\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nGumbo is one of those recipes everyone makes differently, but this chicken and sausage gumbo keeps it simple. A dark roux<\/strong>, andouille sausage, and rotisserie chicken give you big flavor<\/strong> with minimal effort.<\/p>\n<\/figure>\n\nWhy You\u2019ll Love This Classic Gumbo<\/h2>\n\nBig flavor, less drama.<\/strong> I whisk up a dark, rich roux and throw in precooked smoked sausage and rotisserie chicken to save you time!<\/li>\nPick your battles.<\/strong> I keep my gumbo tomato and okra free, but I show you how to add them if that\u2019s how your<\/em> family does it.<\/li>\nNo gatekeeping here.<\/strong> Gumbo purists can debate all they want, but my version is easy enough for first timers and bold enough that nobody at the table complains.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nChicken and Sausage Gumbo Ingredients<\/h3>\n<\/figure>\n\nEasy proteins:<\/strong> Use precooked sausage and shredded rotisserie chicken to make your life easier!<\/li>\nThickening Option:<\/strong> Stir in \u00bd\u20131 teaspoon of Gumbo File<\/a> (fil\u00e9 powder) after cooking; let it simmer until thickened.<\/li>\nOkra option:<\/strong> Add 10\u201312 chopped fresh or frozen okra during the last 15\u201320 minutes if you like okra!<\/li>\nSpices swap:<\/strong> You can use either Cajun or Creole seasoning<\/a>.<\/li>\nNeed More Heat?<\/strong> Try spicy sausage, extra Cajun seasoning, a pinch of cayenne pepper, or hot sauce<\/a> on top.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Chicken and Sausage Gumbo<\/h2>\nNo matter how you make it, gumbo is one of those soups and stews that always hits the spot. This sausage gumbo is my take on the classic. Rich, flavorful, and ready for your own spin. Feel free to tweak it and share your version in the comments!<\/p>\n\nMake Roux:<\/strong> Combine\u00a0the flour\u00a0and\u00a0vegetable oil\u00a0in a large 6 to 8-quart pot, then cook over medium low heat for 30-60 minutes. Whisking occasionally, until the roux becomes a dark chocolate brown color.<\/li>\nCook Vegetables:<\/strong> Increase the heat to medium and add\u00a0the sausage, celery,\u00a0bell pepper, and\u00a0onion\u00a0to the pot. Cook for about 5 minutes, until the vegetables have softened. Add\u00a0the garlic\u00a0and cook for another minute, until fragrant.<\/li>\nAdd Broth & Seasonings:<\/strong> Slowly stir in\u00a0the chicken broth<\/a>, then add\u00a0the bay leaves,\u00a0Cajun seasoning<\/a>,\u00a0dried thyme, salt,\u00a0and\u00a0pepper\u00a0to taste. Return the heat to medium low and simmer uncovered for about an hour.<\/li>\nAdd Chicken & Simmer: <\/strong>Add\u00a0the chicken\u00a0and continue simmering for an additional 45-60 minutes. If you would like the gumbo to be thicker, combine\u00a0the cornstarch\u00a0with water\u00a0in a small bowl to form a slurry. Then, stir the slurry slowly into the pot during the last 5-10 minutes of simmering. Discard the bay leaves before serving chicken and sausage gumbo with white rice<\/a>, green onions, fresh parsley, and hot sauce.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nMake your roux in the microwave!<\/strong> Mix 1 cup of flour and 1 cup of oil in a large heatproof bowl. Microwave for 6\u20137 minutes, whisk, then cook for 1\u20132 minutes more, until it\u2019s a rich chocolate brown. Just be careful, the roux and bowl will be very<\/em> hot.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCombine 1 cup all-purpose flour<\/span> and 1 cup vegetable oil<\/span> in a large 6 to 8-quart pot, then cook over medium-low heat for 30-60 minutes, whisking occasionally, until the roux is a dark chocolate brown color. <\/span><\/p>\n<\/li>\n\nIncrease the heat to medium and add 1 pound sliced, cooked Andouille sausage<\/span>, 1 cup diced celery<\/span>, 1 \u00bd cups diced green bell pepper<\/span>, and 1 \u00bd cup diced onion<\/span> to the pot and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic<\/span> and cook for another minute, until fragrant.<\/span><\/p>\n<\/li>\n\nSlowly stir in 6 cups chicken broth <\/span> before adding 3 bay leaves<\/span>, \u00bd teaspoon Creole or Cajun seasoning<\/span>, \u00bc teaspoon dried thyme<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. Return the heat to medium-low and simmer uncovered for about an hour. <\/span><\/p>\n<\/li>\n\nAdd 4 cups shredded rotisserie chicken<\/span> and continue to simmer for another 45-60 minutes. <\/span><\/p>\n<\/li>\n\nIf you would like the gumbo to be thicker before serving, combine 1-2 tablespoons cornstarch<\/span> (1 tablespoon for a little thickening, 2 for more) with 2 tablespoons water<\/span> in a small bowl to make a slurry, then stir the slurry slowly into the pot during the last 5-10 minutes of simmering.