This Pan-Roasted Chicken and Andouille Sausage Gumbo brings the deep, soulful flavor of a long-simmered Creole gumbo to a quick, small-batch skillet recipe perfect for weeknights. With crispy skin-on chicken breasts and a rich okra-thickened sauce built right on the fond, this dish delivers bold Louisiana flavor without the all-day commitment.
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Small Batch Perfect for Two
Gumbo is usually a big-batch, labor-of-love dish. Still, this recipe distills all those classic Creole elements, the Holy Trinity, smoky andouille, fire-roasted tomatoes, and a medium brown roux into a pan sauce perfect for two.
I wanted a dish that still captured gumbo's depth and comfort, while keeping the chicken whole and pan-roasted so the skin stays beautifully crisp. Building the sauce directly in the cast-iron skillet lets you use every bit of fond for flavor, giving you a gumbo-inspired dish that feels both elevated and accessible.
Suggestion: Serve it over jasmine rice, and it becomes a cozy, restaurant-level plate you can make any day of the week.
Note From Chef Maika
I created this recipe because sometimes I want the comfort of a rich, Creole-style gumbo, but I also crave the satisfaction of cutting into a whole, crispy-skinned roasted chicken breast.
So I built the gumbo as a silky, flavor-packed sauce instead of a full pot, letting the chicken stay beautifully pan-roasted while still giving you all the warmth, depth, and soul you expect from a comforting gumbo.
Why You'll Like This Recipe
- Small-Batch but Traditional: Brings all the classic gumbo flavors to a small-batch, skillet-friendly recipe.
- The sauce is made directly on the fond, infusing it with deep flavor in a short time.
- A great option for those who love gumbo but don't want to make a full pot.
- Impressive enough for date night but easy enough for everyday cooking.
- Pan-Roasted Chicken: Crispy pan-roasted chicken breasts stay juicy and beautifully browned.
- Bold Flavors in Less Time: Fire-roasted tomatoes and smoky andouille add bold, layered flavor.
- Okra naturally thickens the sauce without needing a long simmer.
- Perfect for weeknights when you want something hearty but not time-consuming.
- Works with pantry staples and a simple set of Creole aromatics.
Traditional Gumbo vs My Recipe
Unlike classic gumbo recipes that simmer for hours in a large stockpot with a dark roux the color of dark chocolate, this version is designed as a quick, small-batch skillet dish built for weeknights.
Instead of bone-in chicken thighs or chicken pieces simmered in a long-cooking liquid, the chicken here is pan-roasted separately, so the skin stays crisp while the gumbo-style sauce cooks in the bottom of the pot, picking up every bit of fond.
The roux is cooked to a medium brown, closer to the color of peanut butter, so it develops rich flavor more quickly without needing much fat or extra fat like traditional roux.
This method still incorporates Creole cuisine essentials like the Holy Trinity, fresh okra, smoky andouille sausage, and a spice blend featuring cayenne and white peppers. Still, it streamlines the process into something that feels lighter, faster, and more modern.
Instead of making "much gumbo," this recipe delivers just enough sauce to pair with hot steamed rice while keeping the comforting gumbo flavor intact.
Looking for authentic Creole cuisine? Check out Creole Contessa and The Gumbo Pages.
Recommended Reads
- How to Make Easy Béchamel Sauce | With Garlic and Onion
- Creamy Curry Chicken Gnocchi Soup | Caribbean Style
- Easy Spicy Italian Chicken Sausage Soup with Farro
- Fresh Cranberry Ginger Chutney | Quick and Easy
- Easy Spicy Calabrian Italian Chicken Sausage Bolognese
Ingredients with Steps
To make this dish, start by seasoning the skin-on chicken breasts with kosher salt, black pepper, and Creole seasoning, then sear them in a cast-iron skillet with a bit of oil until the skin is deeply golden, then finish them in the 400°F oven.
Using the same skillet, brown the andouille sausage until crisp, then use the rendered fat with a bit of butter to build a medium-brown roux by stirring in the all-purpose flour.
Add the onion, celery, and green bell pepper, followed by the garlic, okra, and crushed fire-roasted tomatoes, cooking until the vegetables soften and the okra loses some of its stickiness.
Gradually whisk in the low-sodium chicken broth, then season with thyme, paprika, a pinch of cayenne, more Creole seasoning, salt, pepper, and hot sauce if you like, and simmer until it thickens into a rich, pourable gumbo-style sauce.
