You’re going to love this Chicken and Sausage Gumbo recipe! It’s the perfect way to make a hearty dinner that everyone will love and enjoy! Be sure to check out my Hearty and Simple Chicken Recipes for even more dinner options!
When you live on the Gulf Coast, you start eating Gumbo at a very young age. All the local restaurants serve homemade Gumbo and all the Women can make it. You grow up stirring roux and smelling the delicious scent of Gumbo warming on the stove. You learn that just about anything can go into a pot of Gumbo to make it yummy. You also learn that if it doesn’t have some type of seafood in it, the folks around here don’t really consider it Gumbo! However… if like me, you are severely allergic to shellfish of all types you don’t get to have this fantastic concoction of the Gulf Coast. So, you have to learn to make a pot of gumbo that people still consider Gumbo – even if it has no Seafood!
Do not put the Gumbo into the fridge with it hot! Wait until it cools completely before refrigerating it
Do not heat it back up quickly. Do a low heat to get it to the right temperature.
If you are making the Gumbo a day or two before, then wait to put the sausage into it. Adding later keeps the sausage grease from leaching into the gumbo and distorting the flavor (Trust me, this is the voice of experience talking!)
You need a gumbo pot or you are NOT going to have room for all this goodness… you are talking at least 12-15 servings depending on how much veggies and “stuff” you add.
Would you like to save this?
We'll email this post to you, so you can come back to it later! You'll also get regular recipes & printables to your inbox!
Serve over white rice with potato salad and saltine crackers – oh so yum! And, “some like it hot” so be sure to have some of your favorite hot sauce on hand.
Here are a few of my favorite Gumbo making goodies!
Remember, things are different if you want to make it a Seafood Gumbo!
Chicken and Sausage Gumbo Recipe
Kelli Miller
This Chicken and Sausage Gumbo Recipe is a great family meal.
2poundsof spicy sausage in Southern Alabamawe prefer Conecuh
½poundof fresh okra sliced
2Cup(s)of minced celery
2Cup(s)of minced onion
2Cup(s)of minced green bell-pepper
2Cup(s)of minced red bell-pepper
2Cup(s)of minced orange bell-pepper
2Cup(s)of minced yellow bell-pepper
1Cup(s)of minced green onion
1gallonof chicken broth you will get this from preparing the above chicken
salt
black pepper
chicken bullion cubes
1TWorcestershire
1teaspoonof cayenne
white rice
Instructions
Preparing the chicken:
Boil chicken pieces and celery in enough water to leave 1 gallon of broth.
Remove chicken from broth when tender.
Cool, remove skin, and debone.
Return to broth and add bell-pepper & bullion cubes sallow to simmer.
Gumbo Directions: In a large skillet, combine roux, onions, and okra.
Cook over medium heat until tender, then add to chicken and broth.
Bring to a boil then reduce heat and cover.
Simmer for 30 minutes.
Add chopped sausage (I ½ into discs and the other half into little chunks – basically cut each dish into fourths.), salt, pepper, Worcestershire, bullions, salt, peppers, and other seasonings and return to boiling.
Reduce heat and simmer for 15 minutes – check the consistency. If it is too thick, add broth. If too thin add more roux.
