Chicken and Sausage Gumbo

Chicken and Sausage Gumbo


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Gumbo typically requires a lot of time to cook and is an elaborate process but this one-pot recipe simplifies the dish and is done in 40 minutes without sacrificing any of the great flavor!

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

6 servings


  • 6 ounces chopped sausage
  • 1/3 cup flour
  • ½ cup sliced celery
  • 3 cups chicken stock
  • 3 cups cooked brown rice
  • 1 cup okra
  • ¾ cup chopped green bell pepper
  • 1 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons canola oil
  • 8 ounces skinless, boneless chicken thighs
  • 1 tablespoon Cajun seasoning
  • ½ teaspoon salt
  • 5 minced garlic cloves
  • 1 can drained and crushed tomatoes

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Put a Dutch oven over medium-high heat and put the sausage in the pan. Cook for 5 minutes, stirring frequently to brown the meat on all sides. Use a slotted spoon to remove the sausage and then drain the meat on paper towels. Add the butter and oil to the pan and stir. Stir the flour into the pot and cook for 3 minutes, whisking constantly. Cut the chicken into bite sized pieces and add the pieces to the pot. Stir frequently and cook for 4 minutes. Add the onion, bell pepper, celery, Cajun seasoning, salt, and garlic. Cook for 6 minutes and stir occasionally. Add the chicken stock and tomatoes. Bring the pot to a boil and add the sausage and okra. Turn down the heat and simmer for 6 minutes. Serve over brown rice.

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