Gumbo - Dads Most Requested

Cassie *


This recipe of my gumbo is the most requested meal of my dad. He was stationed as a young man in the Air force in Louisiana and took a love to their Gumbo.

His Birthday is today, and he's been hinting for me to make him some Gumbo...I know he'd rather have this than any gift I could buy. So, I told my Mom not to make dinner tonight, that I am surprising him with a big pot of his favorite Gumbo..and making him a Strawberry poke cake.

I have been making he and my hubby this for the past several years and they love it. If you like true Louisiana will love this one..

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pinch tips: Slow Cooker/Crock Pot Hints





10 Min


2 Hr


Stove Top


2 qt
chicken broth, divided
2 c
1 - 2 Tbsp
cajun seasoning, such as tony chacheres
1 lb
boneless chicken breast
1 lb
chicken thighs
1 lb
andouille sausage, sliced thin - i buy johnsonville
1 1/4 c
vegetable oil
1 1/4 c
1 c
chopped onion
1 c
chopped celery
3/4 c
green bell pepper, chopped - i have used all different peppers
1 tsp
hot pepper sauce, more if you want more heat
1 - 1 1/2 c
okra, sliced ( optional )

Directions Step-By-Step

In a dutch oven, combine 2 cups chicken broth, 2 cups water, and Cajun seasoning. Bring to a simmer.
Add chicken and return to a simmer. Cover and cook for 10 minutes.

Remove from heat and let chicken cool in broth. Cut into bite size chunks. Reserve chicken and broth.
In a heavy skillet (preferably cast iron), heat oil on medium heat. Add flour, stirring with a wooden spoon to make a roux. Continue to cook, stirring constantly, until roux reaches a caramel color.
Remove from heat. Add onion. bell pepper, and celery, stirring well. Transfer roux to a separate bowl. (Roux will continue to cook and darken after it is removed from heat.)
In a large stockpot, bring reserved chicken broth and remaining chicken broth to a boil over medium high heat. Add water, if necessary, to make 3 1/2 quarts broth. When broth boils, remove from heat and add roux.

Let sit for 5 minutes until roux melts and dissolves in broth, whisking to prevent sticking.
Return broth to medium heat. When mixture reaches a simmer, add sausage and reserved chicken.

Return to a simmer and cook for 1 1/2 hours. The last 30 minutes add the Okra if using.

Taste and check seasoning. Add pepper sauce and more Cajun seasoning, if desired. Skim off any fat.
Serve over cooked rice. Garnish with chopped green onion, if desired.

This is delicious Gumbo, your home will smell amazing.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Hashtags: #sausage, #Gumbo, #andouille