Chicken And Sausage Gumbo

Chicken And Sausage Gumbo
4 from 5 ratings
Proud Louisiana State University grads Clay Boulware and Adam Lathan couldn’t find any good gumbo in New York, so they decided to take things into their own hands by opening up an authentic Cajun restaurant that serves up spicy gumbo and huge po'boys. This recipe comes straight from their kitchen, and they recommend making it a day before you plan on serving it, as it will be even better after a night in the fridge. Kick it up a notch with hot sauce and extra cayenne pepper.Recipe courtesy of The Gumbo Bros.
Prep Time
Cook Time
Chicken and Sausage Gumbo
Total time: 1.73 hours
  • 1 cup canola oil
  • 1 cup flour
  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped celery
  • 3 fresh sage leaves, minced
  • 3 garlic cloves, minced
  • 1 cup frozen okra
  • 1 tablespoon cayenne
  • 2-3 bay leaves
  • 2 teaspoon ground thyme
  • 3 tablespoon cajun seasoning
  • 1 cup andouille sausage, browned
  • 2 cup cooked chicken, shredded
  • 12 cup chicken stock, heated
  • 3 tablespoon parsley, chopped
  • salt, to taste
  • pepper, to taste
  • steamed white rice to serve over
  • green onions, to garnish
  • hot sauce, to taste
  1. Heat oil in Dutch oven and stir in flour. Keep stirring over high heat until the roux becomes the color of dark chocolate (up to 45 minutes).
  2. Stir in onions and cook over low heat until translucent. Stir in sage, celery, bell pepper, garlic and okra. Saute for 1-2 minutes and add okra, cayenne, bay leaves, garlic, thyme, and Cajun seasoning. Continue to stir until the okra seeds begin to pop out of the pods and the mixture thickens, about 5 minutes.
  3. Add andouille sausage, chicken and chicken stock. Salt and pepper to taste and bring to a simmer for at least 30 minutes before serving. The longer it simmers, the better.
  4. Add hot sauce to taste and garnish with scallions. Serve over steamed rice.