Smoked Sausage and Chicken Gumbo recipe

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Smoked Sausage and Chicken Gumbo recipe


Even though February is the month to celebrate Mardi Gras in New Orleans, you don’t have to wait for it to enjoy southern foods. You can celebrate any day by indulging in New Orleans foods, like my recipe for Smoked Sausage and Chicken Gumbo. Served up with fluffy white rice, it’s a hearty meal that satisfies the most ravenous of appetites.

Andouille or Smoked? Your Preference!

This hearty meal is a fabulous favorite in New Orleans, where they make it with Andouille Sausage. My recipe uses Smoked Sausage, rather than the traditional Andouille, but if you prefer Andouille, by all means use it.

I also use Louisiana Hot Sauce, a cayenne brewed sauce, to give it an extra kick. Gumbo always begins with making a roux (pronounced ‘rue’) thickener, which is usually made with butter and flour. The dish also contains what is known as the ‘Holy Trinity’ of Food; bell pepper, celery, and onion.


Smoked Sausage and Chicken Gumbo recipe


Prep time: 

Cook time: 

Total time: 

Serves: 15 - 20

  • ½ cup flour
  • 1 Stick butter
  • 2 Smoked Sausage, ropes
  • 6 chicken breasts, boneless
  • 2 bell peppers, diced
  • 8 celery stalks, diced
  • 2 onions, diced
  • 2 packages okra, frozen
  • 2 cans chopped green beans, chopped
  • 2 cans corn, whole kernel
  • 2 Bottles Tomato Juice
  • Louisiana Hot Sauce, To taste
  • 6 cups rice, cooked, hot
  • 4 packs Chicken Flavor Boost
  • 2 cans Chicken Broth
  • File (Fee-lee) powder if desired., To taste
  1. In a large skillet, on medium heat with ½ cup vegetable oil, brown chicken breasts. Remove from skillet and set aside. Slice Sausage into ½-inch thick rounds, and brown in same skillet. Remove from skillet and set aside. Add chopped bell pepper, celery and onion and saute until opaque, about five minutes. Set aside.
  2. Prepare Roux: Melt butter in a big soup pot. Stir in flour until it fully combines with butter. Do not allow to brown.
  3. Pour 2 cans of chicken broth into pot.
  4. Pour 4 packages of Chicken Flavor Boost into pot.
  5. Add 2 bottles of tomato juice.
  6. Add File powder to taste if desired.
  7. Add ½ bottle Louisiana Hot Sauce.
  8. Stir well.
  9. Add sauteed bell peppers, celery and onions.
  10. Add chopped okra, green beans and corn.
  11. Simmer for 20 minutes.
  12. Add shredded chicken and chopped smoked sausage to pot.
  13. Simmer for 30 more minutes.
  14. During this time, prepare 3 cups of long grain rice according to package directions. This will provide 6 cups of cooked rice.
  15. Serve Smoked Sausage and Chicken Gumbo over the hot rice in individual bowls, or combine the hot rice with the Gumbo in the pot before serving.






Nancy Hardin is a highly experienced writer and author. A retired journalist, she is also a mother, grandmother and great-grandmother with a wealth of experience in many fields. In addition, she is a retiree veteran, having spent many years in the Women’s Army Corps. She is also an experienced ghostwriter and you can see more about her skills at the The Writers’Door. YOu can visit Nancy’s website here and discover more of her work at this site.

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