Chicken, Andouille and Oyster Gumbo Recipe from Guam - Ingredients and Directions

Chicken, Andouille and Oyster Gumbo

Chicken, Andouille and Oyster Gumbo Recipe from Guam - Ingredients and Directions
Region / culture: Guam | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6-8


Chicken, Andouille and Oyster Gumbo
Chicken, Andouille and Oyster Gumbo

Chicken, Andouille, and Oyster Gumbo is a classic Cajun dish that is rich in flavor and history. This hearty stew is a staple in Louisiana cuisine and is perfect for warming up on a cold day.


Gumbo has its roots in West Africa and was brought to Louisiana by African slaves. The dish evolved over time, incorporating French, Spanish, and Native American influences. Chicken, Andouille, and Oyster Gumbo is a variation of the traditional gumbo recipe, adding a unique combination of flavors and textures.


How to prepare

  1. 1. Season the hen with salt and cayenne pepper.
  2. 2. Warm chicken broth in a saucepan.
  3. 3. In a heavy iron pot, make a dark roux by slowly browning the oil and flour, stirring constantly. When the roux reaches the color of a pecan, add the onions, green bell peppers, and celery. Cook until the vegetables are wilted, about 10–15 minutes.
  4. 4. Add warmed chicken broth to the vegetable mixture. Add chicken, bay leaves, and thyme. Cook over medium heat for 1 hour. Add andouille and cook for at least another hour or until the chicken is tender.
  5. 5. A few minutes before serving, add oysters and their liquor; simmer just until the oysters curl.


  • Substitute shrimp or crab for the oysters for a different flavor profile.
  • Add okra or file powder for a thicker gumbo consistency.

Cooking Tips & Tricks

Make sure to brown the roux slowly to achieve a deep, rich flavor.

- Use a heavy iron pot for cooking the gumbo to ensure even heat distribution.

- Adjust the amount of cayenne pepper to suit your taste preferences.

- Allow the gumbo to simmer for at least an hour to allow the flavors to meld together.

Serving Suggestions

Serve the gumbo over steamed rice or with a side of cornbread for a complete meal.

Cooking Techniques

Browning the roux slowly is key to developing the rich flavor of the gumbo.

- Simmering the gumbo for an extended period allows the flavors to meld together.

Ingredient Substitutions

Use turkey or duck in place of chicken for a different taste.

- Substitute smoked sausage for Andouille if desired.

Make Ahead Tips

The gumbo can be made ahead of time and reheated before serving.

Presentation Ideas

Serve the gumbo in a large bowl with a sprinkle of chopped parsley on top for a pop of color.

Pairing Recommendations

Pair the gumbo with a glass of red wine or a cold beer for a delicious meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Nutrition Information

Calories per serving

350 per serving


25g per serving


15g per serving


30g per serving

Vitamins and minerals

This dish is rich in vitamin A, vitamin C, iron, and calcium.


This recipe contains gluten from the flour used to make the roux.


Chicken, Andouille, and Oyster Gumbo is a nutritious and flavorful dish that is high in protein and low in carbohydrates.


Chicken, Andouille, and Oyster Gumbo is a flavorful and hearty dish that is perfect for a cozy night in. With a rich history and a unique combination of ingredients, this gumbo is sure to become a favorite in your recipe collection.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Chicken, Andouille and Oyster Gumbo. It was many years ago, when I was just a young girl living in New Orleans. My grandmother, who was a fantastic cook, had invited some friends over for dinner and decided to make this dish. I remember watching her as she carefully chopped the vegetables, browned the chicken, and added the spices to the pot. The smell that filled the kitchen was absolutely intoxicating, and I knew I had to learn how to make it myself.

As I grew older, I began to spend more and more time in the kitchen with my grandmother, watching and helping her as she cooked her delicious meals. She was a wealth of knowledge when it came to cooking, and she knew all the best recipes from her friends and family. It was during one of these sessions in the kitchen that she finally taught me how to make the Chicken, Andouille and Oyster Gumbo.

The key to a good gumbo, she told me, was in the roux. It had to be cooked slowly and carefully, until it was a deep, rich brown color. This would give the gumbo its distinct flavor and thick, velvety texture. She showed me how to make the roux, stirring constantly to prevent it from burning, and then adding in the vegetables, chicken, andouille sausage, and oysters.

As the gumbo simmered on the stove, filling the house with its mouthwatering aroma, my grandmother regaled me with stories of how she had learned the recipe. She told me that she had first tasted it at a small family-run restaurant in the French Quarter, where the chef had generously shared his secret recipe with her. Over the years, she had tweaked and perfected it, adding her own personal touch to make it truly her own.

I listened intently as she shared these stories with me, savoring every word and committing each step of the recipe to memory. I knew that this gumbo would become a staple in my own cooking repertoire, a dish that I would proudly serve to my own friends and family.

Finally, after hours of simmering, the gumbo was ready. My grandmother ladled out steaming bowls of the rich, fragrant stew, topping each one with a sprinkle of fresh chopped parsley. We sat down at the table, the warm glow of the candles casting a cozy light over our meal, and dug in.

The first bite was pure heaven. The tender chicken, smoky andouille sausage, plump oysters, all swimming in a thick, flavorful broth that was at once spicy and comforting. I closed my eyes and savored the taste, feeling a sense of pride and accomplishment wash over me. I had made this gumbo, this masterpiece of a dish, with my own two hands.

From that day on, the Chicken, Andouille and Oyster Gumbo became a regular feature on my dinner table. I would make it for special occasions, for family gatherings, or just for a cozy night in with my husband. And every time I made it, I would think of my grandmother, of her wisdom and her love of cooking, and I would be grateful for the gift she had given me.

In the years since I first learned to make this gumbo, I have shared the recipe with many friends and family members. They have all raved about it, begging me to make it again and again. And each time I do, I am transported back to that moment in my grandmother's kitchen, watching her as she added the final touches to the pot, her face glowing with pride and joy.

I am eternally grateful to my grandmother for passing down this recipe to me, for instilling in me a love of cooking and a desire to create delicious, comforting meals for those I care about. And as I sit here now, enjoying a steaming bowl of Chicken, Andouille and Oyster Gumbo, I can't help but smile, knowing that her legacy lives on in every bite.


| Chicken Recipes | Chicken Stock And Broth Recipes | Guamanian Meat Dishes | Guamanian Recipes | Liquor Recipes | Pecan Recipes | Sausage Recipes |

Recipes with the same ingredients