Chicken and Andouille Sausage Gumbo Recipe (with Video)

Creating the Roux
1. Combine the oil and flour in a stock pot.
2. Stir constantly over medium-high heat with a wooden spoon.
3. When the roux starts to color slightly (called a blonde roux) turn the heat down to medium or medium low.
4. Continue stirring until the roux is the color of milk chocolate.
5. Make sure to stir constantly or else the roux will burn. You will need to start over if it burns.
Adding the Vegetables and Sausage
1. Immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage, and cook, stirring, until the vegetables are softened, 5 to 7 minutes.
2. Add in the salt, black pepper, and bay leaf, and stir to combine.
Adding the Stock and Simmering
1. Add in the chicken stock and bring to a simmer.
2. Simmer for two hours until the sauce is thickened, skimming off any foam or excess oil that rises to the top.
Adding the Chicken and Final Simmer
1. When the sauce is almost thickened, cook your chicken breasts and chop into bite size pieces.
2. If you are using the chicken from your homemade stock, cut into pieces.
3. Add the chicken, green onions, and parsley to the gumbo and continue to simmer about 30 minutes longer.
4. If the sauce is too thick, add in more water or stock.
5. Adjust seasonings if needed.
Serving the Gumbo
1. Serve with white rice and Louisiana hot sauce and filé powder.