Chicken & Sausage Gumbo


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Skinless, boneless chicken thighs, 3, about 1 lb (500 g) total weight, cut into bite-sized pieces
  • Salt and freshly ground pepper
  • Unsalted butter, 4 tablespoons (2 oz/60 g)
  • Andouille or other spicy smoked sausage, 1 lb (500 g), thinly sliced
  • Celery, 4 stalks, chopped
  • Yellow onion, 1 large, chopped
  • Green bell pepper (capsicum), 1, seeded and chopped
  • Garlic, 3 cloves, minced
  • Flour, 2 tablespoons
  • Chicken broth or stock, 6 cups (48 fl oz/1.5 l), homemade or purchased
  • Okra, 12 pods, cut into ½-inch (12-mm) pieces, or 2 cups (12 oz/375 g) frozen okra pieces


  • Brown the chicken and sausage

    Season the chicken with salt and pepper. In a large saucepan over medium-high heat, melt 2 tablespoons of the butter. Add the chicken and sauté until lightly browned, 2–3 minutes. Add the sausage and sauté until browned, about 2 minutes. Transfer the chicken and sausage to a plate.

  • Cook the vegetables

    Add the celery, onion, bell pepper, and garlic to the pan and cook until the vegetables begin to soften, 3–5 minutes. Add the remaining 2 tablespoons butter and the flour and cook, stirring, for about 2 minutes. Gradually stir in the broth and bring to a boil.

  • Finish the gumbo

    Return the chicken and sausage and any juices to the pan. Add the okra, reduce the heat to medium, and simmer until the chicken is opaque throughout and the gumbo has thickened, about 10 minutes. Season with salt and pepper, ladle into bowls, and serve.