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Gumbo with Crawfish, Andouille, and Chicken

This hearty gumbo with crawfish, andouille, and chicken tops my list as the most comforting food. From the thick roux-based broth to the holy trinity of veggies and the plethora of spices, this flavorful dish will not let you down.

Bowl of spicy chicken and sausage gumbo with rice and a hush puppy

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I’m so excited to share with you all one of my very favorite dishes. It is one of the most flavorful and comforting meals I can think of, which if you haven’t noticed, is kinda my thing. And I hope it is your thing too because it is so incredibly delicious.


What you’ll love about this recipe?


  • It’s intensley flavoful! When gumbo is prepared correctly, the depth of flavor developed nearly goes unmatched. Much of that depth can be attributed to the dark roux; while it does require time and patience, the result is so worth it. Additionally, this gumbo is full of aromatics including the Cajun holy trinity which is made up of bell pepper, onion, and celery. On top of that, you gain flavor from the three proteins. AND lets not forget, the spices!!!!
  • It’s hearty! As you may have gathered, this dish is LOADED. It’s super filling especailly when you serve it over rice. After a big ole cozy bowl, it’s quite possible you’ll want nothing more than to cuddle up on the couch or your favorite recliner. And hey, you may even want to take a little nap.
  • It freezes well! Since this recipes yields a lot of gumbo, if you’re not serving it to a crowd it’s likely you’ll end up with some leftover. The good news is that you can store it in the freezer for a rainy day. Or better yet a snowy day! In my freezer, I have at least a couple of containers packed up and ready to go at all times. It’s perfect for busy days, lazy days, or those days that you simply cannot figure out what to make for dinner.
Two bowls of gumbo with crawfish, with a small bowl of green onions, and a small bowl of hush puppies.

Ingredients (+ notes & substitutions)


Ingredients for crawfish gumbo (see recipe card).
  • All-purpose flour: One of the two ingredients that make up the roux. To prepare a gluten-free version, opt for gluten-free all-purpose flour.
  • Garlic powder
  • Onion powder
  • Ground black pepper: To season the chicken.
  • Kosher salt
  • Chicken: I highly recommend boneless skinless chicken thighs as thigh meat is the juiciest, tenderest cut of meat on the chicken. Chicken breast or tenderloins would work perfectly fine, however.
  • Neutral oil: Although roux can be prepared with butter and you can certainly go that route if you choose to, I always prepare mine with oil. Aside from the fact that gumbo is dairy-free, oil is recommended because it’s easier to acheive a dark roux with it since butter burns more easily. Vegetable oil is my recommendation, however, canola or peanut oil would also work.
  • Green bell pepper: One of the three ingredients making up the holy trinity.
  • White onion: This aromatic member of the holy trinity is a must for gumbo.
  • Jalapenos: I LOVE my gumbo spicy so I include jalapenos. A common issue you run into with jalapenos is they are not all created equally when it comes to how spicy they are. Since you never know what you’re gonna get, I recommended giving them a try before you decide how many to include. I typically end up adding four to six peppers and I always leave the seeds and membranes intact. To tone it down you could remove them, however.
  • Celery: The third ingredient of the holy trinity.
  • Andouille sausage: A smoked sausage made of pork, andouille is commonly used in Cajun cooking.
  • Garlic: You gotta go hard when it comes to garlic and gumbo so I add an entire head worth of minced garlic.
  • Dried oregano: I use dried herbs out of convenience. You could, however, use fresh herbs. You would need three tablespoons rather than one.
  • Dried thyme: If you opt to use fresh thyme, you’ll need three tablespoons instead of just one.
  • Ground paprika
  • Ground white pepper: Often used in French, Chinese, and Creole cooking, white pepper is milder than black pepper but more complex in flavor, often described as earthy and musty.
  • Cayenne powder: This recipe does not call for much cayenne in an effort to keep in mild enough for those who don’t do spicy. Feel free to add more to taste!
  • Chicken broth/stock
  • Crawfish tail meat: If you’ve never tried crawfish but are a fan eating other crustaceans, it’s safe to say that you will like it. They are mildly flavored and described as tasting like a mixture of shrimp and crab. If you’re local grocery store carriers them, they will likely be located in the freezer section near the other seafood.
  • Okra: You may use fresh or frozen okra. If you use frozen okra make sure to thaw it first. To do so quickly, run it under cold water then drain the excess liquid.
  • Bay leaves

How do you make crawfish gumbo with andouille sausage and chicken? (+ tips)


  1. In a medium bowl, combine two tablespoons of flour, one teaspoon each of garlic and onion powder, and 1/2 teaspoon each on black pepper and salt. Add the chicken, toss to coat, and refrigerate for later.
Coated raw chicken in a bowl.

