Real Recipes From Real Home Cooks ®

chicken and sausage gumbo

a recipe by
Michelle Hickey
Baytown, TX

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.

serves 10
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For chicken and sausage gumbo

  • 10
    chicken thighs, skinless and boneless
  • 8
    celery stalks, chopped
  • 3 bunch
    green onion, chopped
  • 1 md
    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.