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Chicken & Sausage Gumbo

Created by Chuck,


A New Orleans tradition. There are as many gumbo recipes as there are cooks. I adopted this from a version at the New Orleans School of Cooking.
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At a glance
Main Ingredient
Cooking Method

1 cup oil
1 cup flour
1 tablespoon chopped garlic
1 chicken, browned and cut-up
8 cups water, or stock
2 pounds smoked sausage
2 cups green onion, chopped
Cooked Rice
3 tablespoons cajun seasoning
1 teaspoon cayenne pepper
4 cups onion, diced
2 cups celery, diced
2 cups green pepper, diced
1 pound mushrooms, sliced
gumbo file powder * (optional)


Season and brown chicken in oil (lard, bacon drippings) over med-high heat. Add sausage to pot and saute with chicken. Remove both from pot.

Make a roux with equal parts of oil (must be free of food particles to avoid burning) and flour and cook over low heat, stirring constantly, until it is a dark rich brown. DO NOT BURN.

Add onions, celery, green pepper and garlic to the mixture and stir continuously. After vegetables reach desired tenderness, add mushrooms, and return chicken and sausage to pot along with cajun seasoning and cayenne pepper, and cook with vegetables, continuing to stir frequently.

Gradually stir in liquid and bring to a boil. Reduce heat to low and simmer for 45-60 minutes.

Approximately 10 minutes before serving, add green onions.

Serve gumbo in a bowl over rice or accompanied by french bread.

Additional Tips

*File powder: A fine green powder of young dried ground sassafras leaves, used in gumbo for flavor and thickening. It may be placed on the table for individuals to add to their gumbo if they wish. 1/4 to 1/2 tsp. per serving is recommended.

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