Chicken 'n Beef Andouille Sausage Gumbo Recipe | PBS Food

Chicken ‘n Beef Andouille Sausage Gumbo


One of the people Lidia met while making her special Flavors That Define Us was Toyin Alli. Alli's recipe, 'Chicken 'n Beef Andouille Sausage Gumbo' was one of the dishes served at the celebratory potluck dinner held at Immigrant Food in downtown Washington D.C. Toyin explains to Lidia, "My father is from Nigeria, and my mother is African-American. My dad basically brought five recipes with him from Nigeria, and we made those often. We also blended in my mother’s Southern cooking, and this dish represents my blended heritage."



  • 1 (2 to 3 pound) whole chicken
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cups sliced andouille sausage
  • 2 cups okra
  • salt to taste
  • ground black pepper to taste
  • ½ teaspoon cayenne pepper
  • 1 cup uncooked medium shrimp, peeled and deveined (Optional)
  • 2 teaspoons file powder
  • 4 cups cooked rice


  1. Season a whole chicken with butter, salt and pepper and roast on 375, about 90 minutes.
  2. Remove chicken, let cool, and shred meat; skim broth and reserve.
  3. Melt butter in a large skillet over medium heat; cook and stir onions, bell pepper, and celery until tender, about 5 minutes.
  4. Stir in garlic and cook until fragrant, about 1 minute.
  5. Add diced tomatoes, andouille sausage, okra, salt, pepper, cayenne pepper, and reserved broth; bring to a gentle boil over medium-high heat.
  6. Simmer until liquid is reduced by half, about 30 minutes.
  7. Mix shredded chicken and shrimp into the skillet; simmer until shrimp turns bright pink and okra is tender, 5 to 7 minutes.
  8. Remove the skillet from heat and stir in file powder.
  9. Serve with rice.
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