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Chicken and Sausage Gumbo

Chicken and Sausage Gumbo created by Chicagoland Chef du

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.

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

  • Season the chicken with salt, pepper and Creole seasoning.
  • Brown quickly.
  • Brown the sausage, pour off fat and reserve meats.
  • 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.
  • 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 vegetabels 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 cook for about one hour, skimming fat off the top as needed.
  • Add the chopped scallion tops and parsley, and heat for 5 minutes.
  • Serve over rice in large shallow bowls.
  • Accompany with a good beer and lots of hot crispy French bread.
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RECIPE MADE WITH LOVE BY

@Pebbles
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@Pebbles
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"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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  1. catherinekg
    The best! I sometimes make this with leftover or fresh turkey and we love it! It freezes well.
    Reply
  2. Jennifer M.
    I've not cooked this recipe yet, but! I was so impressed with the photo, I had to explore the recipe. When I'm on the hunt for a certain look for a recipe, I usually google images of the cooked product and this time, I looked for that rustic, well seasoned look, and I found very few had that inviting finished look I'd been searching for. I came upon this, better than any I'd seen, that really ca-ll-ed my name, Jennifer, Jennifer check me out, could I be the one you've been looking for. And no nasty okra! Yes!
    Reply
  3. victoria b.
    Yes! I am Cajun through and through, but never have browned my chicken first and finished cooking it in the gumbo before (though have one friend who did). I think that added to the flavor. I added more salt, and dash of Worcestershire Sauce, few dashes of Crystal Hot Sauce, and some cooked shrimp at the end. I really enjoyed this, and was definitely by far one of the best gumbos I have made.
    Reply
  4. Ravis S.
    Sorry, but without okra, it's not gumbo.
    Reply
  5. Alisa Lea
    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.
    Reply
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