Entree: United States – Louisiana – Chicken, Andouille, and Shrimp Gumbo

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 5 min

Total 1 hr 25 min

Ingredients

- 6 bone-in, skin-on chicken thighs, approx. 6 oz (170 g) each
- 1 lb (454 g) Andouille sausage, sliced 1/2 inch (approx. 1 lb / 454 g total)
- 1 lb (454 g) raw shrimp, peeled and deveined (approx. 1 lb / 454 g total)
- 3/4 cup (90 g) all-purpose flour (white powder)
- 8 cups (1.9 L) broth
- 3/4 cup (76 g) celery, chopped
- 6 green onions, sliced (approx. 3 oz / 85 g)
- 6 cloves garlic, minced
- 2 bay leaves
- 2 tbsp (30 g) Cajun seasoning
- 1 tbsp (8 g) gumbo filé powder
- 2 tbsp (8 g) fresh parsley, chopped
- salt, to taste
- black pepper, to taste

Instructions

1. Pat the chicken thighs dry and season lightly with salt and black pepper. In a large heavy pot over medium heat, brown the chicken thighs skin-side down until the skin renders and is well browned, about 8–10 minutes; turn and brown the other side 4–5 minutes. Transfer the chicken to a plate, leaving the rendered fat in the pot.
2. Add the sliced Andouille to the pot and brown for 3–4 minutes in the rendered fat to release additional flavor and fat. Remove the sausage to the plate with the chicken.
3. Lower heat to medium-low. Add the measured flour to the fat and whisk constantly to form a roux. Cook until the roux reaches a deep brown (chocolate to dark-copper), 18–25 minutes, stirring frequently to prevent burning.
4. Gradually whisk in 2 cups (480 ml) of the broth to deglaze, scraping up browned bits, then add the remaining broth and stir until smooth.
5. Return the browned chicken and sausage to the pot. Add the chopped celery, minced garlic, bay leaves, and Cajun seasoning. Bring to a gentle simmer, partially cover, and cook until the chicken is tender, about 30–40 minutes.
6. Remove the chicken to a cutting board, discard bay leaves, remove bones and skin if desired, chop or shred the meat, and return it to the pot. Taste and adjust salt and black pepper.
7. Increase heat to medium and add the raw shrimp. Simmer just until the shrimp turn opaque and are cooked through, about 3–5 minutes.
8. Off the heat, stir in the gumbo filé powder and chopped parsley; allow the gumbo to rest 5 minutes so the filé thickens the broth. Serve immediately garnished with sliced green onions and additional parsley if desired.