Chicken and Sausage Gumbo

4.93 from 13 votes

This yummy chicken and sausage gumbo recipe has a taste of New Orleans in every bite. It's loaded with chicken, smoked sausage, vegetables and spices.

Course Soups

Cuisine American, Cajun, Cajun and Creole

Cook Time 1 38

Total Time 1 38

Servings people

Calories 442kcal

Author Lisa Bynum

Ingredients

½ cup (one stick) unsalted butter
¼ cup vegetable oil
½ cup all-purpose flour
1 cup chopped onions
½ cup chopped green bell pepper
½ cup chopped celery
1 tablespoon Italian seasoning
1 tablespoon chopped fresh parsley, or 1 ½ teaspoons dried
1 pound andouille or smoked sausage cut into ¼-inch slices
1 pound cooked chicken shredded
4 cups chicken stock
2 cups fresh or frozen okra
2 tablespoons Creole seasoning
1 tablespoon sugar
¼ cup picante sauce
2 bay leaves
4 cups cooked white rice
Filé powder optional

Instructions

Heat butter and oil in a large stock pot over medium high heat until butter is melted.
Gradually add flour, stirring constantly to make a roux. Continue stirring for 8 minutes until roux becomes dark brown, similar to the color of chocolate.
Reduce heat to low.
Add onions, green bell peppers, celery, Italian seasoning, parsley, sausage, chicken and broth.
Bring mixture to a boil. Reduce heat to low, cover and simmer for 30 minutes, stirring often.
Add the okra, Creole seasoning, sugar, picante sauce and bay leaves.
Return to a simmer, cover, and cook for 1 hour, stirring every 15 minutes.
Remove and discard bay leaf.
Place a generous amount of cooked rice into individual bowls.
Pour gumbo over rice.
Sprinkle with file powder if desired.

Video

Notes

Leftover gumbo should be stored in an airtight container in the refrigerator. I recommend keeping the gumbo and rice separate, as the rice will absorb much of the liquid in the gumbo. Chicken and sausage gumbo should be eaten within four days.

Likewise, chicken and sausage gumbo can be frozen for up to six months. You can store it in a freezer-safe airtight container. Just be sure to leave some room at the top for expansion. Thaw in the refrigerator overnight before serving.

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