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    You are in: Home / Recipes / Louisiana Chicken and Sausage Gumbo(The Real Stuff) Recipe
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    Louisiana Chicken and Sausage Gumbo(The Real Stuff)

    Average Rating:

     40 Total Reviews

    Showing 1-20 of 40

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    • on December 17, 2002

      Outstanding gumbo! We used to live in Louisiana and this the definitely the taste I remember well. It was easy to prepare, filling, rich in flavor, and abosolutely delicious. My husband imediately ladled out a second helping. I garnished with a shake of file at the table, and provided hot sauce for those who wanted fire. Wonderful!

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    • on December 10, 2002

      this is a more than 5 star recipe my familey is from southern louisiana (st. Tammy's Parish) this is the way my MoMa makes it. the flavors blend together and for me its a true comfort dish. so when you try this dish take your time in the cooking dont rush it.this is a love dish

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    • on December 09, 2002

      GOTTA LOVE IT it's honest Gumbo. Da Woof does a 3 brew rouxdance for Kari. You put the File' powder on the table, doncha {Grynn}.

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    • on August 26, 2010

      Great "recipe" but had to comment in response to the File comment - File is added at the TABLE not to the cooking pot!!! FYI from a Louisiana Girl married to a Tru Cajun Boy!!!

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    • on September 03, 2003

      Wow!! This is the first time that I have ever tasted gumbo, let alone made it. I will be making it over and over again. The recipe was not hard to make at all, just time consuming to make the roux, but well worth waiting for.

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    • on June 29, 2011

      Oh Malriah, I can't thank you enough for this recipe! It is so easy and STUPID DELICIOUS. My toes are curling just thinking about it. Once you have the base down, you can throw lots of veggies in to hide them from kids or picky eaters (they disintegrate, I promise), and put in any old kind of poultry, pork or seafood you want.

      When the chef says get your roux dark, she's not joking around: it took me awhile to build enough confidence, but once you taste the difference you will commit the extra time to getting it dark chocolate brown.

      One change I made: try this over brown rice. AMAZING!

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    • on February 08, 2010

      I have never been a big fan of gumbo (I HATE okra, and every gumbo I've had has okra in it). This, not having okra, and reading the rave reviews sounded like it would hit the spot for dinner tonight. Since the first taste of the gravy to check the seasoning, I'd been going back to the stove all day to "check the seasoning" again and again. FANTASTIC recipe. I will be making this again soon!

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    • on January 12, 2004

      My husband has been making the gumbo in the family, but I have wanted to try my hand at making it myself. This was very easy to make and it makes a hearty, tasty meal. My husband didn't want to admit how good it was--but I'll tell you--it was fantastic. The only thing I changed was skimming the fat off the top and file' at the table.

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    • on February 12, 2012

      Sooooooo good! So full, can't eat anymore... already looking forward to lunch tomorrow. (Thanks, I needed that.)

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    • on October 11, 2011

      This dish is awesome! I've never made gumbo before and it was much easier than I thought; it was also better than any gumbo I've ever had in a restaurant. Thanks for posting this winner!

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    • on September 28, 2011

      Absolutely amazing gumbo. I am from Iowa, but I have traveled to New Orleans once. I tried every single dish I could possibly try while I was there and loved it all!
      I did have to refer to the pictures to know to remove the chicken from the bone, once cooked (I know...duh, right?) as I thought that maybe it was served in the home as chicken pieces as opposed to at the restaurant and pulled! All I served with it was some home baked sour dough bread and white rice.
      It was so rich, so delicious.! The key IS to get the roux a deep, dark chocolate...absolutely key.
      Thank you, Malriah, for a fabulous recipe. My DH and I adored it.

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    • on March 09, 2011

      I loved this recipe! This was my first attempt at making gumbo and I was very impressed with how it turned out. I didn't think I could make something that tasted that good!!! My husband loved it, the kids loved it....everyone was happy! Now that is a recipe that I like!!! I also used the roux recipe provided by Malriah as well. Be sure to search her other recipes for that as well. Thanks for a super recipe!!!!