Return the andouille sausage to the skillet, adjust seasoning, and serve the pan-roasted chicken breasts over steamed jasmine rice with the sauce spooned generously over the top.
Culinary Glossary
This section concisely defines key ingredients and techniques related to this Chicken and Andouille Gumbo recipe post to enhance understanding and improve cooking skills.
Ingredients
- Andouille Sausage: A smoky, seasoned pork sausage commonly used in Cajun cooking adds deep, spicy flavor to gumbo recipes.
- Creole Seasoning: A spice blend used in Creole cuisine that typically includes paprika, garlic powder, onion powder, cayenne pepper, and herbs like thyme.
- Okra: A tender green vegetable often used in gumbo; when cooked, it naturally thickens the sauce due to its sticky interior.
- Steamed Jasmine Rice: A fragrant, white rice often served with gumbo and other Southern United States dishes.
Techniques
- Dark Roux: A mixture of flour and fat is cooked until it becomes dark brown, with a nutty aroma; darker roux thickens less but adds rich, toasty flavor.
- Fond: The browned bits stuck to the bottom of the skillet after searing meat; scraping them up adds a huge boost of flavor to the cooking liquid.
- Holy Trinity: A staple of Louisiana cooking, made from diced onion, celery, and green pepper; similar to French mirepoix, but with bell pepper replacing the carrot. Check out Batch‑Prep Aromatics & Staples on Sunday Roundup.
- Medium-Brown Roux: A roux cooked to the color of peanut butter; it thickens sauces well and develops deeper flavor faster than a dark roux.
- Rendered Fat: The melted fat that cooks out of meats like andouille sausage is often used as the cooking oil to add more flavor.
- Simmer: Cook a liquid gently at a temperature just below boiling; small bubbles rise slowly to the surface as the sauce thickens.
- Sear: Cooking the surface of meat in a very hot pan until deeply browned; this creates the flavorful crust used in many cooking shows and Cajun cooking methods. Also, get Cooking Tips for Searing Chicken.
Instructions with Pictures
Follow the instructions and cooking tips for this Chicken and Andouille Gumbo recipe below using the step-by-step picture guide.
First! Season the Chicken: Pat the skin-on chicken breasts dry and season with salt, black pepper, and Creole seasoning. For kitchen safety, I suggest checking out How to Prevent Cross-Contamination in Your Kitchen. And since we are using a cast-iron pan, I suggest you check out Best Cast Iron Skillet Care | Cooking, Cleaning to Seasoning.
Sear the Chicken: Heat a cast-iron skillet over medium-high heat with 1 tablespoon oil. Place the chicken skin-side down and sear until deeply golden and crisp. Check out Cooking Tips for Searing Chicken. Get the Lodge Cast-Iron Blacklock Skillet.
Finish in the Oven: Flip the chicken, transfer the skillet to a 400°F oven, and roast for 12-15 minutes. Remove the chicken and set it aside to rest.
Brown the Andouille: Return the skillet to medium heat. Add the chopped andouille sausage and cook until the edges are crisp. Transfer to a bowl, keeping the rendered fat in the pan.
Build the Roux: Add butter if needed to equal about 3 tablespoons of fat. Sprinkle in the flour and stir constantly.
Scrap up the fond until the roux turns medium brown.
Cook the Aromatics: Add the onion, celery, and green bell pepper; sauté 4-5 minutes. Add the garlic and cook 1 minute. Also check out Batch‑Prep Aromatics & Staples on Sunday Roundup.
Add the Okra & Tomatoes: Stir in the okra and cook 3-4 minutes to reduce stickiness.
Add the crushed fire-roasted tomatoes.
Add the Broth & Seasonings: Gradually whisk in 1½- 2 cups chicken broth; season with thyme, paprika, a pinch of cayenne, Creole seasoning, salt, and pepper.
Simmer the Sauce: Add the andouille sausage back into the pan. Simmer uncovered 10-12 minutes until thickened to a pourable consistency. Adjust seasoning and add hot sauce if desired.
Serve: An option is to spoon steamed jasmine rice onto plates. Place a whole chicken breast on top. Then, ladle the gumbo-style sauce over the chicken and garnish with parsley or green onions.
Equipment List
Here's what you'll need to make this Chicken and Andouille Gumbo recipe with ease:
- Cast-Iron Skillet: Ideal for searing the chicken and building the gumbo-style sauce because it holds high heat and browns beautifully. Or use a heavy stainless-steel skillet or sauté pan. Also check out Best Cast Iron Skillet Care | Cooking, Cleaning to Seasoning.
