Filé Gumbo with Chicken & Sausage

A sneak-peek at Chef Frank Brigtsen's recipe for a quick and delicious Chicken and Sausage Gumbo in a pinch.


 2 Tablespoons mild olive oil
 1 ½ cups (about half a pound) smoked sausage or Andouille, sliced lengthwise, then cut into half-moon shaped pieces, about ¼ “ thick
 1 ½ cups boneless, skinless chicken breasts (about one pound)
 1 cup diced yellow onions, ¼” pieces
 ¾ cup diced celery, ¼” pieces
 ¾ cup diced green bell pepper, ¼” pieces
 1 teaspoon minced fresh garlic
 ½ teaspoon salt
 ¼ teaspoon ground black pepper
 ¼ teaspoon whole-leaf dried thyme
 1 Tablespoon gumbo filé powder (ground sassafras leaves)
 2 25-oz. cans Blue Runner® Creole Gumbo Base for Chicken & Sausage Gumbo



Heat the olive oil in a pot over high heat. Add the sausage and cook, stirring occasionally, until the sausage begins to brown, about 3 minutes.


Lower heat to Medium. Add the chicken and cook, stirring occasionally, for about 2 minutes.


Turn heat to High. Add the onions, celery, and bell pepper. Cook, stirring occasionally, until the onions turn soft and clear and begin to brown, about 5 minutes.


Turn heat to Low. Add the garlic, salt, black pepper, thyme, and gumbo filé powder. Cook, stirring occasionally, for 2-3 minutes.


Add the Blue Runner® Creole Gumbo Base and bring the mixture to a boil. Reduce heat to Medium-Low and simmer, stirring occasionally, for 15 minutes. Skim as needed to remove excess oil.


Serve with cooked rice.

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