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    You are in: Home / Recipes / Chicken and Sausage Gumbo Recipe
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    Chicken and Sausage Gumbo

    1/1 Photo of Chicken and Sausage Gumbo

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    45 mins

    1 hrs

    **Pebbles**'s Note:

    This is the BEST gumbo I have ever had. (No okra!) Hearty and classic. If you can't find andouille, use a good smoked sausage or kielbasa. The gravy is so rich, have lots of bread to sop it up. A friend gave me this recipe, so I don't know the origin.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Season the chicken with salt, pepper and Creole seasoning.
    2. 2
      Brown quickly.
    3. 3
      Brown the sausage, pour off fat and reserve meats.
    4. 4
      In large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat, stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate.
    5. 5
      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.
    6. 6
      Add the vegetables and stir quickly.
    7. 7
      This cooks the vegetabels and also stops the roux from cooking further.
    8. 8
      Continue to cook, stirring constantly, for about 4 minutes.
    9. 9
      Add the stock, seasonings, chicken and sausage.
    10. 10
      Bring to a boil, then cook for about one hour, skimming fat off the top as needed.
    11. 11
      Add the chopped scallion tops and parsley, and heat for 5 minutes.
    12. 12
      Serve over rice in large shallow bowls.
    13. 13
      Accompany with a good beer and lots of hot crispy French bread.

    Ratings & Reviews:

    • on February 10, 2012

      55

      EXCELLENT WONDERFUL AMAZING TASTY AWESOME! 5 stars are not enough for this recipe. I had been searching for a great gumbo recipe and narrowed it between two, this one won! I did however, take a couple of tips from the other recipe (and our own tastes) to prepare this dish. I did toast my flour in the cast iron dutch oven before making the roux. Instead of a whole chicken that was to be browned first, I used 6 skinless chicken thighs seasoned only with black pepper. I slid those into the homemade broth/roux mixture and cooked for approx. 30 minutes, removed from the pot and removed the meat from the bone before returning to the pot. In the last 20 minutes, I did add 2 lbs. tail on raw shrimp, 1 bag of sliced frozen okra, 1 can stewed tomatoes (I ran a paring knife thru them in the can to rough cut the slices before dumping in). Otherwise I did follow the recipe and we enjoyed this for 2 days. I do believe it was better the 2nd day. Served with a tossed salad and crusty french bread. I will make this again and again! Thank you Pebbles for a wonderful new recipe that I will share and make often!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 13, 2011

      55

      This was my first time making and eating gumbo. This is DELICIOUS in every way. I halved the recipe for 3 people with plenty left over, YAY! I used a Dutch oven for browning and making the roux. I wasn't sure if I should have use 2 different pots or not, but it work out fine. I used a full meaty chicken breast with skin on/bone in. After it was fully cooked I removed the skin and pulled the meat off the bone and added it back in. 20 minutes before serving I tossed in some raw tail on shrimp. Ultimately simmered the gumbo for a few hours to thicken it up just a bit before serving. Don't be afraid to simmer for more than the suggested time. This is a fabulous make ahead dish to serve company! Thanks for suggesting your recipe Pebbles, it ROCKS!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2013

      55

      All I can say is OMG! This was so good. I tweeked the recipe a little.... halved the roux, used red & orange peppers, 8 chicken thighs and 2 quarts of broth. We had this with rice and a loaf of crusty multi-grain bread. I can't wait to have leftovers.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Chicken and Sausage Gumbo

    Serving Size: 1 (595 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 762.4
     
    Calories from Fat 490
    64%
    Total Fat 54.4 g
    83%
    Saturated Fat 14.0 g
    70%
    Cholesterol 110.2 mg
    36%
    Sodium 1441.2 mg
    60%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 1.8 g
    7%
    Sugars 7.9 g
    31%
    Protein 38.8 g
    77%

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