Chicken and sausage gumbo is a classic Cajun dish that has a long history in New Orleans and south Louisiana cuisine. It’s a delicious combination of chicken and andouille sausage, celery, onions and peppers.

  • 3/4 cup all-purpose flour
  • 14 ounces of smoked sausage — slice 1/4″ thick
  • 1 pound chicken breast halves
  • 1/2 cup green pepper, chopped
  • 1/2 cup celery, chopped
  • 1 cup onion, chopped
  • 2 quarts hot water
  • 3 cloves minced garlic
  • 2 bay leaves
  • 2 teaspoons Cajun seasoning
  • 1/2 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1/2 cup green onion, chopped
  • 4 cups cooked rice
  • 1/4 cup chicken broth
  • 1 teaspoon olive oil

Place flour in a pan and bake for 15 min at 400 deg. until the color of caramel, stirring every 5 min. Brown chicken in oil. Add broth and sauté vegetables. Sprinkle in flour. Stir in water slowly. Add garlic and remaining ingredients except rice. Simmer 1 hour. Serve over rice.

Source: The Ultimate Southern Living Cookbook

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1 Comment so far »

  1. christy said

    July 20 2008 @ 8:54 am

    I printed out this recipe but it would have been very helpful for me to have been able to email it to myself. Just a suggestion. I like this recipe because it does not call for all that oil in making a roux. I’m sure it will be delicious.

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