Pan-Roasted Chicken and Andouille Sausage Gumbo
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.
Servings 2 Servings
Calories: 634kcal
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
For Best Results
- 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
Calories: 634kcal | Carbohydrates: 28g | Protein: 42g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 136mg | Sodium: 699mg | Potassium: 952mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1995IU | Vitamin C: 33mg | Calcium: 110mg | Iron: 4mg
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