Mmm, there’s nothing like the rich, spicy flavors of a hearty gumbo to warm you up from the inside out. Whether you’re craving comfort food on a chilly evening or looking to spice up your dinner routine, our roundup of 16 Spicy Chicken and Sausage Gumbo recipes has something for every home cook. Dive in and discover your next favorite dish that’s sure to impress!
Classic Chicken and Sausage Gumbo
Every now and then, a dish comes along that hugs your soul tighter than your favorite sweater—Classic Chicken and Sausage Gumbo is that dish, with a personality as bold as its flavors.
Ingredients
- a couple of boneless, skinless chicken thighs, chopped
- a handful of andouille sausage, sliced
- a splash of vegetable oil
- a cup of all-purpose flour
- a couple of celery stalks, diced
- a green bell pepper, diced
- an onion, diced
- a couple of garlic cloves, minced
- a quart of chicken stock
- a bay leaf
- a teaspoon of thyme
- a teaspoon of smoked paprika
- a sprinkle of salt and pepper
- a handful of green onions, chopped
- a scoop of cooked white rice
Instructions
- Heat a splash of vegetable oil in a large pot over medium heat. Toss in the chicken and sausage, browning them for about 5 minutes. Tip: Don’t overcrowd the pot, or you’ll steam instead of sear.
- Sprinkle the flour over the meat, stirring constantly for about 10 minutes to make a dark roux. It should look like melted chocolate. Tip: Keep stirring to avoid burning—patience is key here.
- Add the celery, bell pepper, onion, and garlic, cooking until they’re soft, about 5 minutes.
- Pour in the chicken stock, stirring to combine. Throw in the bay leaf, thyme, smoked paprika, salt, and pepper. Bring to a boil, then simmer for 45 minutes. Tip: The longer it simmers, the happier your gumbo will be.
- Remove the bay leaf, stir in the green onions, and serve over a scoop of cooked white rice.
Oh, the joy of digging into this gumbo—its rich, smoky depth paired with the tender chicken and spicy sausage is a match made in culinary heaven. Serve it with a side of crusty bread to sop up every last drop of that glorious broth.
Spicy Andouille Sausage Gumbo
Now, let’s dive into a dish that’s as bold and spirited as a Mardi Gras parade – a gumbo that’ll have your taste buds dancing the Cajun two-step. This Spicy Andouille Sausage Gumbo is a hearty, flavor-packed bowl of comfort that’s perfect for when you’re craving something with a little kick and a lot of soul.
Ingredients
- 1 pound of Andouille sausage, sliced into bite-sized pieces (because nobody wants to wrestle with a whole sausage in their spoon)
- A couple of tablespoons of vegetable oil (or whatever oil you’ve got that won’t judge you)
- 1/2 cup of all-purpose flour (the backbone of any respectable roux)
- A whole onion, diced (tears are optional but likely)
- A green bell pepper, diced (for that pop of color and a hint of sweetness)
- A couple of celery stalks, diced (because every good gumbo starts with the holy trinity)
- 3 cloves of garlic, minced (more if you’re feeling brave)
- A splash of chicken stock (about 4 cups, but who’s counting?)
- A bay leaf (it’s not gumbo without it)
- A teaspoon of thyme (because we’re fancy like that)
- A pinch of cayenne pepper (for those who like to live dangerously)
- Salt and pepper (to make everything right in the world)
- A bunch of green onions, sliced (for garnish and bragging rights)
- Cooked white rice (the trusty sidekick to our gumbo hero)
Instructions
- Heat your oil in a large pot over medium heat. Once it’s shimmering like a mirage in the desert, add your sliced Andouille sausage. Cook until it’s nicely browned, about 5 minutes. Remove the sausage and set aside, but leave that flavorful oil in the pot.
- Now, for the roux: sprinkle the flour into the pot with the oil, stirring constantly. You’re looking for a color like a copper penny, which should take about 10-15 minutes. Tip: Don’t walk away! A roux waits for no one and will burn if you’re not paying attention.
- Toss in the onion, bell pepper, celery, and garlic. Cook until they’re softer than your favorite pillow, about 5 minutes.
