Jul 14 2026
Restaurants›Loch Bar - Baltimore›Chicken & Sausage Gumbo - Bowl Recipe

Chicken & Sausage Gumbo - Bowl Recipe

Inspired by Loch Bar - Baltimore
Time1h
Serves4

andouille sausage, applewood smoked bacon, chicken, rice

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Meats

Vegetables

Spices and Liquids

Others

Method

Preparation

  1. 1

    Prepare the Ingredients

    Chop the onion, green bell pepper, celery, and garlic. Cut the chicken thighs into bite-sized pieces and slice the andouille sausage. Chop the applewood smoked bacon into small pieces.

Cooking

  1. 2

    Cook the Bacon

    In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the grease in the pot.

  2. 3

    Sauté the Vegetables

    In the same pot with the bacon grease, add the chopped onion, green bell pepper, celery, and minced garlic. Sauté for about 5 minutes, until the vegetables are softened.

  3. 4

    Brown the Chicken

    Add the chicken thighs to the pot and cook until browned on all sides, about 5-7 minutes.

  4. 5

    Add Sausage and Seasonings

    Stir in the sliced andouille sausage, canned diced tomatoes, chicken broth, bay leaves, cayenne pepper, thyme, paprika, salt, and black pepper. Bring to a boil.

  5. 6

    Simmer the Gumbo

    Reduce heat to low, cover, and let it simmer for 30 minutes, stirring occasionally.

  6. 7

    Cook the Rice

    While the gumbo is simmering, cook the rice according to package instructions.

  7. 8

    Finish and Serve

    Remove bay leaves from the gumbo. Serve the gumbo in bowls over a scoop of rice. Garnish with chopped green onions and parsley.

More from Loch Bar - Baltimore