From the Bayou Chicken and Andouille Sausage Gumbo


  • 1 cup vegetable oil
  • 1 cup flour
  • 2 cups chopped onions
  • 1 cup chopped green pepper
  • 1 cup chopped celery (optional)
  • 1 lbs andouille or smoked sausage (cut crosswise into 1/2-inch slices)
  • 2 or 3 bay leaves
  • 1 1/2 tsp salt
  • 1/2 tsp cayenne
  • 6 to 7 cups water
  • 2 lbs white/dark chicken meat
  • 1 Tbsp file powder


Combine oil and flour in large cast-iron or heavy-duty pot over medium heat. Stir constantly while browning. The roux will take approximately 25 minutes to cook. It will become dark brown. If small chips develop, stop and start over. Stir continuously and watch the heat.

Add onions, peppers and cook until they are translucent. Add the sausage and the seasonings and bay leaves. Continue cooking for 5 minutes, stirring often.

Add the water. Stir until all ingredients are well combined. Bring to a rolling boil, then reduce heat to simmer. Simmer for about 1 hour.

Season chicken and add to pot and simmer for 2 hours. Add file powder. Skim any fat that rises to the top.

Serve over steamed rice and garnish with a little chopped parsley.

Makes 4 to 6

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