Quick Rotisserie Chicken Gumbo

Quick Rotisserie Chicken Gumbo

4 from 4 votes
Course: Recipe


Active Time


Total time


Cost Per Meal/Person


This recipe is from the Oct 2017 issue of Food Network Magazine. We absolutely loved it! It ended up making about 8 ‘person' meals, as Brad says, or 4 nights of dinner for the two of us. We ate it twice this week and put two portions in
the freezer.

Notes about the recipe:
• I left out the fresh thyme and frozen okra.
• I use bouillon cubes to make broth.
• I accidentally left off the scallions at the end, (I just forgot when we went to serve it)
• I used about 1/3 of a package of rotisserie chicken meat from Costco that sells for $12 ($4 for the chicken for this recipe) and I used 13 oz of smoked andouille sausage that I got for about $3.


  • 1/2 pound andouille sausage, cut into 1/4-inch-thick slices

  • 1/2 pound Polska kielbasa sausage, cut into 1/4-inch-thick slices

  • 1/2 cup peanut oil

  • 1/2 cup all-purpose flour

  • 1 cup chopped yellow onion

  • 1 cup chopped green bell pepper

  • 1 cup chopped celery

  • 2 garlic cloves, chopped

  • 1 1/2 teaspoons chopped fresh thyme

  • 1 1/2 teaspoons Creole seasoning

  • 1/4 teaspoon cayenne pepper

  • 5 cups low-sodium chicken broth

  • 4 cups shredded rotisserie chicken (from 1 large rotisserie chicken)

  • 1 14.5-ounce can diced tomatoes, undrained

  • 1 1/2 cups frozen cut okra

  • 2 teaspoons Worcestershire sauce

  • 4 cups hot cooked white rice 1/4 cup sliced scallions

  • Hot sauce (optional)


  • Cook the sausages in a large nonstick skillet over medium heat until browned, about 8 minutes. Remove the sausages from the skillet and drain on paper towels.
  • 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. Stir in the onion, bell pepper, celery, garlic, thyme, Creole seasoning, and cayenne pepper; cook, stirring constantly, about 5 minutes. Gradually stir in the broth; add the chicken, tomatoes, okra, Worcestershire sauce, and sausage.
  • Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until all the vegetables are tender and the broth has thickened slightly about 20 minutes. Serve the gumbo over the hot cooked rice topped with the scallions. Serve with hot sauce, if desired.

Total Cost of Meal

  • • $4 for chicken
    • $3 for sausage (approximately)
    • $5 for the other items (onion, pepper, celery, tomatoes, chicken broth, etc)
    Total: $12

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1 thought on “Quick Rotisserie Chicken Gumbo”

  1. Great recipe made even better that it makes so much. This is very similar to a gumbo recipe I have made several times, and I love the idea of using rotisserie chicken: its so much faster, and the chicken is already seasoned perfectly ahead of time.

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