This chicken and Andouille gumbo tastes like tortilla soup and cajan gumbo had a delicious baby. Seriously, this is one of my husband’s favorite soups… and for good reason!
Serve up the flavors of the bayou with a hispanic twist! This delicious recipe uses the king of all sausages… the spicy Andouille. Feel free to mix in some cooked shrimp or okra for a traditional gumbo flair, then I like to serve with tortilla chips to get the fiesta started. Other brothy bowls we enjoy this time of year include my Italian Meatball Wedding Soup, this Cajun Stuffed Pepper Soup, and Cheesy French Onion is always a fav.
WATCH ME MAKE THIS ON THE GRAM!
FUSION INGREDIENTS FOR Chicken and Andouille Gumbo:
This is a quick and easy weeknight meal that I often make when I’m going out of town or need a couple nights worth of dinners ready to go. This meal will usually serve both my husband and myself for 2 dinners + 1 lunch each.
BASE SOUP RECIPE:
- Andouille Sausage
- Shredded Chicken
- Celery
- Carrots
- Garlic
- Yellow Onion
- Corn Kernels
- Cannellini Beans
- Chipotle’s in Adobo Sauce
- Aji Amarillo Paste
- Chicken Stock
- Half-and-Half
- Green Onions
- Salt + Pepper
SERVING SUGGESTIONS:
- Greek Yogurt or Sour Cream
- Fresh Italian Parsley
- Chips and Salsa
Per the usual, everything here is customizable. Want to utilize a different style of sausage? Go for it! Have some other vegetables in mind? Let me know what you decide to swap out with! I’m thinking potatoes would be a nice addition, or perhaps turnips, or even adding some spinach or kale.
Aji Amarillo paste can be found at your local Mexican or Spanish market. Or if you don’t have one nearby, you can always order it on Amazon. It’s a Peruvian pepper paste and, oh goodness, it is so tasty! I use it quite often… from soups, to marinades, making dips, rice dishes, and it really tastes grand on eggs!
MORE SOUP RECIPES YOU’LL LOVE:
Dutch Oven Pozole Rojo with Chicken
Broccoli Spiked Beer Cheese Soup
Super Comforting Potato and Leek Soup
Homemade Tomato Basil with Grilled Cheese Croutons
Better Than Olive Garden Zuppa Toscana
Easy Chicken Noodle with Lemon and Thyme
Beef and Mushroom Lasagna Soup
VIEW ALL RECIPES BY CLICKING HERE!
- 12 oz. Andouille Sausage, sliced
- 1cup Shredded Rotisserie Chicken
- 1 tbsp. Butter, optional
- 8 spears of Celery, thickly chopped
- ½ cup Chopped Carrots
- 4 Garlic Cloves, minced
- 1 Sweet White Onion, diced small
- 12 oz. Frozen Yellow Corn
- 1 can Cannellini Beans
- 4 Chipotle's in Adobo Sauce, minced
- 2 tbsp. Aji Amarillo Paste
- 4 cups Chicken Stock
- 1 cup Half-and-Half, room-temperature
- 1 bunch of Green Onions, sliced
- S + P, to taste
- Greek Yogurt or Sour Cream
- Fresh Italian Parsley
- Serve with Chips and Salsa
- Slice and chop the sausage, chicken, celery, carrots, garlic, and onions. Set aside.
- Heat up a large stockpot or dutch oven and sauté the Andouille Sausage slices until browned. Remove with slotted spoon.
- In the same large stockpot or dutch oven, add the celery and white onion in the remaining Andouille rendering. Sauté for 7-8 minutes or until semi-softened. (You may need to add 1 tablespoon of butter here if you don’t have enough fat from the andouille).
- Next add the garlic and continue to sauté for an additional 1 minute, or until fragrant.
- Add the sausage, shredded chicken, corn, chicken stock, chipotles in adobo, aji amarillo paste, and cannellini beans to the mix. Bring to a low boil over medium heat. Once bubbling, turn the heat to low and simmer for 10 minutes to let the flavors blend together.
- Whisk in the half-and-half and green onions, continue to simmer for an additional 10 minutes. Add salt and pepper, to taste. Enjoy immediately.
NOTES ON THIS RECIPE:
- Go ahead and bump this up to 2 cups of shredded chicken if you’d like a heartier bowl of warmth. I used leftover rotisserie chicken here, but you can also cook your own breasts or thighs for this recipe.
- For a milder soup, go ahead and cut the chipotles in adobo down to 2 instead of 4.
- If you’d prefer something other than tortilla chips, serve this with my Homemade Garlic Bread (for dippin’!).
- Leftovers should be kept in a sealed container, refrigerated, and consumed within the next 3 days.
Recipe blog post + photos were updated on 12/9/24.
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