Classic Chicken and Sausage Gumbo

    (407)
    3 hours 15 min

    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.


    315 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (407)

    Reviews in English (345)

    by
    353

    Hi everyone, I am the author of this recipe and from reading the reviews I thought I would add...the roux color is really dependent on how you would like it. I used milk chocolate as a reference as that's our family preference. If you would like it darker then you would just keep a stirrin until it's a color you would desire-it also intensifies the flavor. Also, if you do not like it thick then reduce the flour/oil ratio to maybe 1/2 c. flour to 1/2 c. oil. Thanks to everyone for trying the gumbo!! Jodi  -  14 Jan 2009  (Review from Allrecipes US | Canada)

    by
    269

    Really delicious. I only used half the roux because I like my gumbo thicker. I needed about 3 pounds of meat (chicken and sausage)to make this a stew-type gumbo. I also added 1/2 lb of frozen okra during the last 30 min. I only cooked mine for about an hour, but sauteed the veggies and chicken for 15 min before adding to the roux. A few tips for those new at making a roux: careful when you add the vegetables to the roux, the roux will splatter like hot oil. at medium heat this took 30 min. to turn the color of chocolate milk. I would recommend medium high heat, but watch the roux.  -  18 Feb 2008  (Review from Allrecipes US | Canada)

    by
    253

    Great "authentic" gumbo - I've lived on the bayou all my life and I just cringe when I read a recipe for gumbo that includes tomatoes - a true gumbo does not have tomatoes!!! This is very close to the gumbo I make.  -  14 May 2008  (Review from Allrecipes US | Canada)

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