Cajun Chicken and Sausage Gumbo Recipe
This hearty gumbo soup combines tender chicken and flavorful sausage with a rich, seasoned broth, perfect for warming up on chilly days.
Servings: 6 Servings
Calories: 474kcal
Ingredients
- 1 Tablespoon Olive Oil
- 1 Pound Smoked Sausage Sliced
- 1 Pound Boneless Skinless Chicken Thighs, Diced
- 1 Medium Onion Chopped
- 1 Green Bell Pepper Chopped
- 2 Celery Stalks Chopped
- 3 Cloves Garlic Minced
- 1 14.5-Ounce Can Diced Tomatoes, Undrained
- 6 Cups Chicken Broth
- 1 Tablespoon Cajun Seasoning
- 1 Teaspoon Dried Thyme
- 2 Bay Leaves
- 1 Cup Okra Sliced (Fresh or Frozen)
- Salt and Pepper to Taste
- Cooked Rice for Serving
- Chopped Green Onions and Parsley for Garnish (Optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the smoked sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
- In the same pot, add the chicken and cook until browned on all sides, about 5-7 minutes.
- Remove and set aside with the sausage.
- Add the onion, bell pepper, celery, and garlic to the pot. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the diced tomatoes, chicken broth, Cajun seasoning, thyme, bay leaves, and okra. Bring to a simmer.
- Return the sausage and chicken to the pot. Simmer for 30-40 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Remove the bay leaves before serving. Ladle the gumbo soup over cooked rice and garnish with chopped green onions and parsley, if desired. Enjoy!
Notes
The nutritional information provided is for the soup only; it does not include the rice.
You may use any kind of rice you prefer: brown rice, jasmine, etc.
To make this gumbo low carb, simply eat it as a stew and omit the rice.
For Trim Healthy Mamas, the stew by itself is an S fuel. If you eat it with brown rice, it would be a XO.
Nutrition
Calories: 474kcal | Carbohydrates: 12g | Protein: 30g | Fat: 31g | Fiber: 3g