Chicken, Tasso and Andouille Gumbo

Chicken, Tasso And Andouille Gumbo Recipe

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Patrick Johnson


As the breeze cools and the tailgate action heats up, this classic gumbo is sure to please the palate.


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20 Min
1 Hr 30 Min
Stove Top


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2 lb
andouille sausage, halved and sliced into 1/4 pieces
1 1/2 lb
tasso, cubed
3 lb
chicken thighs, smoked and shredded
1 3/4 c
vegetable oil, plus 1/4 cup for sauteing
2 c
2 large
ongion, chopped
6 stalk(s)
celery, chopped
6 clove
garlic, minced
green bell peppers, chopped
16 c
chicken stock
2 Tbsp
worcestershire sauce
bay leaves
1 1/2 Tbsp
kitchen bouquet
2 bunch
green onions, sliced
3 1/2 bunch
flat leaf parsley, chopped
salt and fresh ground pepper
white rice, steamed
hot sauce
file powder

How to Make Chicken, Tasso and Andouille Gumbo


  • 1Liberally season chicken with salt and pepper and prepare smoker. Smoke thighs for about 30 minutes just to get some smoke on the meat. On the grill over medium heat, finish cooking chicken until tender. Set aside and let cool.
  • 2While chicken is smoking, sauté andouille and tasso in a large stock pot using 2 tablespoons vegetable oil until browned. Remove meats and set aside.
  • 3Once chicken is cool enough to handle, remove bones and shred.
  • 4Add 1 3/4 cup vegetable oil and allow to heat. Whisk in flour and cook until milk chocolate color is achieved, stirring constantly.
  • 5Add onion, celery, garlic and bell pepper to roux and cook 15 to 20 minutes, continuing to stir.
  • 6Add chicken, sausage, Tasso, stock, Worcestershire sauce, bay leaves, and kitchen bouquet and simmer for 45 minutes.
  • 7Add 1 bunch green onion, parsley and salt and pepper, to taste. Simmer 20 more minutes.
  • 8Serve over rice and allow people to add hot sauce, green onion and file, to taste.

Printable Recipe Card

About Chicken, Tasso and Andouille Gumbo

Main Ingredient: Chicken
Regional Style: Cajun/Creole

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