- Slowly pour in the chicken stock, stirring like you’re trying to solve all the world’s problems. Add the bay leaf, thyme, cayenne, salt, and pepper. Bring it to a boil, then reduce the heat to a simmer. Let it bubble away for about 30 minutes, stirring occasionally.
- Return the sausage to the pot and let everything get cozy for another 10 minutes. Tip: Taste and adjust the seasoning now, because you’re the boss of your gumbo.
- Serve over a mound of white rice, garnished with green onions. Tip: A dash of hot sauce on top never hurt anybody.
Perfectly balanced between spicy, savory, and slightly smoky, this gumbo is a texture dream with tender sausage and veggies in a rich, velvety broth. Serve it with a side of cornbread for the ultimate comfort food experience, or dare to be different and ladle it over a baked potato for a twist that’ll have everyone talking.
Creole Style Chicken Gumbo
Look alive, food lovers! We’re diving fork-first into a bowl of Creole Style Chicken Gumbo that’s so flavorful, it’ll make your taste buds do the cha-cha. Perfect for those days when you’re craving something hearty, spicy, and utterly soul-satisfying.
Ingredients
- A couple of boneless, skinless chicken thighs, chopped into bite-sized pieces
- A splash of vegetable oil
- One cup of diced onions (because crying is optional, flavor is not)
- Half a cup of diced green bell peppers
- Half a cup of diced celery
- Two cloves of garlic, minced (more if you’re feeling brave)
- A tablespoon of Creole seasoning (this is where the magic happens)
- Two cups of chicken broth (homemade if you’re fancy, store-bought if you’re human)
- One can (14.5 oz) of diced tomatoes, undrained
- Half a cup of okra, sliced (optional for the okra skeptics)
- A cup of cooked rice (to make it a meal)
Instructions
- Heat a splash of vegetable oil in a large pot over medium heat. Once hot, add the chicken pieces and cook until they’re golden brown, about 5 minutes. Pro tip: Don’t crowd the pot, or you’ll steam the chicken instead of browning it.
- Toss in the onions, bell peppers, celery, and garlic. Cook until they’re soft and smell amazing, about 5 minutes. This is your flavor base, so give it love.
- Sprinkle the Creole seasoning over the veggies and chicken, stirring to coat everything evenly. Your kitchen should smell like New Orleans by now.
- Pour in the chicken broth and diced tomatoes, bringing the mixture to a boil. Then, reduce the heat to low and let it simmer for 20 minutes. Tip: This is the perfect time to start your rice.
- If you’re using okra, add it now and simmer for another 10 minutes. Okra haters, you’re missing out on some serious gumbo authenticity.
- Serve your gumbo hot over a bed of cooked rice. Final tip: A dash of hot sauce on top? Chef’s kiss.
So there you have it—a gumbo that’s rich, spicy, and packed with layers of flavor. The chicken is tender, the veggies are just right, and that Creole seasoning? Absolute fire. Serve it up with some crusty bread to sop up every last drop, and watch it disappear.
Slow Cooker Chicken and Sausage Gumbo
Just when you thought your slow cooker couldn’t get any more magical, here comes a dish that’ll make your taste buds dance the cha-cha. This Slow Cooker Chicken and Sausage Gumbo is the lazy chef’s ticket to flavor town, no passport required.
Ingredients
- A couple of boneless, skinless chicken thighs
- 1 cup of sliced smoked sausage
- 1/2 cup of chopped onion
- 1/2 cup of chopped green bell pepper
- 1/4 cup of chopped celery
- 2 cloves of garlic, minced
- 1 cup of chicken broth
- A splash of hot sauce
- 1 tbsp of Cajun seasoning
- 1/2 cup of okra, sliced
- 1 cup of cooked rice
Instructions
- Throw the chicken thighs, smoked sausage, onion, green bell pepper, celery, and garlic into your slow cooker.
- Pour in the chicken broth and hot sauce, then sprinkle the Cajun seasoning over the top like you’re seasoning to win.
