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Chicken Andouille Gumbo

  • 1 chicken, 2- 3 lbs.
  • 3 qts. water
  • 1 lb. fresh or frozen okra, sliced in ½ in. rounds
  • ½ cup plus 2 Tbls. cooking oil
  • ½ cup flour
  • 2 cups chopped onions
  • 1 cup chopped green bell pepper
  • ½ cup chopped celery
  • 1 16 oz. can chopped tomatoes (or chopped fresh tomatoes)
  • ¾ lb. andouille sausage, sliced
  • 1 bay leaf
  • 1 tsp. thyme
  • 1 tsp. basil
  • ½ tsp. sage
  • ½ tsp. black Pepper
  • ½ tsp. White pepper
  • ¼ tsp. cayenne (optional)
  • 2 tsp. salt


Cut chicken into pieces, cover with water and simmer one hour. Remove meat from bones and set aside to cool. Set aside strained stock as well. In large skillet, sautee okra in 2 T. oil for 10 min., until ropiness is gone. Set aside. Meanwhile, in large heavy bottomed pot, heat ½ cup oil over med.-high heat. Add flour by whisking constantly, til get a dark brown “roux..” As soon as brown color achieved, immediately add onions, bell peppe,r and celery and sautee. Allow veg. to stick to bottom on pan a bit, then scrape bottom with a metal spatula. This carmelizing adds flavor. When veg. tender, add tomatoes, sausage and okra. Cook and stir 15 min. more. Add other seasoning and mix well. Pour in 8 cups of chicken stock, bring to slow boil, lower heat, and simmer one hour, stirring occasionally. Add cooked chicken and add. stock if necessary and simmer 15 min. more. Adjust seasonings to taste. Serve in large bowls and serve over rice. Serves 8-10.

From the Gumbo Shopcookbook, New Orleans

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