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Gumbo in rimmed white bowl on a white place with slice of cornbread on the side
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5 from 3 votes

Shortcut Chicken and Sausage Gumbo

This super simple Chicken and Sausage Gumbo recipe tastes like it was slowly simmered all day. It's actually made with shortcuts in just over 30 minutes so it's perfect for a weeknight family meal or a crowd of tailgaters for game day.
Prep Time1 min
Cook Time37 mins
Total Time38 mins
Servings: 8 servings
Calories: 191kcal
Author: Kathleen Phillips | GritsAndGouda.com
Cost: 13


  • 4 slices bacon
  • 8 ounces Andouille or other smoked sausage, sliced (I used my husbands homemade venison smoked sausage)
  • 2 to 3 tablespoons vegetable or olive oil (This will combine with bacon & sausage drippings.)
  • 1/4 cup all-purpose flour
  • 1 (16-ounce) package frozen vegetables for Gumbo, thawed & drained (Onions, okra, tomato, celery, green pepper ( I used Pictsweet)
  • 1 (32-ounce) carton chicken broth or stock 4 cups
  • 2 teaspoons Creole or Cajun seasoning (I used Tony Chachere's Creole Seasoning)
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried
  • Salt and pepper, if needed (I didn't add any)
  • Parsley and green onions for garnish
  • 8 ounces rotisserie chicken breast or other cooked chicken


  • Slice the bacon crosswise to create 1/4-inch wide strips. Place them along with the sausage slices in a cold 12-quart pot or Dutch oven. Cook over medium heat, stirring often, 6 minutes or until bacon is slightly crispy.
  • Remove the bacon and sausage from the pot and drain on a paper towel. To the drippings in the pan, add enough oil to make 1/4 cup. This will be about 2 tablespoons.
  • To make the roux, add the flour to the drippings and oil and stir well. Turn the heat on medium and cook, stirring constantly, until bubbly, stirring constantly, about 5 minutes.
  • Increase heat to medium and cook another 10 minutes, stirring constantly, with a whisk or silicone spatula until the color of the roux changes to light brown.
  • Add the drained vegetables and sausage back to the pot. Stir until vegetables are coated with the roux. Stir in the chicken broth, seasonings, bacon and parsley.
  • Cover and bring to boil. Reduce heat and simmer 15 to 20 minutes or until desired thickness and doneness for the vegetables. Stir in chicken before serving to thoroughly heat it. Taste to see if you prefer a little salt at this point.
  • Serve with rice and garnish with parsley and green onions, if you like.


To thicken the gumbo a little more plus add traditional flavor, stir in file' powder while simmering or serve at the table.
The darker the roux, the richer and more intense the flavor.


Serving: 1cup | Calories: 191kcal