I love food, ALL food. I love the familiar foods I grew up with but I especially enjoy new foods from other cultures and countries. Our whole family especially loves spicy and flavorful foods. Gumbo is right up our alley! It’s my oldest very favorite meal and she requests it all the time so we make it monthly.
This recipe is great because it only get’s better the longer it simmers, so you can start it at any time during your day, the earlier the better, but it’s also great if you make it right before! I make a huge batch and it makes great leftovers. Although it never lasts very long since everyone loves it (I’m enjoying a bowl right now as I write this)
I like to change authentic recipes to fit my tastes, so I don’t include okra in this recipe, and while I love shrimp, my kids don’t so I don’t include them either (for now, hoping the kids develop more tastes as they get older). What about you? any favorite ingredients in Gumbo I should consider adding to mine? It’s hard to go wrong with this dinner!
I prefer my Gumbo soupy, really soupy. I add a lot of the gumbo over the rice and let it sit awhile, let the rice soak up the sauce! Its perfection, BUT my husband likes his with more rice. The kids are split, half and half, I’m slowly winning them over to the more sauce, but now I’m having to make bigger and bigger batches!
Chicken and Sausage Gumbo Recipe
Ingredients
- 2 Tbsp Oil
- 1 lbs Chicken thighs or breasts cubed
- 36-42 oz Andouille or smoked sausage sliced
- 2/3 C Oil
- 2/3 C all-purpose flour
- 1 lrg onion chopped
- 1 lrg green pepper chopped
- 2-3 celery ribs chopped
- 10 oz Ro-Tel (diced tomatoes with green chilies) or just diced tomatoes
- 6 C chicken broth
- 3 Bay leaves
- 5-8 springs thyme
- 1-2 C water add more to preference
- 1 1/2 tsp Salt
- 1/2 tsp pepper
- Cooked Rice
Instructions
- In a large pot saute the chicken and sausage together. I like to season the chicken with salt and pepper. Once browned pull out and put aside (leaving the drippings)
- Add the oil and flour and cook over medium high, stirring constantly, until it’s the color of a copper penny (this is your roux)
- Add the onion, green pepper and celery and cook until the vegetables are completely tender, about 10 mins.
- Add some broth and stir, deglazing the pan.
- Add the the rest of the broth, Ro Tel, broth, bay leaves, thyme, salt and pepper to the pot and stir. Add the chicken and sausage back to the pan.
- Once it simmers turn the heat to low and continue to simmer for a minimum of 20 mins, but the longer you simmer the better the flavor. Traditinally 3 hours is the minimum but all day is great for flavor.
- Add water as needed as the soup simmers for the soup texture you want.
- before serving take out the thyme stems and bay leaves
- Serve over rice
Video
Nutrition
marissa | Rae Gun Ramblings
oh goodness this looks amazing. I seriously could eat soup all fall
Ashlee
me too, I love fall foods, soups especially, I’ve made 3 different soups already this fall!
Cindy
How many does this recipe serve???
Ashlee
GAH I am terrible at this… It feeds my family of 7 (with kids that eat a ton) one full meal AND leftovers (but not leftovers for everyone). BUT I think that most “serving sizes” are ridiculously small, like half a cup? If that’s the case then like 22 servings or something
George w Randolph
I love to cook but I’m gonna try to use my wife want some gumbo I am a good cook out from Key West Florida I love gumbo I have family and friends that was from New Orleans
Ashlee
let me know what you think!!!
Kami
This looks like the perfect dinner for tonight! Thanks for sharing. Looks amazing. Pinned!
Ashlee
thanks for pinning! It really is good, and easy to change a bit, with chicken, no chicken, less sausage, more sausage, to personalize it for your own family and tastes!
Vanessa Barker
I love gumbo but have never made it. This looks super easy. I’m definitely going to try this!!!
Ashlee
It is really easy, I have one child that didn’t like it until recently, but everyone else loves it!
Summer
Oh this looks so delicious! I have never had gumbo but this is making we want some. Pinned!
Ashlee
I had never had it until this recipe either. I’m sure it isn’t totally authentic, but I’ve always loved bayou foods and this tastes great!
Rachel
Blah! This isn’t gumbo! I’m from New Orleans. The word gumbo means okra in African. At least throw a pack of frozen okra in this recipe. As a replacement, try “file’ ” spice, a thickener with flavor. Use a whole roasted chicken to add some flavor, ratger than plain, frozen chicken. And tomatoes don’t really belong in gumbo, but they’ll work if it’s a flavor you crave. And don’t forget to buy some Tabasco sauce. Or just look up Emeril Legasse’s recipe if you want some real guidance.
