Cajun Chicken & Sausage Gumbo


Gumbo is the quintessential Louisiana dish.  When a Cajun makes a gumbo, it’s always chicken & sausage.  The sausage can be spicy or not.  It’s usually smoked, but that’s optional, too.  The only important thing is the sausage should be a local brand.  The national brands tend to be vapid and a texture more like a hot dog.  There is a real difference.


Besides the sausage, the most important ingredient is the roux.  Watch the video and pay close attention.  All the details to successfully make a roux are there.  You can also pick up my other videos where a roux is involved, for more pointers.  My Cajun Chicken Stew and Pork Jambalaya are two that come to mind.


3-4#    chicken, cut up

1# smoked sausage

1½ c. finely chopped onions

1 c. finely chopped green bell peppers (or poblanos, as in the video)

6 cloves garlic, coarsely chopped

¾ c. fat rendered from the sausage (plus cooking oil to make up any difference)

¾ c. flour

2 tbs. dried parsley

½ tsp. dried thyme

¼ tsp. cayenne

1 c. can crushed tomatoes

8 c. cold water

4 cubes chicken bouillon

salt, as needed


If you happen to live in the Atlanta area, check out my other website to view my services.  I’d love to cook for you!

1 comment

  1. Awesome,I added taso and chicken gizzards I was wondering on the amount of black pepper and any other suggestions !!! Thanks in advance !!!!

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