Andouille & Chicken Gumbo
Prep time
Cook time
Total time
If Chicken Tortilla Soup and Cajun Gumbo had a baby....
Serves: 6
  • 12 oz. package of Andouille Sausage, sliced
  • 3 Chicken Breasts, cooked & shredded
  • 8 spears of Celery, thickly chopped
  • 4 cloves Garlic, roughly chopped
  • 1 Sweet White Onion, finely chopped
  • 1 bunch of Green Onions, roughly chopped
  • 12 oz. Frozen Corn
  • 1 can of Cannellini Beans
  • 4 Chipotle's in Adobo Sauce, minced
  • 2 tbsp. Aji Amarillo Paste
  • 4 cups Chicken Stock
  • 1 cup Half & Half
  • Olive Oil, as needed
  • S + P, to taste
  • Toasted Baguette, for dipping
  • Sour Cream
  • Tortilla Chips
  • Avocado
  • Fresh Cilantro
  1. Chop all vegetables and meats listed in the ingredient list and set aside.
  2. Heat up a large frying pan and sauté the Andouille Sausage slices until browned, set aside.
  3. In a large pot or dutch oven, heat up about 3 tbsp. of Olive oil {on medium heat} and then add the Celery and White Onion. Sauté for 7-8 minutes or until semi-softened.
  4. Add Garlic and continue to sauté for an additional 2 minutes.
  5. Add Sausage, Chicken and Corn to the pot and mix well. Then add Chicken Stock, Chipotle in Adobo, Aji Amarillo Paste and Cannellini Beans; heat on medium until the soup gets to a low boil. Turn the heat to low and simmer for 10 minutes to let the flavors blend.
  6. Whisk in Half & Half and Green Onions, continue to simmer for an additional 10 minutes. Add salt and pepper, to taste.
  7. Enjoy immediately with desired toppings and toasted baguette.
Recipe by Slice of Jess at