Julia Wright’s Chicken Andouille Gumbo Recipe Cook-Off Winner
Chicken Andouille Gumbo is a quintessential dish in Louisiana Creole cuisine, embodying the region’s rich culinary heritage. This hearty, flavorful stew is a staple in Southern kitchens, known for its deep, complex flavors and comforting warmth. The origins of gumbo are a melting pot of cultures, combining French, Spanish, African, and Native American influences to create a unique and beloved dish.
At the heart of Chicken Andouille Gumbo is the andouille sausage, a smoked, spiced pork sausage that plays a pivotal role in adding a robust, smoky depth to the gumbo. This, along with the tender chicken, is thickened with a rich roux—a carefully cooked mixture of flour and fat that gives the dish its signature texture and color. The holy trinity of Creole cooking—onions, bell peppers, and celery—provides a flavorful base, while garlic, okra, and a blend of spices and herbs add layers of complexity.
This recipe is perfect for gatherings, offering a taste of Louisiana’s vibrant culinary scene. Whether enjoyed on a chilly evening or as a centerpiece for a festive celebration, Chicken Andouille Gumbo is sure to warm both the body and the soul, inviting everyone to experience the spirit of Southern hospitality.
What Is Andouille?
Andouille is a type of smoked sausage that is particularly popular in Cajun and Creole cuisine, especially in Louisiana. Originating from France, where it is also known as “andouille,” this sausage has been adapted and transformed in the American South to suit local tastes and ingredients.
Characteristics of Andouille:
- Ingredients: Andouille is typically made from pork, incorporating coarsely ground meat along with seasonings such as garlic, onions, and various spices. The American version often includes a higher level of spice compared to its French counterpart.
- Preparation: The sausage is smoked, imparting a distinctive, rich, and smoky flavor. The smoking process not only enhances the taste but also contributes to its firm texture.
- Flavor Profile: Andouille has a bold, robust flavor, marked by a balance of smokiness, spiciness, and savory depth. The seasoning mix often includes ingredients like paprika, cayenne pepper, black pepper, and thyme, giving it a characteristic heat and aromatic quality.
Culinary Uses:
Andouille is a versatile ingredient that can be used in various dishes. It is a key component in many traditional Louisiana dishes, such as:
- Gumbo: Adding a smoky, spicy element to the stew.
- Jambalaya: Infusing the rice dish with its distinctive flavor.
- Etouffee: Contributing depth and richness to the sauce.
Its unique taste makes andouille a popular choice for enhancing the flavor of soups and stews and even as a standalone grilled or fried sausage.
About Julia
Julia is a home cook from the Pacific Northwest, just east of Seattle, in what she calls “Microsoft Land”. Julia is also a member of my Facebook group, What I Cooked For Dinner Last Night, where our group shares meals they’ve prepared the night before giving us all ideas for future meals and inspiration to try new foods.
The contest was hosted locally by a Savory Spice store where each contestant had to bring 1.5 quarts of soup or stew in a crock pot. The store’s customers tasted the dishes throughout the day and voted. Once all the food ran out, the voting was over. Julia said she brought way more than the 1.5 quart minimum to avoid being the first to run out.
When Julia and her husband came back to the store at 5 pm, she was told her Gumbo won “hands down” and she earned a $50 gift card.
A Little More About Julia
Julia is the mom of two teenage boys and married to a British ex-pat. She told me she was late to start cooking but was inspired to learn how to cook when she started watching Food Network shows. Alton Brown’s show was her first favorite.
Julia and her husband love to travel and when on the road she tries to learn how to make a local dish or get some local inspiration for future meals. She learned how to make this gumbo while in New Orleans at a cooking class at the New Orleans School of Cooking.
Julia said it was a touristy activity but she “took it seriously”.
Gumbo is a Southern Louisiana Stew. No two chefs make gumbo the same way. Use this recipe to create your specialty. Additions could include shrimp, okra, and tomatoes. – Julia Wright
Award Winning Chicken Andouille Gumbo
Ingredients
- 1 cup flour
- 1 cup vegetable oil
- 3 cups onions chopped
- 3 cups peppers chopped
- 2 cups celery chopped
- 1 tablespoon garlic chopped
- 2 quarts chicken broth/chicken stock
- 3 cups cooked chicken
- 12 ounces Andouille sausage
- 2 tablespoons Savory Spice Black River Creole Seasoning or to taste.
Instructions
- Prepare the roux using flour and oil, stir constantly over medium heat – UNINTERRUPTED – for 20-30 minutes or until copper colored.
- Add chopped onions, peppers and celery to roux. Stir until vegetables soften.
- Add chopped garlic and stir.
- To vegetable mixture, add sliced sausage and cooked chicken, chopped. Sprinkle in Creole seasoning.
- Add stock or broth and simmer over medium heat. Adjust seasonings to taste. Simmer 1 – 2 hours.
7 Responses
Gary! Thank you so much for the great post. I am thrilled to be a part of your awesome blog. Note for other RGs: While the recipe calls for a particular seasoning products – you may certainly substitute your favorite one such as Tony Chachere’s or Zatarains and use any File powder. Enjoy!
You are so welcome Julia and thank you for sharing your New Orleans experience with us. Hopefully you will travel to another exotic food destination and share another recipe.
Hi Gary!
Just wanted to say that I’ve really enjoyed your website!
I’m trying to take advantage of living at home for my last year of high school to teach myself how to cook, and your blog’s been really well organised and useful!
Hope you’re having a great day/night 🙂
Cheers from Australia!
Thanks Sam for the hello and good luck with your learning how to cook. Have fun and please keep me updated with your experiences.
I just started simmering but that’s good. I didn’t to a T except I did laze mans roux. 350, stir every 30 for 1 1/2 hours. I was surprised there was no paste or tomatoes in it. Nice job though.
E more question. Simmering on medium seems a bit high, is that o reduce it faster?
Hi Sean, I say medium but on your stove that may be medium-low or low on someone else’s stove. It will be different depending on if your stove is gas or electric or if gas, how many BTU’s. You want to bring it to a simmer where there are tiny, little bubbles no matter what the temperature reads. Hope this helps.