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5.0 from 9 votes

Chicken and Sausage Gumbo

A rich and delicious recipe for Chicken and Sausage Gumbo. Everyone will fall in love with this flavor packed dish and think you spent hours over the stove!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8
Calories: 322 kcal
Course: Dinner
Cuisine: Creole

Ingredients

cajun seasoning blend
  • 3 tablespoons smoked paprika
  • 1 ½ tablespoons garlic powder
  • 1 ½ tablespoon onion powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground mustard
  • 1 tablespoon chile powder
  • 1 ½ teaspoons cayenne pepper
  • 1 teaspoon black pepper
gumbo
  • ¼ cup plus 2 tablespoons all purpose flour
  • 4 Andouille sausages, chopped
  • 6 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 celery ribs, diced
  • 2 green bell peppers, seeded and diced
  • 3 garlic cloves
  • 2 tablespoons oregano, minced
  • 2 tablespoons thyme, minced
  • 3 to 4 cups chicken stock
  • 2 bay leaves
  • 1 cup fresh corn kernels (from 2 ears)
  • 1 pound shrimp, peeled and cleaned with tails intact
  • 1 ½ cups cooked and shredded chicken breast
  • 8 okra, cut into ½-inch pieces
  • salt and pepper to taste
garnishes
  • ¼ bunch cilantro, chopped
  • gumbo file, optional

Instructions

    Cup of Yum
  1. Place all spice-blend ingredients in a small mixing bowl and whisk together. Set aside.
  2. Pour flour into a skillet and toast over medium heat until golden brown and nutty, 6 to 8 minutes, stirring occasionally. Remove from heat and set aside.
  3. Place butter into a large pot and melt over medium-high heat. Add Andouille and brown for 5 minutes. Remove from heat using a slotted spoon.
  4. Add onion, celery and bell peppers and sauté for 4 to 5 minutes. Season with salt and pepper. Remove with a slotted spoon.
  5. Stir toasted flour into pot and continue to stir until no lumps remain. Cook flour mixture for 4 to 5 minutes or until flour has browned even more and there's a nutty smell.
  6. Add sausage, vegetable mixture, garlic oregano, thyme, and spice-blend. Stir together until everything is well coated and continue to cook for 2 to 3 minutes.
  7. While stirring, slowly pour in stock, to prevent lumps from forming. Add bay leaves and stir together.
  8. Bring mixture to a boil and lower heat to medium-low. Simmer covered for 25 to 30 minute or until gumbo has thickened.
  9. Remove cover and stir in corn, shrimp, chicken, and okra. Raise heat up to medium and cook for about 5 minutes or until shrimp have just cooked through. Adjust seasonings as needed.
  10. Serve gumbo over rice, topped with chopped cilantro and a sprinkle of gumbo file, if using.

Notes

  • Why Toast the Flour Ahead of Time?
  • Toasting the flour ahead of time is a trick I learned decades ago and it's one of my favorite cooking hacks to date! By toasting the flour ahead of time you will save yourself loads of time on making a deep-dark roux without compromising any flavor!
  • Storing and Freezing Instructions
  • Storing and Reheating
  • Gumbo can be stored in an airtight container, in the refrigerator, for 2 days. Cool gumbo completely before storing and refrigerating.
  • To reheat, pour gumbo into a pot and simmer over medium heat until just heated through.
  • Freezing and Reheating
  • Gumbo can be stored in an airtight, freezer-proof container, in the freezer, for up to 2 months. Cool gumbo completely before storing and freezing.
  • To thaw and reheat, pour frozen block of gumbo into a pot and simmer over medium heat until melted and just heated through. If frozen gumbo is stuck to container, refrigerate overnight to thaw, then pour into a pot and simmer over medium heat until heated through.

Nutrition Information

Calories 322kcal (16%) Carbohydrates 19g (6%) Protein 18g (36%) Fat 21g (32%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 0.4g Cholesterol 71mg (24%) Sodium 779mg (32%) Potassium 587mg (17%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 2394IU (48%) Vitamin C 33mg (37%) Calcium 80mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 322

% Daily Value*

Calories 322kcal 16%
Carbohydrates 19g 6%
Protein 18g 36%
Fat 21g 32%
Saturated Fat 9g 45%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 0.4g 20%
Cholesterol 71mg 24%
Sodium 779mg 32%
Potassium 587mg 12%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 2394IU 48%
Vitamin C 33mg 37%
Calcium 80mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.