Chicken Sausage Gumbo

Chicken and Sausage Gumbo

This is an easy dish, sure to warm you up on the cool fall/winter nights. It can be made ahead of time and frozen for up to 3 months. Gumbo originates from southern Louisiana. It dates back to the 18th century since then several variations in spices and proteins can be found. Creole gumbo and seafood gumbo just to name a few.
Servings: 4
Author: Karyn Sunohara, Poppy Innovations Ltd.


  • 4 tbsp butter
  • 4 celery stalks chopped
  • 2 cups canned crushed tomatoes
  • 3 tbsp all purpose flour
  • 1 green bell pepper
  • 1 L chicken stock
  • 1 onion chopped
  • 1 ½ cups long grain rice
  • 2 garlic cloves minced
  • 2 tsp salt
  • 1 tsp dried oregano
  • 2 tsp dried thyme
  • 2 bay leaves
  • ¼ tsp black pepper
  • ¼ tsp cayenne
  • ½ lb sausage meat cut up
  • 1 lb boneless skinless chicken thighs cut into ¾” pieces
  • 1 tbsp vegetable oil


  • Collect and measure out the ingredients.
  • In dutch oven or large pot, put vegetable oil and heat over medium heat. Once hot add chicken and sausage let caramelize. Depending on size of your pot, you may need to cook the meat in batches so it can caramelize. Don't overcrowd the pan.
  • Once seared, remove meat and set aside. In the same pot, melt butter and add onions, garlic, celery, spices, and green peppers. Cook until onions are clear in colour.
  • Stir in flour and cook till light brown in colour. Add tomatoes and stock, stir and let simmer for 20-25 minutes.
  • While gumbo is simmering cook rice on the stovetop or in a rice cooker according to package.
  • Serve over steamed rice.