You are here: Home » Recipes » Chicken, Ham and Sausage Gumbo Chicken, Ham and Sausage Gumbo Recipe by Favorite Recipes Press Yield 8 to 10 servings A warm and hearty gumbo to warm you from the inside out. PrintEmail Ingredients 2 tablespoons vegetable oil1 -- ham steak, cut into cubes1 pound smoked sausage or andouille, sliced1/2 cup chopped tasso (optional)2 large onions, chopped4 -- ribs celery, chopped2 -- garlic cloves, minced1/2 cup chopped parsley1/4 cup vegetable oil1/4 cup flour3 quarts hot water1 -- (3- to 4-pound) chicken or roasting hen2 -- chicken bouillon cubes -- Red pepper to taste -- Black pepper to taste -- White pepper to taste -- Salt to taste1 teaspoon thyme1 -- bay leaf2 tablespoons file powder1/2 cup chopped green onions -- Hot cooked rice Instructions Heat 2 tablespoons oil in a Dutch oven. Add the ham, sausage, tasso, onions, celery, garlic and parsley. Saute for 10 minutes. Remove with a slotted spoon and keep warm. Add 1/4 cup oil and flour to the pan drippings. Cook until dark brown, stirring constantly. Whisk in the hot water gradually. Add the chicken, bouillon cubes, red pepper, black pepper, white pepper, salt, thyme and bay leaf. Bring to a simmer. Simmer for 2 to 3 hours or until chicken is tender and cooked through. Remove the chicken. Cut the meat into bite-size pieces, discarding the skin and bones. Remove the gumbo from the heat. Stir in the chicken, sausage mixture, file powder and green onions. Remove the bay leaf. Serve over rice. Recipe reprinted with permission from The Junior League of Alexandria’s Secret Ingredients (The Junior League of Alexandria, Louisiana, Inc., 2000).