A quick and easy Louisiana gumbo made with chicken and smoked sausage is featured at the Food and Wine website. Classic gumbo flavor is created from a mixture of meat, vegetables and spices simmered in a savory roux that has a hearty thickness. This recipe doesn't include seafood.
Begin making the gumbo by heating 3 tablespoons of oil in a large, heavy-duty pot, adding 3 tablespoons flour, and whisking until it browns. Add 1 chopped onion, 2 ribs chopped celery and 1 chopped green pepper, and continue cooking until vegetables are tender. Next to go into the pot are 1 package of okra and spices such as 1 bay leaf, 1 1/2 teaspoons dried thyme and 1 teaspoon dried oregano. Extra spiciness is created by adding 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper along with 1 3/4 can crushed tomatoes in a thick puree sauce. Cover the pot, and continue cooking for five minutes.
Add 1 quart low-sodium chicken broth, and toss in 1/2 pound smoked sausage cut into 1/4-inch slices. Bring the mixture to a boil, and simmer for 15 minutes at reduced heat. Cut 1 pound boneless skinless chicken breast into 3/4-inch pieces, and add to the pot. Cook mixture for five minutes, and then remove and discard the bay leaf. Cook 3/4 cup long-grain rice in a separate pot, and serve with the gumbo.