Chicken and Sausage Gumbo

Chicken & Sausage Gumbo - Eat Simple Food Print

Chicken and Sausage Gumbo

Creole comfort food.  Use Andouille sausage in this recipe for a more traditional gumbo.  I only had ground sausage in the fridge so that’s what went in the pot instead and it was delicious. Add whatever meats, fish, or shellfish you have laying around.

  • Author: beckie
  • 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

  • 1/4 cup vegetable oil, divided
  • 1/4 cup flour
  • 1 cup (1 small) onions, diced
  • 1 cup (1 small) green peppers, diced
  • 1 cup (2 large stalks) celery, diced
  • 2 tsp minced garlic
  • 1 1/2 cups sliced Okra
  • 2 tsp 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 (3/4 lb) andouille sausage, sliced 1/2″ pieces
  • 1 1/2 lb boneless skinless chicken thighs
  • 6 cups Chicken Broth
  • 14.5 ounce can of diced tomatoes
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper

Instructions

  • 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.
  • Heat 1/4 cup vegetable oil in the same stockpot over medium low heat.  When warm, whisk in flour.  Continue whisking until the roux has turned a darker caramel color ~ 8 minutes.  Be careful not to walk away and forgot about or burn the roux or you’ll have to start over.
  • When the roux is dark add onions, peppers, and celery.  Cook ~ 4-5 minutes or until translucent and add garlic.  Cook 1-2 minutes or until fragrant and add chicken, sausage, okra, bay leaf, creole seasoning, canned diced tomatoes, chicken broth, sea salt, and black pepper.
  • Bring to a boil, reduce heat to a simmer, cover & cook ~ 1 hour.  Remove chicken, let cool, shred with knife and fork and return to the pot.
    Traditional gumbo cooks down for a couple hours and has several variations in ingredients.  We were in a hurry last night and ate it after 1 hour of simmering and it was delicious.
  • Add water or more broth if you desire a thinner consistency and add sea salt to taste.  Serve with bread or rice.  Delicious – Happy Eating!  Beckie

Notes

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Keywords: Creole, Comfort Food, Gumbo, Soup, Stew, Low Country

Rating: 5

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Chicken and Sausage Gumbo

2 Replies

Nathaniel Taylor

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.

Rating: 5
Reply
beckie

Yo! You def picked a recipe that requires a little more finesse & technique. Glad it turned out good. Next up – shrimp & grits? Thanks Nathan!

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