Chicken and Andouille Gumbo Recipe by Chef Patrick Mould

Try this recipe for a hearty bowl of gumbo featuring andouille sausage.

Lafayette, Louisiana has been voted a Tastiest Town by Southern Living readers. Chef Patrick Mould, who grew up in the area, is an expert on Louisiana's Cajun and Creole cuisine. He shares his know-how through cookbooks, culinary tours and classes, and his own show, "Cooking Up a Good Life."

If you've ever visited Louisiana and fallen hard for a big bowl a gumbo, it’s no wonder. As the state’s official dish, gumbo reflects the many diverse cultures and flavors that comprise Louisiana. This recipe also features andouille, a spicy sausage link created in the River Parishes area by French and German settlers. Andouille’s wood-smoked spiciness compliments gumbo’s warm and soothing properties.

Ingredients for Chicken and Andouille Gumbo:

  • 1 two-and-a-half-pound chicken 
  • 14 cups water 
  • 2 tablespoons Cajun Seasoning, divided 
  • 2 bay leaves 
  • 12 cups reserved chicken stock 
  • 1 pound andouille sausage, sliced
  • 1 cup chopped onions 
  • 1/2 cup chopped celery 
  • 1/2 cup chopped green bell pepper 
  • 1 tablespoon minced garlic 
  • 1 cup dark roux 
  • 2 teaspoons Louisiana-style hot sauce 
  • 1 teaspoon salt 
  • 1/2 cup chopped green onions 
  • 1/4 cup minced parsley 
  • 4 cups cooked rice

Method of Preparation:

Place chicken, water, one tablespoon of Cajun seasoning and bay leaves in a stockpot. Bring the water to a boil, reduce the heat and simmer for 45 minutes. Strain and reserve 12 cups of the stock*. Allow the chicken to cool. Debone the chicken, discard the skin and coarsely chop the meat and reserve. Heat a large saucepan and add the sliced andouille sausage, cooking until browned.

Stir in the onion, celery, bell pepper and garlic and cook for 5 minutes. Add the reserved chicken stock and bring to a boil. Add the dark roux, lower the heat and simmer for 30 minutes. Add the hot sauce and the remaining one tablespoon of Cajun seasoning. 

Simmer for an additional 30 minutes. Add the reserved chopped chicken and simmer for 10 minutes. Stir in the green onions and parsley. Divide the rice into 8 large bowls and ladle the gumbo over the rice.

*Note: If you don’t have 12 cups chicken stock from cooking the chicken, you may add water to make 12 cups.

Need a little assistance in making this Louisiana specialty for yourself? Watch Chef Mould cook up this delicious dish.

Explore more recipes like this with Louisiana’s Culinary Trails. For more information, recipes and tips for your next trip to Louisiana, sign up to receive our eNewsletter.