Bob Evans Chicken and Sausage Gumbo Recipe
Bob Evans Chicken and Sausage Gumbo is a hearty, slow-simmered Southern classic packed with tender chicken, smoky sausage, and bold Creole spices—all ladled up in a rich, savory stew that tastes like a warm Louisiana hug.
Make our Bob Evans Chicken and Sausage Gumbo Recipe at home. With our Secret Restaurant Recipe your Chicken and Sausage Gumbo will taste just like Bob Evans.
Photo by Market Common
Bob Evans Chicken and Sausage Gumbo
A Bob Evans Copycat Recipe
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Bob Evans
Bob Evans is a well-established American chain of family-style restaurants. The restaurant is renowned for its home-style cooking, serving hearty breakfasts, comfort food and farm-fresh dishes.
The company’s history dates back to 1948 when its founder, Bob Evans, opened a small sausage business in Rio Grande, Ohio. Over the years, his high-quality pork sausages gained immense popularity, leading to the establishment of the first Bob Evans restaurant in 1962. It quickly became a beloved dining destination, known for its warm, inviting atmosphere and friendly service.
One of Bob Evans’ signature dishes is the “Bob Evans Sausage Gravy and Biscuits,” featuring fluffy biscuits smothered in rich sausage gravy. It has remained a customer favorite for decades, epitomizing the restaurant’s commitment to wholesome, satisfying meals.
Today Bob Evans continues the tradition of serving classic American comfort food. Customers can still enjoy a range of menu items that pay homage to the founder’s commitment to farm-fresh quality and home-style flavors, keeping the spirit of Bob Evans alive in communities across the United States.
Creole Gumbo
Creole Gumbo is a beloved and iconic dish deeply rooted in the culinary traditions of Louisiana. It’s a testament to the rich and diverse influences that have shaped Creole cuisine. This hearty stew typically begins with a dark roux, made by slowly cooking flour and oil until it achieves a deep, chocolate-brown color. The roux serves as the flavorful base for the gumbo.
Creole Gumbo often features a combination of protein, including seafood like shrimp, crab, and oysters, as well as poultry, such as chicken and sometimes duck. Andouille sausage, a spicy, smoked sausage, adds an extra layer of flavor and heat. Vegetables like onions, bell peppers, and celery, known as the “Holy Trinity” of Creole cooking, are essential for the dish’s aromatic depth.
A medley of spices like paprika, cayenne pepper, and thyme, adds a signature Creole kick, resulting in a savory and slightly spicy flavor. The gumbo is traditionally served over a bed of rice, which helps balance the dish’s richness.
Creole Gumbo is a soul-warming comfort food, a cultural emblem of Louisiana, and a testament to the region’s vibrant culinary heritage, making it a cherished favorite for both locals and those seeking an authentic taste of the South.
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Bob Evans Chicken & Sausage Gumbo Recipe
Bob Evans Chicken & Sausage Gumbo is a hearty, slow-simmered Southern classic packed with tender chicken, smoky sausage, and bold Creole spices—all ladled up in a rich, savory stew that tastes like a warm Louisiana hug. Make our Bob Evans Chicken & Sausage Gumbo Recipe at home. With our Secret Restaurant Recipe your Chicken & Sausage Gumbo will taste just like Bob Evans.
Yield: 8 Servings
Ingredients
- 1/2 pound Andouille Sausage sliced
- 1/2 pound boneless and skinless, Chicken Thighs cut into bite-size pieces
- 1/4 cup Vegetable Oil
- 1/4 cup All-Purpose Flour
- 1 medium Yellow Onion diced
- 1 Green Bell Pepper diced
- 2 stalks Celery diced
- 3 cloves Garlic minced
- One 14 1/2-ounce can Diced Tomatoes with Juice
- 4 cups Chicken Stock
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Thyme
- 1/2 teaspoon Oregano
- 1/4 teaspoon Cayenne Pepper optional
- 2 Bay Leaves
- Salt and freshly ground Black Pepper to taste
- Cooked White Rice for serving
- Sliced Green Onions for garnish
Instructions
- Pour oil into a large Dutch oven. Place over medium heat.
- When oil is hot and shimmering, whisk in flour and cook, stirring constantly, until the roux turns a deep golden brown, about 10 minutes.
- Add onion, bell pepper and celery to the roux. Cook 5 minutes, until softened.
- Stir in garlic. Cook 1 minute more.
- Add sliced sausage and chicken to the pot. Cook until the chicken is no longer pink on the outside.
- Pour in diced tomatoes with their juice and chicken stock. Stir to mix.
- Add smoked paprika, thyme, oregano, cayenne, bay leaves, salt and pepper, to taste. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally.
- Taste and adjust seasoning.
- Remove bay leaves before serving.
- Spoon gumbo over warm white rice and top with sliced green onions. Serve hot.
Bob Evans Chicken & Sausage Gumbo
A Bob Evans Copycat Recipe
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Make our Bob Evans Chicken Penne Pasta Recipe at home. With our Secret Restaurant Recipe your Chicken Penne Pasta will taste just like Bob Evans.
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Photo of “Chef Leo’s Chicken and Andouille Gumbo from Gordon Biersch” is by Market Common and is used by permission under the Attribution-NonCommercial 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode.en. Photo of Bob Evans Sign is by musical photo man and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, MC and MPM. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is original to Secret Copycat Restaurant Recipes. Recipe created by Secret Copycat Restaurant Recipes based on information from the restaurant and other sources on the internet – many courtesy of the Wayback Machine. Additional Information is from original research done by Secret Copycat Restaurant Recipes and/or courtesy of Wikipedia and is used by permission.
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