Speedy Sausage and Chicken Gumbo Recipe

Ingredients 0/17

Step 1

Mix the flour and oil in a Dutch oven over medium-high heat. Keep stirring often until it thickens into a paste that's about the texture of cake frosting. Keep cooking and stirring for another 15 to 20 minutes until the roux turns a nice dark golden brown—you want it rich and flavorful, but watch it carefully so it doesn’t burn.

Step 2

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 about 3 to 6 minutes.

Step 3

While the veggies are cooking, bring 4 cups of water to a boil in a small saucepan. Pop the unopened bag of rice right into the boiling water and let it cook, uncovered, for 10 to 12 minutes until the rice is tender. Once it’s done, take the bag out, drain it, open it up, and fluff the rice with a fork.

Step 4

Now, add the chicken, kielbasa, diced tomatoes, and chicken broth into the pot with your veggies. Let it all simmer and heat through for about 10 minutes.

Step 5

When everything’s hot and smelling amazing, serve the gumbo over the warm rice and enjoy!