Chicken and Sausage Gumbo

Chicken And Sausage Gumbo Recipe

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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.

☆☆☆☆☆ 0 votes
30 Min
2 Hr
Stove Top


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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)

How to Make Chicken and Sausage Gumbo


  • 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.

Printable Recipe Card

About Chicken and Sausage Gumbo

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

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