Easy Chicken and Sausage Gumbo Recipe
User Reviews
5
Easy Chicken and Sausage Gumbo Recipe
Description
The recipe begins by making a roux from butter and flour cooked until golden brown with constant whisking to avoid burning. Chopped onions, red and yellow bell peppers, and celery are stirred into the roux and cooked until slightly softened. Sliced andouille sausage is added and cooked briefly before a blend of garlic, dry mustard, cayenne, paprika, garlic powder, and Creole seasoning is incorporated to build layers of spice and aroma.
Chicken stock is gradually stirred in, followed by cooked chopped chicken and a bay leaf. The gumbo simmers with added chopped okra, salt, and black pepper until it thickens and flavors meld. Served over cooked white rice, this dish offers a balance of spicy, smoky sausage and tender chicken in a rich stock thickened by the roux and okra.
This gumbo can be made up to three days ahead and stored refrigerated. It retains flavor well and reheats suitably. The rice is optional but customary as a base to absorb the broth.
Ingredients
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup sweet onion chopped
- 1 cup red bell pepper chopped
- 1 cup yellow bell pepper chopped
- 2 ribs celery chopped
- 1 ½ cups andouille sausage approximately 3 links, sliced, smoked
- 2 cloves garlic minced
- 1 teaspoon dry mustard powder
- 1 teaspoon cayenne pepper
- 1 ½ teaspoons paprika
- 1 teaspoon garlic powder or granulated garlic
- 1 teaspoon Cajun seasoning or creole seasoning
- 4 cups chicken stock
- 2 ½ cups chicken cooked, chopped
- 1 bay leaf
- 1 cup okra chopped, frozen
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups white rice optional, for serving, cooked
Instructions
- Melt the butter in a large dutch oven or stock pot over medium/high heat.
- Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approximately 3-4 minutes. (Do not stop whisking or the roux will burn.)
- Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly, until the vegetables begin to soften.
- Add the sausage to the pot and stir to combine. Cook for 1 minute longer.
- Stir in the garlic, mustard, cayenne, paprika, garlic powder and creole seasoning. Cook for 1 minute longer, stirring constantly and scraping up any brown bit on the bottom of the pan.
- Slowly add the chicken stock to the pot stirring to combine. Add the chicken and bring the soup to a boil.
- Turn the heat to low. Add the bay leaf, okra, salt and pepper to the soup and stir to combine. Simmer for 10 minutes or until the soup begins to thicken.
- Serve the chicken gumbo over rice, if desired. Sprinkle with chopped green onions and parsley for an extra pop of color.
Notes
- The gumbo can be prepared up to three days in advance and stored in the refrigerator in an airtight container.
- Nutritional information does not include the optional white rice served alongside the gumbo.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Calories | 263 | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 20g | 40% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 69mg | 23% |
| Sodium | 680mg | 28% |
| Potassium | 463mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1375IU | 28% |
| Vitamin C | 62.9mg | 70% |
| Calcium | 37mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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