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Spicy Pepperoni Gumbo

prep time: 25 minutes

total time: 55-60 minutes

Makes: 4 servings

A perfectly seasoned true southern classic gets some Italian flair with a hearty measure of thickly sliced Margherita® pepperoni.


  • 2 tablespoons canola or olive oil
  • 3 tablespoons flour
  • 1 small onion, chopped
  • 1 green or yellow bell pepper, chopped
  • 4 cloves garlic, minced
  • 12 ounces boneless, skinless chicken thighs, cut into ¾ inch chunks
  • 1 (14.5 ounce) can fire roasted diced tomatoes, undrained
  • 1 cup chicken broth
  • ½ cup diced thickly sliced deli Margherita® Sandwich or Stick Pepperoni (2 ounces)*
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon hot pepper sauce or chipotle hot pepper sauce
  • 2 cups hot cooked white or brown rice
  • 2 tablespoons chopped fresh parsley
*Packaged Margherita® Sliced Pepperoni may be substituted.


  1. Combine the oil and flour in a large heavy saucepan. Cook over medium heat, stirring frequently, until flour is a deep golden brown color, about 8 minutes.
  2. Add onion, bell pepper and garlic; sauté 5 minutes. Add chicken; sauté 5 minutes or until chicken is no longer pink. Add tomatoes, broth, pepperoni, thyme and hot pepper sauce; bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes or until chicken is cooked through.
  3. Ladle gumbo into shallow bowls; top with rice and parsley.