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Stews like this chicken and sausage gumbo, are easy and delicious. The longer you give it time to cook on low heat,  the more flavorful it will be.
5 from 1 vote
Cook Time 2 hrs
Course Appetizer, Main Course, Pork, Vegetable
Cuisine American, New Orleans


  • Sauce Pan
  • Range Oven
  • Wooden Spoon
  • Chef Knife
  • Tablespoon


  • 2 tbsp Cooking Oil plus more if needed
  • 400 grams Chicken Thigh Fillet
  • 2 pcs Hungarian Sausage sliced thinly
  • 2 tbsp Flour
  • 1 medium Red Onion minced
  • 1- 1.5 cups Tomatoes fresh, diced
  • 4 cups Chicken Stock or water
  • 3 cups Okra sliced thinly
  • 1 tbsp Dried Parsley Leaves
  • 1 tbsp Chili Pepper Flakes
  • 1 tsp Paprika
  • 1-2 pcs Green Chili fresh
  • Salt to taste
  • Ground Black Pepper to taste


  • Heat a large saucepan over medium high heat.
  • Put oil and saute chicken thigh fillet pieces until browned.
  • Take out of the pan and set aside.
  • Next, add sausage slices in the pan and cook until browned.
  • Take out of the pan, set aside.
  • Add a little more oil to the pan then add flour, stir and cook for about 3 minutes then add onion until transparent and diced tomatoes and cook until soft, mashing the tomatoes with the wooden spoon as you stir and cook.
  • Season with salt and ground black pepper.
  • Pour chicken stock slowly while stirring.
  • Add the cooked chicken fillet back in the pot then the okra.
  • add dried parsley leaves, green chili, red pepper chili flakes and paprika, stir then put the sausages back in. Stir well and bring to a boil on high heat.
  • When it boils, lower the heat to bring the mixture to just simmering. Cover the pan and cook for 1-2 hours.
  • Check seasoning, adjust according to taste.
  • Add more stock or water if stew is too thick or if too runny and you want it thicker, add a slurry (1 tbsp cornstarch mix with a 2 tbsp water)
  • Turn off heat. It's done. Serve with rice or crusty bread.
Keyword chicken gumbo, gumbo, gumbo recipe, new orleans gumbo, sausage, sausage gumbo