2. To make the roux: Heat a large Dutch oven or heavy-bottomed pot over medium-low heat. Add one cup of oil and 1 1/3 cup of flour and whisk constantly for 45-60 minutes until the roux is dark brown. *** The roux can be prepared in advance. It will keep in the refrigerator in an airtight container for up to six months.

Finish dark roux in a pot.

3. Stir in the bell pepper, white onion, jalapeno (optional), and celery and cook stirring occasionally.

Roux with holy trinity vegetables in a orange Dutch oven.

4. Meanwhile, heat one tablespoon of oil in a skillet over high heat. Once hot, add the chicken and cook for 4-5 minutes, stirring occasionally, until brown. Transfer the chicken to a bowl. Add the andouille to the skillet and cook on each side for 1- 2 minutes until browned then transfer it to the bowl with the chicken.

Cooked chicken and andouille sausage in a black bowl

5. Add the garlic, oregano, thyme, one tablespoon each of garlic and onion powder, the paprika, one tablespoon of salt, white pepper, and cayenne to the pot. Stir to combine and cook for 1-2 minutes.

Roux with veggies and spices in an orange Dutch oven

6. Add the chicken broth and use a whisk to break apart any clumps. Stir in the crawfish, andouille, chicken, okra, and bay leaves.

Gumbo in an orange Dutch oven prior to simmering

Bring to a boil then reduce heat and simmer for at least 30-minutes. For best results, allow it to simmer for at least 3-4 hours if not all day! This allows the flavors to develop.

7. Serve warm over white rice garnished with freshly sliced scallions.


Storage


Leftovers crawfish gumbo may be refrigerated in an airtight container for up to three days.

If you’re wondering if gumbo can be frozen, the answer is yes! In fact, it freezes exceptionally well. To freeze, make sure you allow it to cool completely prior to transferring it to an airtight freezer-safe container(s) or freezer bag(s). It will keep in the freezer for up to six months.


FAQ


What is roux?

Roux is a combination of flour and fat that is slow-cooked to varying degrees and used as a thickener in dishes such as soups/stews and sauces.

The longer roux is cooked the darker it becomes and the more flavor that develops. Roux ranges from white to dark brown, all serving a different purpose culinarily.

For more information about roux and to see photographic examples of the varying colors, check out this guide to roux by Serious Eats.

How long should you cook gumbo?

Gumbo is one of those dishes that tastes better the longer it cooks as it allows the flavors to develop. If you have time, I recommend letting it simmer all day long. Ideally, it should be cooked for at least three to fours hours. If you’re in a pinch, you can serve it after simmering for just 30-minutes although you will forgo the depth of flavor it would attain if it cooked longer.

Is gumbo spicy?

While it doesn’t have to, it certainly can be. I included an option to add jalapenos in my recipe for those who like spicy gumbo. Adding additional cayenne pepper is also an option.

Is gumbo gluten-free?

It is not. But to make gluten-free gumbo only one small adjustment is required, that is swapping out the all-purpose flour for gluten-free all-purpose flour. I have tested it this way and it turns out the very same.

What are crawfish?

A common ingredient in Cajun food, crawfish or crayfish, are small crustaceans that live in freshwater. They look like mini lobsters but taste like a mixture of crab and shrimp. If you’d like to learn more about crawfish check out this article, What Are Crawfish And How Do You Eat Them? by Mashed.



Two bowls of gumbo with crawfish, with a small bowl of green onions, and a small bowl of hush puppies.
Close up of bowl of crawfish gumbo with rice and a hush puppy.

