Chicken and Sausage Gumbo


(1 vote) 1 1

This classic Cajun dish is a southern favorite. Creole seasoning with herbs and spices served over steaming hot rice.

Shared by


  • 1 C. oil
  • 1 C. flour
  • 2 large onions, chopped
  • 2 bell peppers, chopped
  • 4 stalks celery, chopped
  • 6 cloves garlic, minced
  • 4 quarts chicken stock
  • 2 whole bay leaves
  • 3 tsp. Creole seasoning
  • 1 tsp. dried thyme leaves
  • Salt and pepper to taste
  • 3 lb. cooked chicken, cut into pieces
  • 2 lb. andouille or kielbasa sausage cut into 1/2" pieces
  • 1 bunch green onion tops, chopped
  • 2/3 C. fresh chopped parsley

Our Readers Also Loved


Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium heat, stirring constantly, until the roux reaches a medium to dark brown color, being careful not to burn it. Add the vegetables and stir quickly. 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.

Yield: 6 servings

Reviews (1)

Around The Web