- Cover and cook on low for 6 hours, because good things come to those who wait (and plan ahead).
- After 6 hours, shred the chicken right in the pot with two forks—no need to dirty another dish.
- Add the okra and give everything a good stir. Cover and cook for another 30 minutes, just enough time to cook the rice if you haven’t already.
- Serve the gumbo over a bed of fluffy rice, and watch as your kitchen becomes the most popular room in the house.
Oh, the joy of digging into this gumbo! The chicken is fall-apart tender, the sausage adds a smoky punch, and the okra brings just the right amount of slimy goodness (trust us, it’s a good thing). Serve it with a side of crusty bread to sop up every last drop of that rich, spicy broth.
Okra Free Chicken and Sausage Gumbo
Now, let’s dive into a dish that’s as fun to make as it is to eat, skipping the okra but keeping all the soul—our chicken and sausage gumbo is here to spice up your dinner routine without the slimy surprises.
Ingredients
- A couple of boneless, skinless chicken thighs, chopped into bite-sized pieces
- A splash of vegetable oil
- One spicy andouille sausage, sliced into rounds
- A cup of all-purpose flour
- A couple of celery stalks, diced
- One green bell pepper, diced
- A large onion, diced
- Three cloves of garlic, minced
- A quart of chicken stock
- A bay leaf
- A teaspoon of thyme
- A teaspoon of smoked paprika
- Salt and pepper, just enough to whisper sweet nothings to your gumbo
Instructions
- Heat a splash of vegetable oil in a large pot over medium heat. Toss in your chicken pieces and brown them on all sides, about 5 minutes. Remove and set aside.
- In the same pot, add the sausage slices and cook until they’re nicely browned, about 3 minutes. Remove and join the chicken party on the side.
- Now, sprinkle the flour into the pot, stirring constantly to make a roux. Keep it moving until it’s the color of a penny, about 10 minutes. Tip: Don’t walk away—this is your gumbo’s foundation!
- Throw in the celery, bell pepper, onion, and garlic. Cook until they’re soft and the onions are translucent, about 5 minutes.
- Slowly pour in the chicken stock, stirring to combine with the roux. Add the bay leaf, thyme, smoked paprika, salt, and pepper. Tip: If your gumbo looks too thick, don’t panic—just add a bit more stock.
- Bring the mixture to a boil, then reduce the heat to a simmer. Add the chicken and sausage back in. Let it all hang out and get to know each other for about 30 minutes. Tip: Skim off any fat that rises to the top for a cleaner flavor.
- After the time’s up, give it a taste and adjust the seasoning if needed. Then, remove the bay leaf—it’s done its job.
Oh, the magic of this gumbo! It’s thick, rich, and packed with layers of flavor that’ll have you going back for seconds. Serve it over a mound of fluffy rice or with a side of crusty bread to sop up every last bit of that deliciousness.
Seafood Chicken and Sausage Gumbo
Alright, folks, let’s dive into a dish that’s as fun to say as it is to eat—Seafood Chicken and Sausage Gumbo. This Louisiana classic is like a party in your mouth, where every ingredient brings its own unique flavor to the dance floor.
Ingredients
- A couple of boneless, skinless chicken thighs, chopped into bite-sized pieces
- Half a pound of andouille sausage, sliced into little coins of joy
- A cup of all-purpose flour (for that golden roux magic)
- A stick of unsalted butter (because why not?)
- A large onion, diced (the unsung hero of flavor)
- A green bell pepper, diced (for a pop of color and sweetness)
- A couple of celery stalks, chopped (crunchy goodness)
- 3 cloves of garlic, minced (the more, the merrier)
- A quart of chicken stock (the liquid gold)
- A pound of shrimp, peeled and deveined (the seafood star)
- A splash of hot sauce (to wake up those taste buds)
- A teaspoon of thyme (for that earthy vibe)
- A bay leaf (the secret whisperer of depth)
- Salt and pepper (the dynamic duo)
Instructions
- Grab a heavy-bottomed pot and melt that stick of butter over medium heat. Toss in the flour and whisk like you’re trying to win a golden roux contest. Keep at it for about 10 minutes until it’s the color of a copper penny.
