This sausage and chicken gumbo recipe is full of sliced okra, the "holy trinity" of onions, peppers, and celery and is cooked in a thick dark brown roux (gravy). Creole comfort food. Serve chicken and sausage gumbo over white rice.
What Kind of Shellfish For Chicken And Sausage Gumbo
Add whatever meats, fish, or shellfish (shrimp, crawfish, crab) you likw to creole gumbo - it's uber versatile.
Shellfish cooks FAST! If you decide to add it then throw it in the pot ~ 5 minutes before serving.
What Kind Of Sausage For Gumbo
Use andouille sausage in this recipe for a more traditional gumbo.
Ground sausage is also delicious in gumbo. I make it with both ground sausage and / or pork andouille or turkey kielbasa sausage depending on what I have and want.
Tomatoes are Optional in Sausage and Chicken Gumbo
I have cooked gumbo both ways. Traditionalists will say that creole gumbo has tomatoes while cajun gumbo does not. Use them if you like them. If you don't like them then leave them out...
Things In My Kitchen:
- 6 Quart Cast Iron Dutch Oven - Perfect for cooking soups and stews for a long time.
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Creole Chicken and Sausage Gumbo
EatSimpleFood.com
Creole comfort food. This sausage and chicken gumbo recipe is full of sliced okra, the "holy trinity" of onions, peppers, and celery and is cooked in a thick dark brown roux (gravy).
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: Creole
Ingredients
- ⅓ cup vegetable oil, divided
- ¼ cup all purpose flour
- 1 cup onions, diced
- 1 cup green peppers, diced
- 1 cup celery, diced
- 2 teaspoon minced garlic
- 1 ½ cups sliced okra
- 2 teaspoon Creole seasoning (if you don't have this use a mixture of mostly Paprika with a touch of cayenne, oregano, thyme)
- 1 bay leaf
- 12 ounces cooked andouille sausage, sliced ½" pieces
- 1 ½ lb boneless skinless chicken thighs
- 6 cups chicken broth
- 14.5 ounce canned diced tomatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 6 cups cooked white rice
Instructions
- Heat ¼ cup vegetable oil in a small pan over medium heat. When warm, whisk in flour. Continue whisking until the roux has turned a darker caramel color ~ 10-13 minutes. Be careful not to walk away and forgot about or burn the roux or you'll have to start over. Set aside.
- Bring a heavy bottomed pot to medium high heat and add andouille sausage. Sear on both sides until brown ~ 2-3 minutes. You may need to brown the sausage in batches as you want it to sear and not steam. Cool sausage on a plate and set aside.
- Add onions, peppers, and celery to the sausage pan and add enough oil to lightly coat the bottom of the pan.
- Cook ~ 4-5 minutes or until translucent and add garlic. Cook 1-2 minutes or until fragrant.
- Add chicken, sausage, okra, bay leaf, creole seasoning, canned diced tomatoes, chicken broth, salt, and black pepper.
- Bring to a boil, reduce heat to a simmer, cover & cook ~ 45 minutes.
- Remove chicken, let cool, shred with knife and fork and return to the pot. Bring back to a boil. Add the roux and simmer ~ 5-10 minutes or until thick.
- Add water or more broth if you desire a thinner consistency and add salt to taste. Serve with bread or rice.
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Serving Suggestion
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Was slightly intimidated starting this meal. However, thanks to your instructions I had everything prepped and ready. It turned out delicious and relatively easy! Ending up eating way to much of it in one setting! Perfect for leftover the next day.
Yo! You def picked a recipe that requires a little more finesse & technique. Glad it turned out good. Next up - shrimp & grits? Thanks Nathan!