Chicken And Sausage Gumbo

I’m Gumbo Dammit!! There is nothing like a hot bowl of Gumbo to warm up the insides. It is a dish that sticks to your ribs as the saying goes. Gumbo is a dish that was created in the 1700’s from Louisiana combining influences from many different cultures. Gumbo had become very popular because it was inexpensive to make and can satisfy your hunger. You can make a large pot and feed an entire family for pennies on the dollar. There are also several variations of gumbo. To name a few, you can make a seafood gumbo, a chicken and sausage gumbo, a combination gumbo or even a vegetable gumbo. There is also options to make it more like a soup or with a very thick consistency.

The recipe below in this blog is for my Chicken and Andouille Sausage Gumbo.

This one is a very thick gumbo and is great to warm the insides on a cold rainy day. With most gumbos it all comes down to the roux. This is where you can make or break your gumbo. Roux is a cooking process of flour and butter and is the base for the finished dish. As for the chicken, here is a kitchen hack you can use. If you don’t feel like roasting a chicken, pick up a rotisserie chicken from your local store and take all the meat off the bone. It will save you a lot of time and gives a great flavor to the dish.


  • 1 Onion- Chopped
  • 2 Okra- Sliced
  • 2 Stalks Celery- Chopped
  • 1 Red Bell Pepper- Chopped
  • 1 Green Bell Pepper- Chopped
  • 3 Cloves Garlic- Minced
  • 2 Sticks Unsalted Butter
  • 1 Teaspoon Hot Red Pepper Flakes
  • 1 Tablespoon Salt
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Chili Powder
  • 1 Tablespoons Creole Seasoning
  • 1 Teaspoon Thyme
  • 1 Tablespoon Worcestershire Sauce
  • 1 Cup Flour
  • 1/4 Gallon Chicken Stock
  • 1 Pound Andouille Sausage Sliced
  • 2 Pounds Roasted Chicken, Boned


Making the Roux

  • Melt the butter over moderately low heat
  • Slowly pour in 1/3 of the flour, stirring constantly
  • Slowly pour in additional 1/3 of the flour, stirring constantly
  • Slowly pour in the remaining flour, stirring constantly
  • Simmer for 45 minutes to an hour, stirring constantly
  • The Roux will become a dark beige to mahogany color

Making the Gumbo

  • Add Peppers, Onion, Okra and Celery to Roux and stir thoroughly.
  • Add Chicken Stock to Roux and stir constantly for about a minute to prevent Roux from becoming lumpy.
  • Add remaining ingredients (EXCEPT CHICKEN) and bring to a boil.
  • Simmer Gumbo for 45 minutes, uncovered.
  • Stir occasionally and skim off any fat that rises to the top.
  • Add Chicken and simmer for 15 minutes.
  • Serve over white rice.

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