Quick Easy Chicken Sausage Gumbo
Whip up a comforting pot of Southern-inspired flavor with this Quick Easy Chicken Sausage Gumbo! Perfect for busy weeknights, this hearty one-pot recipe delivers all the bold, smoky, and savory goodness of classic gumbo in just 50 minutes from start to finish. Featuring tender chicken thighs, smoky sausage slices, a vibrant mix of onion, bell pepper, and celery, and a rich tomato-infused broth spiced with Cajun seasoning, every bite bursts with flavor. Optional sliced okra adds a traditional touch, while cooked white rice provides the perfect base to soak up the rich, stew-like consistency. Garnished with fresh green onions and parsley, this gumbo is as beautiful as it is delicious. Easy to make, packed with protein, and overflowing with Creole flair, it’s sure to be a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 12 ounces smoked sausage, sliced
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 0.25 cup all-purpose flour
- 5 cups chicken broth
- 14.5 ounces canned diced tomatoes
- 2 teaspoons Cajun seasoning
- 0.5 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup okra, sliced (optional)
- 4 cups cooked white rice
- 2 green onions, sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
Season the chicken thighs with a pinch of salt and black pepper, then add them to the pot. Cook for 4-5 minutes per side until browned but not fully cooked. Remove and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the sliced sausage and cook for 3-4 minutes until lightly browned. Remove and set aside with the chicken.
Lower the heat to medium and stir in the diced onion, green bell pepper, celery, and minced garlic. Cook for 5-6 minutes, stirring occasionally, until the vegetables are softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes, allowing the raw flour taste to cook off.
Gradually pour in the chicken broth while stirring to avoid lumps. Once blended, add the canned diced tomatoes, Cajun seasoning, dried thyme, bay leaf, salt, and black pepper. Stir to combine.
Slice the chicken thighs into bite-sized pieces and return them to the pot along with the browned sausage. Add the optional okra if using.
Bring the gumbo to a boil, then reduce the heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld together.
Taste and adjust seasoning as needed. Remove the bay leaf.
Serve the gumbo hot over cooked white rice. Garnish with sliced green onions and chopped fresh parsley.
Nutrition Facts
Calories |
930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 2574 mg | 112% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 9.7 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 190 mg | 15% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1451 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
