Chicken and Chorizo Sausage Gumbo

READY IN: 3hrs
Recipe by The Great Googilymo

A delicious gumbo with a nice building spicey flavour. Serve over rice.

Top Review by Queen Roachie

This was really good! I used a loose chorizo that sort of melted into the gumbo, and had to skim off the fat while cooking down. I used a whole bone in chicken, cut up, so I let it simmer for about an hour in the soup, then deboned and broke it up. I added about half a pound of sliced smoked sausage to get a better mouth feel since the chorizo disappeared. I loved the flavor of this, however, and I will definitely make this again. It wasn't as spicy as we like, so I might use some andouille next time rather than chorizo.

Ingredients Nutrition


  1. First make the roux. To make roux, heat oil in saucepan. Add flour and cook, stirring constantly, until flour turns a dark brown.
  2. Be careful not to burn. Set aside.
  3. In another saucepan, saute sausage, onions, green and red bell peppers, garlic and celery in garlic butter for approximately 10 minutes;.
  4. Stir in roux, canned tomatoes and seasonings and let simmer for 20 minutes. Slowly stir in 1 litre chicken broth and.
  5. simmer to reduce stock for about 2 hours. Adjust with water or chicken stock to taste. Add the raw chicken about 5-10 minutes before serving and let it cook in the gumbo. Serve over hot rice.

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