Stir the roux constantly until it reaches a deep reddish-brown colour.

Add the onions, celery and green pepper and gently sauté until softened, about 5 minutes. Add the garlic and Cajun spice and cook an additional minute or until aromatic. Season with salt and pepper.

Return the sausage, chicken legs, thighs and wings to the pot and stir in the chicken stock and herbs de Provence. Bring to a boil. Reduce the heat to a simmer, and cook uncovered for about 1 hour or until the chicken is tender.

Add the chicken breasts back to the pan and continue to cook for an additional 10 minutes or until cooked through.

Stir in the scallions and adjust seasoning. Serve over steamed rice


  • 1 whole chicken, cut into serving pieces
  • Salt & pepper to taste
  • 2 tbsp rapeseed oil
  • 113g unsalted butter
  • 225g andouille sausage, sliced in 1/4" rounds
  • 100g all purpose flour
  • 1 onion, large dice
  • 2 stalks celery, large dice
  • 1/2 green pepper, large dice
  • 2 cloves garlic, minced
  • 1 tbsp Cajun Creole seasoning
  • 1.25l chicken stock
  • 1 tsp herbs de Provence
  • 3 scallions, thinly sliced on the bias
  • Steamed long-grain rice

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