Chicken sausage gumbo

Chicken & Sausage Gumbo

There’s nothin’ better than a steaming bowl of spicy gumbo. Pre-cooked rotisserie chicken simplifies the process, producing a delicious toasty roux studded with chicken and sausage.

Difficulty: Moderate

Prep: 20 minutes

Cook: 60 minutes

Total: 80 minutes

Serves: 15


2 sticks unsalted butter

1 ½ cups all-purpose flour

1 red bell pepper, diced

1 green bell pepper, diced

1 medium onion, diced

1 cup celery, diced

8 cups chicken stock

½ lb of Kountry Boys Beef & Pork Sausage, sliced into ½” rounds

1 tbsp creole seasoning

1 tbsp kosher salt

½ tsp black pepper

½ tsp red pepper flakes

½ tsp chili powder

½ tsp dried thyme

½ tsp minced garlic

1 bay leaf

1 rotisserie chicken, shredded

2 cups cooked white rice

Hot sauce, to taste


In a large dutch oven, heat butter over medium heat, then add flour and stir continuously for 20 to 30 minutes. The roux should thicken and turn a dark mahogany color when it’s ready.

Add the bell peppers, celery, diced onion and chicken stock, starting with ½ cup and adding more gradually.

Heat a skillet over medium heat. Cook Kountry Boys Beef & Pork Sausage in a hot pan for 3-5 minutes.

Add sausage and seasonings to dutch oven and increase heat to medium-high. Cover and simmer for 30 minutes.

Add the shredded chicken to your pot cook over low heat for 5 to 10 minutes, stirring occasionally.

Remove bay leaf, add hot sauce to taste and serve over fluffy rice.