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


  • 10
    chicken thighs, skinless and boneless
  • 8
    celery stalks, chopped
  • 3 bunch
    green onion, chopped
  • 1 medium
    yellow onion, chopped
  • 1/2 bunch
    fresh parsley, chopped
  • 2
    smoked saugage rings, chopped
  • 2 c
    dark roux, home made or jarred
  • 24 oz
    chicken broth
  • 1/4 c
    powdered shrimp
  • 1
    bell pepper, chopped
  • 4 clove
    garlic, chopped
  • 4 Tbsp
    tony's seasoning (or other cajun seasoning)

How to Make Chicken and Sausage Gumbo


  1. Boil 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.
  2. Begin 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.
  3. Add 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.
  4. Serve 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.

Printable Recipe Card

About Chicken and Sausage Gumbo

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

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