Chicken and Sausage Gumbo Recipe

Gumbo 3

Are you entertaining for the super bowl?  Here is a great make-ahead chicken and sausage gumbo recipe that can simmer on the back burner or slow cooker and be ready when your family or guests are ready to eat on game day.  It is loaded with flavor and nutrition and we promise that no one will leave hungry.


Gumbo 2


From Better Homes and Gardens

8 ounces chorizo, thinly sliced (I used smoked turkey sausage instead)

2 cups frozen okra

2 stalks celery, chopped

1 green bell pepper, chopped (I used a red bell pepper)

1 onion, chopped

3 cloves garlic, minced

1/2 cup canola oil (I used 1/4 cup)

1/2 cup flour (I used less)

4 cups chicken broth

12 ounces skinless, boneless chicken thighs

1 tablespoon smoked paprika

1 teaspoon salt (I added but recipe didn’t call for it)


Cook chorizo in a 4 to 6 quart Dutch oven over medium heat till a thin layer of fat forms.  Transfer chorizo to a bowl.

Add okra, celery, pepper, onion, and garlic; cook and stir 10 minutes.  Place in bowl with chorizo.

Add canola oil to pot.  Whisk in flour until mixture thickens and turns a medium brown, about 6 minutes. Whisk in broth.

Add tomatoes, reserved chorizo and vegetables, chicken, and paprika.  Bring to a boil.  Simmer gently uncovered for 45 minutes.

Remove chicken and cool.  Shred with a fork and return it to pot.  Heat through.


NOTE:  This recipe did not call for salt or pepper, but I added both.  Also, I used a few dashes of Tabasco sauce to add some heat.

Serve over prepared white rice.  Serves 8.  It’s great with a salad and garlic bread.



We will see you back here tomorrow for our Seasons’ Saturday Selections.  I am headed to Nashville today to hear Diane Keaton speak at their antique show.  Can’t wait.


Take care.