Chicken and Sausage Gumbo

A large bowl of chicken and sausage gumbo

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4.34 from 3 votes

This Chicken and Sausage Gumbo is a rich and flavorful version of the classic Louisiana stew.

Prep Time20

Cook Time1

Total Time1 20

Course: Dinner

Cuisine: Cajun/Creole

Keyword: gumbo

Servings:

Calories: 486kcal

Author: Kelsey Crist

Ingredients

2 tablespoons olive oil
1 red bell pepper diced
1 green bell pepper diced
1 onion diced
1 cup celery diced
3 cloves garlic minced
13.5 ounces Andouille sausage sliced
1/3 cup flour
1/3 cup butter
3 cups chicken broth
1 pound chicken cooked and shredded
2 teaspoons cajun seasoning we use Tony Chachere's
10 ounces diced tomatoes with green chiles Rotel
14 ounces fire roasted diced tomatoes
2 bay leaves
1/2 teaspoon Kosher salt or to taste
1/4 teaspoon black pepper or to taste
1 cup okra sliced
4 cups cooked white rice

Instructions

Heat up olive oil in a large pot or dutch oven. Add peppers, onion, celery, garlic, and sausage. Cook over medium-high heat until vegetables become soft.
Remove everything from the pot and set aside. Add butter to the pot. When the butter is melted, scrape all the cooked bits off the bottom of the pot. Then add flour. Cook until the mixture turns a peanut butter brown color, stirring constantly. This is a medium roux. If you want a dark roux, cook for 30-40 minutes until the mixture is the color of milk chocolate.
Add chicken broth, cooked vegetables, sausage, chicken, Cajun seasoning, diced tomatoes with chiles, fire-roasted diced tomatoes, bay leaves, salt, and pepper. Bring to a boil.
Reduce heat and simmer for at least 30 minutes. Add in the okra and cook for another 5 minutes. Serve over rice.

Video

Notes

To make this gumbo gluten-free, use a gluten-free flour in the place of regular all-purpose flour in the roux. We use Namaste flour from Costco or a homemade flour blend when substituting flour. If you want to avoid making a roux, you can always use filé powder and/or okra to thicken instead.

Nutrition