Drew's Chicken and Smoked Sausage Gumbo Recipe

Drew's Chicken and Smoked Sausage Gumbo Recipe
Staff Writer
Chicken and Smoked Sausage Gumbo

Ditte Isager

Chicken and Smoked Sausage Gumbo

Throughout my book, I’ve had a great deal to say about making the roux that’s the base of our gumbo — and the other steps as well — but I’ll recap it here so that it can be useful every time you start to make our signature dish. Yes, there are other thickeners besides flour that folks use for making their roux, but to my palate, only a flour-based roux yields that traditional flavor. As for the fats in a roux, just about anything works. I love rendered duck fat, chicken fat, or lard, but canola oil works nearly as well.

I always heat the oil first and whisk the flour into the hot oil. Not only does this speed up the process; it yields that deep, dark chocolate-colored gumbo I love. I always add the onions first to the dark roux, holding back the rest of the vegetables until the onion caramelizes. Otherwise, the water in the vegetables will keep the onion from browning and releasing its sweet juices.

I like to add filé powder to the gumbo, and then pass it at the table, too. Serve the gumbo hot with Louisiana rice; serve potato salad on the side, if you like.

Adapted from My New Orleans: The Cookbook by John Besh.

Click here to see A Big Easy Dinner Menu.


For the Creole spices:

Mix together the celery salt, paprika, salt, pepper, garlic powder, onion powder, cayenne, and allspice in a bowl. Transfer the spices to a clean container with a tight-fitting lid, cover, and store.

For the gumbo:

Make a roux by heating the chicken fat or oil in a large cast-iron or heavy-bottomed pot over high heat. Whisk the flour into the hot oil. It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux takes on a deep brown color, about 15 minutes. Add the onions, stirring them into the roux with a wooden spoon. Reduce the heat to medium-low and continue stirring until the roux is a glossy dark brown, about 10 minutes.

Season the chicken with Creole spices. Add the chicken to the pot, raise heat to moderate, and cook, turning the pieces until browned, about 10 minutes.

Add the smoked sausage and stir for a minute before adding the celery, bell peppers, tomatoes, and garlic. Cook, stirring, for about 3 minutes. Add the thyme, stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally. Reduce the heat to medium-low and simmer for 45 minutes. Stir occasionally and skim off the fat from the surface of the gumbo every so often.

Add the Andouille, okra, and Worcestershire and season with salt and pepper, several dashes of filé powder, and Tabasco. Simmer for another 45 minutes, continuing to skim the fat off the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé at the table.


Calories per serving:

1,781 calories

Dietary restrictions:

Balanced Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 81g 124%
  • Carbs 185g 62%
  • Saturated 19g 96%
  • Fiber 3g 12%
  • Trans 0g
  • Sugars 8g
  • Monounsaturated 38g
  • Polyunsaturated 18g
  • Protein 72g 144%
  • Cholesterol 215mg 72%
  • Sodium 2,087mg 87%
  • Calcium 110mg 11%
  • Magnesium 159mg 40%
  • Potassium 1,388mg 40%
  • Iron 6mg 34%
  • Zinc 7mg 50%
  • Phosphorus 747mg 107%
  • Vitamin A 147µg 16%
  • Vitamin C 33mg 55%
  • Thiamin (B1) 1mg 45%
  • Riboflavin (B2) 1mg 45%
  • Niacin (B3) 26mg 129%
  • Vitamin B6 1mg 74%
  • Folic Acid (B9) 75µg 19%
  • Vitamin B12 1µg 25%
  • Vitamin D 2µg 0%
  • Vitamin E 6mg 29%
  • Vitamin K 38µg 48%
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