Quick Rotisserie Chicken Gumbo

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 50 min
  • Yield: 8 servings
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8 ounces andouille sausage, cut into 1/4-inch slices

8 ounces kielbasa, cut into 1/4-inch slices 

1/2 cup peanut oil 

1/2 cup all-purpose flour 

1 cup chopped celery

1 cup chopped yellow onion 

1 cup chopped green bell pepper 

2 cloves garlic, chopped 

1 1/2 teaspoons Creole seasoning 

1 1/2 teaspoons chopped fresh thyme 

1/4 teaspoon cayenne pepper 

5 cups low-sodium chicken broth 

One 14.5-ounce can diced tomatoes, undrained 

1 1/2 cups frozen cut okra 

2 teaspoons Worcestershire sauce 

4 cups shredded rotisserie chicken (1 large rotisserie chicken) 

4 cups hot cooked white rice 

1/4 cup sliced scallions 

Hot sauce, for serving, optional 


  1. Cook the andouille and kielbasa in a large nonstick skillet over medium heat until browned, about 8 minutes. Remove the sausages from the skillet and drain on paper towels.
  2. Heat the oil in a large Dutch oven over medium-high heat. Gradually whisk in the flour and cook, whisking constantly, until the flour is a deep caramel color, 7 to 10 minutes. Reduce the heat to medium and stir in the celery, onions, bell peppers, garlic, Creole seasoning, thyme and cayenne. Cook for 5 minutes, stirring constantly. Gradually stir in the broth, then add the tomatoes, okra, Worcestershire and sausages.
  3. Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes. Stir in the shredded chicken and allow it to warm in the gumbo for 2 to 3 minutes.
  4. Serve the gumbo over hot cooked rice, topped with scallions. Serve with hot sauce, if desired.