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Creole Chicken & Sausage Gumbo

Filé powder, made from dried and ground sassafras leaves that flavor and thicken traditional gumbos, can be found in a well-stocked grocery—but is not essential, but if you do use it stir it in at the end of cooking. More importantly is getting the roux, the cooked mixture of butter and flour that thickens the stew, very deeply browned so that it gives a good gumbo a rounded deep flavor.

Servings 6
Total Time: 1 hour
Servings: 6
Total Time: 1 hour


  • 1/2 pound dried andouille or smoked cooked chicken sausage, sliced
  • 6 to 8 (20 ounces) Just Bare Hand-Trimmed Boneless Skinless Chicken Thighs, cut into 3/4-inch chunks
  • Coarse salt and freshly ground pepper to taste
  • 1/4 cup butter or olive oil
  • 1/4 cup all-purpose flour
  • 1 medium onion, chopped
  • 1 medium green or yellow bell pepper, chopped
  • 1/2 cup chopped celery + some leaves
  • 2 cloves garlic, finely chopped
  • 1 small jalapeño chile, finely chopped 
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon dried thyme leaves
  • 3 cups low-sodium chicken broth
  • 1 can (14-1/2 ounces) fire-roasted diced tomato with green chiles, undrained
  • 1-1/2 cups sliced fresh okra or frozen sliced okra, thawed
  • 1 cup cooked black-eyed peas (canned or frozen), drained and rinsed if canned
  • 1 teaspoon filé powder, if desired
  • Hot cooked grits or rice, tossed with chopped parsley, as desired
  • Hot pepper sauce to taste

Nutrition Facts

Servings 6

Amount Per Serving
Calories 410 Calories from Fat 49
% Daily Value*
Total Fat 23g 29%
Saturated Fat 10g 50%
Trans Fat 1g 50%
Total Carbohydrate 20g 7%
Dietary Fiber 5g 18%
Total Sugars 4g
Protein 29g
Calcium 9%Iron 14%
Vitamin C 50%Vitamin A 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Add sausage to a large deep skillet over medium-high heat. Cook for 2 minutes; stir in chicken. Cook and stir 15 minutes or until chicken is no longer pink in center. Cook to internal temp of 165°F. Remove sausage and chicken from pan to a bowl; set aside.

  2. Melt butter in skillet over medium heat; whisk in flour. Cook 15 to 20 minutes, whisking constantly, until a deep chocolate brown (avoid burning.) Stir in onion, green pepper, celery, garlic, and chile. Cook about 3 minutes or until softened. Stir in broth, Creole seasoning, and thyme. Bring to a boil; reduce heat and simmer 20 minutes. 

  3. Return the sausage and chicken to the skillet. Stir in tomatoes, okra, and black-eyed peas; cover pan and cook 5 minutes or until okra is tender. Stir in filé powder if using. Serve gumbo in large bowls over grits or rice, with hot sauce to taste.