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Chicken and Sausage Gumbo is a super flavorful stew served over our okra rice pilaf. This tasty chicken sausage gumbo recipe is filled with onions, celery, bell peppers, chicken, sausage, and the perfect Cajun seasonings. The okra pilau adds in that traditional okra flavor and finishes off the chicken gumbo beautifully!

Chicken and Sausage Gumbo with Okra Pilaf

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 740kcal
Chicken and Sausage Gumbo is a super flavorful stew served over our okra rice pilaf. This tasty chicken sausage gumbo recipe is filled with onions, celery, bell peppers, chicken, sausage, and the perfect Cajun seasonings. The okra pilau adds in that traditional okra flavor and finishes off the chicken gumbo beautifully!
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Ingredients

For the Chicken Gumbo:

  • ½ cup peanut or canola oil
  • 1 medium sweet yellow onion chopped
  • 1 medium green bell pepper chopped
  • 2 celery stalks chopped
  • ½ cup all-purpose flour
  • 1 32-ounce box unsalted chicken broth
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon Cajun or Emeril’s Essence seasoning
  • 1 teaspoon smoky paprika
  • 1 teaspoon fresh thyme leaves
  • 2 bay leaves
  • ½ pound andouille or kielbasa sausage cut into ¼-inch slices
  • 3 cups cubed or shredded chicken fully cooked

For the Okra Pilau (Pilaf):

  • 8 slices bacon cut into ¼-inch slices
  • 1 12 ounce package frozen sliced okra (thawed)
  • 1 large yellow onion chopped
  • 1 large green bell pepper chopped
  • cups uncooked long-grain rice
  • 2 cups water
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Instructions

For the Chicken Gumbo:

  • Heat oil in a large Dutch oven set over medium heat. Add the onion, green pepper and celery and cook, stirring often, 4-5 minutes or until vegetables have softened. With a slotted spoon, transfer the vegetables to a paper towel-lined plate and leave the oil in the pot.
  • Slowly add the flour to the oil while whisking continuously. Cook the flour 4-5 minutes or until it is medium brown similar to the color of milk chocolate. It will smell like slightly burnt popcorn. Be careful NOT to burn the flour.
  • Continue whisking and add the chicken broth. Once the broth is whisked in, add the salt, black pepper, Cajun spice, paprika, thyme, bay leaves and sausage.
  • Bring the gumbo to a boil, reduce the heat to low and simmer 20 minutes, stirring occasionally.
  • While the gumbo simmers, prepare the Okra Pilau (Pilaf).
  • After 20 minutes, add the chicken and simmer an additional 5-10 minutes or until the Okra Pilau is ready.
  • Discard the bay leaves and serve.

For the Okra Pilau (Pilaf):

  • Cook bacon in a large skillet set over medium heat until crisp. Transfer the crisped bacon to a paper towel-lined plate. Remove all but 2 tablespoons bacon drippings from the skillet.
  • Add okra, onion, bell pepper and cook the vegetables about 5 minutes or until tender.
  • Add rice, water, salt and black pepper; bring to a boil and cover.
  • Reduce heat to low and simmer 15 minutes or until water is absorbed and the rice is tender. If all water has been absorbed, but the rice isn’t cooked through, add ¼ cup water, replace the lid and simmer an additional 3-5 minutes, or until rice is tender.
  • Remove the skillet from the heat, stir in the crisped bacon and let rest 5 minutes.

To serve:

  • Place a large spoonful (about 1 cup) Okra Pilau in the bottom of an individual serving bowl. Pour about ¾ cup Chicken Gumbo over the rice and serve with a simple side salad and a nice chunk of toasted baguette.
  • Enjoy!

Video

Nutrition

Calories: 740kcal | Carbohydrates: 57g | Protein: 23g | Fat: 46g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 1194mg | Potassium: 685mg | Fiber: 4g | Sugar: 3g | Vitamin A: 605IU | Vitamin C: 33.5mg | Calcium: 91mg | Iron: 2.6mg