Chicken and Sausage Gumbo
Chicken and Sausage Gumbo is a hearty meal to feed a hungry crowd. We are using smoked chicken and homemade smoked sausage with the traditional vegetables in a seasoned broth. A filling and delicious Cajun stew served over rice.
We always save a bit of our smoked turkey for a big pot of Turkey Gumbo and when we do a couple of Meal Prep Chickens, this chicken and sausage gumbo is always on the menu.
Gumbo is a budget friendly option to serve for family dinners and delicious enough for entertaining guests and even holiday dinners.
We recently asked what readers were serving for Christmas dinner and many said Gumbo. A big pot of gumbo simmering away on the stove sounds like the best idea for the holidays. If you love Cajun flavors, you’ll also enjoy this quick and easy Cajun Chicken Pasta.
Ingredients Needed
- Smoked Chicken
- Smoked Sausage ~ Homemade or Store Bought: for this recipe we used a venison smoked sausage.
- Bacon
- Onions
- Celery
- Bell Peppers
- Okra
- Vegetable Oil
- All Purpose Flour
- Chicken Broth
- Brown Sugar ~ Not a traditional ingredient and it doesn’t make the gumbo sweet, it just adds a depth of flavor that compliments the rich stew.
- Granulated Garlic
- Onion Flakes
- Smoked Paprika
- Black Pepper
- Thyme
- Basil
- Oregano
- Kosher Salt
- Dry Mustard
- Louisiana Hot Sauce
Step By Step Directions
- Prep all of the ingredients: Dice the chicken, slice the smoked sausage into bite- sized pieces. Dice the onions and bell peppers, slice the celery and okra.
- Cook bacon strips in a dutch oven until crisp. Remove the bacon to a paper towel lined plate and set aside.
- Add the onions, celery and bell peppers to the bacon drippings and cook over medium heat until vegetables are softened.
- Meanwhile in another heavy pan or cast iron skillet, make the roux. Combine vegetable oil and flour. Cook over medium heat, whisking constantly until roux is a dark peanut butter to rich chocolate color.
- Whisk in the chicken broth, mixing together.
- Pour the chicken broth and roux into the dutch oven with the vegetables. Continue to cook, whisking often, bringing it to a boil. When the broth is thickened, stir in the chicken and sausage.
- Mix the spices together, add the brown sugar and combine well.
- Stir into the broth.
- Then stir in the crumbled bacon, okra and the hot sauce.
- Lower to simmer and cook for 10 – 15 minutes or until ready to serve. Meanwhile, make a pan of rice.
- To serve, spoon rice into a bowl and top with gumbo.
How to Store and Reheat
Store leftover gumbo in a covered container in the refrigerator up to 4 days. Freeze in a freezer container or freezer bag up to 3 months. Thaw in the refrigerator.
Reheat in a pan, adding additional chicken broth or water if needed. Cook over medium heat, stirring often until heated through.
This Chicken and Sausage Gumbo Recipe is the perfect comfort food meal to serve for family dinners and gatherings for holidays and celebrations. Cajun stew served over rice with layers of amazing flavors that is satisfying and delicious.
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Chicken and Sausage Gumbo
Ingredients
- 2 cups diced smoked chicken
- 4 cups sliced smoked sausage about 12 ounces
- 5 slices bacon
- 4 cups diced onion
- 3 cups sliced celery
- 2 cups diced bell peppers
- 2 cups sliced okra
- ¾ cup vegetable oil
- 1 cup all purpose flour
- 8 cups chicken broth
- 1 ½ teaspoons granulated garlic
- 1 ½ teaspoons onion flakes
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons dried basil
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons coarse black pepper
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- 2 ½ tablespoons brown sugar
- ¼ cup Louisiana Hot Sauce
- Cooked Rice for Serving
Instructions
- Cook bacon strips in a dutch oven until crisp. Remove the bacon to a paper towel lined plate and set aside.
- Add the onions, celery and bell peppers to the bacon drippings and cook over medium heat until vegetables are softened.
- Meanwhile in another heavy pan or cast iron skillet, make the roux. Combine vegetable oil and flour. Cook over medium heat, whisking constantly until roux is a dark peanut butter to rich chocolate color.
- Whisk in the chicken broth, mixing together.
- Pour the chicken broth and roux into the dutch oven with the vegetables.
- In a bowl, combine garlic, onion flakes, smoked paprika, black pepper, thyme, oregano, basil, salt and dry mustard. Mix in the brown sugar. Add to the gumbo.
- Continue to cook, whisking often, bringing it to a boil. When the broth is thickened, stir in the chicken, sausage, okra and crumbled bacon. Stir in the hot sauce.
- Lower to simmer and cook for 10 - 15 minutes or until ready to serve.
- To serve, spoon rice into a bowl and top with gumbo.
When does the okra go in? It’s never mentioned again after the instruction to slice it. Does it go into the bacon fat with the celery, onions and peppers or does it go in raw when everything is combined in the final pot?
Hi Ronald,
The okra goes in at the end with the bacon. I have updated the recipe card, thanks for letting me know.
~ Milisa