Chicken and Sausage Gumbo

This Cajun-inspired soup recipe is served over rice and topped with sliced green onions. Serve with bottled hot pepper sauce to liven up the dish.

33 users rated this recipe an average rating of 4.0
  • Makes: 6 servings
  • Prep: 40 mins
  • Cook: 40 mins
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Chicken and Sausage Gumbo
cup cooking oil
cup chopped onion (1 medium)
cup chopped green or red sweet pepper (1 small)
cup sliced celery (I stalk)
1 1/2
teaspoons Cajun seasoning
14 ounce can beef broth
10 ounce package frozen cut okra* or cut green beans
1 1/2
cups chopped cooked chicken
ounces cooked smoked sausage links, sliced
cups hot cooked long grain or brown rice
  1. For roux, in a 3-quart heavy saucepan combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir constantly for 8 to 10 minutes more or until the roux is dark reddish brown.
  2. Stir in onion, sweet pepper, celery, and garlic. Cook about 10 minutes or until vegetables are tender, stirring frequently. Stir in Cajun seasoning. Stir in broth and 3/4 cup water. Add okra. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in chicken and sausage; heat through. To serve, ladle gumbo into bowls with rice. If desired, top each serving with sliced green onion and pass bottled hot pepper sauce. Makes 6 main-dish servings.
From the Test Kitchen

If you can't find cut okra, buy whole. Thaw slightly and slice.

Nutrition Facts (Chicken and Sausage Gumbo)
    Per serving:
  • 355 kcal cal.,
  • 14 g fat
  • (2 g sat. fat,
  • 114 mg chol.,
  • 487 mg sodium,
  • 34 g carb.,
  • 2 g fiber,
  • 22 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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