Ashlee
That’s why I say in the post “I like to change authentic recipes to fit my tastes, so I don’t include okra in this recipe” I have 5 young kids, there is no way they would eat this with okra. And I don’t use plain, frozen chicken, I sautee it with the sausage, salt and pepper to bring in more flavor, but your right, a roasted chicken would be amazing. For thickening I use a roux, which according to Wikipedia is still considered gumbo.
“It typically consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions (a trio known in Cajun cuisine as the “holy trinity”). Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), OR roux, the French base made of flour and fat.”
it also says that the use of tomatoes or okra is from the creole influence to the recipe.
That said, I’m sorry me calling this recipe gumbo offended you, this is simply my version.
Amber
im from Louisiana and what you posted is completely correct. New Orleans cooking is creole cooking. Most other south Louisiana is cajun cooking. The difference is tomatoes. This gumbo you have made is considered a creole gumbo because you have added rotel. Not a bad thing. But not cajun either. And trust me there is a difference lol. You can start a gumbo with okra or roux. When you make a chicken and sausage gumbo you usually do not, but can add okra, and start it with a roux. May I also add that you should add in your instructions to be sure to constantly stir your roux because it is very easy to burn and once you burn it you might as well throw it away and start over. We Cajuns consider our cooking to be our heart and I am sorry this person made you feel as if your cooking was not good enough or offensive. That’s not what our tradition is about. Everyone adjusts to taste and preference. What makes it great is the time with family and love that goes into our meals that matter.
Ashlee
Thank you so much! I agree it’s all about enjoying the time with our family, I love cooking for my kids and husband! And thx for letting me know more about the difference between cajun and creole cooking!
Louise
At the end of the day, Gumbo is just a good southern dish. I’m African American, I don’t cook creole dishes, or Cajun dishes. I love and appreciate them when someone else serves it. I like soul in my food with a healthy twist. Every ethnic group in Louisiana will lay claim to gumbo. In my home, it’s what I have available when I don’t feel like making a trip to the grocer, or it can be quite expensive and elaborate when I feel like making the trip and having family over.
Your dish looks delicious. I like my gumbo soupy also. In fact it looks a little like mine. I don’t like a lot of roux in my gumbo. My mother and mother in law would walk a mile barefoot in snow just for what they would call, “that good gumbo juice I make”. lol.
As for okra, in Lafayette, LA we will make okra or roux gumbo. You never mix the two, if you were born and raised in the area. We love either one year round and brag about how we turn the thermostat down in the summer to make a good pot of gumbo. Okra was brought to the south by African slaves and used as a thicker, and also because it was easy to grow.
Creole, well it means, African, Spanish, French…a good mixture of a little bit of everything. I’ve heard Creole’s like to use tomatoes and tomato sauce in their dishes.
Most cooks in Southern Louisiana are not Cajun cooks. The Cajun style of cooking was successfully marketed and this is how it got it’s fame.
But truly in my area of the south, whether it be Cajun, Creole, New Orleans style, Soul Food, or any other, all we really are, are good cooks who like to cook a lot a food at one time and watch out friends and family enjoy the bounty.
Just as you did with your delicious looking dish. I wish I could taste it right now cher.
Ashlee
thank you so very much! and thanks for the facinating history! I got the recipe from a man that lived in the area for a few years, and he got it from some locals, but obviously there are too many versions to ever claim to be “the one” as long as people enjoy eating it that’s all that really matters, right? bringing people together around food!
Shan
I’m from Louisiana too…..my family doesn’t like okra and my husband won’t eat onions either! Learning to cook without the “trinity” was a challenge! I get around this by chopping the okra & onions for Gumbo very fine. If they can’t see it, they will eat it. I do start with a roux but I like to add the okra for the texture and flavor they add. I grew up in Metairie and I’ve had Gumbo with & without tomatoes. I usually make it without, but if I’m making for a crowd or potluck, I will add them because they add such a nice color & texture to the dish. Tomatoes also add a little sweetness to the dish which is nice for people who are not accustomed to the distinct flavor of Gumbo. If you do decide to try file, pronounced fe-lay, add it at the end after the Gumbo is cooked. You don’t want to boil your file.
Ashlee
awesome tips! thank you so very much! I think it’s time I make a cajun version for the family to balance this creole one they love so much!
Kat siler
I think your recipe looks good , I did by okra and gumbo file though…gonna make tomorrow..p.s. I love okra don’t want gumbo without it and its not a strong flavor.have your kids tried it in soup?
Lauri
Don’t apologize… Rachel and all the other “Cajuns” who are offended by this version of Gumbo can suck it. There are a million different versions of pizza, chili, and every other culinary dish. Why shouldn’t you offer an “okra-free Gumbo”? Personally, I’m thankful! I can’t eat fish or shell-fish, and I don’t like okra. So I love your altered Gumbo! Thanks for sharing!!!
Ashlee
your so sweet! Thank you so much! I don’t get too many negative comments so I feel pretty lucky overall. And I know that there’s BOUND to be someone out there who likes it the same way I do! Enter YOU! Let me know if you try it what you think!