- Throw in the onion, bell pepper, celery, and garlic. Stir them around until they’re soft and smelling like heaven, about 5 minutes.
- Add the chicken and sausage, giving them a good sear. This isn’t a shy dish—let those meats brown!
- Pour in the chicken stock, hot sauce, thyme, bay leaf, salt, and pepper. Bring it to a boil, then simmer like you’re chilling on a porch swing for 30 minutes.
- Toss in the shrimp last, cooking just until they turn pink and curl up, about 3 minutes. Tip: Overcooked shrimp are sad shrimp.
- Fish out the bay leaf (unless you like surprises in your bites).
Finally, this gumbo is a thick, hearty hug in a bowl, with layers of flavor that’ll have you going back for seconds. Serve it over a mound of rice or with a side of crusty bread to sop up every last drop. Fun fact: It tastes even better the next day, if you can wait that long.
Vegetable Loaded Chicken Gumbo
Oh boy, are you in for a treat with this Vegetable Loaded Chicken Gumbo! It’s like a Mardi Gras parade in your mouth, bursting with flavors and colors that’ll make your taste buds dance. Perfect for those days when you want something hearty, healthy, and a little bit spicy.
Ingredients
- 2 cups of diced chicken breast (because we’re keeping it lean and mean)
- A splash of olive oil (just enough to make things slippery)
- 1 cup of chopped onions (the more, the merrier)
- A couple of minced garlic cloves (for that kick)
- 1 cup of sliced bell peppers (rainbow colors for the win)
- 1 cup of chopped celery (for that crunch)
- 2 cups of chicken broth (homemade if you’re fancy, store-bought if you’re human)
- 1 can of diced tomatoes (14.5 oz, because size matters)
- A handful of okra slices (the secret gumbo thickener)
- 1 tbsp of Cajun seasoning (adjust if you’re not into the heat)
- 1 cup of cooked rice (to soak up all that goodness)
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Tip: Let the oil get hot but not smoking to avoid burning the garlic.
- Add the diced chicken breast and cook until no longer pink, about 5-7 minutes. Remove and set aside.
- In the same pot, toss in the onions, garlic, bell peppers, and celery. Cook until soft, about 5 minutes. Tip: Stir occasionally to prevent sticking.
- Pour in the chicken broth and diced tomatoes, then bring to a boil. Tip: This is when the flavors start to marry, so don’t rush it.
- Add the okra and Cajun seasoning, then reduce heat to simmer for 20 minutes. The okra will thicken the gumbo naturally.
- Return the chicken to the pot and simmer for another 10 minutes to let the flavors meld.
- Serve hot over a bed of cooked rice. Garnish with green onions if you’re feeling extra.
Get ready to dive into a bowl of this gumbo where every spoonful is a party. The chicken is tender, the veggies are vibrant, and the spices? Just right. Serve it with a side of cornbread for the ultimate comfort food experience.
Smoked Sausage and Chicken Gumbo
Ready to dive into a bowl of comfort that hugs your soul? This Smoked Sausage and Chicken Gumbo is like a Mardi Gras parade in your mouth—bold, vibrant, and utterly unforgettable. Let’s get the party started!
Ingredients
- 1 lb smoked sausage, sliced into bite-sized pieces
- 2 chicken breasts, cubed
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp Cajun seasoning
- 1 tsp dried thyme
- 1 bay leaf
- A couple of dashes of hot sauce
- 2 cups cooked white rice
- A handful of green onions, sliced
Instructions
- Heat the vegetable oil in a large pot over medium heat. Toss in the flour and stir constantly for about 20 minutes until it turns a rich, dark brown color—this is your roux, the soul of the gumbo. Tip: Don’t walk away; roux waits for no one and burns faster than a summer romance.
- Add the onion, bell pepper, celery, and garlic to the pot. Cook for about 5 minutes until they soften, stirring occasionally.
- Throw in the smoked sausage and chicken, cooking until the chicken is no longer pink, about 5-7 minutes. Tip: Browning the meat adds depth to the flavor, so give it some color!
