Swine & Sea — Chicken, Andouille & Oyster Gumbo — French Creole Recipe

Chicken, Andouille & Oyster Gumbo

Gumbo is not a weeknight decision.

It’s what you make when the day finally leaves you alone long enough to finish something properly.

This pot asks for low heat, a steady hand, and the patience to let a roux darken until it carries weight. Nothing moves fast here. The trinity softens. Andouille brings depth. Chicken gives structure. Oysters arrive last, just long enough to remind you where this dish comes from.

This is Creole cooking at its most honest — familiar without being casual, deliberate without being precious. A meal meant to settle an evening, not announce it. Ladled, passed, revisited tomorrow.

Let it take the time it needs. The payoff comes quietly.

Cooked with
If you want this to taste like the version I’m writing about, start here. This is the backbone.
View Andouille Sausage
Andouille Sausage

Recipe

Gumbo

  • 1 lb.

    chicken thighs , bone-in, skin on

  • 1 lb.

    andouille sausage , sliced in 1/2" thick rounds

  • 1 cup

    vegetable oil

  • 1 cup

    all-purpose flour

  • 1

    medium yellow onion , finely diced

  • 2

    celery stalks , finely diced

  • 1

    red bell pepper , seeded and finely diced

  • 1 dozen

    oysters , shucked and liquor reserved

  • 6 cups

    chicken stock

  • 2

    scallions , thinly sliced

  • 3 cups

    Carolina Golden rice , cooked
Gumbo
    Step 1

  • Heat a Dutch oven over medium to high heat.

    • Step 2

  • In the meantime, season the chicken thighs with Creole spice mix.

    • Step 3

  • Add the season chicken thighs to the Dutch oven and brown on all side. Remove from the pot and set aside on a paper towel lined place.

    • Step 4

  • Add the andouille to the pot and sautee to release some of the fat. Remove from the pot and set aside with the chicken thighs.

    • Step 5

  • Add the vegetable oil to the Dutch oven and allow to heat up. You will know when the oil is hot enough if when adding a bit of flour to the pot, it begins to bubble.

    • Step 6

  • Slowly add the flour to the pot, constantly stirring. Breaking up any clumps.

    • Step 7

  • Constantly stir your roux and watch as it goes from a light brown to a copper color to a chocolate brown.

    • Step 8

  • Once turning chocolate brown, add the onions and allow to saute for 5 minutes.

    • Step 9

  • Add the celery and red pepper and allow to saute for another 5 minutes, constantly stirring.

    • Step 10

  • Add in the andouille sausage and chicken thighs back to the pot.

    • Step 11

  • Add in the chicken stock and cover. Allow to come to a boil and then reduce to a mild simmer. Allow to simmer for around an hour.

    • Step 12

  • Remove the chicken thighs. Remove the skin and debone. Rough chop the chicken and add back to the pot.

    • Step 13

  • Fold in the oysters and their liquor. Allow to simmer for another 5 minutes. Taste to season.

    • Step 14

  • In a bowl, add a scoop of white rice and then ladle gumbo on top. Finish off with some scallions and hot sauce.