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New Orleans-Style Chicken & Sausage Gumbo


  • 8 oz (250 g) smoked beef sausage
  • 1 medium onion
  • 2 stalks celery, trimmed
  • 1 medium green bell pepper
  • 8 oz (250 g) boneless, skinless chicken breasts
  • 2 tbsp (30 mL) Creole seasoning
  • 2 cans (14.5 oz each) diced tomatoes (3 1/2 cups/875 mL)
  • 3 cups (750 mL) chicken broth, divided
  • 2 tbsp (30 mL) cornstarch
  • 1 small yellow squash
  • 1/2 tsp (2 mL) salt
  •  Hot cooked rice (optional)


  1. Cut sausage in half lengthwise, then into 1/2-inch-thick (1-cm) slices with Chef's Knife. Place sausage into (12-in./30-cm) Skillet; cook over medium-high heat 2-3 minutes or until lightly browned.

  2. Meanwhile, coarsely chop onion with Food Chopper. Thinly slice celery and cut bell pepper into 1/2-in. (1-cm) pieces. Cut chicken into 1/2-in. (1-cm) pieces. In Stainless (4-qt./4-L) Mixing Bowl, toss chicken and seasoning together using Chef's Tongs. Add onion, celery, bell pepper and chicken to Skillet; cook and stir 4 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. Add tomatoes and 2 1/2 cups (625 mL) of the broth to Skillet; cook 3-4 minutes or until mixture comes to a boil.

  3. In (2-cup/500-mL) Prep Bowl, combine cornstarch and remaining broth; whisk with Stainless Mini-Whisk until smooth. Slowly add cornstarch mixture to Skillet; stir to combine. Cook 2 minutes or until thickened. Slice squash with Ultimate Mandoline fitted with adjustable blade set on thickest setting; cut slices into quarters. Add squash and salt to Skillet; cover. Remove from heat; let stand 1 minute. Serve gumbo over hot cooked rice, if desired.


  1. 6  servings of  excluding optional ingredient

Nutrients per serving:

Calories 220, Total Fat 11 g, Saturated Fat 4.5 g, Cholesterol 45 mg, Carbohydrate 14 g, Protein 17 g, Sodium 1330 mg, Fiber 2 g

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