- Oven: Used to finish cooking the chicken breasts so the skin becomes perfectly crisp. Alternatively, try using the air fryer at 375°F for 10-12 minutes (skin-on).
- Cutting Board & Chef's Knife: For prepping the Holy Trinity, okra, garlic, and andouille sausage.
- Wooden Spoon or Heat-Safe Spatula: Perfect for stirring the roux and scraping up the fond from the bottom of the pot. Or use a silicone spatula or flat-edged wooden turner. Also check out Unlock the Power of Rubber Spatulas: Essential Cooking Tips & Techniques.
- Measuring Cups & Spoons: For accurately portioning seasonings, flour, and broth.
- Tongs: For flipping and transferring the chicken breasts without tearing the skin.
- Heat-Proof Bowl: Used to hold the browned andouille sausage while you build the sauce. Or use a plate lined with a paper towel.
- Instant-Read Thermometer: Ensures the chicken reaches 165°F without overcooking. Also check out Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
- Small Ladle: To spoon the gumbo-style sauce neatly over the chicken and rice. Or use a large spoon, which works just as well.
- Serving Bowls or Shallow Plates: Great for holding the jasmine rice, chicken breast, and sauce together.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: The Lodge Blacklock 10.25" Triple Seasoned Cast Iron Skillet has quickly become one of my favorite pieces of cookware. I’m especially impressed by how lightweight it feels compared to traditional cast iron, making it easy to maneuver while cooking and serving. The clean, smooth finish not only looks sleek but also delivers reliable nonstick performance, making cleanup simple. It’s a premium skillet that combines classic durability with a modern design upgrade I truly appreciate.
America's Test Kitchen - Winner
My Review: The Thermapen ONE by ThermoWorks is my go-to kitchen thermometer - simple, fast, and incredibly precise. It delivers accurate readings in just one second, making it perfect for everything from meats to baked goods. I love that it's waterproof, has a rotating backlit display, and turns on automatically when you unfold the probe. It's been voted the top thermometer by America's Test Kitchen. It comes with a 5-year warranty and a NIST-traceable calibration certificate, ensuring its reliability—a must-have tool for any cook.
My Review: Pyrex is a household staple in America, and you can't go wrong with it. The Pyrex Prepware 2-Cup Glass Measuring Cup features easy-to-read double-sided measurements in both metric and customary units, and it's made of tempered glass, making it microwave-safe—perfect for melting butter. The sturdy, molded handle won’t break, and the spout allows for easy pouring. Simple, reliable, and built to last. Additionally, I recently purchased the Pyrex 4-Cup Glass Measuring Cup, which is ideal for measuring broth for soups; it also allows you to make batter right in it. I had to give it a 4.5 because recently, the red labeling was disappearing. Never had this happen before on any other I owned.
Storage and Reheating
Learn how to properly store leftovers and reheat this Chicken and Andouille Gumbo recipe so they stay fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Storage Instructions
Store the chicken and sauce separately for the best texture.
Place the pan-roasted chicken breasts in an airtight container, and store the gumbo-style sauce in a separate airtight container to keep the chicken skin from getting soggy.
- Refrigerator: Both the chicken and sauce will keep safely for 3 - 4 days.
- Freezer: The gumbo-style sauce freezes well for up to 2 months, but the chicken breast's crispy skin won't retain its texture. If freezing, remove the skin first or freeze only the sauce.
- Rice: Cooked jasmine rice can be stored in a separate airtight container for 3 - 4 days or frozen up to 1 month.
Reheating Instructions
- Chicken Breast (to keep the skin crispy): Reheat in the oven at 350°F for 8-10 minutes, or until warmed through. For best results, place the chicken on a wire rack over a sheet pan so the skin stays crisp. Avoid microwaving the skin, as it can soften and become rubbery.
- Gumbo-Style Sauce: Reheat on the stovetop over medium-low heat, stirring occasionally until hot. Add a splash of chicken broth or water if the sauce thickens in the fridge. You can microwave it in 20-30 second bursts if needed; stir between intervals.
- Plating: Warm the steamed jasmine rice briefly in the microwave (30-45 seconds). Place the reheated chicken breast over the rice and ladle the hot gumbo-style sauce on top.
Substitutions
Find easy ingredient swaps for the Chicken and Andouille Gumbo recipe to fit dietary needs or what you already have in your pantry.
