Chicken and Sausage Gumbo

  • Prep Time: 10 mins
  • Total Time: 1 hrs 10 mins
  • Yield: 12large entree size

    • About This Recipe

    “Simple, but hearty with a classic combination. If you can’t find andouille, use a local smoked sausage or kielbasa. This is easy to knock off quickly for a genuine Louisiana meal!”

    Ingredients

  • 1cupoil
  • 1cupflour
  • 2largeonions, chopped
  • 2bell peppers, chopped
  • 4celery ribs, chopped
  • 4 -6clovesgarlic, minced
  • 4quartschicken stock
  • 2bay leaves
  • 2teaspoonscreole seasoning
  • 1teaspoondried thyme leaves
  • salt
  • freshly ground white pepper orblack pepper
  • 1largede-boned chicken, cut into pieces
  • 2lbsandouille sausages
  • 1bunchgreen onion, tops only,chopped
  • 2/3 fresh parsley, chopped

    • Directions

  • Season the chicken with salt, pepper, and Creole seasoning, and brown quickly in large heavy pot.
  • Brown the sausage, pour off fat, and reserve meats.
  • In same heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee, or milk chocolate for a Cajun-style roux.
  • If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color over lower heat if you’re nervous about burning it.
  • Add the vegetables and stir quickly.
  • This cooks the vegetables and also stops the roux from cooking further.
  • Continue to cook, stirring constantly, for about 4 minutes.
  • Add the stock, seasonings, chicken and sausage.
  • Bring to a boil, then simmer for about 1 hour, skimming fat off as needed.
  • Add the chopped onion tops and parsley, and heat for 5 minutes.
  • Serve over rice in large shallow bowls.
  • Great with hot crusty bread!

    • Reviews

  • “strange as it seems, my sis emailed me this recipe this morning, and it didn’t have good directions, so I looked it up here, and lo and behold, there it was! With good directions, except for cutting up the sausage into pieces, lol. We loved it! I suggest that the salt not be added until near the end tho, after you have a chance to taste it first. We put 1/2 tsp. in it, and it verged on being too salty. Its turning cold here in Ohio, so its a wonderful dish to not only fill your belly, but warms the house at the same time. thanks! We loved it. I did change the size from 12 to 6 servings tho.”

  • “This was easy and delicious.Make sure you have all of your vegetables chopped ahead of time, and ready to go.I followed the recipe except I used 1 1/2 lbs each boneless skinless chicken thighs and breasts.Next time I will wait and add the browned sausage about 15 minutes before the gumbo is done, as I would like it a little bit snappier.Oh, and I only used 3 quarts of chicken broth, as that is all I had.My two “Nawlins” guests loved it.Thanks for helping a Yank cook Southern.”

  • “Wow, I tried this and it was so very good, and so very easy to make.This was my First time every trying my hand at a Gumbo!Only thing I had problems with was that I did not have a stock pot to cook it all in.But I did put it in a Crock Pot and it lasted us a very long time.It took me longer to have mine done, but boy was it worth the wait.I used 3 packages of Smoked Sausages, and used Chicken breasts instead of the full chicken.Thank you Wendy for such a Wonderful first time recipe!”

  • “Delicious gumbo! I halved the recipe, but you got the roux/broth ratio right-on for my taste.. perfectly thickened. I added a pound of shrimp, a can of corn and a couple tomatoes that didn’t have anything else to do today.. I adjusted the Tony Chachere’s to about 1 TBS, too.. perfect for our tastes.. I have this copied off and will remember you for the rest of my life.. well, your recipe anyway, lol.. Thanks much, Wendy.. – steve”

  • “This recipe sounds really tasty, but I was of the understanding that gumbos include, as almost a staple, okra.This recipe does not contain okra and I wonder if it is a personal preference or just an omission error.I do, however, plan to make the recipe because it does sound pretty yummy.”

  • “Good but it just seemed like chicken & sausage soup to me.I’ve never had gumbo so I had to rely on dh here, who loves it – he also said it just seemed to taste like regular chicken soup.We might make this again and increase the seasonings, though.”

  • “This recipe is the BEST!I’ve made it 3 times already and it has been wonderful each time.The last time I made it, I made it for my son’s 1st birthday party.Everyone LOVED it and I am here e-mailing the recipe now because everyone’s been aasking me for it!!!!!I do add a little file.That is the only thing I add.”

  • “Very good gumbo!Good directions, too.I made this pretty much as written except that I had some spicy V-8 juice that needed to be used in something, so I substituted 2-3 cups of that for some of the broth.I used 1 pound of andouille sausage and 5 chicken breasts, and I increased the creole seasoning (Tony Chachere’s) to 2 tablespoons.I only wish I had a pot big enough to make a double batch of this!It was really, really good.”

  • “This was really easy to make and my whole family liked it!I followed the ingredient list and instructions for the most part.I did add a few shakes of Tabasco and two pinches of a seasoning blend I bought on my last trip to New Orleans called “Voodoo Seasining”.My husband told me I could make this again and the kids ate it without complaining, so it’s a real winner in my house!Thanks Wendy for a great recipe!”

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