Chicken & Sausage Gumbo - Cup Recipe

Name: Walk-On's Sports Bistreaux - New Orleans Chicken & Sausage Gumbo - Cup Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: Creole
Ingredients: 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 tbs vegetable oil; 1 cup yellow onion, finely diced; 0.5 cup green bell pepper, finely diced; 0.5 cup celery, finely diced; 1 tsp minced garlic; 2 oz andouille sausage, sliced 1/4"; 3 oz cooked shredded chicken (rotisserie or poached); 1 cup low-sodium chicken stock; 1 tsp tomato paste; 0.5 tsp Worcestershire sauce; 0.25 tsp hot sauce (optional); 0.5 tsp Creole seasoning (or cajun); 0.25 tsp dried thyme; 0.5 to taste bay leaf; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 0.125 tsp filé powder (optional); 1 tbsp chopped green onions; 1 tsp fresh parsley, chopped; 0.5 cup steamed white rice (for serving)

Inspired by Walk-On's Sports Bistreaux - New Orleans

Time30m

Serves1

Make Chicken & Sausage Gumbo - Cup Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Gumbo Base

2 tbs Unsalted butter

2 tbs 00 bread flour

1 tbs Tuscany sunflower oil

1 cup yellow onion, finely diced

1/2 cup green bell pepper, finely diced

1/2 cup celery, finely diced

1 tsp minced garlic

2 oz andouille sausage, sliced 1/4"

3 oz cooked shredded chicken (rotisserie or poached)

1 cup low-sodium chicken stock

1 tsp tomato paste

1/2 tsp Original Worcestershire Sauce

1/4 tsp hot sauce (optional)

Seasoning & Finish

1/2 tsp Creole seasoning (or cajun)

1/4 tsp dried thyme

1/2 to taste bay leaf

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

1/8 tsp filé powder (optional)

1 tbsp chopped green onions

1 tsp Fresh parsley, chopped

1/2 cup steamed white rice (for serving)

Method

Gumbo Base

Make a quick roux

In a small heavy saucepan over medium heat, melt the butter with the vegetable oil. Sprinkle in the flour and whisk constantly. Cook the roux, stirring continuously, until it reaches a deep caramel color (about 6–8 minutes). Reduce heat if it begins to smoke. This roux will be thinner than a classic deep brown roux but should be fragrant and nutty.

Add the aromatic vegetables: Immediately add the diced onion, bell pepper, and celery to the roux. Stir to combine and sauté for 4–5 minutes until the vegetables have softened and the onion turns translucent.

Add garlic and sausage: Stir in the minced garlic and the sliced andouille sausage. Cook 2–3 minutes more so the sausage browns slightly and releases flavor.

Add liquids and concentrated flavors: Whisk the chicken stock in gradually to avoid lumps. Stir in the tomato paste, Worcestershire sauce, and hot sauce (if using). Bring the mixture to a gentle simmer.

Simmer with chicken: Add the shredded cooked chicken and reduce heat to low. Let the gumbo simmer gently for 10 minutes so flavors meld and the chicken heats through.

Seasoning & Finish

Season: Add the Creole seasoning, dried thyme, bay leaf, salt, and black pepper. Taste after 5 minutes of simmering and adjust salt, pepper, or hot sauce as needed.

Thicken and finish: If you prefer a slightly thicker gumbo, remove from heat and stir in the filé powder (start with a small amount — 1/8 tsp — and add more if desired). Filé thickens as it cools, so add sparingly. Discard the bay leaf before serving.

Serve: Divide steamed white rice into a small cup/bowl (about 1/2 cup). Ladle the gumbo over the rice. Garnish with chopped green onions and parsley.

Storage and reheating: Leftover gumbo keeps in the refrigerator for 3–4 days. Reheat gently over low heat, adding a splash of chicken stock if it becomes too thick.