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Chicken & Andouille Gumbo


Try these delicious fully baked fill and serve cornbread bowls. You can add your favorite chili recipe, salad, breakfast item or dessert.


For the Roux:

  • 1 cup flour
  • 1 cup butter (can use vegetable oil also; 1:1 ratio)

For Gumbo:

  • 1 tbsp vegetable oil
  • 2 medium onions, diced
  • 2 ribs celery, finely chopped
  • 1 green bell pepper, seeded and finely chopped
  • 3 tablespoons minced garlic
  • 1 lb andouille sausage, cut into rounds, 1/4 inch thick
  • 1 1/2 lb chicken breast, diced
  • 1 1/2 teaspoons salt, plus more to taste
  • 6 cups chicken broth
  • 1 tsp freshly ground black pepper
  • 1 bay leaf
  • 1 tbsp filé powder, for serving Creole seasoning to taste


  • Prepare roux in advance.
  • In a heavy pot, at medium heat, add a splash of vegetable oil. Sweat the diced onions, celery and bell peppers until slightly soft, then add garlic.
  • Add andouille and chicken and cook until browned.
  • Add broth to cover (and maybe more if needed) and the rest of the seasonings (salt & pepper, filé, bay leaf and creole seasoning).
  • Bring to a boil and reduce heat to simmer.
  • Add the roux while whisking to avoid burning on the bottom of the pot.
  • Continue simmering for about 25 minutes, stirring occasionally until the gumbo thickens with the roux, and flour has cooked off its raw flavor and all ingredients have blended.
  • Spoon into cornbread bowls and serve immediately.

Chef Tips:

Roux is the foundation of most classical gravy-based dishes, and it’s typically made with flour and butter or oil. For a proper gumbo, cook in a pan or iron skillet, constantly stirring together the fat and flour until rich brown for a nutty aroma and rich flavor.

Click here for printable recipe!

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