Real Recipes From Real Home Cooks ®

chicken & sausage cajun gumbo

(2 ratings)
Blue Ribbon Recipe by
Kathy Sterling
Cypress, TX

Gumbo in our family is our "every day" soup. Matter of fact it is the only soup I recall having when I was growing up. Cajun gumbo contains okra; matter of fact okra is the definition of gumbo. It thickens the soup and adds some great flavor. My Cajun family makes gumbo for holidays and celebrations as well as for our families for dinner or lunch. It is always in season here; we don't wait for cold weather. We just turn down the air conditioner and enjoy it.

Blue Ribbon Recipe

Gumbo is iconic Southern comfort food. It has a deep flavor that's unlike any other soup. But, a traditional roux (the base of the dish) takes time. This version speeds up the process without losing any flavor. It makes putting the gumbo together much faster and easier. Filled with smoky sausage, chicken, okra, and tons of veggies, this Cajun gumbo is super hearty. Serve over a scoop of rice and with a piece of cornbread for a great bowl of gumbo.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 55 Min
method Stove Top

Ingredients For chicken & sausage cajun gumbo

  • 2 c
    vegetable cooking oil (or any cooking oil will do)
  • 2 c
    white all-purpose flour
  • 1 md
    onion, finely chopped
  • 3 bunch
    green onions, cut finely
  • 1 md
    green bell pepper, chopped
  • 2 stalk
    celery, chopped
  • 2 Tbsp
    minced garlic
  • 1/8 c
    parsley, chopped fine (I use dried if I don't have fresh on hand and it's good)
  • 1 can
    tomato sauce (8 oz)
  • 1 lb
    smoked sausage
  • 1
    chicken cut up with skin removed
  • 3 c
    okra, cleaned and sliced (optional, but recommended)
  • 1/4 c
    gumbo file'
  • 1 Tbsp
    salt and pepper (or to taste)
  • 1 tsp
    red pepper (more if you want it real spicy)

How To Make chicken & sausage cajun gumbo

  • Oil and flour in a bowl.
    To Make Roux: In a microwave-proof bowl combine cooking oil and flour to make a paste. Microwave for 5 minutes and stir.
  • Microwaving flour until dark brown.
    Do this 3 or 4 times until the mixture is the color of dark chocolate (do not burn or it will be bitter).
  • Roux cooling.
    Set aside while you are making the gumbo.
  • Onions, bell pepper, celery, garlic, and parsley in a pot.
    In a large stockpot add onions, bell pepper, celery, garlic, and parsley.
  • Pouring water into the pot.
    Stir in 1 gallon of water and bring to a boil.
  • Stirring in the roux.
    Stir in roux mixture until it is dissolved.
  • Adding tomato sauce and seasonings.
    Add tomato sauce, salt, black pepper, and red pepper.
  • Okra, sausage, and chicken added to the pot.
    Drop in okra (optional), sausage, and chicken; bring to a boil.
  • Ingredients simmering on the stove.
    Simmer on medium until chicken is thoroughly cooked - about 40 minutes.
  • Pouring shredded chicken into the pot.
    Remove chicken from the pot; debone and shred the meat. Add back to the pot.
  • Adding file to the gumbo.
    When gumbo is cooked, turn off the burner. Add gumbo file'. This will add flavor and thicken the gumbo. Serve over cooked white rice.