Chicken Sausage Gumbo
A hearty Louisiana-style chicken and sausage gumbo packed with bold flavors, vegetables, and herbs, perfect for comforting gatherings and fans of spicy, savory stews.
Ingredients
- 4 lb. chicken, cut up ⓘ
- 1 1/2 cups fat ⓘ
- flour (enough to make a medium roux) ⓘ
- 4 onions, chopped
- 1 bell pepper, chopped ⓘ
- 2 stalks celery, sliced ⓘ
- 4 quarts cold water or chicken stock ⓘ
- 1/2 lb. smoked sausage ⓘ
- salt ⓘ
- pepper ⓘ
- 1 cup parsley, chopped ⓘ
- 1/2 bunch green onions with tops ⓘ
- 2 cups okra (optional) ⓘ
Instructions
- Brown the chicken in some fat in a large iron pot.
- Remove the chicken from the pot and set aside.
- Add the remaining fat and flour to the pot, stirring constantly to make a medium-consistency roux and cook until browned.
- Add chopped celery, onions, and bell pepper to the roux and sauté, stirring occasionally, until the vegetables begin to separate.
- Add cold water or chicken stock all at once to the pot.
- Bring the mixture to a rapid boil.
- Return the cooked chicken to the pot.
- Simmer for about 1 hour.
- Add smoked sausage slices to the gumbo and cook for additional time.
- Season to taste with salt and pepper.
- Add chopped parsley and green onion tops just before serving.
- Serve the gumbo over rice.
Tips & Substitutions
For a deeper flavor, consider adding a splash of Worcestershire sauce or hot sauce to the gumbo. If you're short on time, you can use pre-cooked chicken or even a rotisserie chicken. For a thicker gumbo, ensure your roux is well-cooked; it should be a rich brown color. You can substitute okra with diced zucchini if desired.
Serving Suggestions
Serve the gumbo over steamed rice for a hearty meal, and consider garnishing with additional green onions and parsley for freshness. A side of cornbread or a simple green salad pairs beautifully with this dish. For a unique twist, try serving it alongside Chicken In Puff Pastry for a delightful dinner experience.
Storage & Reheating
Leftover gumbo can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of water or stock if it thickens too much. It can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Sausage Gumbo contains roughly 440 calories, with 14g protein, 69g carbohydrates, and 15g fat. It is an excellent source of vitamin C (367% of the Daily Value), dietary fiber (51% of the Daily Value), and vitamin A (41% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1077mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of sausage in this gumbo?
Absolutely! While smoked sausage adds a great flavor, you can experiment with andouille sausage for a spicier kick or even chicken sausage to keep it lean. Just ensure the sausage is cooked before adding it to the gumbo.
What can I substitute for okra if I don't have any?
If you prefer not to use okra, diced zucchini or even diced eggplant can be a great alternative to add texture. You can also simply omit it if you want a lighter gumbo.
How can I make this gumbo spicier?
To increase the heat, consider adding diced jalapeños or a few dashes of hot sauce when cooking. You can also sprinkle in cayenne pepper to taste. Just remember to adjust gradually so you can find the perfect spice level for your palate.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).