Search thousands of recipes reviewed by home cooks like you.

'Momma Made Em' Chicken and Sausage Gumbo

'Momma Made Em' Chicken and Sausage Gumbo

  • Prep

  • Cook

  • Ready In

BelleTeteRouge

Straight from my mom's kitchen in St. Charles Parish, Louisiana! Chicken, sausage, and okra gumbo that warms the soul.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 32.2 g
  • 50%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 873 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. Fill a large pot partially with lightly salted water, and place the chicken in the pot. Bring to a boil, reduce the heat to a simmer, and cook the chicken until the meat is no longer pink and the juices run clear, about 1 hour. Remove the chicken from the broth, and crack open the carcass to allow the chicken to cool. Reserve the chicken broth. After the chicken has cooled enough to handle, pick the meat from the bones, and set aside.
  2. While the chicken is simmering, make a roux by whisking together the flour and vegetable oil in a large, heavy saucepan over medium-low heat. Cook and stir the mixture, watching constantly to avoid burning, until the roux is a rich chocolate brown color, 20 to 30 minutes.
  3. As soon as the roux has reached the desired color, stir in the onions, bell peppers, celery, Cajun seasoning, and bay leaves, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes. Pour in the reserved chicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until the mixture has thickened, about 1 hour.
  4. Mix in the reserved chicken meat and okra, bring back to a simmer, and cook, stirring occasionally, until the okra is tender and the flavors have blended, 30 to 40 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Sunny D Shines
104
9/3/2009

Down in South Louisiana we do tings a lil dif'rent Sha! We NEVER use a prepared creole or cajun seasoning mix. We ONLY use Andouille sausage & to make the roux we use bacon fat or butter NOT oil. Our TRINITY veggies are always fresh, NOT FROZEN, and a CAST IRON DUTCH OVEN is a MUST to cook in. Dar ya go Sha, try it dis way n you will dance!!!

Gary
46
8/11/2009

Good gumbo recipe. I used fresh veggies and my own seasonings (cayenne, oregano, thyme, etc.). I also recommend using andouille sausage and searing it in a pan before adding it to the pot. Also, saute the okra to "de-slime" before adding to the pot. Lastly, making it a day in advance is a great idea for any gumbo.

jenvan
26
11/24/2010

Oh yum, yum, yum yum! It took quite a while to make, but is very yummy! Here are my changes: First I chopped the sausage and cooked it in a skillet, reserving the grease in a measuring cup. I then cooked the chopped peppers, onions, and celery in the same pan until soft, the placed in a separate bowl. Next I cooked bacon to render the fat and poured the fat into the measuring cup until it reached 1/2. After removing the bacon, I poured back into the skillet the grease and flour and cooked to make roux for 20 minutes. While that was cooking, I cooked 8 chicken thighs in a stock pot with one small can of chicken broth. I removed the thighs when done, then cut them into pieces and put with the sausage and vegie mixture. When the roux was ready, I poured the chicken broth into the roux and stirred, then added the meat and vegie mixture. I added Zateran's creole seasoning to taste. I did not have the okra, so I added one can of red beans and a bit of corn for color. Stir well and serve!