Chicken and Sausage Gumbo - CD Recipes -
Cooking District Recipes

Chicken and Sausage Gumbo

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Categories: Cajun, Creole, Poultry, Soups, Southern
1.5 gal
Portion Size:
8 oz
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Step 1
8 oz flour
8 oz butter - melted
Melt butter in a heavy guage sauce pot. Mix in flour to make roux. Slowly cook roux,stirring often until peanut butter colored. Remove from heat and reserve.
Step 2
1 each onion - diced
6 stalk celery-diced
2 each red pepper-diced
2 each green pepper-diced
2 each carrot
2 lb okra-sliced
2 tbsp garlic chopped
2 oz olive oil
2 tbsp cajun spice blend
In a stock pot saute all the vegetables with cajun spice blend in oil until tender. Add the brown roux and stir
Step 3
3 lb chicken meat • cut in 1.5" cubes
2 lb andouille sausage • 1/2 inch slices
1 gal chicken stock
Rub chicken in cajun spice, In a heavy skillet with oil, brown the chicken pieces and reserve. Add chicken stock to the pot, temper in the roux and stir. Bring to boil and reduce heat. add in the chicken pieces, Simmer for 20 minutes, add in the sausage and simmer an additional 40 minutes, to ensure the roux is cooked out.
Step 4
 cooked white rice
 scallions • sliced thin
Serve with scoop of cooked white rice and sliced scallions
Nutritional Analysis
Information is on a per portion basis.


jgbusch • 12/17/2016
I may be making a fool of myself because I'm just a home/hobby cook, but since I love making gumbo I'm always looking for interesting variations of my standard chickensausage gumbo recipe. I'm particularly intrigued here because this recipe purports to be chickensausage gumbo, but the only mention of meat in this recipe seems to be the chicken stock in which the veggies are cooked. Ummm, did I overlook the chicken and sausage part? If so, my bad.
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