Sausage, chicken and prawn gumbo

    3 hours 35 min

    A delicious Creole dish that's perfect for the cold winter months. Chicken is simmered with onion, green pepper, smoked sausages, prawns and Cajun seasoning. Serve with bread, rice or pasta.

    40 people made this

    Serves: 8 

    • 4 skin-on, bone-in chicken breasts
    • 8 chicken thighs
    • 1 onion, chopped
    • 1 green pepper, chopped
    • 60g plain flour
    • 110g butter
    • 450g smoked sausages, sliced
    • 600ml water
    • 450g prawns, peeled and deveined
    • 2 tablespoons Cajun seasoning

    Prep:5min  ›  Cook:3hr30min  ›  Ready in:3hr35min 

    1. Boil chicken breasts and thighs with onion and pepper in a large pot of salted water, for about 40 minutes or until cooked through and no longer pink inside. Drain, debone chicken and set aside.
    2. In a large saucepan stir together flour and butter over low heat to make a roux; add boiled chicken, sausages and water and bring to the boil. Cover saucepan and simmer over low heat for about 1 1/2 hours.
    3. Add prawns and simmer for about 1 more hour, then add seasoning to taste and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (34)


    This is not creole gumbo. The secret to ceole gumgo is the roux. It has to be very dark, reddish brown. If it is not brown enough it changes the whole taste and it is not creole gumbo!  -  01 Mar 2003  (Review from Allrecipes US | Canada)


    Used andouille sausage and kicked it up with 1 tsp cayanne. Added some okra when I added spices. Great over white rice.  -  06 Oct 2002  (Review from Allrecipes US | Canada)


    being from southeast Louisiana I can say that I have eaten most every type of gumbo..except this one. It takes the taste of shrimp and adds chicken to it. It was a nice change and my family loved it.  -  28 Oct 2002  (Review from Allrecipes US | Canada)