Chicken Sausage Gumbo Recipe

Chicken Sausage Gumbo
Lauri Patterson/E+/Getty Images
  • 2 hrs
  • Prep: 15 mins,
  • Cook: 105 mins
  • Yield: 8 servings
Ratings (6)

From the mansions of the Garden District to tiny clapboard cottages on the bayou, gumbo, a local version of French bouillabaisse, has graced every proud Louisianan table.

Cooks note: If the roux burns at all, discard it, rinse and wipe the pan, and start over. Even the smallest amount of burnt roux will ruin the entire gumbo.

What You'll Need

  • 1/2 cup canola oil (or extra light olive oil)
  • 2/3 cup all-purpose flour
  • 1 cup onions (white, chopped)
  • 1/2 cup green bell peppers (chopped)
  • 1/2 cup celery (chopped)
  • 3 cloves garlic (crushed and chopped)
  • 2 tablespoons Cajun seasoning
  • 8 ounces sausage (smoked, cut into crosswise slices)
  • 2 chicken breast halves (cubed)
  • 5 1/2 cups chicken stock
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 2 cups rice
  • 1 cup okra (cut into crosswise slices)
  • 1/3 cup parsley (fresh, loosely packed, chopped)
  • Optional: hot sauce, as desired

How to Make It

  1. Combine the oil and flour together in a large, heavy saucepan. Cook over low-medium heat, whisking constantly, for about 12-15 minutes, until it turns the color of rich milk chocolate.
  2. Add the onions, bell peppers, celery, garlic, and Cajun seasoning to the roux and continue cooking and stirring for about 5 minutes, until the vegetables start to turn tender.
  3. Add the smoked sausage and raw chicken and continue cooking, stirring occasionally, for 5 minutes.
  1. Stir the stock, Worcestershire sauce, and bay leaves into the gumbo; bring it to a gentle simmer and cook it, uncovered, for 1 hour.
  2. Cook the rice according to package directions and set aside to keep warm.
  3. Add the okra to the gumbo and continue simmering it for 15-20 minutes, until the okra is tender.
  4. Remove the gumbo from the heat.
  5. To serve the gumbo; place a scoop of warm rice in the center of a large soup bowl and add a ladleful of hot gumbo. Sprinkle it with a bit of fresh parsley and add hot sauce, as desired.