<\/span><\/p>\n<\/li>\n\nDiscard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/strong><\/h6>\n\n\nMake Ahead:<\/strong> Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.<\/span>\n<\/li>\n\nStore:<\/strong> Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.<\/span>\n<\/li>\n\nFreeze:<\/strong> Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>640<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>20<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>105<\/span>mg<\/span><\/span>Sodium: <\/span>1181<\/span>mg<\/span><\/span>Potassium: <\/span>540<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>281<\/span>IU<\/span><\/span>Vitamin C: <\/span>26<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Southern Favorites<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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Gumbo is one of those recipes everyone makes differently, but this chicken and sausage gumbo keeps it simple. A dark roux<\/strong>, andouille sausage, and rotisserie chicken give you big flavor<\/strong> with minimal effort.<\/p>\n<\/figure>\n\nWhy You\u2019ll Love This Classic Gumbo<\/h2>\n\nBig flavor, less drama.<\/strong> I whisk up a dark, rich roux and throw in precooked smoked sausage and rotisserie chicken to save you time!<\/li>\nPick your battles.<\/strong> I keep my gumbo tomato and okra free, but I show you how to add them if that\u2019s how your<\/em> family does it.<\/li>\nNo gatekeeping here.<\/strong> Gumbo purists can debate all they want, but my version is easy enough for first timers and bold enough that nobody at the table complains.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nChicken and Sausage Gumbo Ingredients<\/h3>\n<\/figure>\n\nEasy proteins:<\/strong> Use precooked sausage and shredded rotisserie chicken to make your life easier!<\/li>\nThickening Option:<\/strong> Stir in \u00bd\u20131 teaspoon of Gumbo File<\/a> (fil\u00e9 powder) after cooking; let it simmer until thickened.<\/li>\nOkra option:<\/strong> Add 10\u201312 chopped fresh or frozen okra during the last 15\u201320 minutes if you like okra!<\/li>\nSpices swap:<\/strong> You can use either Cajun or Creole seasoning<\/a>.<\/li>\nNeed More Heat?<\/strong> Try spicy sausage, extra Cajun seasoning, a pinch of cayenne pepper, or hot sauce<\/a> on top.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Chicken and Sausage Gumbo<\/h2>\nNo matter how you make it, gumbo is one of those soups and stews that always hits the spot. This sausage gumbo is my take on the classic. Rich, flavorful, and ready for your own spin. Feel free to tweak it and share your version in the comments!<\/p>\n\nMake Roux:<\/strong> Combine\u00a0the flour\u00a0and\u00a0vegetable oil\u00a0in a large 6 to 8-quart pot, then cook over medium low heat for 30-60 minutes. Whisking occasionally, until the roux becomes a dark chocolate brown color.<\/li>\nCook Vegetables:<\/strong> Increase the heat to medium and add\u00a0the sausage, celery,\u00a0bell pepper, and\u00a0onion\u00a0to the pot. Cook for about 5 minutes, until the vegetables have softened. Add\u00a0the garlic\u00a0and cook for another minute, until fragrant.<\/li>\nAdd Broth & Seasonings:<\/strong> Slowly stir in\u00a0the chicken broth<\/a>, then add\u00a0the bay leaves,\u00a0Cajun seasoning<\/a>,\u00a0dried thyme, salt,\u00a0and\u00a0pepper\u00a0to taste. Return the heat to medium low and simmer uncovered for about an hour.<\/li>\nAdd Chicken & Simmer: <\/strong>Add\u00a0the chicken\u00a0and continue simmering for an additional 45-60 minutes. If you would like the gumbo to be thicker, combine\u00a0the cornstarch\u00a0with water\u00a0in a small bowl to form a slurry. Then, stir the slurry slowly into the pot during the last 5-10 minutes of simmering. Discard the bay leaves before serving chicken and sausage gumbo with white rice<\/a>, green onions, fresh parsley, and hot sauce.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nMake your roux in the microwave!<\/strong> Mix 1 cup of flour and 1 cup of oil in a large heatproof bowl. Microwave for 6\u20137 minutes, whisk, then cook for 1\u20132 minutes more, until it\u2019s a rich chocolate brown. Just be careful, the roux and bowl will be very<\/em> hot.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCombine 1 cup all-purpose flour<\/span> and 1 cup vegetable oil<\/span> in a large 6 to 8-quart pot, then cook over medium-low heat for 30-60 minutes, whisking occasionally, until the roux is a dark chocolate brown color. <\/span><\/p>\n<\/li>\n\nIncrease the heat to medium and add 1 pound sliced, cooked Andouille sausage<\/span>, 1 cup diced celery<\/span>, 1 \u00bd cups diced green bell pepper<\/span>, and 1 \u00bd cup diced onion<\/span> to the pot and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic<\/span> and cook for another minute, until fragrant.