Chicken-and-Sausage Gumbo

gumbo-lIt’s getting to be that time of year where we start making soups & stews.  The smell of this dish is intoxicating and it really hits the spot as the temperature  dips below the magical 60-degree mark.

Pair this gumbo with Cream Biscuits with Dill and you have a dish that is sure to be a hit!


  • 1 whole, bone-in chicken breast with skin (about 1 1/2 pounds)
  • Kosher salt and freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1 pound andouille sausage links
  • 2 celery ribs, cut into 1/3-inch dice
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • One 15-ounce can diced tomatoes
  • 3 scallions, thinly sliced
  • 2 cups cooked white long-grain rice
  • Tabasco sauce, for serving


1. Season the chicken with salt and pepper. In a heavy pot, heat the oil until shimmering. Add the chicken, skin side down, and cook over moderately high heat until browned on the bottom, 5 minutes; turn over and cook until browned on the second side, 4 minutes. Transfer to a plate and discard the skin.

2. In the same pan, brown the sausages over moderately high heat, 5 minutes. Transfer to the plate with the chicken.

3. Pour off all but 1 tablespoon of the fat from the pot. Add the celery, bell pepper and onion and cook over moderate heat until lightly browned, 10 minutes. Add the garlic and cook for 1 minute. Stir in the flour and the tomato paste and cook, stirring, until the flour smells nutty, 5 minutes. Add the broth and tomatoes; bring to a simmer. Add the chicken and sausages to the pot. Cover and simmer over low heat until the chicken is cooked through.

4. Transfer the chicken and sausages to a cutting board. Shred the chicken into bite-size pieces. Slice the sausages into 1/2-inch-thick rounds. Return both to the pot and stir in the scallions and rice. Simmer until heated through, 1 minute. Season with salt and pepper and serve with Tabasco.

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