This simple and easy chicken and sausage gumbo is packed with that Louisiana flavor we love. It includes the Holy Trinity of vegetables, garlic, okra, and delicious bites of chicken and spicy Andouille sausage!
This is my quick and easy version of gumbo which means: no roux necessary! This simple gumbo is still packed with flavor without having to stand over your stove for 30 minutes stirring a roux making sure it doesn’t burn. Though I do occasionally make my gumbo with a roux, I often prefer my gumbo without one!
Key Ingredients in the Chicken and Sausage Gumbo
The Holy Trinity and Garlic – The Holy Trinity is composed of onion, bell pepper, and celery! These three veggies are the base that creates the aroma and flavor for most Louisiana dishes. The garlic accompanies the trinity, but is added after the trinity is cooked down so it wont burn.
Chicken – You can use chicken thighs or chicken breast for a lower fat option. Chicken thighs are my favorite cut of chicken to cook with because they don’t lose their moisture and are packed with flavor. They also cost less than chicken breasts.
Andouille Smoked Sausage – For this recipe you can any type of cooked smoked sausage. Andouille is the traditional kind of sausage used in gumbo. It has a delicious spicy flavor!
Okra – You either love it or hate it. Fun fact: The word “Gumbo” originated in Africa and means “Okra”. Even though okra is traditional to gumbo, it’s an optional component in this recipe. Okra is a vegetable that has slimy seeds inside. If desired, you can either reduce the slime by separately sautéing the okra in a skillet with some cooking oil before adding it to the gumbo, or can skip using the okra all together! I happen to LOVE okra as is, so I’ve included it in this recipe.
Tomatoes with Diced Chiles – Tomatoes are common in Creole gumbo. In authentic Cajun gumbo, there is no tomatoes. When I make my Cajun gumbo, I make a roux and do not use tomatoes, however in this recipe I love the acidity and spice the tomatoes and chiles deliver!
Cajun Seasoning – You can buy a seasoning blend or make your own by mixing equal parts: paprika, cayenne, garlic powder, onion powder, oregano, thyme, and black pepper. I prefer a Cajun seasoning blend without salt so I can control the saltiness of my dish and add salt as needed at the end.
Rice – Gumbo is served with a scoop of rice. Traditionally it is a long grain rice, but really any rice will do the trick: jasmine, basmati, or brown rice.
How to Make the Gumbo
- Sprinkle half of your Cajun seasoning over the cut chicken and mix until your chicken is well coated.
- In a large pot, heat up half of your cooking oil over medium-high heat. Add in your seasoned chicken and fry until chicken is just cooked through and white on all sides. Remove chicken and set aside. Leave the rendered juices in the pot to cook the trinity in.
- Add the remaining cooking oil to the pot. Add in the diced onion, bell pepper, and celery. Sauté until translucent. Add in garlic and a bay leaf and cook for an additional minute.
- Pour in the chicken stock and water. Add the sausage and cooked chicken back into the pot. Sprinkle in the remaining seasoning: onion powder, garlic powder, Cajun seasoning, and black pepper to the pot and stir. Bring to a boil and let simmer for 30 minutes.
- Add in your frozen okra and bring the chicken and sausage gumbo to a boil. let it summer for an additional 10 minutes. Taste for seasoning and add salt as needed.
- Serve in a bowl with a half cup of cooked rice. Top with green onion and Louisiana hot sauce and enjoy!
Easy Chicken and Sausage Gumbo
Ingredients
- 4 tbsp cooking oil
- 2 lbs boneless, skinless chicken thighs cut into bite size pieces
- 12 oz andouille sausage sliced
- 1 qt chicken stock
- 2 cups water
- 1 large onion diced
- 1 bell pepper diced
- 3 stocks celery diced
- 4 cloves garlic minced
- 10 oz can diced tomatoes with green chiles
- 16 oz frozen okra (optional)
- 3 tbsp cajun seasoning
- 1 bay leaf
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- salt to taste
For serving
- 2 cups rice cooked as directed
- 1 green onion chopped
- Louisiana hot sauce
Instructions
- Sprinkle half of your Cajun seasoning over the cut chicken and mix until your chicken is well coated.
- In a large pot, heat up half of your cooking oil over medium-high heat. Add in your seasoned chicken and fry until chicken is just cooked through and white on all sides. Remove chicken and set aside. Leave rendered juices.
- Add the remaining cooking oil to the pot. Add in the diced onion, bell pepper, and celery. Sauté until translucent. Add in garlic and bay leaf and cook for an additional minute.
- Pour in the chicken stock and water. Add the sausage and cooked chicken back into the pot. Sprinkle in the remaining seasoning: onion powder, garlic powder, Cajun seasoning, and black pepper to the pot and stir. Bring to a boil and let simmer for 30 minutes.
- Add in your frozen okra and bring back to a boil. Let the gumbo boil for an additional 10 minutes. Taste for seasoning and add salt as needed.
- Serve in a bowl with a 1/2 cup of cooked rice. Top with green onion and Louisiana hot sauce and enjoy!
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