Sausage and Chicken Gumbo

Yield: 8 Servings

1 Lb. Andouille Sausage, Sliced ¼” Thick

½ Cup Peanut Oil

½ cup All Purpose Flour

1 Cup Diced Celery

1 Cup Diced Yellow Onion

1 Cup Diced Red or Green Bell Pepper

2 Teaspoons City of New Orleans Seasoning

1 Teaspoon Alderwood Smoked Sea Salt

2 Teaspoons Dried Oregano

2 Cups Diced Tomatoes

2 Cloves Garlic, Minced

6 Cups Low Sodium Chicken Stock

1 Tablespoon Tomato Paste 

4 Cups Shredded Chicken Breast

1 ½ Cup Sliced Frozen Okra

4 Cups Cooked Rice, Hot

1/4 Cup Sliced Scallions

Hot Sauce (Optional)

OK, Mardi Gras is just around the corner. So what are you going to do to celebrate? Our Chicken Gumbo recipe is just what you need. It has all the earmarkings of classic Louisiana cuisine and is sure to be a winner at your Mardi Gras celebration. But this one is a real winner anytime of year, so don't feel you need to wait to make it again (and again) throughout the year.


Place sliced sausage in a large sauté pan over medium heat. Cook, stirring occasionally until browned, about 8-10 minutes. Remove the sausages from the skillet, drain on paper towels, and set aside. Add celery, onion, and bell pepper (known as the Trinity) and tomatoes to the pan and sauté in the sausage drippings until celery and onion become slightly transparent.


Heat the oil in a large Dutch oven over medium-high heat; reduce heat to medium. Add flour and whisk until well combined. Cook, stirring constantly, for about 20 minutes until the flour is a deep caramel color. Be careful not to burn the roux.


Place sautéed Trinity mix and okra in the Dutch oven. Gradually add the broth, seasoning, smoked sea salt, oregano, and garlic, stirring gently until mixture is well combined. Add chicken and sausage to the mix, increase heat to medium high and bring mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until broth has thickened slightly, and vegetables are tender - about 20 minutes.


Allow Gumbo to stand for 10 minutes, then ladle into bowls over hot rice, garnish with sliced scallions, and serve with hot sauce on the side.

MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Are you a fan of hearty, spicy soups, chowders, and chili?
If so, we've got more recipes   like this one for you. Check out some of  them, like our 
Smoked Seafood and Sweet Potato Chowder
Smoked Salmon and Sweet Potato Chowder Recipe by MorningStar Kitchen

City of New Orleans



Spicy and robust,

Louisiana cuisine has a

distinct character all its own. Our City of New Orleans blend reflects that character perfectly. Use in jambalaya, gumbo, etoufee, shellfish, rice, beans, remoulades, and more.


43 City of New Orleans Shot 2_edited_edi
Alderwood Smoked
Sea Salt
Slowly smoked over Alaskan
alderwood, this finishing salt adds
an exquisite, smoky touch to grilled meats, vegetables, potatoes, salad - and even desserts. Simply sprinkle a little on top before serving.
Alderwood Smoked Sea Salt from MorningStar Kitchen