Share with us how you customize your recipes to "Make It Mine"
My first introduction to making gumbo was from Alex Patout's cookbook. He had opened a restaurant in Houston and it was just great. To actually get to taste what gumbo should taste like, that deeply flavorful roux combined with sausage, chicken, the trinity and a wonderful chicken stock. Amazing.
These days even many of the cooks in Louisiana don't stand over a stove and make roux any more now that some very fine jarred rouxs are available. I happen to like Savoie but there are many others like Kary's and Ragin Cajun. Try a few and see which one you like.
And Chicken and Sausage Gumbo should be made with a very dark roux and should be on the thin side. Do not be tempted to thicken this if it looks thin. You'll just dull the flavors. Give it a try and be sure to let us know how you liked it or changed it to make it your own. Enjoy!
For the Stock
  • 4-6 bone-in skin-on chicken thighs (about 1 1/2 - 2 lbs.)
  • 1 carrot
  • 2-3 celery stocks
  • 1/2 a medium onion
  • 10 c water
For the Gumbo
  • 1 c onion, diced
  • 1 c celery, diced
  • 1 c green bell pepper, diced
  • 1/3 - 1/2 c dark roux, jarred like Savoie's
  • Note - The roux gives this dish its distinctive flavor however with too much roux that can become overpowering. I happen to like it with 1/2 cup of roux, but if you think that is too strong or you prefer a mellower flavor, try 1/3 and see if that works for you.
  • 1/4 t cayenne pepper
  • 1/4 t ground white pepper
  • 1/4 t ground black pepper
  • 1 1/2 t salt
  • 2 qts chicken stock from the recipe above
  • 1 lb smoked sausage, roasted and chopped (roasting is optional but recommended)
  • Note - Smoked sausage is readily available in Louisiana and Texas. In Massachusetts it is mostly Keilbasa
  • chicken meat from above
For Serving
  • diced green onions (scallions)
  • chopped parsley
  • hot sauce, like Cholula
A. For the Stock
1.  In a 4 qt saucepan, add the chicken thighs and the vegetables and cover with the cold water.
2.  Bring to a simmer and continue to simmer for about 45 minutes to an hour skimming any foam that comes to the top.
3.  Remove it from the heat and let it cool for 20-30 minutes.
4.  Remove the chicken to a plate and cover.
5.  Strain the stock through a piece of cheesecloth in a strainer (or through a fine sieve) and discard the vegetables. De-fat the stock.
6.  Remove the chicken from the bones and keep it covered until ready to use it below.
B. For the Gumbo
1.  Add 1 quart of stock to a heavy pot along with the roux.
Roux Added to the Stock
Roux Added to the Stock
2.  Whisk until the roux is fully dissolved in the stock.
Roux Mixed in with the Stock
Roux Mixed in with the Stock
3.  Add the remaining stock, the onion, celery and bell pepper and bring the mixture to a medium boil.
Cajun Holy Trinity - Celery, Bell Pepper and Onion
Cajun Holy Trinity - Celery, Bell Pepper and Onion
4.  Add the red, white and black peppers and the salt and boil for 15 minutes.
5.  Add the sausage and chicken and bring to a low boil. Test for salt and add as necessary 1 t at a time.
Cutting Up the Chicken Thighs
Cutting Up the Chicken Thighs
Roasted Sausage before Chopping
Roasted Sausage before Chopping
6.  Continue to cook for about 30 minutes longer to give everything a chance to come together.
Gumbo Cooking
Gumbo Cooking
7.  Turn off the heat and let it rest. The longer the better. This is actually better the next day but you probably won't be able to wait so go ahead and enjoy!
Serve with white rice, chopped green onion, chopped fresh parsley and your favorite hot sauce. And a nice piece of crusty bread goes great also.
Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
Recipe Yield: Serves 4
Prep Active: 30 Minutes
Prep Inactive:   
Cooking Time: 1 hour
Print this recipe with the Ingredients only.
Print this recipe with the Instructions and Summary.
Share Your Opinion of this Recipe and How You "Make It Mine"

We're very glad you have chosen to share your thoughts. It's what we're all about. (All comments are moderated)

Please enter your name so people will know which comments are yours. You can use your real name or pick a user name if you prefer. To subscribe to our newsletter, enter your email address. And we never share any of your information with anyone, EVER! And if you submit a rating it must be accompanied by a comment and a name to be counted.

Get Our Newsletter!
Follow Us!
Recent Comments
The meatloaf was moist, smooth and cooked perfectly through. The glaze was different but terrific...a nice change. Totally recommend and I give 5 s...
Eileen -- 5/17/18
I boil mine in the pressure cooker for 5 minutes, the easiest eggs to peel
Kori -- 4/10/18