Chicken and Andouille Gumbo

This classic gumbo recipe gets its flavor from the Holy Trinity of Cajun cuisine – celery, bell pepper and onions. Use Zatarain’s Gumbo Base and blend well with andouille sausage and one whole chicken. Freeze any leftovers for when you need a hearty soup on a cold day.

Serves: 18
Serving Size: 1 cup
15 mins Prep time 1 hr 15 mins Cook time
15 mins Prep time
1 hr 15 mins Cook time
  • Place chicken, andouille, Rice Mix and vegetables in large saucepot or Dutch oven. Add 10 cups of the water; bring to boil on high heat. Reduce heat to low; cover and simmer 1 hour, stirring occasionally

  • Transfer chicken to cutting board; cool slightly. Remove meat from chicken; shred with fork

  • Return chicken to pot. Add remaining 3 cups water; simmer until heated through. Season as desired with salt and hot pepper sauce

Cooking tip

Test Kitchen Tip: Use a large spoon to skim the fat off the top of the gumbo as it simmers.

Nutrition information

(Amount per serving)

  • 146Calories: 146Cholesterol: 42mg
  • Sodium: 558mgProtein: 14g
  • Total Fat: 6gFiber: 1g
  • Carbohydrate: 9g