Prawn and Sausage Gumbo

    2 hours 45 min

    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.

    111 people made this

    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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    Reviews in English (104)


    This was terrific! My friend from Louisianna helped me make this, and told me instead of constantly stirring the roux, to let it sit for a minute or two, then stir, let sit, etc. I don't think my roux would have EVER turned brown if she hadn't told me this! I put more green pepper in than this called for, a can of tomatoes, used 1/2 olive oil and half veg oil, other than that, stuck to the recipe for an excellent product. One other note: My friend told me her mom makes a lot of roux at a time, and freezes it in baggies so that next time, she doesn't have to stand at the stove for so long. Thanks Merwin!  -  17 Sep 2007  (Review from Allrecipes US | Canada)


    I am from and still live in southern Louisiana. I think some people don't realize that good southern cooking takes time. People here love to cook. Alot of us base our weekends on food..inviting friends and family over to share good times being outside on a nice day driking and talking while we cook one stew, gumbo, jambalaya, sauce picante, etc. all day long. Its nice to sit around and smell the good smells while enjoying the day. Good food takes time and is always well worth it in the end.  -  08 Dec 2004  (Review from Allrecipes US | Canada)


    I grew up eating my mom's gumbo, so as I read many recipes and reviews, I also had some ideas such as gumbo must have okra and tomatoes! I think this is the best recipe I've found. I did speed it up by doing a few of the steps simultaneously in two pots, so my total cooking time was about 2 hours. 1. First I browned the chicken in light olive oil (holds up to heat better than regular) in a heavy skillet. I put the chicken aside to be added back and cooked in the gumbo during the last 40 minutes. (Chicken included is how I know gumbo.) 2. Then I cooked the roux in the heavy skillet simultaneously with browning the sausage (I used Polish, sliced in circles) in a large soup pot. For the roux, I added to the oil that had browned the chicken more olive oil and 1/4 cup of butter to make a total of about a cup of oil/butter, and gradually added about a cup and a half of flour, stirring constantly so that the roux was smooth. I like to use a metal spatula (aka turner) so that I can quickly scrape the bottom of the skillet and not let the roux burn. 3. While the sausage browned in one pot, and the roux browned in the other (stirring every couple of minutes), I finely chopped the Cajon "trinity" of onion, bell pepper, and celery. I added the vegies to the sausage pot, along with cajon seasoning (salt, pepper, etc.), garlic, and a little olive oil. 4. When the vegies were wilted and the roux was "darker than peanut butter," I added the roux to the sausage and vegies, along  -  01 Oct 2008  (Review from Allrecipes US | Canada)