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.
WHAT IS THE DIFFERENCE BETWEEN GUMBO AND JAMBALAYA?
Gumbo is traditionally a soup/stew that is made with a roux to thicken where as a Jambalaya is typically a rice dish that is made in one pot. Both can consist of different meats such as sausage, chicken and shrimp. Famous in Louisiana, almost all gumbos and jambalayas are different and unique to each family.
HOW DO YOU MAKE GUMBO?
Gumbo is actually a pretty easy recipe to make, I know some people look at recipes like this and think with the amount of ingredients it may be hard and shy away from them but don’t!
- Brown your chicken and sausage together (if using seafood like shrimp save until the end), remove from pan and then make a roux by adding oil and flour. This will take a while to turn the deep rich brown color that you want for a gumbo roux.
- Once the roux has reached the color intended add in your vegetables and cook until tender.
- Next you add in your broth, your browned meat and seasonings. Cover and simmer for 30 minutes, then uncover and simmer for an additional 30 minutes which helps thicken the gumbo.
- Lastly add the our okra and any seafood that you are using and then continue simmering for about 15 minutes longer.
WHAT SEASONINGS ARE USED IN GUMBO?
Like stated above everyone pretty much has their own unique recipe for gumbo and the seasonings that I use in this Chicken and Sausage Gumbo are:
- Creole seasoning (we like to use Tony Chachere’s),
- Bay leaves
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 and comforting dish t 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.
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Chicken and Sausage Gumbo
- 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.
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.Nutrition Disclaimer
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