Prawn and Sausage Gumbo

    Prawn and Sausage Gumbo


    109 people made this

    About this recipe: This stew is deliciously hearty and perfect for the cold winter months. Smoked sausage is simmered with chicken, prawns and seasonings. Serve with freshly cooked rice.

    Serves: 8 

    • 450g smoked sausage, cut into 5mm rounds
    • 125ml vegetable oil
    • 1 (1.8kg) whole chicken, cut into parts
    • 85g plain flour
    • 325g chopped onion
    • 50g chopped spring onions
    • 100g green pepper, finely chopped
    • 2 tablespoons chopped fresh parsley
    • 1 tablespoon finely chopped garlic
    • 900g medium prawns, peeled and deveined
    • 2 litres water
    • salt to taste
    • ground black pepper to taste
    • 1/8 teaspoon cayenne pepper
    • 1 teaspoon dried thyme
    • 2 bay leaves
    • file powder

    Prep:30min  ›  Cook:2hr15min  ›  Ready in:2hr45min 

    1. In a medium frying pan, brown the sausage over medium heat. Remove from pan and drain on kitchen towels to remove some of the fat. Discard fat in pan.
    2. In a large frying pan, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
    3. Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown colour. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
    4. When the roux is a dark brown colour, quickly add the sausage, onion, spring onions, green pepper, parsley and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
    5. Stir in 500ml water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to the boil and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
    6. Remove chicken pieces and save for another use. Add prawns to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings and stir in.


    File powder is also known as sassafras leaves. It is used as a thickener. You can buy ground sassafras leaves in speciality stores or online.

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