Chicken Sausage Gumbo


4-5 pound chicken cut into pieces skin removed

1 pound andouille sausage or kielbasa cut in ½ pieces

1 ½ cups chopped bell peppers

2 cups chopped onion

½ cup chopped celery

1 cup flour

½ cup vegetable oil

9 cups chicken broth

2 bay leaves

1 teaspoon salt

¼ teaspoon cayenne pepper

½ teaspoon thyme

½ – 1 tablespoon Creole seasoning

¼ cup chopped green onions

2 tablespoons fresh parsley

1 tablespoon file powder

2 cups white rice


In large heavy pot or Dutch oven heat 1 tablespoon oil (med-hi heat) cook sausage until browned. Remove with slotted spoon, set aside.

Season chicken with Creole seasoning.

In fat left in pan brown chicken 5-6 minutes. Remove from pan and set aside.

Add ½ cup oil and flour to pan and over medium heat cook, stirring slowly and constantly for 25-30 minutes, to make a dark brown roux. Do Not let burn!!

Add onions, celery and pepper and cook, stirring until very soft 10-12 minutes.

Slowly add the chicken stock, bay leaves, and thyme, cayenne, stirring until well combined.

Bring mixture to a boil, then reduce heat to medium-low.

Add sausage and chicken, combine and continue to cook (simmer) uncovered, stirring occasionally until chicken is very tender. At least 3 hours.

Prior to serving discard bay leaves, stir in green onions, parsley and file powder.

Cook white rice in rice cooker (as per rice cooker instructions).

Spoon rice into deep bowls and ladle the gumbo on top.

Serve with hot sauce on the side.

Nutrition Information:

Calories: 400 | Protein: 20 grams | Carbohydrates: 30 grams | Fat: 20 grams | Fiber: 2 grams

Frequently Asked Questions:

Can I use any type of sausage for this gumbo?

While andouille sausage is traditional in gumbo, you can substitute it with kielbasa or any other smoked sausage you prefer.

What does it mean to “season the chicken with Creole seasoning”?

Creole seasoning is a blend of spices commonly used in Louisiana cuisine, typically including paprika, cayenne pepper, garlic powder, onion powder, and herbs.

Simply sprinkle the seasoning mix over the chicken pieces before browning.

How important is it to make a dark brown roux?

The roux is a crucial component of gumbo as it adds flavor, color, and thickness to the dish.

Cooking it to a dark brown color adds depth of flavor, but be careful not to burn it, as this can impart a bitter taste.

Can I adjust the level of spiciness in the gumbo?

Absolutely! The cayenne pepper and Creole seasoning provide the heat in this dish.

Adjust the amounts to your taste preferences for a milder or spicier gumbo.

Do I have to simmer the gumbo for 3 hours?

While simmering for at least 3 hours allows the flavors to develop fully and ensures the chicken becomes tender, you can simmer it for less time if needed.

Just make sure the chicken is cooked through before serving.

Can I use boneless, skinless chicken breasts instead of a whole chicken?

Yes, you can use boneless, skinless chicken breasts if you prefer.

Adjust the cooking time accordingly as they cook faster than bone-in chicken.

What is file powder, and can I omit it?

File powder, made from ground sassafras leaves, is often used as a thickening agent and flavor enhancer in gumbo.

You can omit it if you don’t have any, but it adds a unique flavor to the dish.

Is there a substitute for Creole seasoning?

If you don’t have Creole seasoning, you can make a substitute by combining paprika, garlic powder, onion powder, cayenne pepper, oregano, and thyme.

Can I make this gumbo ahead of time?

Yes, gumbo actually tastes better the next day as the flavors have more time to meld.

You can make it ahead of time and reheat it when ready to serve.

How can I make this gumbo less spicy?

To make the gumbo less spicy, reduce or omit the cayenne pepper and adjust the amount of Creole seasoning to taste.

What is the purpose of making a roux?

The roux serves as a thickening agent for the gumbo and also adds flavor.

Cooking it to a dark brown color enhances the richness of the dish.

Can I use pre-cooked rice instead of cooking it separately?

Yes, you can use pre-cooked rice if you prefer.

Just heat it up before serving and spoon the gumbo over it.

What other vegetables can I add to the gumbo?

You can add okra, tomatoes, or corn to the gumbo for additional flavor and texture.

Can I use turkey sausage instead of andouille or kielbasa?

Yes, you can substitute turkey sausage for the andouille or kielbasa if you prefer a lighter option.

How long will leftovers keep in the refrigerator?

Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheat it on the stove or in the microwave before serving.

Leave A Reply