Chicken sausage gumbo recipe with okra and cajun spices. This delicious gumbo is a healthy dinner that is so easy to whip up and ready in 30 minutes.
If you enjoy making dinners in the dutch oven or crockpot, you might also want to try Sausage Potato Soup in Dutch Oven, Crockpot Butter Chicken, and Slow Cooker Carnitas.
Chicken and sausage gumbo with okra is just about the best thing going.
And, no, I do not feel thats an overstatement.
And, believe it or not, you can have this delicious dinner on the table in 30 minutes. No joke.
When its cold outside and you come home to a warm bowl of cajun chicken and sausage gumbo, all is right with the world.
I believe okra is the secret pop that makes this gumbo so yummy. The taste and the texture of the okra mixed with the chicken, andouille sausage, and cajun spices yields the best chicken and sausage gumbo recipe ever.
Tips for this chicken and andouille sausage gumbo:
- After chopping up the veggies, scoop okra into a separate bowl, so that you do not accidentally pour into the gumbo too soon. The okra is stirred in at the very end for a few minutes.
- You can use fresh chopped tomatoes or a can of diced tomatoes. We used the canned tomatoes and enjoyed the extra juice. It was perfect.
Update on 9/24/19:
We have now made this dish at least 10 times in the last year and have thoroughly enjoyed it every time. I find it is a great dish when we have a crowd over. I just leave the gumbo warming in the Dutch oven, and guests can just help themselves. The recipe is easy to double if you have a large group.
I hope you enjoy this easy chicken gumbo as much as we did.
You might also like:
Delicious Crockpot Chicken Curry
Chicken Noodle Soup with Homemade Noodles
Recipe
Chicken and Sausage Gumbo
Chicken sausage gumbo recipe with okra and cajun spices. This delicious gumbo is a healthy dinner that is so easy to whip up and ready in 30 minutes.
Ingredients
- 12 oz Andouille sausage, sliced
- 2 tbsp butter
- 2 tbsp vegetable oil
- ¼ cup all purpose flour
- 1 lb chicken breasts, cut into 1 inch pieces
- 1 large yellow onion, chopped
- 1 large green pepper, chopped
- 5 celery stalks, chopped
- 6 garlic cloves, minced
- 1 tbsp cajun spice
- kosher salt and fresh ground pepper, to taste
- 3 cups chicken stock or broth
- 1 (14.5 oz) can diced tomatoes
- 1 cup okra slices
- brown or white rice
- parsley for garnish
Instructions
-
Over medium heat, place sausage pieces in a dutch oven and cook until browned, about 4 minutes. Remove sausage from pot, place in a bowl and set aside.
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Add butter and oil to dutch oven, over medium heat, and swirl around to coat the surface. Once butter melts, add flour and stir for a few minutes, until mixture thickens and browns slightly.
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Add chicken pieces to roux, and cook chicken, stirring frequently, until all sides of chicken are coated in roux and chicken is slightly browned, about 5 minutes.
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Stir in onions, bell pepper, celery, garlic, cajun spice, salt and pepper. Cook for 5-6 minutes, stirring frequently, until veggies have softened.
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Pour chicken broth into dutch oven, then add the diced tomatoes. Turn the heat up to medium high, and cook until boiling.
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Add in the sliced sausages and okra, reduce heat to a simmer, and cook for 5 minutes, stirring occasionally.
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Remove from heat and serve immediately in big bowls over a fluffy bed of rice, if desired. Garnish with parsley for more flavor and to make your dish look pretty.
Recipe Notes
Adapted from Diethood
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