Easy Chicken Sausage Gumbo Topped Fries

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Chicken Sausage Gumbo Fries

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 561kcal


  • 1 boneless chicken thigh
  • 2 smoked sausages sliced into rounds
  • ½ onion diced
  • 1 celery stalk chopped
  • ½ tbsp garlic
  • 50 ml vegetable oil
  • 50 grams flour
  • 3 cup chicken stock
  • ½ tsp cayenne pepper
  • salt & pepper
  • 250 grams frozen french fries
  • 1 stalk spring onion chopped for garnish


  • Spray a frying pan with oil spray and place the chicken thigh skin side down over medium high heat.
  • Allow the skin to turn brown and crispy, then flip it and cook on the other side for about 3 minutes.
  • Add the sausage to the pan and allow to brown.
  • Remove both from the pan and chop the chicken into bite size pieces. Set aside.
  • Add the onions, celery and garlic (and more oil if needed) and cook for 5 minutes until the vegetables become soft. Remove from pan and set aside.
  • Over medium heat, add vegetable oil to the pan and whisk in the flour. Keep stirring until the mixture (roux) turns brown but not burnt. Lower heat if necessary.
  • Pour in the broth and continue whisking to incorporate the roux.
  • Now add back the sausage, chicken and vegetables. Season with salt, pepper and cayenne pepper. Simmer for about 1 hour.
  • To make the fries, preheat the oven to 425 degrees. Spread fries on cookie sheet or baking pan.
  • Bake for 20 minutes until crisp and browned.
  • Remove from the oven and place the fries on a serving plate.
  • Top with the gumbo mixture and a sprinkle of green onions. Enjoy!


Calories: 561kcal | Carbohydrates: 40g | Protein: 17g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 868mg | Potassium: 663mg | Fiber: 4g | Sugar: 5g | Vitamin A: 137IU | Vitamin C: 8mg | Calcium: 30mg | Iron: 2mg

A recent addition to the international diet, poutine – French fries topped with gravy and cheese curds – was introduced to the world by Canada. Originally mocked, poutine is now considered a symbol of Quebec culture.

Usually served as a side dish, our variation can be served as a hearty meal. We’ve chosen gumbo – spicy meat and veggies in a flavorful broth – for the topping. To thicken the gumbo broth, we’re using a roux, a paste made from a heated fat and flour. This will thicken the broth and give it a gravy like consistency – better to cling to the fries without turning them to wet mush.


  • We used oil for the roux in this recipe, but butter can be used as well.
  • Add some chopped bell peppers to bump up the veggies (and feel less guilty…).
  • For some real decadence, top with shredded cheese or cheese curds.

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