Julia Wright's Chicken Andouille Gumbo Recipe Cook-Off Winner

Chicken Andouille Gumbo is a quintessential dish in Louisiana Creole cuisine, embodying the region’s rich culinary heritage. This hearty, flavorful stew is a staple in Southern kitchens, known for its deep, complex flavors and comforting warmth. The origins of gumbo are a melting pot of cultures, combining French, Spanish, African, and Native American influences to create a unique and beloved dish.

At the heart of Chicken Andouille Gumbo is the andouille sausage, a smoked, spiced pork sausage that plays a pivotal role in adding a robust, smoky depth to the gumbo. This, along with the tender chicken, is thickened with a rich roux—a carefully cooked mixture of flour and fat that gives the dish its signature texture and color. The holy trinity of Creole cooking—onions, bell peppers, and celery—provides a flavorful base, while garlic, okra, and a blend of spices and herbs add layers of complexity.

This recipe is perfect for gatherings, offering a taste of Louisiana's vibrant culinary scene. Whether enjoyed on a chilly evening or as a centerpiece for a festive celebration, Chicken Andouille Gumbo is sure to warm both the body and the soul, inviting everyone to experience the spirit of Southern hospitality.

What Is Andouille?

Andouille is a type of smoked sausage that is particularly popular in Cajun and Creole cuisine, especially in Louisiana. Originating from France, where it is also known as "andouille," this sausage has been adapted and transformed in the American South to suit local tastes and ingredients.

Characteristics of Andouille:

Ingredients: Andouille is typically made from pork, incorporating coarsely ground meat along with seasonings such as garlic, onions, and various spices. The American version often includes a higher level of spice compared to its French counterpart.
Preparation: The sausage is smoked, imparting a distinctive, rich, and smoky flavor. The smoking process not only enhances the taste but also contributes to its firm texture.
Flavor Profile: Andouille has a bold, robust flavor, marked by a balance of smokiness, spiciness, and savory depth. The seasoning mix often includes ingredients like paprika, cayenne pepper, black pepper, and thyme, giving it a characteristic heat and aromatic quality.

Culinary Uses:

Andouille is a versatile ingredient that can be used in various dishes. It is a key component in many traditional Louisiana dishes, such as:

Gumbo: Adding a smoky, spicy element to the stew.
Jambalaya: Infusing the rice dish with its distinctive flavor.
Etouffee: Contributing depth and richness to the sauce.

Its unique taste makes andouille a popular choice for enhancing the flavor of soups and stews and even as a standalone grilled or fried sausage.

About Julia

Julia is a home cook from the Pacific Northwest, just east of Seattle, in what she calls "Microsoft Land". Julia is also a member of my Facebook group, What I Cooked For Dinner Last Night, where our group shares meals they've prepared the night before giving us all ideas for future meals and inspiration to try new foods.

The contest was hosted locally by a Savory Spice store where each contestant had to bring 1.5 quarts of soup or stew in a crock pot. The store's customers tasted the dishes throughout the day and voted. Once all the food ran out, the voting was over. Julia said she brought way more than the 1.5 quart minimum to avoid being the first to run out.

When Julia and her husband came back to the store at 5 pm, she was told her Gumbo won "hands down" and she earned a $50 gift card.

A Little More About Julia

Julia is the mom of two teenage boys and married to a British ex-pat. She told me she was late to start cooking but was inspired to learn how to cook when she started watching Food Network shows. Alton Brown's show was her first favorite.

Julia and her husband love to travel and when on the road she tries to learn how to make a local dish or get some local inspiration for future meals. She learned how to make this gumbo while in New Orleans at a cooking class at the New Orleans School of Cooking.

Julia said it was a touristy activity but she "took it seriously".

Gumbo is a Southern Louisiana Stew. No two chefs make gumbo the same way. Use this recipe to create your specialty. Additions could include shrimp, okra, and tomatoes. - Julia Wright

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5 from 1 vote