Simple Chicken and Sausage Gumbo

This simple chicken and sausage gumbo is a delectable warm winter meal. Filled with warm roux and chicken broth and packed with protein, this gumbo will be a dish you return to again and again!

With Mardi Gras approaching, now is the perfect time to make this chicken and sausage gumbo! It will be sure to wow your guests for any gathering you might have. Gumbo is also an excellent way to use leftovers. Leftover chicken from two nights ago? Leftover turkey from Thanksgiving or Christmas? Just throw it in a gumbo and enjoy!

As a Cajun, I grew up with gumbo. After I met my husband, I introduced him to gumbo and it quickly became one of his favorite meals as well. Now, our son loves it too! Gumbo is a family favorite in many households and you will be so happy that you added it to yours as well.

YouTube Video to Make Chicken and Sausage Gumbo

If you prefer visual instructions, you can watch this video where I make the chicken and sausage gumbo.

Materials

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You can find many of the materials you might need for this recipe on Amazon. Here are some links:

Here are a couple of options for large pots: Large Pot with Strainer and Large Stainless Steel Pot

Bamboo Cutting Boards

Wooden Cooking Utensils

Ingredients for the Simple Chicken and Sausage Gumbo

• 2 tbsp. olive or avocado oil
• 2 packages smoked sausage
• 1 onion
• 1 bell pepper
• 1-2 stalks of celery
• 1-2 tsps. chopped garlic
• 6-8 cups chicken broth
• 1 cup roux
• 2-3 cups water
• Rotisserie/whole pre-cooked chicken
• 3 whole bay leaves
• 2-4 dashes Worcestershire sauce
• 1-2 tbsp. green onion/shallots
• 1-2 tbsp. parsley

Seasonings to Taste

• Poultry Seasoning of your choice
• Cajun Seasoning (preferably Tony’s)
• Onion Powder
• Garlic Powder
• Blackening Seasoning or Crushed Pepper Flakes
• Black Pepper
• Salt

Instructions for the Simple Chicken and Sausage Gumbo

Prepping the Ingredients

To prep all of the food: chop the onion, bell pepper, celery, garlic, and sausage. Debone the chicken and break or cut it up into smaller, bite sized pieces. Make a roux if you are not using a premade jar of roux.

Cooking the Gumbo

1. Add the oil to a large pot and heat it to a medium heat.
2. Sauté the sausage, onion, bell pepper, celery, and garlic adding 1/4 to 1/2 cup of the chicken broth as needed. Sauté until the vegetables are soft.
3. Add the 1 cup of roux and 1-2 cups of chicken broth to the vegetables and sausage. Stir constantly until the roux has melted and the mixture is bubbly to prevent the roux from burning.
4. Lower the heat to medium-low.
5. Add 3-4 cups of chicken broth, 2-3 cups water, all of the pre-cooked and de-boned chicken, the bay leaves, Worcestershire sauce, and seasoning to taste. Stir until well mixed. It should be a rather thick soup, but water or chicken broth can be added to thin it as needed.
6. Simmer uncovered over low heat for 1-1.5 hours.
7. Add the green onion and parsley. Continue to simmer for another 30 minutes.
8. Enjoy! It is best served over rice. French bread and a salad are excellent side options!

Notes

• If you are going to make a roux from scratch instead of buying the premade one, it is best to make it right before putting it in the gumbo to reduce the chances of burning it.
• This gumbo can be made with any protein as long as it is cooked first. For example, if you have cooked turkey instead of chicken that would be a fine substitute.
• Many of the ingredients can be made at home instead of store-bought, such as precooking a chicken and using bone broth instead of using a rotisserie chicken and chicken broth in a carton. Either option will work.

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