Chicken and Sausage Gumbo With Tomatoes

Okra and Chicken Gumbo with Andouille Sausage. Photo: Diana Rattray
Ratings (11)
  • Total: 2 hrs 10 mins
  • Prep: 25 mins
  • Cook: 105 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
948 Calories
62g Fat
38g Carbs
58g Protein
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Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 948
% Daily Value*
Total Fat 62g 80%
Saturated Fat 15g 74%
Cholesterol 174mg 58%
Sodium 1956mg 85%
Total Carbohydrate 38g 14%
Dietary Fiber 5g 19%
Protein 58g
Calcium 182mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Like most good Louisiana gumbos, this one starts with a rich roux. The standard "holy trinity" of vegetables is added to the gumbo along with smoked sausage and chicken. Use a spicy andouille sausage or make it with Polish sausage.

A delicious chicken gumbo the whole family will enjoy, or double and serve to a crowd for game day or another gathering. This gumbo is wonderful with hot boiled rice and crusty bread.

Ingredients

  • 3 to 4 chicken breast halves (cut in small chunks)
  • 4 chicken thighs (trimmed and cut in small pieces)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 12 to 16 ounces smoked sausage (cut in 1/2-inch pieces)
  • 1 cup onion (chopped)
  • 1/2 cup green bell pepper (chopped)
  • Optional: 1/4 cup red bell pepper (chopped)
  • 3 ribs celery (chopped)
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 3 medium cloves garlic (minced)
  • 6 cups chicken broth
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 small bay leaf
  • 1 teaspoon Creole seasoning blend (or to taste)
  • 1/2 teaspoon dried thyme leaves
  • 4 green onions (chopped)
  • 2 tablespoons fresh parsley (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Cut chicken into small pieces; sprinkle with salt and pepper then toss with 3 tablespoons flour.

  3. Heat 1 tablespoon of oil heavy skillet or sauté pan over medium heat; add chicken.

  4. Cook, stirring ​until browned. Transfer to a dish and set aside.

  5. Brown sliced sausage.

  6. Add to chicken mixture.

  7. Put chopped onion, bell pepper, and chopped celery in a bowl; set aside.

  8. In a large, heavy pot, heat the 1/2 cup of oil and add the 1/2 cup of flour.

  9. Cook, stirring constantly​ until the roux reaches a deep blonde color, about the color of dark peanut butter. You can do this over medium to medium-high heat, but stir constantly and watch carefully. It cannot burn. The heat control of a gas range makes it a little easier to cook over higher heat. If you're not a novice to roux-making, you might want to make a ​darker roux.​

  10. When roux has reached the color you want, add the vegetable mixture and stir briskly. Continue to cook, stirring constantly, for about 3 to 4 minutes.

  11. Add the minced garlic and cook 1 minute longer.

  12. Add the chicken broth to the roux and vegetable mixture, along with the tomatoes, bay leaf, Creole seasoning, thyme, and the chicken and sausage.

  13. Bring to a boil; cook for about 1 to 1 1/2 hours, skimming excess fat off the top several times, as needed.

  14. Add the chopped green onions and parsley; heat for 5 to 10 minutes longer.

  15. Mound hot cooked rice in bowls, ladle the gumbo around the mound, and serve with crusty bread and butter.

  16. Enjoy!