Dairy-Free
- Yay! This recipe is already dairy-free.
Gluten-Free
- Flour (for the roux): Use one of the following to replace all-purpose flour in a gluten-free roux:
- Sorghum flour - Best flavor match for traditional roux, toasts well, and gives a smooth, earthy finish.
- Brown rice flour - Makes an excellent gluten-free roux with good browning and thickening.
- Sweet rice flour (mochiko) - Creates a glossy, slightly thicker sauce; great for quick skillet roux.
- Gluten-free all-purpose flour blend - Easiest 1:1 swap; choose one without xanthan gum for a smoother roux.
- Cornstarch slurry (2 teaspoons cornstarch mixed with cold broth) - Use only if you want to skip making a roux; thickens quickly but won't mimic traditional gumbo flavor.
Vegetarian
- Replace the Chicken: Use thick-cut crispy tofu (pan-seared until golden, then finished in the oven for a firm texture). Or use roasted cauliflower steaks for a hearty, plate-sized vegetarian main. Portobello mushrooms can also be seared and roasted for a meaty bite.
- Replace the Andouille Sausage: Use vegetarian andouille sausage (brands like Field Roast make a good option). Or swap with smoked tempeh or smoked tofu, diced and crisped in the pan to mimic smoky flavor and texture.
- Replace Chicken Broth: Use vegetable broth or homemade vegetable stock to keep the gumbo-style sauce rich and savory.
Convenience
- Chicken Breasts: Swap for boneless, skinless chicken thighs, pork chops, or even rotisserie chicken (not roasted in the skillet, but it still works with the sauce).
- Andouille Sausage: Use smoked sausage, kielbasa, or turkey sausage if that's what you already have. Even bacon can be browned and used to add smoky depth.
- Creole Seasoning: Replace with a homemade mix: paprika, garlic powder, onion powder, cayenne pepper, thyme, salt, and black pepper. Cajun seasoning works too if it's what's in the pantry.
- Okra: Substitute with frozen okra, zucchini, or frozen mixed vegetables for texture. A pinch of file powder (if you have it) helps thicken without okra.
- Fire-Roasted Tomatoes: Use regular crushed tomatoes, diced tomatoes, or even tomato sauce in a pinch.
- Low-Sodium Chicken Broth: Swap with water + 1 teaspoon Better Than Bouillon, vegetable broth, or stock cubes dissolved in water.
- Butter or Oil (for the roux): Use any neutral oil, ghee, bacon fat, or olive oil.
- All-Purpose Flour (for the roux): Replace with sorghum flour, gluten-free all-purpose flour, brown rice flour, or cornstarch slurry if you're skipping the roux.
- Holy Trinity (Onion, Celery, Bell Pepper): Swap with frozen mirepoix, onion + bell pepper only, or any sauté-friendly vegetable mix.
- Fresh Garlic: Use garlic powder (½ teaspoon per 2 cloves) or jarred minced garlic (preferably Asian brands; the flavor is closer to real garlic).
- Jasmine Rice: Serve with white rice, brown rice, couscous, or mashed potatoes.
- Fresh Parsley or Green Onions: Swap with dried parsley, chives, or skip altogether.
Change Heat Level - Modify the Chicken and Andouille Gumbo recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
5 Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook this Chicken and Andouille Gumbo recipe more efficiently.
- Dark Roux: Toast your roux until medium brown, somewhere between the color of peanut butter and milk chocolate, to build rich flavor quickly without needing hours of cooking.
- Building Flavor: Use the fond at the bottom of the pot by scraping it up as you make the roux; this is the best way to deepen the flavor of the gumbo-style sauce.
- Building Body: Let the okra cook long enough for the sticky texture to mellow; this step helps replicate the body of a classic gumbo without extra fat.
- Crispy Skin: Keep the chicken separate from the cooking liquid so the skin stays crispy while the sauce simmers to the right consistency. Get more Cooking Tips for Searing Chicken.
- Patience: Simmer over medium-low heat to prevent the roux mixture from separating and to help the spices bloom gently, especially the thyme, cayenne pepper, and paprika.
Frequently Asked Questions
Here is a list of common questions I have answered. If you have any questions, please write them in the comments below.
Traditional gumbo uses a dark roux and long hours of cooking, while this version creates a medium-brown roux and a small-batch sauce that cooks much faster.
Yes, bone-in chicken thighs add even more flavor and work well in classic gumbo or skillet gumbo recipes; just adjust cook time until fully cooked.
