Go Back
Print

Short Cut Chicken and Sausage Gumbo

A delicious Chicken and Sausage Gumbo made easy with a few shortcuts! Warm up a cold winter night with this good Louisiana comfort food!!

Course Main Course
Cuisine Cajun
Prep Time 30 minutes
Cook Time 1 hour

Ingredients

  • 1 lb. Beef Smoked or Andouille Sausage, Cut into 1/2" halves or quarters
  • 1/4 cup Vegetable Oil
  • 1 ½ cups chopped Onion
  • ½ cup chopped Green Bell Pepper
  • ½ cup chopped Celery
  • 3 cloves minced Garlic
  • 1/2 jar Roux, ½ jar = 1 cup
  • 2 ½-3 quarts Boiling Water, see notes in post or below, add to desired thickness
  • 2- 2½ lbs. Rotisserie Chicken Pieces (from Costco if available), cut or tear to desired size
  • 3-4+ tbsp. Cajun Seasoning, Slap Ya Mama, Tony Cachere's, or your preferred cajun seasoning to taste
  • 2 Bay Leaves
  • 1 tbsp. Worcestershire Sauce
  • ½ tsp. Dried Thyme
  • 4 sliced Green Onions
  • Hot Cooked Rice

Instructions

  1. Brown the sausage in a Dutch oven. Remove and set aside on paper towels to drain.

  2. Boil water in either an electric tea kettle or a separate pot on the stovetop. (see tip in the post above or notes below)

  3. Add oil to the Dutch oven and heat to medium. Add the onion, bell pepper, celery, and garlic. Saute until just tender, about 5 minutes.

  4. Add half a jar of roux to the vegetables and stir together.

  5. Gradually stir in boiling water to desired thickness. (see tip in the post above or notes below)

  6. Add chicken, cajun seasoning, bay leaves, Worcestershire, and thyme according to the recipe and to your taste.

  7. After the mixture heats on medium, turn it down to simmer uncovered for 45 minutes.

  8. Add the sausage and green onions and cook for 15 more minutes.

  9. Remove the bay leaves and serve over hot rice.

Recipe Notes

If the sausage produces too much grease in the gumbo, let it sit for a few minutes, then skim a little off the top and discard.

You can also use chicken broth in place of some of the water. Just don't put it in an electric tea kettle.

The full 2 1/2-3 quarts of water does not have to be boiling, just enough to dissolve the roux. I usually boil one pot of water in my electric tea kettle to dissolve the roux and use room temperature water for the remainder.