Italian Sausage & Chicken Gumbo

Happy Friday foodies! I have Pandora blasting from the SmartTV this morning and I just finished cleaning the entire place. It took me 2 hours. However, because I was feeling slightly ambitious I decided to turn on the oven’s self-cleaning option; the place will be spotless {I hope} in another 3 hours and 30 minutes.

I clean this place every week. I’ve grown to hate clutter and dust and the sight of mess. I never thought I would be that person – you know, the person who must clean the space in which she lives.

I think I’ve turned into my mother.

Every week growing up I was forced to clean, it was the most awful punishment known to man. I still believe that to be true, but now I willingly put myself through it.


It is okay because I was not in the mood to have the television on this morning and really wanted to blast music. The music serves a few purposes – it relaxes me, I turn it up loud enough that the world seems to disappear and, as a result, I drown out my despicable neighbors.

Do you all really care to know all of that, I am now wondering? Sometimes I think you would rather me ante up the recipe and cut out the stories. Is it so? Either way, I do have a recipe for you. Duh.

A couple of days this week it has been chilly. On one of those days I decided that I was going to make some kind of soup based meal. I finally settled on Italian Sausage & Chicken Gumbo. It was heaven. You will love it.

Nutritional Information:
Servings: 10
Serving Size: 1 cup Gumbo + ¼ cup cooked rice
Calories: 294.2
Fat: 13.8 g
Carbohydrates: 26.8 g
Fiber: 1.1 g
Protein: 14.3 g
Points+: 8


 Recipe Adapted from Baking for the boys

  • 3 tablespoons Extra Virginia Olive Oil
  • 3 to 4 tablespoons flour
  • 1 small onion, finely diced
  • 1 stalk celery, finely diced
  • ½ red bell pepper, finely diced
  • 4 cloves garlic, minced
  • 1 -2  teaspoon cayenne pepper
  • ½  tablespoon sweet paprika
  • 1 can diced tomatoes, in juice
  • 1 quart chicken stock
  • 3 tablespoons butter
  • 7.4 ounces chicken, sliced thin
  • 7.8 ounces Italian Sausage, sliced thin
  • 1 teaspoon hot sauce
  • salt and pepper, to taste
  • Rice


  • Make a roux by heating the olive oil over median high heat. Then add the flour, reduce heat to medium and whisk continuously until the color become dark, about 15 minutes
  • Add onion and reduce heat
  • When roux is shiny and dark add the celery, onion, bell pepper, cayenne, paprika, salt and pepper, cook for 5 minutes
  • Add the tomato and chicken stock. Bring to a boil and then reduce heat and allow to simmer for about 10 minutes, stirring often
  • Reduce heat to low and stir in butter
  • Add chicken, sausage, hot sauce and salt & pepper to taste
  • Heat through and then serve over rice

This was pretty hearty, especially served with rice. I love when I can serve rice with soup, gumbo, etc. It adds a dimension to the meal that I absolutely enjoy for some reason. I cannot explain it.

You should give it a try this weekend, your entire family will love it!

Until Next Time,

Enjoy your weekend