Chicken and Andouille Gumbo
Photo: Andrew Purcell
Sunny Anderson's gumbo takes way less time to make than most, but it's just as flavorful and bold; if you can find gumbo filé powder in your local supermarket's spice section, shake a bit over your bowl (as you would salt) for a distinctly earthy flavor.

Serves 6 to 8


  • 2 Tbsp. olive oil
  • 12 ounces andouille sausage, halved lengthwise and sliced
  • 4 boneless, skinless chicken thighs (about 1 pound), cut into 1" chunks
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. plus 1 tsp. all-purpose flour
  • 1 cup chopped onion
  • 1 cup chopped celery (about 2 stalks)
  • 1 cup chopped green bell pepper
  • 2 Tbsp. Creole seasoning
  • 1 (14.5-ounce) can diced tomatoes
  • 4 cups low-sodium chicken stock
  • Kosher salt
  • Ground black pepper
  • 3 cups cooked rice, for serving
  • Hot sauce, for serving (optional)


Active time: 25 minutes
Total time: 1 hour

In a large heavy-bottomed pot, heat oil over medium-high heat. Add sausage and chicken, being careful not to crowd (cook in batches if necessary). Cook until all sides are golden, then transfer with a slotted spoon to a plate, leaving fat in the pot.

In the same pot, lower heat to medium, then add butter and flour. Cook, stirring continuously with a wooden spoon, until the mixture turns deep golden brown, about 12 minutes.

Add onion, celery, bell pepper, and Creole seasoning to pot and cook, stirring, until vegetables are tender, about 3 minutes. Add tomatoes, stock, and reserved sausage and chicken. Bring pot to a boil, then reduce heat to simmer. Cover and cook 25 minutes, stirring occasionally. Season with salt and pepper to taste. Serve gumbo warm over rice with a dash of hot sauce, if using.

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