Texas 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, andouille sausage, okra, and filé powder, served over steamed rice. This Cajun-inspired chicken recipe, ready in about 130 minutes, pairs chicken thighs, andouille sausage, okra for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 40 min Cook: 90 min Serves 6 Cajun cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, heat 2 tbsp oil over medium heat. Add 1 cup onion, 1 cup celery, 1 cup bell pepper, and 4 minced garlic cloves. Cook 8-10 minutes until vegetables are softened and golden.
  2. Step 2: Stir in 2 tbsp tomato paste and cook 2 minutes. Add 6 cups chicken stock, 1.5 lbs chicken thighs (skin on), and 1 lb andouille sausage. Bring to a boil, then reduce heat to low. Simmer 1 hour until chicken is tender.
  3. Step 3: Remove chicken, let cool, then shred meat. Return to pot. Add 1 cup sliced okra and 1/2 tsp filé powder. Simmer 30 minutes until okra is tender.
  4. Step 4: In a separate skillet, make a roux: melt 2 tbsp butter and 2 tbsp flour over medium heat. Cook 5-7 minutes until deep brown. Whisk into gumbo, simmer 10 minutes until thickened. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper.
  5. Step 5: Serve over steamed rice with a sprinkle of additional filé powder and a slice of crusty bread.

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