Sausage and Chicken Gumbo



What’s on the Menu today?

A while ago, I posted a recipe from Ken’s Soup Krazy book by Ken Kostick — you may remember him from the show, What’s for Dinner?  It was a great show and really funny.  For someone like me, a cook (and I use the word loosely!), who is definitely NOT a chef — this is one of my favourite recipe books for easy, tasty soups.

The late Ken Kostick is Canadian and if you get the chance, pick up his recipe book — you won’t be disappointed! (I checked Chapters, it’s not available there but perhaps at your local library.)

The Sausage and Chicken Gumbo is a family favourite at my house and I’m sure you’ll find it becomes one in yours too.  There is some heat to this gumbo, which I love, but if needed you can adjust to suit your tastes.

This is an easy one-pot meal, and once you’ve prepped everything, a fast meal to pull together.  If I can do it.. you can do it!

Serves 6


  • 1/4 cup and 2 tbsp olive oil
  • 1/2 cup flour
  • 4 stalks celery, chopped
  • 1 green bell pepper, chopped (I prefer red/orange)
  • 2 cloves garlic, finely chopped
  • 1 small jalapeno pepper, diced
  • 2 cups cubed cooked chicken (leftovers work great too)
  • 2 mild Italian sausages, cooked and chopped
  • 6 cups chicken stock (I typically use the reduced salt stock)
  • 1/2 cup dry white wine (optional)
  • 1/2 cup white rice
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf


  1. In saute pan, heat 1/4 cup of oil over medium-low heat.  Gradually stir in the flour, and stir constantly or until the roux turns brown (more of a golden colour.) Remove immediately from heat. — Just incase you didn’t know — you have just made roux!  Yay!!  Don’t worry, the first time I made it, I didn’t know either.
  2. In a large soup pot, heat the remaining 2 tbsp oil.  Saute the celery, green pepper and onion for 3 minutes.
  3. Stir in the roux, garlic, jalapeno pepper, chicken, sausages, stock and wine, if using.
  4. Bring to a boil, stirring; reduce heat to a simmer.
  5. Stir in rice, basil, oregano, paprika, chili powder, salt, black pepper, and bay leaf.
  6. Simmer for 12 to 15 minutes or until the rice is cooked.
  7. Remove bay leaf.
  8. Serve immediately.

They already got into the gumbo!

I left my picture for last because, well, I am a terrible picture taker lol  I’m working on it!

A few variations that I have tried:

  • For kids or anyone that doesn’t like hot n’ spicy, leave out the jalapeno pepper and chili powder.
  • Substitute white for wild rice however, when I tried it, the rice didn’t soften – precooking the rice if using something other than white, might work?  Comments would be welcome here!! 🙂
  • I’ve substituted all the sausages for more chicken and vice versa – tastes great either way.

This is a wonderfully hearty and flavourful gumbo, perfect for warming up after being outside in the cold.  I hope you’ll enjoy it and come back to leave a comment.


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