Chicken & Sausage&SEAFOOD Gumbo

Chicken & Sausage&seafood Gumbo Recipe

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Brandy Border-Rodriguez


★★★★★ 1 vote


chicken, about 2 pounds
1 1/2 lb
okra, fresh
1 large
onion, chopped
2 Tbsp
16 oz
smoked sausage
16 oz
tomatoes, canned
2 Tbsp
3 qt
1 lb
shrimp,crab or crawfish

How to Make Chicken & Sausage&SEAFOOD Gumbo


  • 1Cut up chicken, remove skin if you like.
  • 2Dredge the chicken with flour salt and pepper then fry it in a heavy iron skillet until brown.
  • 3Slice up a pound of the link sausage... for a hotter sausage, try the Louisiana 'Andouie', if available.
  • 4After the chicken is browned, place sausage in the same skillet and brown it on both sides.
  • 5Save the grease from chicken and sausage.
  • 6Fry the tomato, onion and okra in about 2 tablespoons shortening or oil, until they become tender.
  • 7Make a roux with 2 teaspoons oil and 2 teaspoons flour, stir and brown over a medium-low heat until the roux is as dark as possible without burning it.
  • 8Do not burn the roux... just make it real dark.
  • 9Place chicken and sausage in the roux, stir a bit then place all ingredients into a heavy, deep iron pan, add water and cook about 2 hours.
  • 10Cook slow, add water if needed. ADD SEAFOOD DURING LAST 1/2 HOUR
  • 11The okra will thicken the gumbo as it cooks.

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About Chicken & Sausage&SEAFOOD Gumbo

Course/Dish: Chicken, Fish, Pork
Other Tag: Quick & Easy