No, file powder (made from the leaves of the sassafras tree) is optional, but it can add an earthy flavor and slight thickening at the end.
Vegetable oil, canola oil, or any neutral oil works well because they tolerate medium-high heat and produce a smooth traditional roux.
The sauce tastes even better the next day. Store it in an airtight container, then reheat gently and serve with freshly roasted chicken and hot steamed rice.
More Creole Recipes
Looking for other Creole-inspired recipes like Chicken and Andouille Gumbo reicpe post? Try these:
- Creole Tomato Sauce Recipe | Easy Spicy Haitian-Inspired
- Creamy Chicken Corn Chowder with Dumplings | Dairy-Free
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
- Healthy Haitian-Style Creole Spicy Shrimp Pasta
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- What Is HACCP and Why Every Home Cook Should Care About It
- Holiday Kitchen Safety Tips: How to Cook, Serve, and Store
- What is Salmonella? For Home Cooks | Causes and Tips
- How to Cut Up a Whole Chicken | Step-by-Step Guide
📖 Recipe
Pan-Roasted Chicken and Andouille Sausage Gumbo
Ingredients
For the Chicken
- 2 skin-on chicken breasts
- Kosher salt & gorund black pepper
- 1 teaspoon Creole seasoning
- 1 tablespoon olive oil
Gumbo Base
- 4-6 ounce andouille sausage chopped
- 1 tablespoon butter or oil
- ¼ cup all-purpose flour
- ½ cup onion diced
- ¼ cup celery diced
- ¼ cup reen bell pepper diced
- 2-3 cloves garlic minced
- 1 cup okra sliced, fresh or frozen
- ¼ cup crushed fire-roasted tomatoes
- 1 ½-2 cups low-sodium chicken broth depending on the thickness you want
Seasonings
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- pinch cayenne pepper
- 1 teaspoon Creole seasoning
- Kosher salt & ground black pepper to taste
- Hot sauce (optional)
For Serving
- Steamed jasmine rice
- Chopped parsley or green onions
Equipment
- Silicone Spatula or Wooden Spoon
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Sear & Roast the Chicken: Preheat oven to 400 °F. Pat chicken dry and season with salt, pepper, and Creole seasoning. Heat a cast-iron skillet over medium-high with 1 tablespoon oil. Place chicken skin-side down and sear until deeply golden and crisp. Flip, transfer pan to the oven, and roast 12-15 minutes or until the internal temperature reaches 165 °F. Remove chicken and set aside to rest. Keep the fond in the pan.
- Brown the Andouille: Place the same cast-iron back on medium heat. Add the chopped andouille; cook until the fat renders and the edges get crisp. Transfer sausage to a bowl, leaving the rendered fat.
- Make a Roux in the Pan: Add butter or a splash of oil if needed to equal about 3 tablespoons fat. Sprinkle in the flour. Stir constantly, scraping up fond, until roux turns medium brown (peanut butter to milk chocolate color).
- Build the Gumbo-Style Sauce: Add the onions, celery, and bell pepper; cook 4-5 minutes. Add garlic; cook 1 minute. Add the sliced okra and cook 3-4 minutes until it loses some sliminess. Stir in the crushed fire-roasted tomatoes. Gradually add chicken broth, whisking to avoid lumps. Add bay leaf, thyme, paprika, Creole seasoning, cayenne, and the cooked andouille. Simmer uncovered 10-12 minutes until thickened to a pourable sauce consistency. Season with salt, pepper, and hot sauce.
- Serve: Spoon jasmine rice onto plates. Place the whole roasted chicken breast on top. Ladle the gumbo-style sauce generously over the chicken. Garnish with parsley or green onions.
Notes
- Roast the chicken separately to maintain crisp skin; gumbo sauce stays rich without diluting.
- Use the fond intentionally; it gives instant depth that mimics long-cooked gumbo flavor.
- Okra naturally thickens the sauce; simmer uncovered for more reduction.
- Fire-roasted tomatoes bring smoky acidity that complements the sausage beautifully.
Nutrition
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Chef Maika Frederic
Chef and Educator
Haitian-American chef and educator Maika Frederic blends bold flavors with approachable recipes. With a background in both professional kitchens, classrooms, and children therapy as a trained chef, former teacher and technician she brings a thoughtful, inclusive touch to every dish. Through her platform, Just Maika Cooking, she shares diverse meals and practical tips to empower home cooks of all ages and levels.
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