Chicken and Sausage Gumbo
Prep time
Cook time
Total time
Cuisine: Creole
Serves: 12
  • 259 ml (1 cup) vegetable oil
  • 120g (1 cup) flour
  • 1 large onion, peeled and chopped
  • 1 large green bell pepper, chopped (green paprika for those of you in Norway& Europe)
  • 2 celery stalks, chopped
  • 500g (1 pound) andouille or smoked sausage, sliced into rounds
  • 4 cloves garlic, minced
  • 1 tablespoon Cajun Seasoning
  • 1.5 liters (about 6 cups) chicken broth
  • 2 dried bay leaves
  • 1 rotisserie chicken or 4 chicken breasts, boned, skinned and shredded
  • salt and freshly ground pepper to taste
  1. Heat the oil and flour in a large heavy bottomed pot, such as a Le Creuset or Dutch oven over medium heat.
  2. Whisk the flour in the oil until the roux has cooked to the color of a medium to medium deep brown, about 15 minutes. You need to stir the roux the entire time, or else the flour with condense at the bottom of the pot and burn. Be sure to go "low and slow" here and not burn to roux (you'll see black specks). Else, you'll have to begin all over again.
  3. Once the roux has reached the desired color, stir in the onion, bell pepper, celery, and sausage then cook 5 minutes.
  4. Next, stir in the garlic and cook another 5 minutes.
  5. Season the mixture with salt, pepper, and the Creole seasoning; then stir to combine.
  6. Add in the chicken broth and the bay leaves, then stir the mixture to combine. Bring the mixture to a boil over high heat, then reduce the heat to medium-low, and simmer, uncovered, for 1 hour. You'll want to stir occasionally with a large spoon to keep the gumbo from burning and sticking to the bottom.
  7. Stir in the shredded chicken and simmer an additional hour.
  8. Once an hour has passed, serve warm with steamed white rice or cornbread.
Adapted from All Recipes Cajun Chicken and Sausage Gumbo. Save money and make your own cajun seasoning mix Cajun Seasoning Mix
Recipe by Thanks For The Food at