The other day I was hunting around the web for a simple gumbo recipe that would round out my list of "best soups for dinner." I had a hard time finding a recipe that I liked, so I decided to create my own!
This chicken and sausage gumbo is super easy to make, it's packed with flavor, and it's hearty enough to serve as a meal all on its own.
I made my gumbo with chicken and sausage because my daughter is allergic to shellfish. And I also knew I didn't want the recipe to contain tons of ingredients. I just don't have time for lots of measuring and chopping when I need to get dinner on the table.
There is one special ingredient I discovered at our local grocery store that makes this the easiest gumbo ever!!
Finding this creole mix (sometimes called mirepoix) saved me a lot of time. If you live in a southern state, make sure to check out your local grocery stores to see if they carry a version of this.
The one I found contained chopped onion, celery, bell pepper, green onion, and garlic. You may find a similar version that doesn't contain the same veggies that mine does, but it will still be super useful in this recipe. The veggie ratio doesn't have to be exact.
If you can't find it, don't fret. Even if you need to chop your own vegetables, this is still an easy recipe that you can have on the table in under 45 minutes.
Making the Roux
I admit, I used to be scared of making gumbo because of the roux. But once I actually tried it for the first time, I realized my fears were unfounded.
A roux is nothing more than fat (oil or butter) mixed with flour to form a paste. The purpose of roux is to thicken the sauce. That's what makes the difference between a thin, soupy broth and a thicker stew-like consistency.
Once your ingredients are chopped and prepped, this soup comes together very quickly. I recommend doing all of your chopping at once and put the items in bowls before you start cooking.
Super Easy Chicken and Sausage Gumbo
- 8 oz andouille sausage chopped into small pieces
- 2 tablespoon butter
- 2 tablespoon canola oil
- ⅓ c all purpose flour
- 12 oz boneless, skinless chicken breast chopped into bite-sized pieces
- 1 c onion diced
- ¾ c green bell pepper diced
- ½ c celery sliced
- 1 tablespoon creole seasoning
- 4 cloves garlic minced
- 3 c chicken broth
- 14.5 oz canned crushed tomatoes
- 1 c frozen okra
- 3 c cooked white rice
- Heat dutch oven or large soup pot over medium-high heat. Add sausage and saute for 5 minutes until it begins to brown. Remove sausage to a separate plate and drain grease on a paper towel.
- Add butter and oil to pot and stir until butter melts.
- Slowly add in flour, whisking constantly (you may not need all of the flour).
- Continue whisking until flour mixture is smooth and begins to brown (about 2 minutes).
- Add chicken and saute, stirring frequently, until chicken is no longer pink.
- Add onion, bell pepper, celery, seasoning, and garlic to pan. Saute and stir for 5-6 minutes or until vegetables are tender. If needed, add a little bit of stock to the pan to prevent ingredients from sticking.
- Add stock and tomatoes. Bring to a boil.
- Reduce heat to a simmer. Return sausage to pan and add okra.
- Simmer for 10 minutes, or until okra is tender.
- Serve over cooked white rice.