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4 boneless, skinless chicken breasts, cut into cubes
1 lb andouille sausage, cut into 1/4 inch slices
2 cups okra, chopped (can use frozen)
Olive oil*
3/4 cup flour
1 medium onion, chopped
1 bell pepper, chopped
2 celery ribs, sliced
2 qts. hot water
3 cloves garlic, minced
2 Bay Leaves
1 tablespoon Worcestershire sauce
2 teaspoons Creole Seasoning*
1/2 teaspoon Thyme Leaf*
3/4 teaspoon hot sauce
5 sliced green onions
1 teaspoon File Powder*


  1. Cook sausage in a Dutch oven over medium heat about 5 minutes or until browned, stirring constantly.
  2. Remove from pan and drain on paper towels. Reserve drippings in Dutch oven.
  3. Cook chicken in reserved drippings until browned, about 5 minutes.
  4. Remove and drain on paper towels.
  5. Sauté okra in drippings until tender, remove and set aside.
  6. Add 2 tbsp of oil to drippings.
  7. Add flour and stirring frequently cook over medium heat for 20-25 minutes or until roux is dark brown.
  8. Stir in onion, bell pepper and celery and cook for 10 minutes, stirring often.
  9. Gradually add the hot water and bring entire mixture to a boil.
  10. Add chicken, garlic and next 5 ingredients.
  11. Reduce heat and simmer for one hour, stirring occasionally.
  12. Meanwhile add sausage and okra to pot and cook 30 minutes.
  13. Add green onions and cook for an additional 30 minutes.
  14. Remove and discard bay leaves
  15. Remove finished gumbo from heat and stir in filé powder to taste.
  16. Serve over hot cooked rice. Garnish with additional green onions.

Serves: 6


*Available at Zest!



Chicken and Sausage Gumbo

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