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Chicken & Sausage Gumbo

If you're looking for a one bowl meal that's hearty and comforting, this is it! I was inspired by a couple fellow food bloggers who featured gumbo recipes lately, including Kira and Emily. Because my husband is a fan of rice, I added rice to the gumbo. This recipe was pretty good and went well with the Savory Corn & Pepper Muffins I made. (Recipe soon to come!)

Chicken & Sausage Gumbo
recipe adapted from Allrecipes.com

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded
1-2 cups cooked rice


Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.

Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

Add rice 15 minutes before serving and allow the gumbo to simmer with rice.

11 comments

  1. This looks so good. Perfect for January. Maybe it'll show up on my menu next week...

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  2. mmm looks like real comfort food to me.

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  3. Yum! Gumbo is one of my favorites!

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  4. Mmmm... I don't think I've ever had Gumbo before. But this looks really tasty!

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  5. Thanks for sharing... looks great! Question - what if I don't have a dutch oven?

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  6. Mmm, this looks so great. I LOVE gumbo but I've never made it myself.

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  7. This looks like a recipe my husband would really love. Looks like a great combo of flavors!

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  8. Yum that looks so good. Can you get anything else in that bowl?? I bet it was great!

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  9. Glad I could get gumbo on your brain. It looks delicious and is so good during cold weather.

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  10. This gumbo was incredible. My daughter that has to examine everything before she eats it absolutely loved it. Thank you for the recipe. I just love your website. I visit it religiously everyday.

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  11. Hi Joelen-love your blog! Just a few comments. I am a cajun by birth and my MaMaw Broussard would tell you that your roux isn't quite dark enough. Turn your burner to low heat and stir constantly til it reaches the color of dark chocolate. Emeril was right when he said a good roux should take you approximately as long as it takes to drink two beers. Also, and this is more of a personal preference, try putting less rice in your gumbo bowl, it really shouldn't look like rice and gravy. And lastly, go to the spice section of the market and buy powdered gumbo file', which is ground sassafras leaves, and add a little to your bowl-it adds an authentic cajun flavor to your gumbo. As I said I love the blog,just wanted to share these ideas with you.

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