Vegas Chicken and Sausage Gumbo

levy vegas


Born in Louisiana so it is mandatory you know how to make a good gumbo.

Blue Ribbon Recipe

Oh the aroma of the roux as I was whisking it made me know this was going to be a good dish! I really enjoyed the mix of flavors in this recipe. I am sure that your family will like this one. The Test Kitchen

★★★★★ 2 votes
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5 qt
filtered water
bay leaves
1 1/2
yellow onions
green onion
red bell pepper
celery (uses only 3 stalks)
3 Tbsp
minced garlic
1 1/2 lb
smoked sausage
bonesless chicken breast
sticks butter
1 c
flour (all purpose)
1 tsp
1 tsp
cayenne pepper
1 tsp
black pepper
8 Tbsp
franks hot sauce
1 tsp
gumbo file'
1 tsp
thyme, dried

How to Make Vegas Chicken and Sausage Gumbo


  • 1Bring 5 quarts water to boil.
  • 2Start off making roux by whisking in flour with melted sticks of butter. Whisk for 20-30 minutes at medium heat (do not walk away for even 3 seconds it will burn) you continue whisking until brown color is achieved.
  • 3After you reach the desired color (brown) add this mixture to boiling water (medium high) and boil for about 30 minutes stirring every 8 minutes.
  • 4During this time prep all your meats and vegs. Cut everything in small pieces.
  • 5After roux has boiled in water for 30 minutes add all your spices, meats, hot sauce and vegs (except green onions) to boiling roux mixture and boil for 1 hour.
  • 6After 1 hour of boiling add green onions and 1 additional teaspoon of gumbo file' and boil an additional 30 minutes.
  • 7Serve this over rice (note when cooking rice replace water with chicken broth if desired gives extra flavor).
  • 8This dish goes well with crackers, potato salad, and deviled eggs.

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About Vegas Chicken and Sausage Gumbo

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Collection: Mardi Gras!

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