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.