Chicken Sausage Gumbo Recipe

By Rebecca Franklin

Updated 09/21/17

Chicken Sausage Gumbo
Lauri Patterson/E+/Getty Images
Ratings (8)
  • Total: 2 hrs
  • Prep: 15 mins
  • Cook: 105 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
773 Calories
39g Fat
59g Carbs
45g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 773
% Daily Value*
Total Fat 39g 50%
Saturated Fat 9g 47%
Cholesterol 120mg 40%
Sodium 817mg 36%
Total Carbohydrate 59g 21%
Dietary Fiber 4g 13%
Protein 45g
Calcium 126mg 10%
*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.)

From the mansions of the Garden District to tiny clapboard cottages on the bayou, gumbo, a local version of French bouillabaisse, has graced every proud Louisianan table.

Cooks note: If the roux burns at all, discard it, rinse and wipe the pan, and start over. Even the smallest amount of burnt roux will ruin the entire gumbo.

Ingredients

  • 1/2 cup canola oil (or extra light olive oil)
  • 2/3 cup all-purpose flour
  • 1 cup onions (white, chopped)
  • 1/2 cup green bell peppers (chopped)
  • 1/2 cup celery (chopped)
  • 3 cloves garlic (crushed and chopped)
  • 2 tablespoons Cajun seasoning
  • 8 ounces sausage (smoked, cut into crosswise slices)
  • 2 chicken breast halves (cubed)
  • 5 1/2 cups chicken stock
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 cups rice
  • 1 cup okra (cut into crosswise slices)
  • 1/3 cup parsley (fresh, loosely packed, chopped)
  • Optional: hot sauce, as desired

Steps to Make It

  1. Combine the oil and flour together in a large, heavy saucepan. Cook over low-medium heat, whisking constantly, for about 12-15 minutes, until it turns the color of rich milk chocolate.

  2. Add the onions, bell peppers, celery, garlic, and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender.

  3. Add the smoked sausage and raw chicken and continue cooking, stirring occasionally, for 5 minutes.

  4. Stir the stock, Worcestershire sauce, and bay leaves into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 1 hour.

  5. Cook the rice according to package directions and set aside to keep warm.

  6. Add the okra to the gumbo and continue simmering it for 15-20 minutes, until the okra is tender.

  7. Remove the gumbo from the heat.

  8. To serve the gumbo; place a scoop of warm rice in the center of a large soup bowl and add a ladleful of hot gumbo. Sprinkle it with a bit of fresh parsley and add hot sauce, as desired.