Maryland Chicken and Sausage Gumbo

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich, spicy gumbo featuring tender chicken, smoked sausage, and a deep-hued roux, thickened with okra and served over rice. This Cajun-inspired chicken recipe, ready in about 85 minutes, pairs chicken thighs, andouille sausage, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 40 min Serves 6 Cajun cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season chicken thighs with 1 tbsp salt, 1 tsp black pepper, and 1 tsp paprika. In a large pot, sear the chicken skin-side down over medium heat until golden brown, about 5 minutes. Remove and set aside.
  2. Step 2: Add 1/2 cup chopped onion, 1/2 cup chopped celery, 1/2 cup chopped green bell pepper, and 3 minced garlic cloves to the pot. Sauté over medium heat for 5 minutes until softened.
  3. Step 3: Stir in 1 cup chopped okra and 2 tbsp tomato paste. Cook for 2 minutes, then add 4 cups chicken stock, 1 lb sliced andouille sausage, and the reserved chicken. Bring to a simmer.
  4. Step 4: Prepare a roux by combining 1/4 cup flour and 1/4 cup vegetable oil in a separate skillet. Cook over medium heat, stirring constantly, until the mixture turns a deep caramel brown (about 10-12 minutes). Whisk the roux into the gumbo, then simmer for 30 minutes until thickened and flavors meld.
  5. Step 5: Finish with 1 tsp filé powder and 1/2 tsp cayenne pepper. Serve over steamed rice with a sprinkle of chopped green onions.

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