| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- 1/2 pound andouille sausage, cut into 1/4-inch-thick slices
- 1/2 pound Polska kielbasa sausage, cut into 1/4-inch-thick slices
- 1/2 cup peanut oil
- 1/2 cup all-purpose flour
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 2 garlic cloves, chopped
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons Creole seasoning
- 1/4 teaspoon cayenne pepper
- 5 cups low-sodium chicken broth
- 4 cups shredded rotisserie chicken (from 1 large rotisserie chicken)
- 1 14.5-ounce can diced tomatoes, undrained
- 1 1/2 cups frozen cut okra
- 2 teaspoons Worcestershire sauce
- 4 cups hot cooked white rice
- 1/4 cup sliced scallions
- Hot sauce (optional)
Instructions
- Cook the sausages in a large nonstick skillet over medium heat until browned, about 8 minutes. Remove the sausages from the skillet and drain on paper towels.
- Heat the oil in a large Dutch oven over medium-high heat; gradually whisk in the flour and cook, whisking constantly, until the flour is a deep caramel color, 7 to 10 minutes.
- Reduce the heat to medium. Stir in the onion, bell pepper, celery, garlic, thyme, Creole seasoning and cayenne pepper; cook, stirring constantly, about 5 minutes. Gradually stir in the broth; add the chicken, tomatoes, okra, Worcestershire sauce and sausage.
- Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until all the vegetables are tender and the broth has thickened slightly, about 20 minutes. Serve the gumbo over the hot cooked rice topped with the scallions. Serve with hot sauce, if desired.
- Photograph Courtesy of Time Inc. Books/Alison Miksch.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 648 |
| Total Fat | 41 g |
| Saturated Fat | 11 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 28 g |
| Cholesterol | 89 mg |
| Sodium | 599 mg |
| Serving Size | 1 of 8 servings |
| Calories | 648 |
| Total Fat | 41 g |
| Saturated Fat | 11 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 28 g |
| Cholesterol | 89 mg |
| Sodium | 599 mg |
Reviews
Simple and quick to make, but outstanding. The flavors were great and the quantity made with this recipe made all the chopping worthwhile. Would not change a thing, other than maybe recommending an Abita to go with it.
I am making this recipe again today, and am truly looking forward to it. It has a terrific texture and flavor. I do cut back a bit on the chicken and add some cooked shrimp at the end. Living here in Florida, we’ve gotta have some seafood in there. Thank you!
Finally an easy and great gumbo recipe! I’ve been making gumbo for years but it’s really time consuming. I’ve tried many quicker recipes but never found one I loved – until this one. It’s so easy and so delicious! This has become one of my go-to dinners.
Excellent! Didn’t put it over rice and doubled the andouille sausage instead of kielbasa. Extremely tasty. Will make it again
Super delicious I replaced the sausage with smoked turkey sausage and chicken Andouille sausage. This recipe is a keeper!!!!
Amazing taste and super easy! Entire family loved it!
This is a quick and easy way to have gumbo in the middle of the week. The flavor was good and you have many possibilities as to how you might like to customize it.
I’ve made Valerie’s gumbo previously, but this quickie version is almost just as good. It has its own flavors since she uses chicken.
Sorry to say bit this was lacking in flavor for me. I added some salt and pepper and a little apple cider vinegar for brightness and it did bring out the other flavors. And for those who are leaving out the okra. You aren’t making jambalaya you are making smoked sausage in broth.
Delicious!