50-60 minutes

1-Hour Chicken and Sausage Gumbo

SUBMITTED BY: Susan Arcement

1/2 cup oil
1 lb. smoked or andouille sausage
3 cups frozen seasoning blend (onions, bell pepper, and celery)
32 oz. vegetable broth
32 oz. chicken broth, 100% fat-free
Gumbo and Gravy Mix from Cajun Fry Company
Rouses’ rotisserie chicken, Creole
2 tablespoons file’ & leave file’ on table for each to add as desired


Heat oil.  While oil is heating, thinly slice sausage.  Add sausage and seasoning blend to oil.  Saute about 15-20 minutes.

  Add one of the broths to pot and turn up heat.  Mix Gumbo Mix with other broth and add to pot.  Bring to boil.  

When thickened (it will thicken quickly), add 4 cups water and return to boil.

Add cup-up chicken and drippings.  Lower heat and simmer 10 minutes.  Salt and pepper to taste.

Turn off heart and add file'.  

Serve over hot Louisiana rice.