Chicken and Sausage Gumbo

This is a relatively easy version of gumbo, but it certainly won’t disappoint. Serve it with warm, crusty French bread and plenty of butter.

Difficulty: Easy
Hands-on: 30 minutes
Total: 2 hours
Serves: 6

  • 1 lb. boneless, skinless chicken breasts, trimmed
  • 1 lb. boneless, skinless chicken thighs, trimmed
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper
  • 1½ tsp. Creole seasoning, divided
  • ½ cup vegetable oil, divided
  • 12 oz. smoked sausage, cut into ½" slices
  • ½ cup all-purpose flour
  • 1 cup chopped yellow onion
  • ½ cup chopped green bell pepper
  • 3 medium ribs celery, chopped
  • 3 medium cloves garlic, minced
  • 6 cups chicken broth
  • 1 can (14.5 oz.) diced tomatoes in purée
  • ½ tsp. dried thyme, crumbled
  • 1 cup sliced fresh or frozen okra (thawed if frozen)
  • 4 green onions, thinly sliced
  • 3 cups hot cooked short-grain white rice
  1. Sprinkle chicken with salt and pepper, then toss with ½ teaspoon Creole seasoning.
  2. Heat 1 tablespoon oil in a heavy skillet over medium heat; add chicken. Cook, stirring, until browned. Transfer to a plate and shred into pieces. Brown sausage; add to the plate with chicken.
  3. In a large, heavy saucepan or Dutch oven, heat remaining oil; add flour. Cook, stirring constantly, until roux reaches a deep blond color, about the color of dark peanut butter. You can do this over medium to medium-high heat, but stir constantly and watch carefully. If it burns, you will have to start from scratch.
  4. When roux has reached the color you want, add yellow onion, bell pepper, and celery and stir briskly. Continue to cook, stirring constantly, for about 4 minutes. Add garlic, chicken broth, tomatoes, thyme, chicken, and sausage. Bring to a boil, then cook for about 1 hour, skimming fat off the top as needed.
  5. Add okra and cook for about 20 minutes. Add green onions and cook for 10 minutes longer.
  6. To serve, spoon gumbo into a bowl and top with a mound of ½ cup rice.

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