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Chicken & Andouille Gumbo

posted Oct 24, 2019, 9:57 AM by outdoorkitchenshow   [ updated Oct 24, 2019, 9:57 AM ]

Our easy, but not basic, gumbo recipe. Start with a roux on the side to make things faster and easier. Add our LOW SODIUM Magic Swamp Dust, Smokin' Fryin' Rub, and Cajun Garlic hot sauce for maximum flavor.

1 cup oil
1 cup flour

2 onions, chopped
2 lbs chicken, in pieces (white or dark, your preference)
1-2 tsp Smokin' Fryin' Rub
2-3 tbsp Magic Swamp Dust
8 - 10 cups water or stock
1 lb sliced andouille or smoked sausage
1 package frozen sliced okra (prevents okra slime)
Cajun Garlic Sauce to taste

In a side skillet, make a dark roux by stirring together flour and oil, stirring often over medium heat until a dark chocolate brown.
In a dutch oven or large pot, add the onions and chicken. Season well. Add water to cover. Bring to a boil, then simmer until tender. Add sausage. Bring back to a boil, stirring. Add okra. Stir in roux until thickened to taste. Simmer until thickened. Check for seasoning. Add Cajun Garlic hot sauce to taste. Serve over rice. Lot of folks also require a potato salad to go with it. ;)
Order all seasonings here:
Video recipe:

Chicken & Andouille Gumbo