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Andouille Sausage Gumbo (Gumbo Ya Ya)


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Rate this recipe 4.4/5 (18 Votes)


  • 1 c. unsalted butter
  • 1 c. vegetable oil
  • 4 c. all purpose flour
  • 8 chicken thighs
  • 8 chicken legs
  • vegetable oil (for browning chicken)
  • 2 red peppers, diced
  • 2 green peppers, diced
  • 2 yellow onions, diced
  • 2 stalks celery, diced
  • 5 qts. chicken stock, heated
  • 2 tbl. Creole seasoning (your choice of brand)
  • 1 tsp ground black pepper
  • 1 tsp crushed red pepper
  • 1 tsp chili powder
  • 1 tsp dried thyme
  • 1 tbl chopped garlic
  • 2 bay leaves
  • 2 tbl kosher salt
  • 1 lb. andouille sausage, sliced 1/2 thick


Servings 6
Preparation time 15mins
Cooking time 100mins
Adapted from


Step 1

1) Make the roux. Melth the butter and oil in a 12 qt stockpot, whisk in the flour and cook until foaming. Cook, stirring often, over medium heat, until dark brown but don't let it burn (if it burns, start over)
2) While the roux is cooking, season the chicken with salt & pepper. Coat the bottom of a large skilet with oil & heat until shimmering. Brown the chicken in batches. Transfer the browned chicken to a bowl & reserve
3) Add the peppers, onion & celery to the roux. Cook until soft, about 5 minutes. Whisk in the heated stock and bring to a boil. Reduce the heat to simmer. Stir in all seasonings, thyme, garlic and salt. Cook, skimming fat as necessary, an additional 30 minutes
4) Add the andouille and chicken and cook for 20 - 30 minutes minutes. Taste and adjust seasoning.

Serve with rice

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