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
Method
Cooking Instructions
- 1
Prepare the Chicken
Cut the chicken thighs into bite-sized pieces. Season with salt and black pepper.
- 2
Cook the Sausage
In a large pot, heat the vegetable oil over medium heat. Add the sliced smoked sausage and cook until browned, about 5-7 minutes. Remove the sausage and set aside.
- 3
- 4
Add Chicken
Add the seasoned chicken pieces to the pot and cook until no longer pink, about 5-7 minutes.
- 5
Stir in Tomatoes and Broth
Add the canned diced tomatoes (with juices) and chicken broth to the pot. Bring to a boil.
- 6
Season the Gumbo
Add the bay leaves, dried thyme, cayenne pepper, and okra. Stir well and reduce the heat to low. Simmer uncovered for about 30 minutes, stirring occasionally.
- 7
Finish and Serve
Adjust seasoning with salt and black pepper to taste. Remove bay leaves before serving. Ladle the gumbo into bowls or cups and serve over cooked rice.
