Chicken Gumbo

  • Yield 4 servings


2 pounds pounds chicken parts (breast and thigh), cut up*
4 tablespoons vegetable oil for sautéing
6 ounces Andouille sausage
4 tablespoons vegetable oil
4 tablespoons flour
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
1 teaspoon chopped garlic
2 cups chicken stock
1 tablespoon purchased Cajun Seasoning Spice Mix, more or less to taste
1/2 teaspoon salt, or to taste
1/2 teaspoon fresh ground pepper, or to taste
1/2 cup chopped green onion
4-6 cups cooked rice, for serving


  1. Warm oil in a large shallow pan or Dutch oven. Add chicken and brown over medium heat. Add sausage to pot and sauté with chicken. Remove both from pot and reserve.</p><p>In same pan, heat oil for roux. Add flour and cook over medium low heat until flour is desired color – the darker the roux, the darker the sauce. Add onions, celery, and green pepper. Add garlic to the mixture; stir continuously. When vegetables reach desired tenderness, about 7-8 minutes, return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to a boil.  Reduce heat to simmer and cook for an hour or more. Season with Cajun seasoning, adding 1 teaspoon at a time to taste. Add salt and pepper to taste.
  2. Approximately 10 minutes before serving, add green onions. Serve gumbo over rice or without rice, accompanied by French bread.



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