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Chicken and andouille gumbo simmers tender chicken and smoky sausage in a dark roux-based broth for a Louisiana family classic. This high protein, spicy stew is rich, comforting, and perfect served over rice.
In a large heavy-bottomed pot over medium heat, whisk together the all-purpose flour and vegetable oil, stirring constantly for 20-25 minutes to make a dark brown roux (the color of chocolate). Control the heat carefully to prevent burning—if it starts to smoke, reduce the heat.
Once the roux is dark and fragrant, add chopped onion, celery, and green bell pepper. Sauté in the hot roux for 5-6 minutes until softened and aromatic, stirring often.
Add minced garlic and sliced andouille sausage to the vegetables. Cook for 3-4 minutes until the sausage starts to brown slightly.
Stir in the boneless chicken thighs (cut into bite-sized pieces) along with paprika, dried thyme, oregano, cayenne, black pepper, and kosher salt. Cook 3-4 minutes to coat everything in the flavors.
Gradually pour in the chicken broth while scraping up any bits from the bottom of the pot, and add the bay leaves. Bring the pot to a gentle boil, then reduce to low and simmer uncovered for 55-70 minutes, stirring occasionally and skimming excess fat if needed.
Taste the gumbo for seasoning and adjust salt if necessary. Remove bay leaves. Serve hot over cooked long-grain white rice, ladling the gumbo generously for each portion.
