Louisiana Chicken and Sausage Gumbo

Chicken and Sausage Gumbo is one of my all time favorite dishes. The nutty roux flavor along with the smoky sausage and meaty chicken can’t be beat. No matter how far I travel, I have not found anything to compare to Gumbo. It freezes beautifully and you can make it with just about anything except beef. Here is the recipe I used in my cooking classes. Feel free to add shrimp, crab or any other seafood, it will only make it better!

Chicken and Sausage Gumbo Photo by Peggy Day

Louisiana Gumbo

To print recipe click here

This is the state soup that cooks with Jazz!


4 ounces margarine, butter  or oil
4 Ounces flour (or enough to make a smooth paste)
1 cup fresh yellow onions, chopped
3 Ribs celery, chopped
1 Large green peppers, chopped
1 Ounce fresh garlic, minced
1/2 Gallon Chicken Stock
1 Tablespoons Italian Seasoning
8 Ounces Andouille Sausage from Northern Waters Smokehaus
1 Tablespoon Cajun Seasoning
1 Teaspoon Kitchen Bouquet
1 Pound boneless chicken, diced (bone in pieces are ok too, just double amount)
2 Tablespoons Lea and Perrins
1 Pound sliced Okra Thawed and drained
1/2 Ounce white vinegar
4 cups cooked rice
File Powder (optional)


Salt and pepper to taste


1.      In a black iron skillet with a wooden spoon mix the oil and flour  to make a medium brown roux, stirring constantly aprox 20 minutes. It should be the color of peanut butter when finished. Let cool 10 minutes.

2.      Transfer roux to Dutch oven and add vegetables and seasonings. Cook until glazed over with roux. Slowly add chicken stock. In the black iron skillet cook Andouille sausage and add to stock. Cook Chicken in Cajun seasoning, add to stock. Simmer, stirring occasionally.

3.      Cook Okra in a separate pan to remove slime. cook until okra starts to break down about 10-15 minutes. Add vinegar and continue cooking until almost dry.  Add cooked Okra to gumbo and cook one hour over low heat.

4.      Serve gumbo over hot rice placed in bowl with a dash of File powder and a splash of Tabasco.

5.      Yields one  half gallon and can be increased easily .

6.      Chef’s note- Rice is always served separate in the bowl first, do not add rice to the soup as it will expand.

This entry was posted in Cajun Recipes, Soups and tagged , , , , . Bookmark the permalink.

2 Responses to Louisiana Chicken and Sausage Gumbo

  1. Jojo says:

    Made it. Delicious!! Thanks. Nuff said!

  2. Pam says:

    My Dad’s side of the family is from southern Louisiana and I grew up eating gumbo. All kinds of gumbo. I have been in the Northland for almost 20 years now and have never made grandma’s recipe because I couldn’t find the right sausage…andouille is the way to go! Thank you for recommending Northern Waters. We made your recipe last weekend and it was delicious! The andouille really made it delicious and it brought back so many memories of being back in Gueydan with our extended family and enjoying the finer side of Cajun Cooking!

Comments are closed.