Chicken and Sausage Gumbo recipe

One of the most popular gumbo formulas contains both white chicken meat and smoky Andouille sausagethe combination makes for a simply savory stew.


1 pound boneless, skinless chicken breast, cut into ½-inch pieces
Salt and pepper
1 tablespoon vegetable oil
1 pound Andouille sausage links
1 cup diced celery
1 cup diced onions
½ cup diced red bell pepper
4 garlic cloves, minced
¼ cup all-purpose flour
3 tablespoons Creole seasoning
2 tablespoons tomato paste
4 cups chicken broth
One (15-ounce) can diced tomatoes
¼ cup chopped fresh thyme
¼ cup chopped scallions
2 cups cooked rice
Hot sauce, for serving


1. Season chicken with salt and pepper. Heat oil in a large pot over medium-high; add chicken and cook until browned on both sides, about 10 minutes total. Remove from pot and set aside.

2. Add sausage to pot and cook until browned, about 5 minutes. Remove from pot and set aside. Cut into 1-inch slices.

3. Add celery, onions, and bell pepper; cook over medium heat until softened, 7 minutes. Add garlic and cook 1 minute, until fragrant. Add flour and whisk constantly to break down clumps. Cook 5 minutes, until golden brown. Add Creole seasoning and tomato paste; whisk to combine and cook 2 minutes.

4. Add broth, tomatoes, and thyme; bring to a simmer. Add reserved chicken and sausages, cover, and simmer 30 minutes.

5. Add scallions and rice; simmer until warmed through, about 1 minute. Season with salt and pepper and serve with hot sauce.

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