What to serve with crawfish gumbo:


  • White rice which is how it is traditionally served.
  • Grits.
  • Fried okra.
  • Cornbread.
  • These hush puppies or these hush puppie corn dog bites.
  • A light salad.
  • Crusty bread.
  • Cheese quesadillas – I know it sounds weird but it works!

If you make these crawfish and sausage gumbo I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Bowl of spicy chicken and sausage gumbo with rice and a hush puppy

Gumbo with Crawfish, Andouille, and Chicken

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes

This hearty gumbo with crawfish, andouille, and chicken tops my list as the most comforting food. From the thick roux-based broth to the holy trinity of veggies and the plethora of spices, this flavorful dish will not let you down.

Ingredients

  • 1 1/3 cup all-purpose flour + 2 tablespoons
  • 4 teaspoons garlic powder, divided
  • 4 teaspoons onion powder, divided
  • 2 1/2 teaspoons ground black pepper, divided
  • 1 tablespoon kosher salt + 1/2 teaspoon
  • 1 pound chicken thighs, breasts, or tenderloins, cut into 1/2" cubes
  • 1 cup vegetable or canola oil + 1 tablespoon
  • 1 large green bell pepper, diced
  • 1 large white onion, diced
  • 4-6 jalapenos, diced (optional) 
  • 3 celery stalks, sliced
  • 12 ounces andouille sausage, sliced lengthwise then cut into 1/2" pieces
  • 1 head of garlic, peeled and minced 
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 tablespoon ground paprika
  • 1 tablespoon ground white pepper
  • 1 teaspoon cayenne pepper + more to taste
  • 8 cups chicken stock/broth
  • 12 ounces crawfish tail meat
  • 1/2 pound okra, sliced (see notes)
  • 2-3 bay leaves

Instructions

  1. In a medium bowl, combine two tablespoons of flour, one teaspoon each of garlic and onion powder, and 1/2 teaspoon each on black pepper and salt. Add the chicken, toss to coat, and refrigerate for later.
  2. To make the roux: Heat a large Dutch oven or heavy-bottomed pot over medium-low heat. Add one cup of oil and 1 1/3 cup of flour and whisk constantly for 45-60 minutes until the roux is dark brown. *** The roux can be prepared in advance. It will keep in the refrigerator in an airtight container for up to six months.
  3. Stir in the bell pepper, white onion, jalapeno (optional), and celery and cook stirring occasionally.
  4. Meanwhile, heat one tablespoon of oil in a skillet over high heat. Once hot, add the chicken and cook for 4-5 minutes, stirring occasionally, until brown. Transfer the chicken to a bowl. Add the andouille to the skillet and cook on each side for 1- 2 minutes until browned then transfer it to the bowl with the chicken.
  5. Add the garlic, oregano, thyme, one tablespoon each of garlic and onion powder, paprika, one tablespoon of salt, white pepper, and cayenne to the pot. Stir to combine and cook for 1-2 minutes.
  6. Add the chicken broth and use a whisk to break apart any clumps. Stir in the crawfish, andouille, chicken, okra, and bay leaves. Bring to a boil then reduce heat and simmer for at least 30-minutes. For best results, allow it to simmer for at least 3-4 hours if not all day!
  7. Serve warm over white rice garnished with freshly sliced scallions.

Storage: Leftovers may be refrigerated in an airtight container for up to three days or in the freezer for up to six months. To freeze, make sure you allow it to cool completely prior to transferring it to an airtight freezer-safe container(s) or freezer bag(s).

    Notes

    You may use fresh or frozen okra. If you use frozen okra make sure to thaw it first. To do so quickly, run it under cold water then drain the excess liquid.

    Nutrition Information:
    Yield: 8 Serving Size: 2 cups
    Amount Per Serving: Calories: 603Total Fat: 30gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 177mgSodium: 1376mgCarbohydrates: 39gFiber: 5gSugar: 8gProtein: 43g

    The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

    Did you make this recipe?

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    sara

    Sunday 16th of January 2022

    Looks delicious! What a protein packed meal that would be perfect for a cold winter's night. Love the spice combination too.

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