A fun southern favorite this Chicken and Sausage Gumbo is the perfect cool weather recipe with just enough spice to give you a kick.
I love Gumbo. Shocker I know, because I’m not the most picky person in the world. But there has always been something about gumbo that I have just came back to each and every time and when I mastered this recipe a few years I haven’t strayed from it since.
Now when people thing Gumbo they think shrimp. Well here’s a little secret that you may not know about me. I hate seafood. I don’t know what it is, but I’ve never been a fan of anything fish related.
I mean I’ll have myself a can of tuna, some fish tacos or maybe a filet-o-fish from McDonald’s but in reality do we really consider that seafood? Everyone has there quirks and I suppose this one is mine.
But let me tell you this Chicken and Sausage Gumbo is off the hook. I’m not just saying that because obviously I love it. It truly is one of those recipes that you’ll want to keep making. It’s packed full of delicious ingredients and you can add more to your liking because it’s so versatile.
We love making this Chicken and Sausage Gumbo any time of the year but mostly during the cooler months because it’s warm and comforting. Serve it over some rice and go to down on this delicious dish.
Now the original recipe which is adapted from this one from The Urban Farmhouse Saskatoon originally has shrimp, chicken and sausage so you can most definitely add shrimp if it’s your thing. Just reduce the chicken and you have yourself a seafood version.
We make this Chicken and Sausage Gumbo with andouille sausage which gives it a delicious kick that we adore. You can also use smoked sausage since sometimes the local grocer doesn’t have andouille on hand. Or even some hot links too. But we’ve made it with both and it’s equally good, but that andouille really sets it off.
So if you want an easy, warm and comforting dish these cooler months than this gumbo is calling your name. It’s easy to freeze leftovers as well which makes for a quick and easy weeknight meal when you’re short on time.
- 1 Tbs olive oil
- 1 lb boneless skinless chicken breasts diced
- 1 lb andouille sausage sliced
- 1/2 cup vegetable oil
- 3/4 cup flour
- 1 large onion diced
- 1 large green pepper diced
- 2 stalks celery diced
- 6 cups chicken broth
- 1 14.5 oz can diced tomatoes
- 2 tsp creole seasoning
- 4 cloves minced garlic
- 1 tsp dried thyme
- 1/2 tsp red pepper flakes more for spicier
- 2 bay leaves
- 1 12 oz bag frozen okra
- 1 Tbs dried parsley
- Rice if desired
In large stock pot add your olive oil, chicken and sausage and heat until cooked through, try to get a crisp on the outside of the sausage.
Remove from pot and add in your vegetable oil and flour and heat until it turns a deep brown color.
Once brown add in your onions, peppers and celery and cook until tender about 5 minutes.
Slowly stir in your chicken broth until blended and smooth.
Add in your your chicken, sausage, tomatoes, creole seasoning, garlic, thyme. pepper flakes and bay leaves.
Cover and simmer on medium-low heat for 30 minutes, stirring occasionally.
Remove cover and simmer for an additional 30 minutes until it starts to thicken up slightly.
Lastly add in your okra and parsley and simmer for another 15 minutes until okra is heated through.
Serve over rice.
To add shrimp to this recipe reduce your chicken to 1/2 lb and add 1 lb shrimp which is added when you add your okra.
OTHER COOL WEATHER RECIPES YOU’LL ENJOY!