Chicken and Sausage Gumbo

Recipe by Wendy W88
READY IN: 1hr 10mins




  • 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!