1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Chicken and Sausage Gumbo With Tomatoes

User Rating 3.5 Star Rating (2 Reviews)


Chicken Sausage Gumbo
Spencer Jones/Photolibrary/Getty Images
A delicious chicken gumbo the whole family will enjoy, or double and serve to a crowd for game day or other gathering. This gumbo is wonderful with hot boiled rice and crusty bread.


  • 3 to 4 chicken breast halves, cut in small chunks
  • 4 chicken thighs, trimmed and cut in small pieces
  • 3 tablespoons flour
  • 1/2 teaspoon Creole seasoning blend
  • 12 to 16 ounces smoked sausage, cut in 1.2-inch pieces
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/4 cup chopped red bell pepper, optional
  • 3 ribs celery, chopped
  • 3 medium cloves garlic, minced
  • 6 cups chicken broth
  • 1 can (14 1/2 ounces) diced tomatoes
  • 1 small bay leaf
  • 1 teaspoon Creole seasoning blend, or to taste
  • 1/2 teaspoon dried thyme leaves
  • salt and freshly ground black pepper to taste
  • 4 green onions, chopped
  • 2 tablespoons fresh chopped parsley


Cut chicken into small pieces; sprinkle with salt and pepper then toss with 3 tablespoons flour. Heat 1 tablespoon of oil heavy skillet over medium heat; add chicken. Cook, stirring, until browned. Transfer to a dish and set aside. Brown sliced sausage; add to chicken mixture.

Put chopped onion, bell pepper, and chopped celery in a bowl; set aside.

In a large, heavy pot, heat the oil; add the flour. Cook, stirring constantly, until the roux reaches a deep blonde-color, about the color of dark peanut butter. You can do this over medium to medium-high heat, but stir constantly and watch carefully. It cannot burn. The heat control of a gas range makes it a little easier to cook over higher heat. If you're not a novice to roux-making, you might want to make a darker roux.

When roux has reached the color you want, add the vegetables and stir briskly. Continue to cook, stirring constantly, for about 3 to 4 minutes.

Add the chicken broth, seasonings, chicken and sausage. Bring to a boil, then cook for about 1 to 1 1/2 hours, skimming excess fat off the top several times, as needed.

Add the chopped green onions and parsley; heat for 5 to 10 minutes longer. Mound hot cooked rice in bowls, ladle the gumbo around the mound. Serve with crusty bread and butter.

Serves 6 as a main dish. Double ingredients for 12 hearty servings.

Related Recipes
Slow Cooker Chicken Gumbo Recipe
Sausage and Shrimp Gumbo
Classic Chicken Gumbo
Seafood Gumbo
Basic Seafood Gumbo
Shrimp and Andouille Sausage Gumbo

User Reviews

Reviews for this section have been closed.

 2 out of 5
Where's the okra or filet powder?, Member Saleswhz

Sounds good, but how is it ""gumbo"" without okra or filet powder?

0 out of 1 people found this helpful.

See all 2 reviews

©2014 About.com. All rights reserved.