Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

This Chicken and Sausage Gumbo recipe is a favorite of my husbands. He loves him some Cajun! This dish is a tad bit spicy, but not too much to where your taste buds would be on fire 🙂  It is the perfect mix of delicious goodness derived from your typical seafood gumbo. Not to worry, as this recipe comes from a full-blooded Cajun from Louisiana.

Specified Ingredients

As for the onion and bell peppers, you are able to use any type of each you desire. I prefer orange and yellow bell peppers, but some people prefer red and green bell peppers. Feel free to use what you prefer and switch the ingredients up to get different flavors.

Same thing for the rice. If you prefer to use yellow rice, brown rice, or some other type of rice, feel free.

Smoked sausage even comes in different flavors, so choose what you and your family prefer.

I guarantee that this dish will taste amazing even with small ingredient tweaks.

Try it for yourself, and tell me what you think here.

Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
Print Recipe
An authentic Cajun recipe that will make your mouth water!
Servings Prep Time
12 30 Minutes
Cook Time Passive Time
30 Minutes 0
Servings Prep Time
12 30 Minutes
Cook Time Passive Time
30 Minutes 0
Chicken and Sausage Gumbo
Chicken and Sausage Gumbo
Print Recipe
An authentic Cajun recipe that will make your mouth water!
Servings Prep Time
12 30 Minutes
Cook Time Passive Time
30 Minutes 0
Servings Prep Time
12 30 Minutes
Cook Time Passive Time
30 Minutes 0
Ingredients
Servings:
Instructions
  1. Dice the onion, peppers, and celery.
  2. Shred the whole chicken and keep only the meat. We do not use the skin in this recipe.
  3. Chop the smoked sausage to your preferred size.
  4. In a 6-8 quart stock-pot, add the butter and flour to the pot. You will need to stir this constantly for about 10 minutes. You do not want to burn this! The butter and flour will combine and form a light colored dough, and then the dough will turn into itty bitty pieces while gradually turning dark brown. Move on to the next step once this mixture is dark enough for you.
  5. Add the diced onion, peppers, and celery. Stir to mix with the flour/butter mixture until the veggies are soft.
  6. Add the chicken broth (or stock) and bring to a boil. Once boiled, reduce heat to simmer.
  7. Add the salt, pepper, and Cajun seasoning.
  8. Add the rice. I do not pre-cook the rice. I buy minute rice and add it straight to the pot. I let it sit, and stir occasionally until the rice is 'cooked'.
  9. Add the shredded chicken and smoked sausage.
  10. Now that all of the ingredients are in the pot, let simmer to heat the chicken and smoked sausage through, then serve.
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