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If you stopped by looking for a delicious Cajun recipe, you are at the right place. This Chicken Sausage Gumbo is faithful to Cajun flavors.
If you have never made gumbo, no worries. I am going to teach you how to make this CHICKEN SAUSAGE GUMBO .
Gumbo Is Full Of Flavor
It is just full of flavor with the onion, bell pepper, celery, garlic, Cajun seasoning, and more. I grew up eating a lot of seafood Gumbo in Mobile, Alabama, which is near the Gulf. Therefore, I also had plenty of seafood and chicken & sausage gumbo when I lived on the North Shore of New Orleans. In Arkansas, we do not have fresh seafood, so I prepare Chicken & Sausage Gumbo. It is similar to a Seafood Gumbo, but it has Chicken & Andouille Sausage.
Andouille sausage is a Cajun Smoked sausage from Louisiana. It is much more flavorful and maybe a little spicier than regular sausage. Just a note, my local Wal-Mart carries Andouille Sausage.
You Make Gumbo by Making The Roux First
First of all, you start making gumbo by making the roux. It sounds fancy, but it is simply a fat in this recipe I used bacon grease whisked with flour. Next, you slow whisk in the liquid which I used chicken broth. Hence, whisk and whisk until the fat, flour and chicken stock is dark brown and smells nutty. Most noteworthy, making the roux is the most difficult part. Take you time and watch it closely. Your roux will turn out perfectly.
To make this Chicken Sausage Gumbo, you have to start with a Roux. A Roux is pronounced like a cow says “Moo.”
It is a simple fat and flour base. Most noteworthy, the secret to a great Roux is spending time, 20 to 30 minutes or longer, stirring the fat and flour until it reaches a dark brown color. You have to have patience and time to make a Roux. If you do have the patience to make the Roux, the flavor of a gumbo will knock your socks off.
Chicken & Sausage Gumbo
If you have been to the New Orleans area and you crave that great gumbo, here it is!! My analysis, this Chicken & Sausage Gumbo is New Orleans wrapped up in a bowl.
I have had this recipe for a long time. The closest source I found was from.
- 1 cup all-purpose flour
- Six pieces bacon ( ¾ cup bacon grease) measure it! You may need to add some vegetable oil.
- 1 pound smoked sausage, sliced (New Orleans uses Andouille Sausage)
- Four large chicken breast, cooked and shredded - about 3 pounds
- One large onion chopped fine
- 1 cup green pepper, chopped fine
- 1 cup celery chopped fine
- 64 ounces-(8 cups) chicken stock
- Four cloves garlic, minced
- Two bay leaf
- One tsp Cajun seasoning
- One tsp salt
- 1 & ½ tsp dried thyme
- ¼ tsp black pepper
- 2 TB Worcestershire sauce
- 1 TB FILE Powder
- Season Chicken Breast with salt, pepper, & garlic.
- Bake 350 degrees for about 30 minutes.
- Chop chicken up.
- Cook 6 pieces of fatty bacon in a large dutch oven. You should have about ¾ cup of bacon grease.
- Remove bacon and crumble.
- Slowly whisk in the flour. Stir constantly until it is a medium brown color, lower the temp to avoid burning. This will take 20 to 30 minutes. Be patient and watch it close while you are stirring it. Do not let it burn.
- Whisk in 32 ounces of chicken broth.
- Chop the onion, green bell pepper, and celery super fine.
- Add the onion, green bell pepper, and celery to the roux.
- Insert the seasonings and Worcestershire sauce to the roux.
- Add in the other 32 ounces of broth.
- Add in chopped chicken, chopped sausage, and crumbled bacon.
- Cover and simmer at least an hour or cook on low 4 hours in crock pot.
- Add the File Powder 30 minutes before serving.
- Serve over rice with green onions. Serves 8 to 10.
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