- Pour in the chicken broth and diced tomatoes, then sprinkle in the Cajun seasoning, thyme, bay leaf, and hot sauce. Bring to a boil, then reduce heat and simmer for 30 minutes. Tip: Taste as you go—adjust the seasoning if it’s not kicking enough for you.
- Remove the bay leaf and serve the gumbo over cooked white rice. Garnish with green onions.
Velvety roux meets smoky sausage and tender chicken in this gumbo, creating a symphony of flavors that’s music to your taste buds. Serve it with a side of crusty bread to sop up every last drop of that glorious broth.
Easy Weeknight Chicken Gumbo
Picture this: you’re staring into your fridge after a long day, and the contents stare back, unimpressed. But fear not! This Easy Weeknight Chicken Gumbo is here to save your dinner with minimal fuss and maximum flavor.
Ingredients
- a couple of boneless, skinless chicken breasts
- a splash of vegetable oil
- one cup of diced onions
- half a cup of diced green bell peppers
- half a cup of diced celery
- two cloves of garlic, minced
- a quarter cup of all-purpose flour
- four cups of chicken broth
- one can (14.5 oz) of diced tomatoes
- a teaspoon of dried thyme
- a teaspoon of smoked paprika
- a bay leaf
- salt and pepper, just enough to season
- two cups of cooked white rice
- a handful of chopped green onions for garnish
Instructions
- Heat a splash of vegetable oil in a large pot over medium-high heat. Tip: Let the oil get hot but not smoking to avoid burning your ingredients.
- Add the chicken breasts and cook until golden brown on both sides, about 5 minutes per side. Remove and set aside.
- In the same pot, toss in the onions, bell peppers, celery, and garlic. Cook until soft, about 5 minutes. Tip: Stir occasionally to prevent sticking.
- Sprinkle the flour over the veggies and stir to coat. Cook for 2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring to avoid lumps. Add the diced tomatoes, thyme, smoked paprika, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low. Simmer for 20 minutes. Tip: The longer it simmers, the more the flavors meld.
- Shred the cooked chicken and add it back to the pot. Simmer for another 10 minutes.
- Remove the bay leaf and serve the gumbo over cooked white rice. Garnish with chopped green onions.
Bold flavors and a hearty texture make this gumbo a winner. Try serving it with a side of crusty bread to soak up every last drop of that delicious broth.
Gluten Free Chicken and Sausage Gumbo
Now, let’s dive into a dish that’s as fun to make as it is to eat—gluten-free chicken and sausage gumbo that’ll have your taste buds dancing the cha-cha!
Ingredients
- A couple of boneless, skinless chicken thighs, chopped into bite-sized pieces
- 1 cup of your favorite gluten-free sausage, sliced
- 1/4 cup of gluten-free flour
- 1/4 cup of vegetable oil
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 4 cups of chicken broth
- A splash of hot sauce
- 1 tsp of thyme
- 1 tsp of smoked paprika
- Salt and pepper, just enough to make it sing
- 2 cups of cooked white rice
- A handful of green onions, sliced for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat until it’s shimmering like a disco ball.
- Whisk in the gluten-free flour to make your roux, stirring constantly until it’s a rich, peanut butter color—about 10 minutes. Tip: Don’t walk away; this is your gumbo’s flavor foundation!
- Toss in the onion, bell pepper, celery, and garlic, cooking until they’re softer than your favorite pillow—about 5 minutes.
- Add the chicken and sausage, browning them lightly. Tip: This isn’t a race; let them get a little color for maximum flavor.
- Pour in the chicken broth, hot sauce, thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce to a simmer for 30 minutes. Tip: The longer it simmers, the happier your gumbo will be.
- Serve over a bed of fluffy white rice, garnished with green onions.
So, there you have it—a gumbo that’s thick, hearty, and packed with flavors that play together like old friends. Try serving it with a side of cornbread for a little extra Southern charm.
