Chicken and Smoked Sausage Gumbo

Gumbo with Chicken and Sausage
Photo: Diana Rattray
Ratings
(6)
  • Total: 2 hrs 25 mins
  • Prep: 25 mins
  • Cook: 2 hrs
  • Yield: 8 to 10 Servings
Nutritional Guidelines (per serving)
443 Calories
32g Fat
18g Carbs
22g Protein
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Nutrition Facts
Servings: 8 to 10 Servings
Amount per serving
Calories 443
% Daily Value*
Total Fat 32g 41%
Saturated Fat 8g 42%
Cholesterol 74mg 25%
Sodium 701mg 30%
Total Carbohydrate 18g 7%
Dietary Fiber 3g 11%
Protein 22g
Calcium 97mg 7%
*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.)

This tasty gumbo is made with smoked sausage and diced chicken, along with Creole seasonings and vegetables.

For a thicker gumbo, offer a little file powder at the table for sprinkling over the soup. 

Ingredients

  • 1/2 cup vegetable oil
  • 1/2 cup​ all-purpose flour
  • 1 pound spicy ​smoked sausage
  • 1 1/2 cups chopped onions
  • 1/4 cup chopped green bell peppers
  • 1/4 cup chopped red bell peppers
  • 1 cup chopped celery
  • 3 tablespoons butter
  • 1 can (14.5 ounces) diced tomatoes
  • 1 teaspoon black pepper, or to taste
  • 1/2 teaspoon crushed red pepper, or to taste
  • 2 to 4 cloves​ garlic, minced
  • 2 teaspoons​ Creole seasoning
  • 1 teaspoon​ chili powder
  • 1 teaspoon dried leaf thyme
  • 2 quarts​ chicken broth
  • 2 cups sliced fresh or​ frozen okra
  • 2 cups diced cooked chicken
  • salt, to taste
  • Optional: file powder

Steps to Make It

  1. To make roux, heat oil in a saucepan. Add flour and cook, stirring constantly, until flour turns a dark brown. Be careful not to burn. Set aside.

  2. In another saucepan, saute sausage, onions, green and red bell peppers, and celery in butter for approximately 10 minutes; add tomatoes. Stir in roux and seasonings and let simmer for 20 minutes. Slowly stir in chicken broth and simmer for 1 to 1 1/2 hours.

  3. If using okra, add it the last 20 to 30 minutes.

  4. Adjust with water or chicken broth to taste.

  5. Add the diced cooked chicken; heat through.

  6. Serve over hot cooked rice.