THE RECIPE JOURNAL · Main Course
Quick Chicken Gumbo with Sausage
This hearty and flavorful dish comes together in no time, perfect for busy weeknights. With tender chicken, spicy sausage, and a rich, savory broth, it’s sure to warm you up and satisfy your cravings.
FROM THE KITCHEN • Quick Chicken Gumbo with Sausage
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the flour and oil in a Dutch oven over medium-high heat. Keep stirring often until it thickens into a paste that looks like cake frosting. Keep cooking and stirring for about 15 to 20 minutes until the roux turns a rich dark golden brown—just be careful not to let it burn, as the darker it gets, the more flavor it adds.
02
Step 2
Next, toss in the onions, bell peppers, okra, celery, garlic, Creole seasoning, thyme, cayenne, salt, and pepper. Cook everything together until the veggies soften, which should take around 3 to 6 minutes.
03
Step 3
While the veggies cook, bring 4 cups of water to a boil in a small pot. Pop the sealed bag of rice into the boiling water and let it cook uncovered for 10 to 12 minutes until the rice is tender. Then, take the bag out, drain it, cut it open, and fluff the rice with a fork.
04
Step 4
Once the vegetables are ready, stir in the chicken, kielbasa, diced tomatoes, and chicken broth. Let everything simmer for about 10 minutes until it's heated through and the flavors meld together. Serve the gumbo hot over the fluffy rice and enjoy!
Why you’ll love it
This dish combines bold flavors with a quick cooking time, making it perfect for busy weeknights. The smoky sausage and tender chicken create a comforting, hearty meal that feels special without much effort.
How to serve
Serve over steamed white rice to soak up the flavorful sauce. A side of crusty bread or a simple green salad pairs well to complete the meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the gumbo thickens too much.
