Cajun-Style Chicken and Smoked Sausage Gumbo

"This might not be true Cajun but it is quite good! The best gumbo needs time to cook, so make this recipe when you have some time, it will take just over 3 hours to make, that is including boiling the chicken. Although it is pretty hard to improve on this gumbo, please don't omit the browning your sausage step firstly, it will bring out more flavor to the gumbo! if possible use andouille sausage for this if not any good-quality dry smoked sausage will do fine! The black beans are optional, I most always add them in! If you like extreme heat then add in cayenne or red pepper to taste. Don't let the amount of oil scare you, it will rise to the top when the gumbo is cooking and will be skimmed it off the top. Serve the gumbo over hot cooked rice."
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Ready In:
2hrs 30mins




  • Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).
  • Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.
  • Chop the chicken into large pieces; set aside (you will add in the chicken later).
  • To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes.
  • Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).
  • Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes.
  • After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.
  • Skim off the fat that has accumulated on the top.
  • Add in green onions and parsley; simmer on low heat for 10 minutes.
  • Remove from heat and add in file powder and season with salt and pepper; stir to combine.
  • Serve gumbo over hot cook rice.

Questions & Replies

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  1. MsPia
    I love this recipe. It was even better the next day. I omitted the black beans because my DD is not into beans at all, but I'm sure it would taste terrific with them. Thank you Kittencal.
  2. nesbitt929
    This is not bad,has alot of steps to making but I eliminated 1 by not boling the chicken first.I grew up watching my Mom and Gramma make cajun food in La.With gumbo we always start with the roux first [which takes a long time if done right] and when it is ready we added the chicken and sausage.I have never had beans in gumbo before but it was ok. I like the addition of broth too.thank you Kittencal
  3. Chef lesluvsdan
    Way too many ingredients and "Cajun-Style", it is not.
  4. Princess Flowerbrea
    I made this last week when I had some extra time on my hands, and then froze it...Served it last night, topped with sour cream and shredded chedder....The 4 kids and DH really enjoyed it....The only reason it is not getting 5 stars is because I don't know what I did wrong, but it took me closer to 6 hours to get this to a good consistancy....The only thing I did not put in was the file powder cause I have no idea what it is, nor did I see it at the store....Will definatly try this one again when I have time to spare....Thanks



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