Chicken Sausage Gumbo

SERVES: 4

COOK TIME: 30 Min

This easy gumbo recipe is sure to impressed even the biggest gumbo aficionado. With fresh ingredients, creole seasoning, and two kinds of meat, our Chicken Sausage Gumbo makes the perfect Mardi Gras food. But hey, you can serve it anytime!

What You'll Need

1/2 pound smoked sausage, cut into 1/4-inch slices
1 to 3 tablespoons vegetable oil
5 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup chopped celery
2 large garlic cloves, pressed
1 green bell pepper, chopped
2 cups chicken broth
1 (28-ounce) can diced tomatoes
1 teaspoon Creole seasoning
4 cups chopped cooked chicken
Warm cooked rice

What to Do

In a Dutch oven over medium-high heat, cook sausage 3 minutes, stirring often. Remove sausage with a slotted spoon; drain and set aside.
Add enough oil to drippings in Dutch oven to equal 3 tablespoons. Whisk in flour and cook over medium-high heat 5 minutes, whisking constantly .
Add onion, celery, garlic, and green pepper; cook 5 minutes, stirring often. Stir in broth, tomatoes, and Creole seasoning. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Add cooked sausage and chicken; simmer, covered, 5 minutes. Serve over warm cooked rice.

Notes

Feel free to add another teaspoon of Creole seasoning, if you like.

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Bellerophon

Mar 23, 2019

I cooked the roux to a 'peanut butter' color, and put in a couple teaspoons of file' powder after removing from the heat ( File' powder--fee-lay--is ground sassafras leaves.) to thicken and add a layer of flavor.

redwardgagnon 3207 866

Feb 07, 2016

I will be able to rate it soon, because I will be making this delicious dish soon

toniretman 5006408

Jan 14, 2015

very good. I just couldn't whisk the flour and oil for 5 minutes....it was too pasty, but mine still turned out good