Chicken & Sausage Gumbo

credit Sue Daoulas

credit Sue Daoulas

SERVES 8

  • 3 pounds chicken (thighs and/or breasts)
  • 1 tablespoon whole allspice
  • 2 bay leaves
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon olive oil
  • 2 stalks celery, diced
  • 1 red pepper, chopped
  • 1 bunch green onions (green part only), chopped
  • 2 cup carrots, diced
  • ¼ cup dried parsley
  • 1 teaspoon thyme
  • 1 teaspoon poultry seasoning
  • 2 teaspoons dried oregano
  • 1 tablespoon red pepper flakes
  • 1 teaspoon salt
  • 1 teaspoon coarse ground pepper
  • 6-8 cups chicken broth
  • 1 can (28 ounce) diced tomatoes
  • 1 generous handful fresh spinach
  • 1 13 ounce package  Smoked Sausage, ¼ inch slices
  • 2 zucchini, halved and sliced (don’t peel)
  • Cooked long grain rice
  1. Rinse chicken in cold water and place in heavy pot.
  2. Add allspice, bay leaves and chives.
  3. Cover chicken with cold water, bring to a boil, reduce heat and simmer for 20-30 minutes.
  4. Remove chicken from broth and set aside.
  5. Strain broth to remove spices and return broth to the pot.
  6. While chicken is cooking, heat oil in skillet and sauté celery, red pepper and green onions until tender.
  7. Add sautéed vegetables, seasonings (parsley, thyme, poultry seasoning, oregano, red pepper flakes, salt and pepper), carrots, spinach, tomatoes and sausage to strained broth and bring to a boil.
  8. Reduce heat and simmer for at least 60 minutes.
  9. While the gumbo cooks, cut chicken into bite size chunks.
  10. Add chicken and sliced zucchini to pot, cover and simmer for an additional 30 minutes, or until zucchini is tender but not mushy.
  11. It’s more flavorful the longer it cooks!
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One comment on “Chicken & Sausage Gumbo
  1. Looks great. I have never made a gumbo, but this sounds fantastic. Thanks!

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