Rich and Hearty Chicken Gumbo
Dive into a bowl of comfort with this Rich and Hearty Chicken Gumbo, where every spoonful is like a warm hug from the South. Perfect for those days when you need a little extra love in your life, or just a really good excuse to eat your feelings.
Ingredients
- A couple of boneless, skinless chicken thighs, because thighs are where the flavor’s at
- A splash of vegetable oil, for that slick move from pan to bowl
- One cup of all-purpose flour, the backbone of any respectable roux
- A generous handful of chopped onions, bell peppers, and celery (the holy trinity of gumbo)
- A couple of cloves of garlic, minced, because garlic makes everything better
- A quart of chicken stock, for that liquid gold foundation
- A bay leaf or two, for that subtle hint of ‘what’s that amazing smell?’
- A sprinkle of salt and pepper, to remind your taste buds who’s boss
- A dash of cayenne pepper, for those who like it hot
- A cup of sliced okra, because gumbo isn’t gumbo without it
- A handful of chopped green onions, for that fresh finish
Instructions
- Heat a splash of vegetable oil in a large pot over medium heat. Add the chicken thighs and cook until they’re golden brown on both sides, about 5 minutes per side. Remove and set aside.
- In the same pot, whisk together the flour and oil to make a roux. Keep stirring until it’s the color of a penny, about 10 minutes. Tip: Don’t walk away! A roux waits for no one.
- Toss in the holy trinity (onions, bell peppers, celery) and garlic. Cook until they’re soft and fragrant, about 5 minutes.
- Slowly pour in the chicken stock, stirring constantly to avoid lumps. Add the bay leaves, salt, pepper, and cayenne. Bring to a simmer.
- Chop the cooked chicken into bite-sized pieces and add it back to the pot along with the okra. Simmer for another 20 minutes, until the okra is tender and the flavors have married. Tip: The longer it simmers, the better it gets.
- Remove the bay leaves and stir in the green onions just before serving. Tip: Serve it over a bed of rice to soak up all that goodness.
Kick back and savor the deep, smoky flavors and the velvety texture that only a well-made gumbo can offer. Perfect for pairing with a cold beer and even better the next day, if it lasts that long.
Quick Prep Chicken and Sausage Gumbo
Howdy, gumbo lovers! If you’re craving a bowl of comfort that’s faster to whip up than a cowboy at a rodeo, you’ve hit the jackpot. This Quick Prep Chicken and Sausage Gumbo is your ticket to flavor town without the all-day simmer.
Ingredients
- a couple of boneless, skinless chicken thighs, chopped into bite-sized pieces
- a splash of olive oil
- a handful of andouille sausage, sliced into coins
- a cup of diced onions
- a cup of diced bell peppers
- a couple of minced garlic cloves
- a tablespoon of Cajun seasoning
- a can (14.5 oz) of diced tomatoes
- a quart of chicken broth
- a cup of okra, sliced
- a couple of cups of cooked rice
- a sprinkle of green onions for garnish
Instructions
- Heat a splash of olive oil in a large pot over medium-high heat until it shimmers like a mirage in the desert.
- Toss in the chicken and sausage, browning them until they’re as golden as a sunset, about 5 minutes. Tip: Don’t crowd the pot, or you’ll steam instead of sear.
- Add the onions, bell peppers, and garlic, stirring until they soften and smell like heaven, about 3 minutes.
- Sprinkle in the Cajun seasoning, stirring to coat everything like a spicy blanket.
- Pour in the diced tomatoes and chicken broth, bringing the mixture to a boil that bubbles like a witch’s cauldron.
- Reduce the heat to a simmer, add the okra, and let it cook until the gumbo thickens slightly, about 15 minutes. Tip: The okra is your natural thickener, so don’t skip it!
- Serve the gumbo over a couple of cups of cooked rice, garnished with green onions. Tip: For an extra kick, add a dash of hot sauce to each bowl.
This gumbo is a symphony of textures, from the tender chicken to the snappy sausage, all swimming in a rich, slightly spicy broth. Try serving it with a side of crusty bread to sop up every last drop of goodness.
