Classic Chicken and Sausage Gumbo

Classic Chicken and Sausage Gumbo


315 people made this

About this recipe: A delicious Cajun-style dish, made by simmering chicken, smoked sausage, onion, green pepper and celery together in a Creole sauce. Serve with freshly cooked rice.


Serves: 10 

  • 250ml vegetable oil
  • 125g plain flour
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 2 sticks celery, chopped
  • 450g smoked sausage, cut into 5mm slices
  • 4 cloves garlic, finely chopped
  • salt and pepper to taste
  • Creole blend seasoning to taste
  • 1.5 litres chicken stock
  • 1 bay leaf
  • 1 rotisserie chicken, boned and shredded

Prep:45min  ›  Cook:2hr30min  ›  Ready in:3hr15min 

  1. Heat the oil in a large saucepan over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the colour of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
  2. Stir onion, pepper, celery and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper and Creole seasoning; blend thoroughly. Pour in the chicken stock and add the bay leaf. Bring to the boil over high heat, then reduce heat to medium-low and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

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