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Cajun Chicken and Sausage Gumbo

Cajun Chicken and Sausage Gumbo

  • Prep

    45 m
  • Cook

    2 h 30 m
  • Ready In

    3 h 15 m
YOYO78

YOYO78

This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 478 kcal
  • 24%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 14.3g
  • 5%
  • Protein:
  • 16 g
  • 32%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1084 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

  1. Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
  2. Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

YOYO78
299

YOYO78

1/14/2009

Hi everyone, I am the author of this recipe and from reading the reviews I thought I would add...the roux color is really dependent on how you would like it. I used milk chocolate as a reference as that's our family preference. If you would like it darker then you would just keep a stirrin until it's a color you would desire-it also intensifies the flavor. Also, if you do not like it thick then reduce the flour/oil ratio to maybe 1/2 c. flour to 1/2 c. oil. Thanks to everyone for trying the gumbo!! Jodi

Islander
243

Islander

2/18/2008

Really delicious. I only used half the roux because I like my gumbo thicker. I needed about 3 pounds of meat (chicken and sausage)to make this a stew-type gumbo. I also added 1/2 lb of frozen okra during the last 30 min. I only cooked mine for about an hour, but sauteed the veggies and chicken for 15 min before adding to the roux. A few tips for those new at making a roux: careful when you add the vegetables to the roux, the roux will splatter like hot oil. at medium heat this took 30 min. to turn the color of chocolate milk. I would recommend medium high heat, but watch the roux.

Josie_James
223

Josie_James

5/14/2008

Great "authentic" gumbo - I've lived on the bayou all my life and I just cringe when I read a recipe for gumbo that includes tomatoes - a true gumbo does not have tomatoes!!! This is very close to the gumbo I make.

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