Authentic Louisiana Chicken Gumbo
Get ready to dive spoon-first into a bowl of comfort that’s as lively as a Mardi Gras parade! Authentic Louisiana Chicken Gumbo is here to jazz up your dinner routine with its rich flavors and soul-warming goodness.
Ingredients
- a couple of boneless, skinless chicken thighs, chopped
- a splash of vegetable oil
- a cup of all-purpose flour
- a couple of celery stalks, diced
- a green bell pepper, diced
- an onion, diced
- a couple of garlic cloves, minced
- a quart of chicken stock
- a can of diced tomatoes
- a teaspoon of smoked paprika
- a teaspoon of cayenne pepper
- a bay leaf
- a cup of okra, sliced
- a couple of green onions, chopped
- a handful of parsley, chopped
- salt to taste
Instructions
- Heat a splash of vegetable oil in a large pot over medium heat. Add the chicken thighs and cook until browned, about 5 minutes per side. Remove and set aside.
- In the same pot, whisk together the flour and oil to make a roux. Cook, stirring constantly, until it’s the color of peanut butter, about 10 minutes. Tip: Don’t walk away! Roux waits for no one and can burn in a blink.
- Toss in the celery, bell pepper, onion, and garlic. Cook until soft, about 5 minutes.
- Pour in the chicken stock and diced tomatoes, stirring to combine. Add the smoked paprika, cayenne pepper, and bay leaf. Bring to a simmer.
- Return the chicken to the pot. Add the okra. Simmer for 45 minutes, stirring occasionally. Tip: The longer it simmers, the deeper the flavors marry.
- Remove the bay leaf. Stir in the green onions and parsley. Salt to taste. Tip: Taste as you go – your palate is the best guide!
Rich, hearty, and with just the right kick, this gumbo is a symphony of textures from the tender chicken to the silky okra. Serve it over a mound of steamed rice or with a side of crusty bread to sop up every last drop of that glorious broth.
Healthy Low Fat Chicken Gumbo
Mmm, who knew healthy could taste this good? Our Healthy Low Fat Chicken Gumbo is here to prove that you don’t need all the grease to get all the flavor. Perfect for those who love to indulge without the guilt, this dish is a hearty hug in a bowl.
Ingredients
- 1 lb of chicken breast, cut into bite-sized pieces (because nobody has time for guessing games)
- A couple of celery stalks, diced (for that crunch we all crave)
- 1 green bell pepper, chopped (it’s not just for color, folks)
- 1 onion, diced (the unsung hero of flavor town)
- 2 cloves of garlic, minced (because more is more)
- A splash of olive oil (just enough to say hello to the pan)
- 4 cups of low-sodium chicken broth (keeping it light and lively)
- 1 cup of okra, sliced (for that authentic gumbo texture)
- 1 can of diced tomatoes (no need to be fancy, the can is fine)
- 1 tsp of thyme (a little goes a long way)
- 1 tsp of paprika (for that smoky whisper)
- A pinch of cayenne pepper (unless you’re brave, then go wild)
- 2 cups of cooked brown rice (because we’re health-conscious, remember?)
Instructions
- Heat a splash of olive oil in a large pot over medium heat. Tip: Let the oil get friendly with the pan before adding anything else.
- Add the chicken pieces and cook until they’re just shy of golden, about 5 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the chicken instead of browning it.
- Toss in the onion, celery, bell pepper, and garlic. Cook until they’re softer than your favorite pillow, about 5 minutes.
- Pour in the chicken broth, then add the okra, diced tomatoes, thyme, paprika, and cayenne pepper. Stir like you mean it.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes. Tip: This is the perfect time to dance around your kitchen.
- Serve the gumbo over a bed of cooked brown rice. Ooh, the moment of truth! This gumbo is a symphony of textures, from the tender chicken to the slight crunch of the okra. Serve it with a side of cornbread for the ultimate comfort food experience.
One Pot Chicken and Sausage Gumbo
Now, let’s dive into a dish that’s as fun to make as it is to eat, where the flavors mingle like old friends at a backyard BBQ. This one-pot wonder is your ticket to flavor town, no passport required.