<\/span><\/p>\n<\/li>\n\nSlowly stir in 6 cups chicken broth <\/span> before adding 3 bay leaves<\/span>, \u00bd teaspoon Creole or Cajun seasoning<\/span>, \u00bc teaspoon dried thyme<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. Return the heat to medium-low and simmer uncovered for about an hour. <\/span><\/p>\n<\/li>\n\nAdd 4 cups shredded rotisserie chicken<\/span> and continue to simmer for another 45-60 minutes. <\/span><\/p>\n<\/li>\n\nIf you would like the gumbo to be thicker before serving, combine 1-2 tablespoons cornstarch<\/span> (1 tablespoon for a little thickening, 2 for more) with 2 tablespoons water<\/span> in a small bowl to make a slurry, then stir the slurry slowly into the pot during the last 5-10 minutes of simmering.<\/span><\/p>\n<\/li>\n\nDiscard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/strong><\/h6>\n\n\nMake Ahead:<\/strong> Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.<\/span>\n<\/li>\n\nStore:<\/strong> Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.<\/span>\n<\/li>\n\nFreeze:<\/strong> Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>640<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>20<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>105<\/span>mg<\/span><\/span>Sodium: <\/span>1181<\/span>mg<\/span><\/span>Potassium: <\/span>540<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>281<\/span>IU<\/span><\/span>Vitamin C: <\/span>26<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Southern Favorites<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
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No matter how you make it, gumbo is one of those soups and stews that always hits the spot. This sausage gumbo is my take on the classic. Rich, flavorful, and ready for your own spin. Feel free to tweak it and share your version in the comments!<\/p>\n
Make your roux in the microwave!<\/strong> Mix 1 cup of flour and 1 cup of oil in a large heatproof bowl. Microwave for 6\u20137 minutes, whisk, then cook for 1\u20132 minutes more, until it\u2019s a rich chocolate brown. Just be careful, the roux and bowl will be very<\/em> hot.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCombine 1 cup all-purpose flour<\/span> and 1 cup vegetable oil<\/span> in a large 6 to 8-quart pot, then cook over medium-low heat for 30-60 minutes, whisking occasionally, until the roux is a dark chocolate brown color. <\/span><\/p>\n<\/li>\n\nIncrease the heat to medium and add 1 pound sliced, cooked Andouille sausage<\/span>, 1 cup diced celery<\/span>, 1 \u00bd cups diced green bell pepper<\/span>, and 1 \u00bd cup diced onion<\/span> to the pot and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic<\/span> and cook for another minute, until fragrant.<\/span><\/p>\n<\/li>\n\nSlowly stir in 6 cups chicken broth <\/span> before adding 3 bay leaves<\/span>, \u00bd teaspoon Creole or Cajun seasoning<\/span>, \u00bc teaspoon dried thyme<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. Return the heat to medium-low and simmer uncovered for about an hour. <\/span><\/p>\n<\/li>\n\nAdd 4 cups shredded rotisserie chicken<\/span> and continue to simmer for another 45-60 minutes. <\/span><\/p>\n<\/li>\n\nIf you would like the gumbo to be thicker before serving, combine 1-2 tablespoons cornstarch<\/span> (1 tablespoon for a little thickening, 2 for more) with 2 tablespoons water<\/span> in a small bowl to make a slurry, then stir the slurry slowly into the pot during the last 5-10 minutes of simmering.<\/span><\/p>\n<\/li>\n\nDiscard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/strong><\/h6>\n\n\nMake Ahead:<\/strong> Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.<\/span>\n<\/li>\n\nStore:<\/strong> Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.<\/span>\n<\/li>\n\nFreeze:<\/strong> Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>640<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>20<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>105<\/span>mg<\/span><\/span>Sodium: <\/span>1181<\/span>mg<\/span><\/span>Potassium: <\/span>540<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>281<\/span>IU<\/span><\/span>Vitamin C: <\/span>26<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Southern Favorites<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCombine 1 cup all-purpose flour<\/span> and 1 cup vegetable oil<\/span> in a large 6 to 8-quart pot, then cook over medium-low heat for 30-60 minutes, whisking occasionally, until the roux is a dark chocolate brown color. <\/span><\/p>\n<\/li>\n\nIncrease the heat to medium and add 1 pound sliced, cooked Andouille sausage<\/span>, 1 cup diced celery<\/span>, 1 \u00bd cups diced green bell pepper<\/span>, and 1 \u00bd cup diced onion<\/span> to the pot and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic<\/span> and cook for another minute, until fragrant.