Chicken-Tasso-Andouille Sausage Gumbo
Recipe type: Main Dish
Cuisine: Southern - Cajun
One of my favorite gumbo recipes mainly because it is so easy to make. This will become a family favorite! It is from Southern Living, and I have not changed a think because it is perfect the way it is!
  • 4 pounds skinned and boned chicken thighs
  • 1 pound andouille or smoked sausage
  • 1 pound tasso or smoked ham
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 4 medium onions, chopped
  • 2 large green bell peppers, chopped
  • 2 large celery ribs, chopped
  • 4 large garlic cloves, minced
  • 4 (32-oz.) boxes chicken broth (I make my own and if you buy it, use low sodium)
  • 1½ teaspoons dried thyme
  • 1 teaspoon black pepper
  • ½ teaspoon ground cayenne pepper
  • ⅓ cup chopped fresh parsley
  • Hot cooked rice
  • Garnishes: sliced green onions, filĂ© powder
  1. Cut first 3 ingredients into bite-size pieces. Place in a large Dutch oven over medium heat, and cook, stirring often, 20 minutes or until browned. Drain on paper towels. Wipe out Dutch oven with paper towels.
  2. Heat oil in Dutch oven over medium heat; gradually whisk in flour, and cook, whisking constantly, 25 minutes or until mixture is a dark mahogany.
  3. Stir in onions and next 3 ingredients; cook, stirring often, 18 to 20 minutes or until tender. Gradually add broth. Stir in chicken, sausage, tasso, thyme, and black and red ground peppers.
  4. Bring mixture to a boil over medium-high heat. Reduce heat to medium-low, and simmer, stirring occasionally, 2½ to 3 hours. Stir in parsley. Remove from heat; serve over hot cooked rice. Garnish, if desired.
For a variation try: Shrimp-Tasso-Andouille Sausage Gumbo: Omit chicken thighs and proceed with Steps 1, 2, and 3. Proceed with Step 4, stirring in 4 lb. medium-size raw shrimp, peeled and, if desired, deveined, the last 15 minutes of cooking.

(found in Southern Living - NOVEMBER 2007)
Recipe by Cabin Goddess at