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Pan Gravy

Chicken and Andouille Gumbo

Prep 30 min Cook 1 hr 30 min Total 2 hr Servings 8

By Lukasz Jagiello

Published Oct 12, 2026 · Updated Oct 12, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Never leave a dark roux; one scorched fleck means starting over.

Ingredients

Method

  1. 01

    Whisk oil and flour in a heavy pot over medium-low, stirring constantly 30–40 minutes, until the color of dark chocolate.

  2. 02

    Add vegetables (they stop the roux cooking) and cook 8 minutes; add garlic.

  3. 03

    Whisk in stock gradually; add chicken, andouille and seasonings.

  4. 04

    Simmer 1 hour; shred chicken and return. Skim fat.

  5. 05

    Serve over rice with green onion and a pinch of filé.

Notes & swaps

  • Never leave a dark roux; one scorched fleck means starting over.

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