If you stopped by looking for a delicious Cajun recipe, you are at the right place.
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 merely 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 a roux is the most challenging part. Take your time and observe it. 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 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 Emeril Lagasse.
Fry the bacon hard and remove it from the pan. Crumble it and add it back to the gumbo when adding the meat.
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The following items were used to make this recipe.
Just for Fun: Collegiate Slow Cooker
Chicken & Sausage Gumbo
- large stock pot
- 1 cup all-purpose flour
- 6 slices bacon 3/4 cup bacon grease measure it! You may need to add some butter.
- 1 pound smoked sausage sliced (New Orleans uses Andouille Sausage)
- 3 large chicken breast cooked and shredded – about 3 pounds
- 1 large onion chopped fine
- 1 cup green pepper chopped fine
- 1 cup celery chopped fine
- 64 ounces- 8 cups chicken stock
- 4 cloves garlic minced
- 2 bay leaf
- 1 teaspoon Cajun seasoning
- 1 teaspoon salt
- 1- 1/2 teaspoon thyme dried
- 1 teaspoon 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 3/4 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.
Slow Cooker Favorites
CHICKEN NOODLE SOUP SLOW COOKER – Are You Looking For Comforting Slow Cooker Chicken Noodle Soup! You Will Love This Recipe. The Frozen Egg Noodles kick this soup up. The best Chicken Noodle soup I have ever had.
SLOW COOKER SAUSAGE TORTELLINI SOUP – It is the most popular soup on my blog year after year. The winning combination of ingredients are super flavorful and are unforgettable.
SLOW COOKER BROCCOLI CHEESE SOUP – Use your slow cooker and combine two 10 ounce bags frozen chopped broccoli, grated carrots, onion, chicken broth, cheddar cheese soup, seasoned salt, black pepper, Cajun seasoning, granulated garlic, sharp cheddar cheese, and heavy cream.
Potato Soup Slow Cooker Favorites
SLOW COOKER CHEESY HAM POTATO SOUP – This Slow Cooker Cheesy Ham Potato Soup Is So Simple To Make. It Is A Fantastic Meat And Potato Hearty Meal. I Loaded It Up With Sausage, Ham, Potatoes, And Cheese.
CHEESY POTATO SOUP SLOW COOKER – This Cheesy Potato Soup Is Super Simple To Make. I Let My Slow Cooker Do All The Work. This Soup Is Full Of Bacon And Cheese.
Italian Slow Cooker Favorites
PIZZA SOUP SLOW COOKER – This pizza soup includes Italian ground sausage. You can substitute the sausage for ground beef or turkey or a combination. This soup also contains chicken broth, spaghetti sauce, minced garlic, bell pepper, Italian seasoning, macaroni, pepperoni and topped with mozzarella cheese.
SLOW COOKER LASAGNA SOUP – Are You Looking For A Slow Cooker Soup Recipe Your Entire Family Will Love? This Easy, Delicious Slow Cooker Lasagna Is Perfect On A Cold Day.
Comfort Food Favorites
CHICKEN & DUMPLINGS IN CROCKPOT – Because of lack of time, this is the recipe I use most often. Although the made from scratch Chicken and Dumplings are amazing, they require extra steps and work. Since my blog is all about giving you quick, easy, and delicious recipes to help put dinner on the table fast, this recipe definitely fits that description.
TERRIFIC CHICKEN POT PIE SOUP – My family enjoys my chicken pot pie. Because the weather has been cold, we enjoy homemade soups. I decided to add some chicken broth to my chicken pot pie recipe to make this delicious Chicken Pot Pie Soup. It is full of the same great flavor as the chicken pot pie but easier to prepare. To make it even easier, I used my favorite kitchen appliance, my crock-pot. This soup would be fantastic with leftover turkey or chicken.
Tips When Cooking Soup
1. With soup, it is easy to “Cook Once, Eat Twice” (or three times!). Soup is the perfect freezer food, which means leftovers won’t go to waste. Soup will keep in the freezer for a couple of months, so don’t hesitate to whip up extra-large batches to enjoy now – and later.
2. Freeze leftover soup in muffin tins for easy-to-transport single-serve lunch portions.
3. Allow soup to cool overnight in the refrigerator before freezing. Putting hot soup into your freezer can briefly increase the internal temperature of your freezer, which could negatively impact your already frozen items.
4. Don’t add cold milk or cream straight from the refrigerator to your soups while cooking. To prevent curdling, warm the milk and cream up before adding to the simmering soup.
5. Mirepoix is a combination of diced carrots, celery, and onion used to add flavor to soups, stocks, and broths. The smaller the pieces are cut, the faster they will release their flavor.
6. When making soup, “sweat” aromatics, like onions or garlic, first. Simply sauté these ingredients in a little olive oil or butter until they are soft. This will release their flavors and enhance the final taste of your recipe.
7. Give your soup a chance to cool a bit before adding final seasoning. When the soup is hot, it is difficult to tell whether or not it actually needs more salt or other seasonings.
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