Chicken And Sausage Gumbo Recipe

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Chicken and Sausage Gumbo

Michelle Hickey


Gumbo has been probably my favorite food for my entire life. My grandmother Hazel Forrest made the most amazing crab body gumbo. I don't think I have ever tasted its rival.
The key to good gumbo is a thick ans well seasoned juice and the roux will make this a rich and delicious meal.

This dish is always twice as delicious the second day so I usually make it the day before I serve it.

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30 Min
2 Hr
Stove Top


chicken thighs, skinless and boneless
celery stalks, chopped
3 bunch
green onion, chopped
1 medium
yellow onion, chopped
1/2 bunch
fresh parsley, chopped
smoked saugage rings, chopped
2 c
dark roux, home made or jarred
24 oz
chicken broth
1/4 c
powdered shrimp
bell pepper, chopped
4 clove
garlic, chopped
4 Tbsp
tony's seasoning (or other cajun seasoning)


1Boil chicken in chicken broth. Once cooked remove. Keep broth at a rolling boil and add roux a few tablespoons at a time. Let this simmer for 15 minutes.
2Begin adding all of the chopped vegetables and seasonings. Continue to season to taste as you cook. The powdered shrimp should be added a little bit a t a time.
3Add chicken and sliced sausage and continue simmering for an hour or so. The consistency of the juice should become think enough to coat the back of your stirring spoon.
4Serve over rice with potato salad.

Of course the chicken and sausage can be substituted for shrimp and crab, or chicken a okra. This just depends on what kind of gumbo you prefer.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Cajun/Creole