Ingredients
- A couple of tablespoons of olive oil
- 1 pound of chicken thighs, cut into bite-sized pieces
- 12 ounces of smoked sausage, sliced into rounds
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- A splash of chicken broth (about 4 cups)
- 1 can (14.5 oz) of diced tomatoes
- 2 teaspoons of Cajun seasoning
- 1 teaspoon of dried thyme
- 1 bay leaf
- 1 cup of okra, sliced (optional for the brave)
- Cooked rice, for serving
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
- Add the chicken and sausage, browning them until they’re golden and tempting, about 5-7 minutes. Tip: Don’t crowd the pot, or you’ll steam instead of sear.
- Toss in the onion, bell pepper, celery, and garlic, stirring until they soften and smell amazing, about 5 minutes. Tip: This trio is called the ‘holy trinity’ in Cajun cooking for a reason.
- Pour in the chicken broth and diced tomatoes, then sprinkle in the Cajun seasoning, thyme, and bay leaf. Stir like you mean it.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes. Tip: This is when the flavors get to know each other.
- If using okra, add it now and simmer for another 10 minutes until it’s tender but still has a bit of bite.
- Remove the bay leaf, then serve the gumbo over cooked rice, watching as the rice soaks up all that saucy goodness.
So, there you have it—a gumbo that’s rich, hearty, and packed with layers of flavor. Serve it with a side of cornbread for dipping, and watch it disappear faster than a snowball in July.
Festive Mardi Gras Chicken Gumbo
Y’all ready to jazz up your dinner routine with a dish that’s as lively as a Mardi Gras parade? This Festive Mardi Gras Chicken Gumbo is your ticket to a flavor fiesta, blending spicy, savory, and smoky notes in every spoonful.
Ingredients
- A couple of boneless, skinless chicken thighs, chopped into bite-sized pieces
- A splash of vegetable oil
- One cup of diced onions (because what’s gumbo without onions?)
- Half a cup of diced green bell peppers
- Half a cup of diced celery
- Two cloves of garlic, minced (more if you’re garlic-obsessed)
- A quarter cup of all-purpose flour
- Four cups of chicken broth (homemade if you’re fancy, store-bought if you’re practical)
- One can (14.5 oz) of diced tomatoes, undrained
- One teaspoon of smoked paprika
- Half a teaspoon of cayenne pepper (adjust if you’re not into the heat)
- One bay leaf
- One cup of sliced okra (fresh or frozen, no judgment here)
- Salt to taste (but really, taste as you go)
- Cooked rice, for serving
- Sliced green onions, for garnish
Instructions
- Heat a splash of vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until they’re golden brown, about 5 minutes. Remove and set aside.
- In the same pot, toss in the onions, bell peppers, celery, and garlic. Cook until they’re soft and smell amazing, about 5 minutes.
- Sprinkle the flour over the veggies and stir like you mean it. Cook for 2 minutes to get rid of the raw flour taste.
- Slowly pour in the chicken broth while stirring constantly to avoid lumps. Bring to a simmer.
- Add the diced tomatoes, smoked paprika, cayenne pepper, bay leaf, and the cooked chicken back into the pot. Let it all simmer together for 20 minutes, stirring occasionally.
- Throw in the okra and cook for another 10 minutes until it’s tender but still has a bit of crunch.
- Taste and add salt if needed. Remember, you can always add more, but you can’t take it out!
- Serve over cooked rice and garnish with sliced green onions for that extra pop of color and flavor.
Mmm, this gumbo is a symphony of textures, from the tender chicken to the slight crunch of okra, all swimming in a rich, spicy broth. Serve it with a side of cornbread to sop up every last drop, or go wild and top it with a fried egg for breakfast gumbo—because rules were made to be broken.
Conclusion
Brimming with flavor and variety, our roundup of 16 Spicy Chicken and Sausage Gumbo recipes offers something for every taste. Whether you’re craving traditional or innovative twists, these dishes promise to delight. We’d love to hear which recipe stole your heart—drop a comment below! Don’t forget to share your gumbo adventures with friends by pinning this article on Pinterest. Happy cooking!
