Chicken and Sausage Gumbo

Recipes
Chicken and Sausage Gumbo

Cajun Night Gumbo: Louisiana x Trombone Shorty

Whip up a little Louisiana magic any night of the week with this easy Chicken and Sausage Gumbo. Perfect for busy weeknights, this hearty one-pot meal comes together quickly using Louisiana Fish Fry’s flavorful Gumbo Base. For an even faster option, swap in cooked rotisserie chicken to cut down prep time without sacrificing taste. Serve over rice for a comforting family favorite.

Ingredients

1 Package of Louisiana Fish Fry Gumbo Base 4 oz
6.5 cups cold water or low-sodium stock
1.5 lbs boneless, skinless chicken thighs
1 lb smoked sausage, sliced
1 Tbsp cooking oil
1 cup chopped onion
½ cup chopped bell pepper
½ cup chopped celery
Cooked rice, for serving

Directions

In a large pot, heat oil over medium heat. Add chicken thighs and cook until browned and fully cooked (165°F). Remove, chop or shred, and set aside.
In the same pot, add sliced sausage and cook until browned. Remove and set aside with the chicken.
Add onion, bell pepper, and celery to the pot. Sauté until softened, about 5 minutes.
Pour in 6.5 cups of cold water or stock and stir in the Gumbo Base. Bring to a boil, stirring often.
Stir in the cooked chicken and sausage. Return to a boil, then reduce heat to low. Cover and simmer for 15 minutes, stirring occasionally. Serve over cooked rice and enjoy!

Recipe Products

Gumbo Base 4 oz

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Pro Tips

Oysters in Your Air Fryer

Ever wondered whether you should try oysters in your air fryer? So have we, and we were curious enough to test it out.

Click here for the full Air Fried Garlic Butter Oysters recipe page.

Spoiler alert: Yes, you can and yes, you should.

Oranges in your Seafood Boil

Try using oranges instead of lemons in your crawfish boil!

-submitted by Timothy Dunn

Louisiana Thanksgiving

Inspired by a Louisiana-style Thanksgiving spread? Try these recipes for your family feast: Cajun Fried Turkey, Cajun Potato Salad or Out of Mayo Potato Salad, Cajun Shrimp Pasta, Kickin’ Remoulade Deviled Eggs, Spicy Cajun Green Beans, Tailgate Jambalaya, Double D’s Twice Baked Potatoes, Elizabeth Hunter’s Eggplant Bake, and Herman Lewis’ Crab Cake Hush Puppies. For dessert, try Big Banana Cobbler or Pecan Cobbler Bars. And for any leftover turkey…try our Louisiana Leftover Lagniappe Turkey & Sausage Gumbo.

Air Frying

Love air frying? Then you’ll love these recipes: Air Fryer Bang Bang Shrimp, Air Fryer Chicken Parmesan, Air Fryer Ham & Cheese Stuffed Pork Chop, Air Fryer Hot Chicken Sandwich, Air Fryer Onion Rings, and Air Fryer Baja Fish Tacos.

Fresh Fruit Cobbler

Want to use fresh fruit in your cobbler? Here’s what to look for in season. Bananas, apples and lemons are available year round. In the summer try blueberries, peaches, blackberries, plums and raspberries. Come fall, go for pecans, cranberries, figs or pears. Try chestnuts in your winter cobbler. And in the spring use apricots, strawberries or rhubarb.

Non-Cherry Glazed Pork

If cherry isn’t really your jam, try Elizabeth Hunter’s Cherry-Glazed Pork Meatballs with any jam flavor to make it your own (we promise, Elizabeth won’t mind).

N.O. Style BBQ

Don’t let shrimp have all the fun. Try our New Orleans Style BBQ Shrimp recipe with chicken, pork tenderloin, fish or chargrilled oysters too! Here’s how to make Chargrilled Oysters.

Sweet Potatoes

Swap out regular potatoes for a yammin’ variation on seafood boils. A little sweetness goes a long way when you throw in fresh sweet potatoes. Your boil buddies will be wowed by this unexpected twist!

Potato Salad Gumbo

For true Louisiana-style gumbo, serve with potato salad and French bread! Try these potato salad recipes: Cajun Potato Salad or Out of Mayo Potato Salad.