For a spicier gumbo, add a pinch of cayenne pepper along with the Cajun seasoning. If you don't have frozen onions and peppers, you can use fresh, chopped vegetables. You'll need about 1 1/2 cups of chopped onion and 1 1/2 cups of chopped bell pepper. The roux is the foundation of a good gumbo, so don't rush it! The darker the roux, the richer the flavor. However, be careful not to burn it, as this will make the gumbo bitter. Serve hot over rice, with a sprinkle of fresh parsley, if desired.
'Momma Made Em' Chicken and Sausage Gumbo
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PREP TIME20 mins
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COOK TIME3 hrs 15 mins
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TOTAL TIME3 hrs 55 mins
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SERVING10 People
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VIEWS163
Transport yourself to the heart of Louisiana with this comforting Chicken and Sausage Gumbo. A rich, flavorful stew brimming with tender chicken, smoky sausage, and the holy trinity of Cajun cuisine. This gumbo is a celebration of Southern flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol67 mg
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Fiber3 g
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Protein21 g
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Saturated Fat9 g
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Sodium835 mg
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Sugar3 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large pot, place the whole chicken and cover with lightly salted water. Bring to a boil, then reduce heat to a simmer and cook until the chicken is cooked through (approximately 1 hour). Remove the chicken from the pot, reserving the broth. Let the chicken cool slightly, then shred the meat and set aside.
02
StepWhile the chicken is simmering, prepare the roux. In a large, heavy-bottomed saucepan, whisk together the flour and vegetable oil over medium-low heat. Cook, stirring constantly, until the roux turns a rich, chocolate brown color (20-30 minutes). Be patient and stir continuously to prevent burning!
03
StepOnce the roux is the desired color, add the onions, bell peppers, celery, Cajun seasoning, and bay leaves. Simmer, stirring occasionally, until the vegetables are tender (about 45 minutes).
04
StepPour in the reserved chicken broth, diced tomatoes, and sliced sausage. Simmer, stirring occasionally, until the mixture has thickened slightly (approximately 1 hour).
05
StepStir in the shredded chicken and frozen okra. Bring the gumbo back to a simmer and cook, stirring occasionally, until the okra is tender and the flavors have melded together beautifully (30-40 minutes). Season with salt and pepper to taste.
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Helena Leffler
Jun 28, 2025Freezing the leftovers works great. It tastes even better the next day!
Kaya Bins
May 26, 2025Make sure to watch the roux carefully - it can burn easily!
Thalia Reichel
May 21, 2025Next time, I'll try adding some shrimp for a seafood twist.
Olin Bogisich
Apr 6, 2025This gumbo is fantastic! The roux takes patience, but it's worth it.
Lonzo Vandervort
Feb 9, 2025I added a pinch of cayenne pepper for extra heat. Delicious!
Jane Maggio
Feb 5, 2025I found that using a whisk throughout the roux process helped prevent lumps.
Aimee Grady
Jan 23, 2025Definitely a recipe worth saving!
Orland Bogan
Jul 2, 2024I used andouille sausage instead of beef. It added a great smoky flavor.
Erika Mcglynn
Jun 8, 2024My family loved this gumbo! It's become a new favorite.
Demetrius Towne
May 15, 2024The instructions were clear and easy to follow, even for a beginner like me.