Chicken & Sausage Gumbo

Chicken & Sausage Gumbo

Chicken & Sausage Gumbo (Easy, Flavor-Packed Recipe)

If you’re craving a hearty, comforting dinner with bold Cajun flavor, this Chicken & Sausage Gumbo is guaranteed to hit the spot. While it may not be perfectly “traditional,” it is loaded with rich spices, tender chicken, smoky sausage, and classic gumbo vegetables. I call it Yankee Gumbo. The spice level is medium, but you can easily tone it down by skipping the cayenne pepper.

Serve it over hot rice for a cozy weeknight meal your family will love.

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Ingredients

Protein & Seasoning

• 1 Tablespoon cooking oil (vegetable or canola)

• 1 lb boneless, skinless chicken breasts, cut into 1” cubes

• 1 package (6–7 oz.) smoked sausage, halved lengthwise and sliced into ¼” pieces

• ½ teaspoon cayenne pepper (optional for less heat)

Vegetables & Base

• 2 Tablespoons butter

• 1 cup chopped onion (1 large or 2 small onions)

• 1 cup chopped green pepper (1 medium pepper)

• 2 cloves garlic, minced

• 2 Tablespoons flour

Broth & Add-Ins

• 3 cups beef broth

• 1 Tablespoon red pepper sauce (Frank’s Red Hot or Tabasco)

• ¼ teaspoon salt

• ¼ teaspoon pepper

• 1 package (10–12 oz.) frozen cut okra

• 1 can (14–16 oz.) diced tomatoes

• 1 can (6 oz.) tomato paste

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Directions

1. Brown the Chicken & Sausage
   Heat oil in a large pot or Dutch oven over medium heat. Add the chicken, smoked sausage, and cayenne pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is fully cooked. Remove and set aside.

2. Sauté the Vegetables
   Add butter to the same pot and melt over medium heat. Stir in the onion, green pepper, and garlic. Cook for 5 minutes or until the onion is soft and translucent. Sprinkle in the flour and cook for 1 minute, stirring constantly. Remove from heat.

3. Build the Gumbo
   Add broth, hot pepper sauce, salt, pepper, okra, diced tomatoes, and tomato paste to the pot. Return to the heat and bring to a boil. Reduce heat to low, then stir in the reserved chicken and sausage. Cover and simmer for 30 minutes, stirring occasionally.

Season to taste with additional salt and pepper. Serve hot over rice.

Makes approximately 6 (1½-cup) servings.

This recipe was adapted from my favorite cookbook Betty Crocker's New Cookbook: Everything You Need to Know to Cook (8th Ed.)

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Chicken & Sausage Gumbo