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    • on March 07, 2011

      Thanks to Louisiana Girl Katmenew about the File being served at the table! I made gumbo one time and put the file in the pot and I never made it again because it was not good. I am going to try this recipe and add the file at the table and see if it is better! Thanks!

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    • on February 25, 2011

      Delicious! This was a fun recipe to make. I have never made a roux quit so dark before. It took a little while, but it was worth it. Next time I will add another bell pepper and not add it to the pot until half way through the cooking time in order to preserve the flavor of it. It seemed that the pepper was over cooked and lost a lot of flavor. I thought that the sausage would be my favorite meat, but the chicken was wonderful. I used 2 whole chicken breasts and 2 lbs smoked sausage. For some reason, I keep thinking that a can of diced tomatoes would really jazz it up and I might try that next time just to see if my instincts were right. Thanks for a great dinner. One I look forward to repeating again with some minor additions.

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    • on January 07, 2011

      I love the measurements of this recipe. I made a big pot for New Year's Eve and it just flew and I got rave reviews.Some of my guest wanted 3rds.I did make another big pot the same week and that too flew. This is a recipe easy to follow, the best part is you can make it as spicy as you want. Thanks

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    • on January 03, 2011

      We've been making this for years. It's the kind of recipe my husband asks for on his birthday, super bowl, anytime really when he's in charge of the menu. Ive also made it for several clients and it gets rave reviews. We make a lot of food (I'm a chef) in our house, but this recipe he remembers by name and asks for again and again.

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    • on August 01, 2010

      Recipe tasted pretty good, but was too rich* and too labor-intensive for me. I made it exactly as the recipe and made the roux too.

      (*I ended up skimming of a lot of the butter that was floating on the top.)

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    • on June 05, 2010

      This is the 1st time I've made Gumbo, and we really liked it. It did take me longer than the 2 hours but I'm sure that will come with practice. I will also not use the pre-made Creol Seasoning because it was very salty and I didn't use very much...so I think making your own or possibly using the one you recommended would be better! Dirty Rice and Cornbread on the side, and YUM! Thanks!

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    • on February 13, 2010

      I made this gumbo for a Super Bowl party we had yesterday...oh my GOD...it was OUTSTANDING!! This IS "The Real Stuff"...no doubt. and now that i have made gumbo (i was a gumbo virgin), i TOTALLY understand how this is a dish that you just DO, you don't follow a recipe...but this is definitely a FABULOUS foundation to follow. I didn't use a whole boned chicken...i used about 1 lb. of chicken breasts...i also used about a pound and a half of andouille sausage. The other thing i added was File Powder, which i thought thickened it nicely and added some good flavor. I simmered this for almost 2 hours. I actually made this on saturday for the party sunday...so when i reheated it i just put it in the crockpot and warmed it slowly. OMG! letting it sit overnight REALLY melded the flavors beautifully! Thank you so much for this Malriah, everyone loved the gumbo and the Saints are the CHAMPS!!! Laissez Les Bon Temps Roulez!! :-)

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    • on February 08, 2010

      Made this for Super Bowl last night. HOORAY SAINTS!!! All my guests raved. I was intimidated about making a really dark roux with butter so I used veg. oil instead. It worked out great in my cast iron dutch oven. So excited to know I can make good gumbo. Can't wait to check out more of your recipes! Laissez le bon temps roulez!

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    Nutritional Facts for Louisiana Chicken and Sausage Gumbo(The Real Stuff)

    Serving Size: 1 (1866 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3080.7
     
    Calories from Fat 1913
    62%
    Total Fat 212.6 g
    327%
    Saturated Fat 60.7 g
    303%
    Cholesterol 975.2 mg
    325%
    Sodium 993.6 mg
    41%
    Total Carbohydrate 43.8 g
    14%
    Dietary Fiber 7.8 g
    31%
    Sugars 12.3 g
    49%
    Protein 236.4 g
    472%
    Detailed Nutrition Values About Nutrition Info
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