Chicken & Sausage Gumbo Recipe
cup or bowl, served with rice
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.
Main Ingredients
Liquids & Seasonings
Serving
Method
Preparation
- 1
Prepare the Chicken and Sausage
Cut the chicken thighs into bite-sized pieces. Slice the Andouille sausage into rounds.
- 2
Chop the Vegetables
Dice the green bell pepper, onion, and celery. Mince the garlic cloves.
Cooking
- 3
Heat the Oil
In a large pot over medium heat, add a tablespoon of oil and heat until shimmering.
- 4
Brown the Sausage
Add the sliced Andouille sausage to the pot and cook until browned, about 5 minutes. Remove and set aside.
- 5
Sauté the Chicken
Add the chicken pieces to the pot and cook until no longer pink, about 5-7 minutes.
- 6
- 7
Combine Ingredients
Add the browned sausage back to the pot along with the sliced okra, chicken broth, diced tomatoes, bay leaves, thyme, cayenne pepper, salt, and black pepper.
- 8
Simmer the Gumbo
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally.
- 9
Adjust Seasoning
Taste and adjust seasoning as necessary.
