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Chicken Sausage Gumbo

Deeply flavorful Southern dish built on a dark, rich roux and a medley of slow-simmered vegetables, sausage, and chicken. Each bite delivers smoky depth, savory spice, and that unmistakable Louisiana soul. Serve it hot over fluffy rice with a dash of filé powder for the full Creole experience.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 8
Course: Main Course
Cuisine: Cajun and Creole
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound of your favorite kind of link sausage sliced in ¼ inch slices
  • 4 chicken breasts cut into small cubes
  • ¾ cup of vegetable oil
  • ¾ cup of all purpose flour
  • 1 medium onion diced
  • 1 medium bell pepper chopped
  • 4 celery ribs sliced small
  • 3 quarts of hot chicken stock
  • 3 garlic cloves minced
  • 2 bay leaves
  • 3 tsp of Cajun Seasoning
  • 1 tsp dried thyme
  • Louisiana hot sauce measure with your heart and your love with heat
  • 4 green onions chopped
  • File’ Powder
  • Hot cooked rice

Equipment

  • My Favorite 8-Quart Pot https://amzn.to/4am9xM5
  • My Favorite Wooden Spoons https://amzn.to/46oZPWW
  • Rice Cooker https://amzn.to/45Hvbb8

Method
 

  1. Turn the stove on medium heat.
  2. In a large Dutch oven, add your sausage slices and your chicken cubes, stirring constantly until browned and cooked through. Remove meat from the Dutch Oven and leave the drippings in the pot.
  3. Add your vegetable oil and all purpose flour to the drippings in the pot. Over a medium heat, stir until well combined. Stirring constantly until roux in a chocolate color, this could take up to 20 minutes - constantly stir to prevent burning.
  4. Once the roux is the desired color, stir in onion, bell pepper, celery and continue stirring until tender or about 8 minutes.
  5. Slowly add in the chicken stock, stirring to combine and then bring mixture to a boil. Add chicken, sausage, garlic, bay leaves, Cajun seasoning, thyme and hot sauce. Reduce heat to a simmer. Stir occasionally and simmer for about an hour.
  6. Stir in green onions and simmer for another 20 minutes. Remove and discard the bay leaves. Remove gumbo from heat.
  7. Serve over hot cooked rice. Sprinkle with file’ powder and additional green onions if desired.

Notes

Make sure and use a pot big enough to hold all of the liquid, meat and veggies, no small pots here! I link my favorite above.