Total Time
2hrs 45mins
Prep 45 mins
Cook 2 hrs

This dish was invented by chef Paul Prudhomme at the legendary New Orleans eatery, K-Paul, in the 1970s. He says its so good, it makes you say YaYa!

Ingredients Nutrition


  1. Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken.
  2. Season with Creole seasoning.
  3. Measure flour into a large paper bag.
  4. Add chicken pieces and shake until well-coated.
  5. Remove chicken and reserve the flour.
  6. In a large skillet, brown chicken in very hot oil, remove and set aside.
  7. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan.
  8. Make a roux by whisking in 1 cup of the remaining flour and stirring constantly until the roux turns a dark brown.
  9. Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.
  10. Transfer roux and vegetables to a Dutch oven.
  11. Add stock to roux and vegetables and bring to a boil.
  12. Reduce heat to simmer and add garlic, sausage and chicken.
  13. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours.
  14. Adjust seasonings and serve in bowls over the rice.
  15. Serves 10.
Most Helpful

I made this for a New Years Eve party. I was a huge hit. I added 1 28oz can chopped tomatos and some extra low fat low salt chicken broth to thin the consistency. We all said YaYa.

tracey hollerbach January 01, 2004

We had this for dinner last night at a friends house; they just moved up from New Orleans. Oh my...ssssoooo YA YA! All us girls were in the kitchen helping/watching. Had to find the recipe! Thanks so much for posting this, it's a keeper for sure!

Mama~Kitty June 06, 2013

This is a true Louisiana gumbo, many have the misconception that okra goes in all gumbos, not so! This is authentic chicken and sausage gumbo, thanks for posting!! kit

cajun chef in Louisiana March 14, 2007