<\/span><\/p>\n<\/li>\n\nSlowly stir in 6 cups chicken broth <\/span> before adding 3 bay leaves<\/span>, \u00bd teaspoon Creole or Cajun seasoning<\/span>, \u00bc teaspoon dried thyme<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. Return the heat to medium-low and simmer uncovered for about an hour. <\/span><\/p>\n<\/li>\n\nAdd 4 cups shredded rotisserie chicken<\/span> and continue to simmer for another 45-60 minutes. <\/span><\/p>\n<\/li>\n\nIf you would like the gumbo to be thicker before serving, combine 1-2 tablespoons cornstarch<\/span> (1 tablespoon for a little thickening, 2 for more) with 2 tablespoons water<\/span> in a small bowl to make a slurry, then stir the slurry slowly into the pot during the last 5-10 minutes of simmering.<\/span><\/p>\n<\/li>\n\nDiscard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/strong><\/h6>\n\n\nMake Ahead:<\/strong> Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.<\/span>\n<\/li>\n\nStore:<\/strong> Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.<\/span>\n<\/li>\n\nFreeze:<\/strong> Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>640<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>20<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>105<\/span>mg<\/span><\/span>Sodium: <\/span>1181<\/span>mg<\/span><\/span>Potassium: <\/span>540<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>281<\/span>IU<\/span><\/span>Vitamin C: <\/span>26<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Southern Favorites<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nCombine 1 cup all-purpose flour<\/span> and 1 cup vegetable oil<\/span> in a large 6 to 8-quart pot, then cook over medium-low heat for 30-60 minutes, whisking occasionally, until the roux is a dark chocolate brown color. <\/span><\/p>\n<\/li>\n\nIncrease the heat to medium and add 1 pound sliced, cooked Andouille sausage<\/span>, 1 cup diced celery<\/span>, 1 \u00bd cups diced green bell pepper<\/span>, and 1 \u00bd cup diced onion<\/span> to the pot and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic<\/span> and cook for another minute, until fragrant.<\/span><\/p>\n<\/li>\n\nSlowly stir in 6 cups chicken broth <\/span> before adding 3 bay leaves<\/span>, \u00bd teaspoon Creole or Cajun seasoning<\/span>, \u00bc teaspoon dried thyme<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. Return the heat to medium-low and simmer uncovered for about an hour. <\/span><\/p>\n<\/li>\n\nAdd 4 cups shredded rotisserie chicken<\/span> and continue to simmer for another 45-60 minutes. <\/span><\/p>\n<\/li>\n\nIf you would like the gumbo to be thicker before serving, combine 1-2 tablespoons cornstarch<\/span> (1 tablespoon for a little thickening, 2 for more) with 2 tablespoons water<\/span> in a small bowl to make a slurry, then stir the slurry slowly into the pot during the last 5-10 minutes of simmering.<\/span><\/p>\n<\/li>\n\nDiscard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/strong><\/h6>\n\n\nMake Ahead:<\/strong> Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.<\/span>\n<\/li>\n\nStore:<\/strong> Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.<\/span>\n<\/li>\n\nFreeze:<\/strong> Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>640<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>20<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>105<\/span>mg<\/span><\/span>Sodium: <\/span>1181<\/span>mg<\/span><\/span>Potassium: <\/span>540<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>281<\/span>IU<\/span><\/span>Vitamin C: <\/span>26<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Southern Favorites<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Combine 1 cup all-purpose flour<\/span> and 1 cup vegetable oil<\/span> in a large 6 to 8-quart pot, then cook over medium-low heat for 30-60 minutes, whisking occasionally, until the roux is a dark chocolate brown color. <\/span><\/p>\n<\/li>\n\nIncrease the heat to medium and add 1 pound sliced, cooked Andouille sausage<\/span>, 1 cup diced celery<\/span>, 1 \u00bd cups diced green bell pepper<\/span>, and 1 \u00bd cup diced onion<\/span> to the pot and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic<\/span> and cook for another minute, until fragrant.