Chicken & Sausage Gumbo Recipe
Recipe type: Entree
Cuisine: Cajun/Creole
Prep time: 
Cook time: 
Total time: 
  • 4 Tbsp vegetable oil
  • 3 Tbsp flour
  • 2 cloves garlic, minced fine
  • 2 medium onions, chopped
  • 2 medium bell peppers, chopped
  • 3 tomatoes, seeded & diced
  • 2 stalks of celery, chopped
  • 2 lb. boneless chicken breasts and/or thighs, cut into bite size pieces
  • 1 lb Andoullie Sausage, sliced into medallions
  • Salt & pepper to taste
  1. Prep veggies and protein as indicated above
  2. Preheat dutch oven to 325 degrees – about 2-3 minutes on medium-high heat
  3. Toss in your andoullie and let render for a few minutes until there's some oil in your pan, then add in chicken and stir. Cook until chicken is almost done. Remove chicken and sausage from the pan and set aside.
  4. To your same dutch oven, add oil and flour and cook together stirring often until your roux is brown. Maybe a bit darker than Peanut Butter.
  5. Add garlic, onion, and peppers to your roux and cook together until onions are soft, about 5 minutes
  6. Slowly stir in 1 quart of water with a whisk, then whisk rapidly to eliminate lumps
  7. Add salt and pepper, tomatoes (okra, if you like) and celery then cover and cook 30 minutes or until vegetables are done.
  8. Reduce heat to medium low.
  9. Add chicken and sausage back in and simmer an additional 15 minutes or until chicken is completely done.
Recipe by Culinary Musings at