Chicken and Sausage Gumbo

5 from 1 review

A quick version of a Creole favorite


  • 12 ounces andouille sausage links
  • 1 pound chicken breast or thighs
  • 2 tablespoons peanut, corn or vegetable oil, divided
  • salt and pepper
  • 1 medium onion, diced (about 2 cups)
  • 2 stalks celery, diced (about 1 cup)
  • 1 green bell pepper, diced (about 1 cup)
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1/4 cup flour
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1/4 teaspoon cayenne pepper
  • 4 cups chicken stock
  • 15 ounce can tomatoes
  • 1 cup chopped parsley
  • 12 ounces (3/4 pound) whole okra, fresh or frozen*
  • 1 teaspoon file powder**
  • Cooked rice or cornbread for serving


  1. Heat 1 tablespoon of the oil in a large pot over medium-high heat and brown the sausages. Remove.
  2. Sprinkle the chicken with salt and pepper and brown them on both sides. Remove.
  3. Add the other tablespoon of oil.
  4. Add the onion, celery, and bell pepper and cook for 10 minutes until well-browned.
  5. Add the garlic and flour and stir. Cook about 3 minutes until the flour smells nutty.
  6. Add the spices, broth and tomatoes and bring to a simmer.
  7. Add the chicken and sausage back to the pot. Cover and simmer about 15 minutes until the chicken is cooked through. Taste the broth for salt. Add salt if needed. The amount depends on how salty your chicken stock is, but probably start with 1/2 a teaspoon of salt.
  8. Remove the chicken and sausage to a cutting board. Shred the chicken, slice the sausage, and add them back in along with the okra (still frozen if you’re using frozen okra) and parsley.
  9. Simmer another 10-15 minutes until the okra is cooked.
  10. Sprinkle file over top and stir it in.
  11. Serve over rice or with cornbread.


*Leave the okra whole for less slime-factor!
**File powder is made from the leaves of the sassafras tree. It adds an earthy, grassy taste and also has some thickening power. If you can’t find it, don’t sweat it. If you want to ask for it at your neighborhood fancy grocery store, it’s pronounced Fee-lay.

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