Bridge Street

Chicken & Sausage Gumbo

Chef Michele from Wegmans shared their recipe for Chicken & Sausage Gumbo.

Find this recipe and many others at Wegmans.com


1 cup Wegmans Vegetable Oil
2 1/2 cups all-purpose flour
1 pkg (13 oz) Hillshire Farm Beef Smoked Sausage, cut into 1/2-inch slices and quartered (Meat Dept)
2 Tbsp Wegmans Soy Sauce
3 cloves Food You Feel Good About Peeled Garlic, chopped (2 Tbsp)
1 can (28 oz) Italian Classics Kitchen Cut Roma Tomatoes with Basil
1 tsp dried thyme
2 tsp dried basil, divided
4 pkgs (8 oz each) Food You Feel Good About Cleaned & Cut Diced Celery and Onions
2 containers (32 oz each) Food You Feel Good About Chicken Culinary Stock
3 Tbsp Worcestershire sauce
1 large (about 1/2 lb) sweet red pepper, 1-inch dice (about 1 1/2 cups)
1 large (about 1/2 lb) green pepper, 1-inch dice (about 1 1/2 cups)
1 bag (16 oz) cut okra (Frozen Foods)
1 whole plain rotisserie chicken, meat shredded
1 1/2 tsp (or to taste) Tabasco sauce
1 1/2 Tbsp Chef Paul Prudhomme's Gumbo File (Grocery Dept)
2 oz water

You'll Need: 8-qt stockpot, baking sheet


Preheat oven on 450 degrees.

  1. Make roux: Heat oil in stockpot on MEDIUM-LOW. Gradually add flour while stirring with wooden spoon. Cook 75-90 min, stirring frequently at the start of cooking time. Stir constantly after roux begins turning color until roux is chocolate-brown color. (Note after 40 min of cooking, roux should be the color of peanut butter.) Roux will continue to cook even after removing from heat. Set aside.
  2. Toss sausage with soy sauce in medium bowl. Roast 15-20 min on baking sheet in center rack of oven, until caramelized and quite brown.
  3. Return roux to stovetop on MEDIUM-HIGH. Add garlic; cook 2-3 min, stirring constantly. Add tomatoes; cook, stirring, until they brown slightly. Stir in thyme and 1 tsp basil. Add celery and onion; cook, stirring occasionally, about 3 min.
  4. Add chicken stock and Worcestershire sauce; bring to simmer. Add sausage; cook 10-15 min. Add peppers; cook 10 min. Add okra and chicken; season with Tabasco, salt, and remaining basil.
  5. Make slurry: Whisk together gumbo file and water in small bowl; let stand about 1 min to thicken.
  6. Remove gumbo from heat; fold slurry into gumbo, using heat-proof rubber spatula and gentle lifting and turning motion.

Page: [[$index + 1]]

On The Next "Bridge Street"
Weekday Mornings at 10:00