Ingredients for Simple Chicken And Sausage Gumbo
- Oil
- 1/4 cup all-purpose flour
- Onions
- Bell Peppers
- Celery Ribs
- Garlic Cloves
- Chicken Stock
- 2 bay leaves
- Creole Seasoning
- Dried Thyme Leaves
- Salt & Freshly Ground Black Pepper
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- Andouille Sausages
- Scallion
- Fresh Parsley
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How to Make Simple Chicken And Sausage Gumbo
- In a large pot or Dutch oven, melt the butter over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned. Remove the sausage from the pot and set aside.
- Add the chicken to the pot and cook until browned on all sides. Remove the chicken and set aside.
- Add the onion, celery, and green bell pepper to the pot and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add the flour and cook for 1-2 minutes, stirring constantly, to make a roux. Cook until the roux is a light brown color (avoid burning).
- Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Add the tomatoes, bay leaves, thyme, and cayenne pepper.
- Return the chicken and sausage to the pot. Bring the mixture to a simmer, then reduce heat and cover. Simmer for 30 minutes.
- Stir in the okra and simmer for another 15 minutes.
- Season with salt and pepper to taste. Serve hot over rice.
- Garnish with chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
31g
Fat
69g
Carbs
9g