Creole Chicken and Sausage Gumbo Recipe


  • 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


  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!