Chicken & Andouille Gumbo

Chicken & Andouille Gumbo

As featured on KC Live!


  • 1 Chicken (standard 8 cut or deboned & cubed)
  • 1 lb. Andouille sausage
  • 2 Onions, medium dice
  • 3 Celery stalks, medium dice
  • 2 Bell Peppers, medium dice
  • 6 Garlic cloves, minced
  • 1 sprig fresh Thyme
  • 2 Bay leaves
  • 1/8 tsp Cayenne
  • 3 qt Stock (chicken or pork)
  • 6 oz. clarified butter (or oil)
  • 6 oz. Flour
  • Salt & Pepper
  • Gumbo File



  1. In a large saucepan over low heat cook the flour in the oil to make a dark roux, it should be the color of milk chocolate (about 30 min).
  2. Add onion, bell pepper and celery and cook until softened.
  3. Add herbs and garlic and cook another 30 seconds.
  4. Add stock a little at a time, stirring until smooth before adding more.
  5. Add chicken and andouille and simmer until the chicken is cooks (about 10 min).
  6. Season to taste with S&P, serve over rice and dust with file powder.


Note: Local chicken, housemade andouille sausage from local pork, housemade stock & gumbo file are all available in The Sundry’s Market.