<\/span><\/p>\n<\/li>\n\nSlowly stir in 6 cups chicken broth <\/span> before adding 3 bay leaves<\/span>, \u00bd teaspoon Creole or Cajun seasoning<\/span>, \u00bc teaspoon dried thyme<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. Return the heat to medium-low and simmer uncovered for about an hour. <\/span><\/p>\n<\/li>\n\nAdd 4 cups shredded rotisserie chicken<\/span> and continue to simmer for another 45-60 minutes. <\/span><\/p>\n<\/li>\n\nIf you would like the gumbo to be thicker before serving, combine 1-2 tablespoons cornstarch<\/span> (1 tablespoon for a little thickening, 2 for more) with 2 tablespoons water<\/span> in a small bowl to make a slurry, then stir the slurry slowly into the pot during the last 5-10 minutes of simmering.<\/span><\/p>\n<\/li>\n\nDiscard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/strong><\/h6>\n\n\nMake Ahead:<\/strong> Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.<\/span>\n<\/li>\n\nStore:<\/strong> Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.<\/span>\n<\/li>\n\nFreeze:<\/strong> Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>640<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>20<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>105<\/span>mg<\/span><\/span>Sodium: <\/span>1181<\/span>mg<\/span><\/span>Potassium: <\/span>540<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>281<\/span>IU<\/span><\/span>Vitamin C: <\/span>26<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Southern Favorites<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Increase the heat to medium and add 1 pound sliced, cooked Andouille sausage<\/span>, 1 cup diced celery<\/span>, 1 \u00bd cups diced green bell pepper<\/span>, and 1 \u00bd cup diced onion<\/span> to the pot and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic<\/span> and cook for another minute, until fragrant.<\/span><\/p>\n<\/li>\n\nSlowly stir in 6 cups chicken broth <\/span> before adding 3 bay leaves<\/span>, \u00bd teaspoon Creole or Cajun seasoning<\/span>, \u00bc teaspoon dried thyme<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. Return the heat to medium-low and simmer uncovered for about an hour. <\/span><\/p>\n<\/li>\n\nAdd 4 cups shredded rotisserie chicken<\/span> and continue to simmer for another 45-60 minutes. <\/span><\/p>\n<\/li>\n\nIf you would like the gumbo to be thicker before serving, combine 1-2 tablespoons cornstarch<\/span> (1 tablespoon for a little thickening, 2 for more) with 2 tablespoons water<\/span> in a small bowl to make a slurry, then stir the slurry slowly into the pot during the last 5-10 minutes of simmering.<\/span><\/p>\n<\/li>\n\nDiscard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/strong><\/h6>\n\n\nMake Ahead:<\/strong> Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.<\/span>\n<\/li>\n\nStore:<\/strong> Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.<\/span>\n<\/li>\n\nFreeze:<\/strong> Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>640<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>20<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>105<\/span>mg<\/span><\/span>Sodium: <\/span>1181<\/span>mg<\/span><\/span>Potassium: <\/span>540<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>281<\/span>IU<\/span><\/span>Vitamin C: <\/span>26<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Southern Favorites<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Slowly stir in 6 cups chicken broth <\/span> before adding 3 bay leaves<\/span>, \u00bd teaspoon Creole or Cajun seasoning<\/span>, \u00bc teaspoon dried thyme<\/span>, and salt<\/span> and ground black pepper<\/span> to taste. Return the heat to medium-low and simmer uncovered for about an hour. <\/span><\/p>\n<\/li>\n\nAdd 4 cups shredded rotisserie chicken<\/span> and continue to simmer for another 45-60 minutes. <\/span><\/p>\n<\/li>\n\nIf you would like the gumbo to be thicker before serving, combine 1-2 tablespoons cornstarch<\/span> (1 tablespoon for a little thickening, 2 for more) with 2 tablespoons water<\/span> in a small bowl to make a slurry, then stir the slurry slowly into the pot during the last 5-10 minutes of simmering.<\/span><\/p>\n<\/li>\n\nDiscard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/strong><\/h6>\n\n\nMake Ahead:<\/strong> Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.<\/span>\n<\/li>\n\nStore:<\/strong> Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.