Chicken and Sausage Gumbo

Main Course
Soups & Stews

Recipe adapted from Louisiana's Cane River Living

Serves 6 to 8

  • ½ cup vegetable oil
  • 1 cup all-purpose flour
  • 4 quarts water
  • 2 or 3 large onions, chopped
  • 2 cloves garlic, chopped
  • ¼ cup finely chopped parsley
  • ½ cup chopped celery
  • salt and pepper to taste
  • 1 pound sliced okra, fresh or frozen
  • 3 pounds boneless skinless chicken, cut into chunks
  • 1 pound smoked pork sausage, sliced
  • 1 pound crawfish tails (optional)
  • hot cooked rice, filé, for serving

Chicken and Sausage Gumbo with Crawfish

Click image to enlarge


Heat oil in a heavy stock pot over medium heat. Stir in flour and cook, stirring constantly, to form roux. Mixture should be a dark caramel color; if you burn it, toss it out and start over. Remove from heat and slowly whisk in water; add onion, garlic, parsley, celery, salt, black pepper, okra, chicken, and sausage. Simmer for 2 hours or until chicken is tender and gumbo is thickened; stir in crawfish tails, if using, for the last 10 minutes. Serve over hot rice and pass filé at the table; Cajuns are going to add any of the following to the bowl: a hard boiled egg, a roasted sweet potato, or a scoop of potato salad.


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