Carol Barrette
sounds like Gumbo Canadian style..lol.. my brother makes a good gumbo, but I live alone so I need a smaller portion recipe for me.. can anyone tell me what Ro Tel is?
Ashlee Prisbrey
Ro Tel is diced tomatoes with green chili’s, you could just used diced tomatoes if you don’t have any in your area, it just won’t be quite as spicy
Betty Ann
I love this recipe! I even altered it back and added the okra! I added oregano, allspice and celery. My daughter loves corn so we added that too!
Everyone has different tastes and cupboards.
I thought I was making a double batch but it’s all gone.
Ashlee
I’m so glad you liked it! that’s one of the great things around recipes, if you have a good base you can add things you love and personalize it! And a double batch never lasts at our place either!
Christy
I made this tonight and my family really enjoyed it. I added a couple cloves of garlic, a little okra, and used hot Ro Tel. Nevermind the comments about authenticity, it was great and I was happy to have tried it.
Ashlee
Thank you so much! I love that everyone can turn any recipe into something they love! My kids would NEVER go for okra, but I do love extra garlic and hot ro Tel! I’ll have to try that next time! Thank you again!
Bernadette Massey
Can’t wait to have this tonight, but I have a question. Do I pull the bay leaves out before I serve this? That’s usually what’s done, but I thought I would ask. Thank you so much for having this recipe posted! One of my kids and I don’t like shrimp and hubs and 1 kid don’t like okra, so this is perfect!
Ashlee
I leave them in, and keep them in the tupperware for when I reheat but if it’s easier then totally pull out the bay leaves, don’t serve them in anyones bowl
Mary Lou
Made this tonight without changing anything and it was delicious!!! This recipe is a keeper. Thanks for sharing!!
Ashlee
you are so welcome! I love this recipe and I’m so glad to hear that you guys loved it too!
Pansy
this is a gumbo in every sense of the word I have been raised on this gumbo the only thing is the ro-tel never thought about adding tomatoes never the less I HATE okra and never never put it in any gumbo don’t let people that are food snobs worry you adapt the way YOU see fit for your family and your taste this is how people learn to experience new foods ……thank you
Ashlee
Thank you so much, I never know how to respond to complaints, but to each his own! I’ve tried it without the ro-tel and it doesn’t change it a ton, but my husband likes it better so I leave them in.
Julie
This was so yummy! It was a huge hit with my hard to please family! We have a tomato allergy and I substituted diced green chilies for the rotel.
Ashlee
perfect, probably more authentic with the green chilies anyway! Glad everyone loved it!
Joan
I put gumbo file’s in mine at the beginning not the end. I also put a little of cayenne in it too.
Ashlee
Mmmm I do love cayenne! I haven’t used file to thicken since I use a roux, but I’ll have to try it sometime!
Kat siler
I agree a roux is the best way to start..
j knopp
This has been simmering on the stove and I just did a taste test. YUM! Its for tomorrows dinner so it will have all day for the flavors mingle before I reheat for dinner. I did use okra, because we like it , and I will add some hot sauce just before serving. What an easy, versatile recipe that can be made as is or tailor to your family’s taste.
Ashlee
exactly! recipes are MADE to be personalized! I’m so glad your happy with it!
evet
this looks really good, ive never tried gumbo but i am looking forward to making this!
how did you make the rice???
Ashlee
I have a rice cooker, but any rice you like will work and just follow the directions on the rice!
Janice
Hi, Ashlee!
I can’t wait to try this recipe out! I’ll need to find a ro Tel substitute as it isn’t sold in Canada – I assume diced jalapenos and diced tomatoes will do.
Also, just wondering what type of sausage you used?
This is just the perfect sounding supper for the cold snap we’re in 🙂 Thanks so much.
Ashlee
you can totally use diced tomatoes, the diced jalapenos will be the perfect addition, but probably not the full can, play with it a bit! Andouille would be the best sausage, but I use a pork or beef link sausage sliced, just not a ground sausage
Shan
if you buy diced Jalapenos, make sure they are plain and not pickled, or just use fresh. Vinegar in gumbo is not good…LOL
Ashlee
oh man yeah, agreed, the pickled would not be good, but I bet jalapeno’s really add’s a lot!
Jenny Pagan
Ashley we are going to give you a “WOW”; the gumbo was excellent!!! We loved it. Thanks.
Ashlee
thank you thank you! I am so glad you like it!
Shannon
Cooked down a farm raised chicken and used only half the meat, doubled the recipe, limited the water to keep it rich chicken flavor. Some black and white pepper. Soooo good. Family loved including my 1 year old! Have a gallon left after supper to bring to work and have another meal this week! Thank you!
Ashlee
sounds AMAZING!
Amy
Looks delish!!What kind of sausage do you use?