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Low Fuss Chicken and Smoked Sausage Gumbo
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4.63 from 8 votes

Low-Fuss Chicken and Smoked Sausage Gumbo

Gumbo is a type of stew that originated in southern Louisiana during the 18th century. It consists primarily of a some sort of stock, meat or shellfish, a roux, and the "Holy Trinity" onions, celery, bell peppers, and onions. What if you could make this delicious dish without all of the fuss and the oil that traditionally accompanies the roux? Well you can with this Low-Fuss Chicken and Smoked Sausage Gumbo!
Prep Time15 minutes
Cook Time1 hour 35 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: American
Servings: 8
Calories: 320kcal

Ingredients

  • ¾ cup all-purpose flour
  • 1 pound smoked sausage cut into ¼ inch slices
  • 1 pound skinned and boneless chicken cut into 1-inch pieces (I used 12-ounces of chicken thighs and 4-ounces of chicken breasts)
  • 2 teaspoons Cajun seasoning
  • 1 ½ cups chopped onion (1 medium)
  • 1 bell pepper seeded and chopped (about ¾ cup)
  • 3 stalks celery chopped (about ¾ cup)
  • 3 garlic cloves minced
  • 4 cups low sodium chicken broth
  • 1 Tablespoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • 1 teaspoon Kosher salt
  • ¼ teaspoon freshly ground pepper
  • White rice cooked according to package directions.

Instructions

  • Preheat oven to 375° F.
  • Spread the flour on a 9 x 13-inch baking pan with sides, and bake 15 minutes. Remove from oven and stir well. Return to oven for 15 additional minutes. Remove from oven and stir well. Repeat in 10 minute intervals until desired color is achieved (about the color of roasted cashews - takes about 50 minutes). Watch carefully to prevent flour from burning. Remove from oven and set aside.
  • Cook sausage in a Dutch oven over medium heat, stirring occasionally until browned and fully cooked, about 20 minutes. Drain sausage on paper towel; cool slightly. Press each cooked sausage piece between paper towels to remove as much fat as possible; set aside. Pour fat from Dutch oven; wipe pan with paper towel to remove any remaining fat, leaving behind the browned bits.
  • Trim fat from chicken. Cut chicken into 1-inch pieces; toss with Cajun seasoning. Add to Dutch oven; cook over medium heat, stirring occasionally until chicken is no longer pink, about 5 minutes. Remove chicken from Dutch oven; set aside.
  • Add onion, celery, and bell pepper to Dutch oven; cook over medium heat until vegetables are tender, about 8 minutes. Add minced garlic and cook an additional 30 seconds until fragrant. Gradually sift browned flour into the vegetable mixture; stir until the vegetables are coated. Cook for two minutes more. Add chicken broth; cook over medium heat, whisking constantly to remove any lumps, until mixture is thickened. Add sausage, chicken, Worcestershire sauce, thyme, salt and pepper. Reduce heat and simmer uncovered for 1 hour, stirring occasionally. Correct seasonings.
  • Serve gumbo over hot rice. Yield: 6 to 8 servings.

Nutrition

Calories: 320kcal | Carbohydrates: 16g | Protein: 23g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 76mg | Sodium: 908mg | Potassium: 578mg | Fiber: 1g | Sugar: 2g | Vitamin A: 795IU | Vitamin C: 23mg | Calcium: 31mg | Iron: 2mg