<\/span>\n<\/li>\n\nFreeze:<\/strong> Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>640<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>20<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>105<\/span>mg<\/span><\/span>Sodium: <\/span>1181<\/span>mg<\/span><\/span>Potassium: <\/span>540<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>281<\/span>IU<\/span><\/span>Vitamin C: <\/span>26<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Southern Favorites<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add 4 cups shredded rotisserie chicken<\/span> and continue to simmer for another 45-60 minutes. <\/span><\/p>\n<\/li>\n\nIf you would like the gumbo to be thicker before serving, combine 1-2 tablespoons cornstarch<\/span> (1 tablespoon for a little thickening, 2 for more) with 2 tablespoons water<\/span> in a small bowl to make a slurry, then stir the slurry slowly into the pot during the last 5-10 minutes of simmering.<\/span><\/p>\n<\/li>\n\nDiscard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/strong><\/h6>\n\n\nMake Ahead:<\/strong> Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.<\/span>\n<\/li>\n\nStore:<\/strong> Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.<\/span>\n<\/li>\n\nFreeze:<\/strong> Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>640<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>20<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>105<\/span>mg<\/span><\/span>Sodium: <\/span>1181<\/span>mg<\/span><\/span>Potassium: <\/span>540<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>281<\/span>IU<\/span><\/span>Vitamin C: <\/span>26<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Southern Favorites<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
If you would like the gumbo to be thicker before serving, combine 1-2 tablespoons cornstarch<\/span> (1 tablespoon for a little thickening, 2 for more) with 2 tablespoons water<\/span> in a small bowl to make a slurry, then stir the slurry slowly into the pot during the last 5-10 minutes of simmering.<\/span><\/p>\n<\/li>\n\nDiscard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/strong><\/h6>\n\n\nMake Ahead:<\/strong> Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.<\/span>\n<\/li>\n\nStore:<\/strong> Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.<\/span>\n<\/li>\n\nFreeze:<\/strong> Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>640<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>20<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>105<\/span>mg<\/span><\/span>Sodium: <\/span>1181<\/span>mg<\/span><\/span>Potassium: <\/span>540<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>281<\/span>IU<\/span><\/span>Vitamin C: <\/span>26<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Southern Favorites<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Discard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nMake Ahead & Storage Instructions<\/strong><\/h6>\n\n\nMake Ahead:<\/strong> Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.<\/span>\n<\/li>\n\nStore:<\/strong> Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.<\/span>\n<\/li>\n\nFreeze:<\/strong> Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.<\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>640<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>20<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>105<\/span>mg<\/span><\/span>Sodium: <\/span>1181<\/span>mg<\/span><\/span>Potassium: <\/span>540<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>281<\/span>IU<\/span><\/span>Vitamin C: <\/span>26<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Southern Favorites<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>640<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>21<\/span>g<\/span><\/span>Protein: <\/span>32<\/span>g<\/span><\/span>Fat: <\/span>48<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>20<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>15<\/span>g<\/span><\/span>Trans Fat: <\/span>0.3<\/span>g<\/span><\/span>Cholesterol: <\/span>105<\/span>mg<\/span><\/span>Sodium: <\/span>1181<\/span>mg<\/span><\/span>Potassium: <\/span>540<\/span>mg<\/span><\/span>Fiber: <\/span>2<\/span>g<\/span><\/span>Sugar: <\/span>4<\/span>g<\/span><\/span>Vitamin A: <\/span>281<\/span>IU<\/span><\/span>Vitamin C: <\/span>26<\/span>mg<\/span><\/span>Calcium: <\/span>43<\/span>mg<\/span><\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Southern Favorites<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Southern Favorites<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/gumbo-1.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/gumbo-1.jpg\")
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![\"Pot](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/ChickenandSausageGumbo-1-1200x830.jpg\" "\\"Gumbo")
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![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/09\/ChickenandSausageGumbo-3-1200x838.jpg\" "\\"Gumbo")
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