JesseEatzA traditional, deep-flavored Cajun gumbo with smoky andouille sausage, tender chicken, and the 'Holy Trinity' of vegetables, scaled for a perfect family meal.
While the vegetables sweat, place the dark roux and 1/2 cup of the chicken stock in a small blender or food processor. Pulse until completely smooth and the consistency of peanut butter.
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Add the sliced andouille sausage and brown for about 4-5 minutes until the fat renders and the edges are crisp.
Add the diced onion, celery, bell pepper, and garlic to the pot. Sauté for 3-4 minutes until the onions are translucent and the vegetables have softened slightly.
Pour the remaining chicken stock into the pot and bring to a simmer over high heat. Whisk in the smooth roux mixture until fully incorporated and the liquid turns a deep, dark brown.
Add the diced chicken, okra, crushed tomatoes, Worcestershire sauce, cayenne, bay leaves, thyme, and salt. Stir well to combine.
Bring the gumbo to a boil, then immediately reduce the heat to medium-low. Simmer for 15-20 minutes until the chicken is cooked through and the flavors have melded.
Stir in the gumbo file powder and fresh parsley. Remove the bay leaves before serving. Serve hot over white rice.
This is a scaled-down version of the professional batch recipe, perfect for a family dinner. Using a jarred dark roux (like Kary's) saves hours of stirring while maintaining that authentic deep flavor. Pureeing the roux with a bit of water or stock first is the secret to a perfectly smooth, velvety consistency without any lumps. Inspired by Big Batch Cajun Chicken & Andouille Gumbo by Jesse Eatz.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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