Creole Chicken and Sausage Gumbo Recipe

4.91 from 10 votes

Creole Chicken and Sausage Gumbo Recipe

This Creole-style chicken and sausage gumbo is made with a rich roux, lots of chicken and smoked andouille sausage, tomatoes, and Creole spices, in one pot!

Prep Time10

Cook Time1 40

Total Time1 50

Course: Main Course

Cuisine: American

Keyword: cajun, creole, dinner, gumbo

Servings:

Calories: 614kcal

Author: Mike Hultquist

Ingredients

1 teaspoon olive oil
1 pound chicken breast (or thicken thighs) chopped
Salt and pepper to taste
12 ounces andouille sliced into ¼ inch slices
½ cup peanut oil or vegetable oil
½ cup flour
1 medium bell pepper chopped
1 medium onion chopped
1 medium celery stalk chopped
3 cloves garlic chopped
28 ounce crushed tomatoes (2 cans)
2 tablespoons Creole seasoning
1 teaspoon cayenne pepper
6 cups chicken stock (or use seafood stock)
3 bay leaves
1 teaspoon fresh thyme
4 tablespoons chopped parsley + more for serving
1 tablespoon filé powder or to taste (optional, for thickening)
For Serving: Cooked white rice, if desired

Instructions

Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.
Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.
Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 20-30 minutes, constantly stirring, until the roux browns to the color of chocolate.
Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.
Add chicken and andouille. Stir and cook for 1 minute.
Add crushed tomatoes, Creole seasoning and chicken stock. Scrape up the brown bits from the bottom.
Add bay leaves and thyme and cook at medium-low heat for 1 hour to thicken.
Stir in parsley and cook 5 minutes.
Serve in bowls with filé powder on the side for thickening, if desired. Garnish with extra parsley. Great over white rice or on its own.

Notes

Serves 6-8

Nutrition