Creole comfort food. This gumbo recipe is full of sausage, chicken, sliced okra, the "holy trinity" of onions, peppers, and celery and is cooked in a thick dark brown roux (gravy).
Add whatever meats, fish, or shellfish you have laying around to creole gumbo - it's uber versatile. Serve it with rice if you like.
Use Andouille sausage in this recipe for a more traditional gumbo. I only had ground sausage in the fridge so that's what went into the gumbo pot instead, and it was delicious.
Serving Suggestion
Serve this Creole Chicken and Sausage Recipe with complementary dishes like:
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If you like Gumbo, then you may also like these similar Southern Lowcountry style recipes:
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. Use Andouille sausage in this recipe for a more traditional gumbo. Serve as is or with rice if you like.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 1x
- 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 tsp minced garlic
- 1 ½ 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 cooked andouille sausage, sliced ½" pieces
- 1 ½ lb boneless skinless chicken thighs
- 6 cups chicken broth
- 14.5 ounce canned diced tomatoes
- ½ tsp salt
- ¼ tsp black pepper
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 ~ 8 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, sea 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.
- 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 salt to taste. Serve with bread or rice. Delicious - Happy Eating! Beckie
Nathaniel Taylor says
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.
beckie says
Yo! You def picked a recipe that requires a little more finesse & technique. Glad it turned out good. Next up - shrimp & grits? Thanks Nathan!