| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 50 min |
| Yield: | 8 servings |
| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 50 min |
| Yield: | 8 servings |
Ingredients
- 8 ounces andouille sausage, cut into 1/4-inch slices
- 8 ounces kielbasa, cut into 1/4-inch slices
- 1/2 cup peanut oil
- 1/2 cup all-purpose flour
- 1 cup chopped celery
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 2 cloves garlic, chopped
- 1 1/2 teaspoons Creole seasoning
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 teaspoon cayenne pepper
- 5 cups low-sodium chicken broth
- One 14.5-ounce can diced tomatoes, undrained
- 1 1/2 cups frozen cut okra
- 2 teaspoons Worcestershire sauce
- 4 cups shredded rotisserie chicken (1 large rotisserie chicken)
- 4 cups hot cooked white rice
- 1/4 cup sliced scallions
- Hot sauce, for serving, optional
Instructions
- Cook the andouille and kielbasa 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 and stir in the celery, onions, bell peppers, garlic, Creole seasoning, thyme and cayenne. Cook for 5 minutes, stirring constantly. Gradually stir in the broth, then add the tomatoes, okra, Worcestershire and sausages.
- Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes. Stir in the shredded chicken and allow it to warm in the gumbo for 2 to 3 minutes.
- Serve the gumbo over hot cooked rice, topped with scallions. Serve with hot sauce, if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 907 |
| Total Fat | 59 g |
| Saturated Fat | 16 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 49 g |
| Cholesterol | 176 mg |
| Sodium | 676 mg |
| Serving Size | 1 of 8 servings |
| Calories | 907 |
| Total Fat | 59 g |
| Saturated Fat | 16 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 49 g |
| Cholesterol | 176 mg |
| Sodium | 676 mg |
Reviews
Just made this gumbo again for the numerous time and wanted to thank Valerie for presenting this! It’s so easy and so delicious. This, seriously, is some of the best gumbo I’ve had!
Nice!
This has been one of my families favorites! Make it whenever my husband does chicken on the smoker. I used crushed tomatoes instead of diced tomatoes. Love this recipe!! Thanks Valerie
We all loved it! Even me & I’m really picky lol Thanks Valerie
I live where I can’t get gumbo and I miss the great New Orleans style gumbo. I followed the recipe and absolutely LOVED it!!! The gumbo was delicious. And easy. I wouldn’t make it if it was difficult so the rotisserie chicken was perfect. My husband was so excited that I made such gumbo for us!! Thank you, Valerie!!
I followed the recipe exactly , except for substituting Rotel for the diced tomatoes. The results were delicious!! I will def be making this again!
Not gumbo
Looks pretty good except for tomatoes…the only problem with using rotisserie chicken is you miss out on some the flavor from browning the chicken pieces…similar to how you treated the sausage…but, it’s a time saver. My gumbo is usually a two day process.
Very good. Not typical gumbo. Takes a long time to make.