Chicken Andouille Gumbo

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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12 cups water
3 lbs chicken parts
2 Tbsp vegetable oil
1 1/2 lb okra
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 lb andouille sausage, sliced
1 (28 oz) can Italian-style whole peeled tomatoes
4-5 sweet mini peppers
2 stalks celery
2 cloves garlic
1 bay leaf
2 tsp salt
1 tsp dried thyme
1 tsp dried basil
1 tsp cayenne pepper
1 tsp ground black pepper
1 tsp file powder


Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones.

Heat 2 Tbsp oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes. Set aside.

Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, sweet mini peppers, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.

Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently for 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

Serves 8.