Paul Prudhomme Chicken And Andouille Gumbo Recipe


The Paul Prudhomme Chicken and Andouille Gumbo is a classic Cajun dish that is packed with flavor. This hearty gumbo combines tender chicken, spicy andouille sausage, and a rich roux to create a delicious and satisfying meal. It's perfect for a cozy dinner on a cold evening or for entertaining guests.

Prep Time: 20 minutes Cook Time: 1 hour 30 minutes


  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 pound andouille sausage, sliced
  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 can diced tomatoes, undrained
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 4 green onions, chopped
  • 1/4 cup fresh parsley, chopped


  1. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux. Cook the roux, stirring constantly, until it turns a dark brown color, similar to chocolate, about 20-30 minutes. Be careful not to burn it.
  2. Add the diced onion, bell pepper, celery, and minced garlic to the pot. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.
  3. Add the sliced andouille sausage to the pot and cook for another 5 minutes, until it starts to brown.
  4. Gradually pour in the chicken broth, stirring constantly to incorporate the roux into the liquid. Add the cooked chicken, diced tomatoes