Chicken & Sausage Cajun Gumbo

Kathy Sterling


Gumbo in our family is our "everyday" soup. Matter of fact it is the only soup I recall having when I was growing up.

Cajun gumbo's contain 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.

★★★★★ 1 vote
20 Min
55 Min
Stove Top


2 c
vegetable cooking oil (or any cooking oil will do)
2 c
white all purpose flour
1 medium
finely chopped onion
3 bunch
green onions cut finely
1 medium
green bell pepper, chopped
2 stalk(s)
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 is good)
8 oz
can tomato sauce
1 lb
smoked sausage
chicken cut up with skin removed
3 c
okra, cleaned and sliced (optional)
1/4 c
gumbo file'
1 Tbsp
salt and pepper (or to taste)
1 Tbsp
red pepper (more if you want it real spicy)


1To Make Roux:
In a microwave proof bowl combine cooking oil and
flour to make a paste. Microwave for 5 minutes and stir. Do this 3 or 4 times until mixture is the color of dark chocolate (do not burn or it will be bitter)
Set aside while you are making the gumbo
2In a large stock pot add onions, bell pepper, celery, garlic and parsley. Stir in 1 gallon of water and bring to a boil.
3Stir in roux mixture until it is dissolved.
Add tomato sauce, salt, black pepper and red pepper.
Drop in okra (optional), sausage and chicken and bring to a boil.
Simmer on medium until chicken is thoroughly cooked, about 40 minutes.
When gumbo is cooked, turn off the burner and add Gumbo File', this will add flavor and thicken the gumbo.
4Serve over cooked white rice.

About this Recipe

Course/Dish: Chicken Soups, Other Soups
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Other Tag: Quick & Easy
Hashtags: #sausage, #cajun, #okra, #Gumbo