Chicken and Andouille Gumbo Creole

Preparation time: 30 minutes
Cooking time: 30 minutes


  • 2 tablespoons Full Circle Market Organic Butter
  • 1 tablespoon Full Circle Market Organic Extra Virgin Olive Oil
  • 12 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
  • 4 ounces Andouille sausage, sliced ¼-inch thick
  • 1/4 cup all purpose flour
  • 1 cup chopped Full Circle Market Organic Yellow Onion
  • 3/4 cup sliced Full Circle Market Organic Celery
  • 3/4 cup diced Full Circle Market Organic Green Pepper
  • 6 teaspoons Full Circle Market Organic Frozen Chopped Garlic or 3 cloves, minced
  • 2 teaspoons Cajun/creole seasoning
  • 2 cups Full Circle Market Organic Chicken Broth
  • 1 can (14.5 oz.) Full Circle Market Organic Diced Tomatoes
  • 1 cup frozen sliced okra
  • 2 cups hot, cooked Full Circle Market Organic Brown Rice


Place butter and oil in large Dutch oven over medium heat; add chicken and cook, stirring occasionally, until browned on all sides. Add sausage and continue cooking 3 minutes. Remove chicken and sausage to a plate. Stir flour into drippings in pan and cook until flour begins to brown. Add onion, celery and green pepper; cook, stirring occasionally, 5 to 7 minutes. Add garlic and Cajun seasoning, cook 2 minutes longer. Return chicken and sausage to pan. Stir in broth and tomatoes; increase heat and bring to a boil. Add okra, reduce heat and simmer 5 minutes. Serve over hot, cooked brown rice.* 4 servings.

*Shown served with Johnny Cakes in background, see extra recipe.

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