Chicken and Sausage Gumbo

Chicken and Sausage Gumbo Recipe
Photo: Iain Bagwell; Styling: Mary Clayton Carl


Serves 6 (serving size: 1 cup gumbo and 1/2 cup rice)
Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 367
Fat 16.1 g
Satfat 5.6 g
Monofat 7.3 g
Polyfat 2.7 g
Protein 19 g
Carbohydrate 36.8 g
Fiber 4.2 g
Cholesterol 57 mg
Iron 2.6 mg
Sodium 559 mg
Calcium 70 mg


6 ounces andouille sausage, finely chopped
2 tablespoons butter
2 tablespoons canola oil
1.5 ounces all-purpose flour (about 1/3 cup)
8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
1 cup chopped onion
3/4 cup chopped green bell pepper (about 1 medium)
1/2 cup thinly sliced celery
1 tablespoon salt-free Cajun/Creole seasoning
1/2 teaspoon salt
5 garlic cloves, minced
3 cups no-salt-added chicken stock (such as Swanson)
1 (14.5-ounce) can no-salt-added whole tomatoes, drained and crushed
1 cup frozen cut okra
3 cups bagged precooked brown rice


1. Heat a Dutch oven over medium-high heat. Add sausage to pan; sauté for 5 minutes, turning to brown on all sides. Remove sausage from pan using a slotted spoon, and drain on paper towels. Melt butter in drippings in pan. Add oil to pan; swirl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into butter mixture; cook 3 minutes or until flour mixture starts to brown, stirring constantly with a whisk. Add chicken; sauté 4 minutes, stirring frequently. Add onion and next 5 ingredients (through garlic) to pan; sauté for 6 minutes or until vegetables are tender, stirring occasionally. Add stock and tomatoes to pan; bring to a boil. Return sausage to pan; stir in okra. Reduce heat, and simmer 6 minutes, stirring occasionally. Serve over rice.

Vanessa Pruett,

Cooking Light

November 2012
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