Creole Chicken and Sausage Gumbo Recipe

I can’t have a Seafood Gumbo recipe on this thing without including a Chicken and Sausage recipe. It’s another Southern favorite. Just because it doesn’t contain seafood, doesn’t mean it’s lacking in the flavor department. The same dark, robust roux and the staple “Trinity” seasonings are used in this big pot of love.

Andouille sausage is traditionally used in Gumbo. But, they’re made of pork. I gave up the pig ages ago. So, I opt for chicken and green onions sausage. But, use your favorite. Just make sure that you brown them well before adding them. This will remove a ton of grease.

I use boneless, skinless chicken thighs as well. I like to sear them in the sausage drippings. This boost it’s flavor. I don’t cook them completely during the searing. I finish them off in the simmering of the gumbo.

The thing that makes this recipe “creole” is the usage of tomatoes. It’s optional. Folks will argue all day that tomatoes don’t belong in Gumbo. My Creole ancestors would want me to punch them in the throat. We love a little tomato in our gumbos. If you don’t, LEAVE IT OUT AND DON’T BOTHER ME!

This dish is the perfect treat on a cold, winter day. But, heck, it’s perfect for ANYDAY! Don’t forget the potato salad and hot sauce!

Happy Cooking,

B. Coop

5 from 1 vote

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Creole Chicken and Sausage Gumbo Recipe

Ingredients

• 1 lb smoked sausage sliced in coins
• 1 lb boneless skinless chicken thighs
• 12 oz bag frozen okra and tomatoes optional
• 1/3 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 finely diced onion
• 1 finely diced green bell pepper
• 2 finely diced celery stalks
• 1 T finely chopped parsley
• 2 T chopped green onions
• 1 T crushed or minced garlic
• 8 cups chicken stock or broth
• 1 T onion powder
• 1 T garlic powder
• 2 tsp Accent seasoning optional
• Creole or Cajun seasoning to taste
• 1/2 tsp Gumbo file
• warm white rice to serve

Instructions

1. Brown sausage in a skillet until it renders grease
2. Remove the sausage and set aside

3. Season the chicken thighs with 1 T of Creole or Cajun seasoning

4. In the sausage drippings, sear the chicken thighs 1-2 mins per side
5. Remove the chicken and set aside.
6. Add in the frozen okra and tomatoes
7. Stir until the okra is no longer slimy
8. Set aside
9. In a Dutch oven or large, heavy bottom stock pot, pour in the oil and heat it
10. When the oil is hot, whisk in the flour
11. Continue to stir constantly on a medium high heat setting until the roux is the color of dark chocolate
12. Turn off the heat
13. Add in the onion, bell pepper, celery, parsley, and green onions
14. Saute the veggies until they are tender
15. Turn the heat back on a medium setting
16. Add in the okra, tomatoes, and sausage
17. Stir in the chicken stock and bring it to a low boil
18. Add the chicken thighs into the pot
19. Lower the heat to a simmer
20. Cover the pot with a lid and allow to simmer for 1 hour
21. Add in the onion powder, garlic powder, and Accent.
22. Season to taste with the Creole or Cajun seasoning as needed.
23. Stir and allow to simmer, uncovered, for 30 more mins to an hour
24. Turn off the heat
25. Stir in the gumbo file
26. Serve over rice
27. Enjoy!

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