Chicken and Sausage Gumbo

Servings 8
Author Bayou Woman


  • 3 medium onions chopped
  • 6 stalks celery chopped
  • 1 large bell pepper chopped
  • 3 cloves garlic chopped
  • 2 chicken breasts and 2 thighs
  • 1 pound andouille or smoked sausage sliced thinly
  • 16 ounces chicken broth
  • 1/2 bunch green onions chopped


  • Cover the bottom of a heavy duty pot with your favorite oil.
  • Add the onions.
  • Simmer on medium, stirring very often.
  • When the onions are clear, add the celery and continue to stir and saute.
  • When the celery starts to soften, add the bell pepper and garlic.
  • Continue to stir and saute.
  • Add a little hot water to help the veggies break down and blend a little more making a nice base.
  • Add the chicken, cut into small pieces.
  • When the chicken is no longer pink, add the sausage.
  • Continue to saute on low heat, stirring often for about 10 minutes.
  • Add the chicken broth and more hot water to desired thickness.
  • Add the green onions.
  • Lower the fire/heat as low as it will go, cover, and let simmer for about half an hour, stirring occasionally.