Creole Chicken & Kielbasa Gumbo Recipe – Easy File Powder Stew

Last Updated on 2 months by Neha Deshmukh

Creole Chicken & Kielbasa Gumbo Recipe – Easy File Powder Stew

Hey everyone! If you’re anything like me, you love a good, hearty stew, especially one packed with flavour. This Creole Chicken & Kielbasa Gumbo is exactly that. I first made this a few years ago, trying to recreate a gumbo I had on a trip to New Orleans, and it’s been a family favourite ever since. It’s a little bit of work, but trust me – every single bite is worth it!

Why You’ll Love This Recipe

This gumbo isn’t just delicious; it’s a hug in a bowl. It’s warm, comforting, and full of that incredible Creole spice. Plus, it’s surprisingly easy to adapt to your tastes. Whether you like it mild or fiery, with seafood or sausage, this recipe is a fantastic base for your own gumbo adventures. It’s a real crowd-pleaser, and perfect for a cozy night in.

Ingredients

Here’s what you’ll need to make this amazing Creole Chicken & Kielbasa Gumbo:

• 3 Tbsp vegetable oil (about 45ml)
• 1 lb boneless, skinless chicken thighs (about 450g)
• 6 oz kielbasa sausage (about 170g)
• 1 large onion (about 200g)
• 1 large green pepper (about 150g)
• 2 celery stalks (about 100g)
• 2 jalapeño peppers
• 2 garlic cloves
• 1 lb okra (about 450g)
• 1.5 cups chicken stock (about 350ml)
• 2 Tbsp Creole seasoning
• 1 tsp file powder

Ingredient Notes

Let’s talk ingredients! A few things will really make this gumbo sing:

• Creole Seasoning: This is the heart and soul of the flavour. You can find pre-made blends, but I love making my own! A good blend usually includes paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper.
• File Powder: This is ground sassafras leaves, and it’s what gives gumbo its unique flavour and thickening power. It’s traditionally used by Native American communities in Louisiana, and adds a lovely earthy note. Don’t skip it if you can help it! (More on that in the FAQs).
• Kielbasa: I prefer a Polish kielbasa for this recipe – it has a nice smoky flavour that complements the other ingredients. But any smoked sausage will work in a pinch.
• Okra: Okra is a bit of a controversial ingredient! It can get slimy when cooked. Don’t worry, we’ll tackle that in the instructions. It’s traditionally used to thicken gumbo, and adds a unique flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
2. Season the chicken thighs with 2 tsp of the Creole seasoning. Add the chicken and kielbasa to the pot and cook until the chicken is lightly browned on all sides. Don’t worry about cooking it through at this stage, just get some colour on it. Remove the chicken and kielbasa from the pot and set aside.
3. Add the chopped onion, green pepper, celery, and jalapeños to the pot. Sprinkle with the remaining Creole seasoning. Sauté until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Now for the okra! Add it to the pot and cook, stirring occasionally, until the slimy texture disappears – this usually takes about 5 minutes. This is key to a good gumbo texture.
5. Return the chicken and kielbasa to the pot. Pour in the chicken stock, making sure the ingredients are almost covered. Bring to a simmer, then cover and cook for 20 minutes, allowing all those flavours to meld together.
6. Finally, stir in the file powder and simmer uncovered for another 5 minutes. Taste and adjust the seasoning as needed. A little extra Creole seasoning or a pinch of salt and pepper can make all the difference.

Expert Tips

• Don’t overcrowd the pot when browning the chicken. Work in batches if necessary.
• Keep stirring the okra to prevent it from sticking and burning.
• Low and slow is the way to go! Simmering the gumbo gently allows the flavours to develop fully.

Variations

Want to make this gumbo your own? Here are a few ideas:

• Spice Level Adjustment: If you’re sensitive to heat, remove the seeds from the jalapeños or use only one. For extra spice, add a pinch of cayenne pepper.
• Smoked Sausage Substitution: Andouille sausage is a classic choice for gumbo. If you can find it, definitely give it a try!
• Seafood Gumbo Adaptation: Add 1 lb of shrimp, crab, or oysters during the last 10 minutes of cooking.
• Vegan/Vegetarian Gumbo Adaptation: Substitute the chicken and kielbasa with plant-based alternatives. Use vegetable broth instead of chicken stock. Add extra vegetables like sweet potatoes or mushrooms for a heartier gumbo. My friend Sarah makes a fantastic vegan gumbo this way!

Serving Suggestions

Serve this gumbo hot, over a bed of fluffy cooked rice. White rice is traditional, but brown rice works well too. A side of crusty bread for soaking up all that delicious sauce is also a must! A sprinkle of fresh parsley or green onions adds a nice pop of colour.

Storage Instructions

Leftover gumbo tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months.

FAQs

What is File Powder and can I omit it?

File powder is ground sassafras leaves, and it’s a key ingredient in authentic gumbo. It adds a unique flavour and helps to thicken the stew. While you can omit it, the gumbo won’t have the same depth of flavour or texture.

What type of rice is traditionally served with gumbo?

White rice is the most traditional choice, but you can use brown rice or any other rice you prefer.

Can I make this gumbo ahead of time?

Yes! Gumbo actually tastes better after it’s been allowed to sit for a day or two. Make it a day ahead of time and store it in the refrigerator.

What is the best way to handle okra to reduce sliminess?

Cooking the okra for a sufficient amount of time (about 5 minutes) helps to break down the mucilage and reduce sliminess. Don’t overcrowd the pot, and stir frequently.

Can I use a different type of sausage instead of kielbasa?

Absolutely! Andouille sausage is a classic choice, but any smoked sausage will work well.