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Cajun Chicken and Sausage Gumbo
SUBMITTED BY:
YOYO78
"This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad."
RECIPE RATING:
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(16)
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PREP TIME
45 Min
COOK TIME
2 Hrs 30 Min
READY IN
3 Hrs 15 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded
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DIRECTIONS
Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.
FOOTNOTE
To learn more about brown roux, take a look at our article
Making Roux, Step-by-Step
.
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REVIEWS
Reviewed on Feb. 18, 2008 by Islander
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Islander
Feb. 18, 2008
Really delicious. I only used half the roux because I like my gumbo thicker. I needed about 3 pounds of meat (chicken and sausage)to make this a stew-type gumbo. I also added 1/2 lb of frozen okra during the last 30 min. I only cooked mine for about an hour, but sauteed the veggies and chicken for 15 min before adding to the roux. A few tips for those new at making a roux: careful when you add the vegetables to the roux, the roux will splatter like hot oil. at medium heat this took 30 min. to turn the color of chocolate milk. I would recommend medium high heat, but watch the roux.
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4 users found this review helpful
Really delicious. I only used half the roux because I like my gumbo thicker. I needed about 3...
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Reviewed on Mar. 18, 2008 by
Jennifer
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Jennifer
Mar. 18, 2008
I don't really measure my green peppers, onions, or celery when I make gumbo anymore, unless it is a really fancy recipe. I just eye it. For this recipe, I used 1 medium/large green bell pepper, 1 medium onion, and 3 celery stalks and chopped them up. I also used 1 pound of browned smoked turkey sausage, 1 pound of diced, cooked chicken breast, 1/2 pound of large shrimp, 1 can of clams, and 1 can of crabs. The only problem I had with this recipe is that it said "Creole seasoning to taste." A little vague, don't ya think? So, for my seasoning, I used 1/2 t. dried basil, 1/2 t. dried thyme, 1/2 t. dried oregano, 1 t. of ground black pepper, 1 t. of cayenne pepper, 3/4 to 1 t. of salt, 1 t. of paprika, some file powder (add according to your taste) and 1 t. of pepper sauce.
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3 users found this review helpful
I don't really measure my green peppers, onions, or celery when I make gumbo anymore, unless...
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Reviewed on Jan. 5, 2008 by
Irene
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Irene
Jan. 5, 2008
I've only eaten gumbo once in New Orleans, and this was so much better than I remember. I used corn oil and cooked the roux until closer to the color of milk chocolate rather than chocolate milk as recommended in other Gumbo recipes on this site. Used mild Italian sausage and 1 lb boneless chicken breast. Used 2 Tbsp Cajun Seasoning I brought back from New Orleans which might make it a little spicy for kids. Chopped 1/3 red, 1/3 yellow, and 1/3 green peppers. Will remember next time to have all ingredients cooked, chopped and ready before starting my roux. I added the chicken the same time I added the other ingredients and only simmered uncovered for 1 hour, stirring often. Gumbo was even better the next day. Thanks so much for this recipe!
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3 users found this review helpful
I've only eaten gumbo once in New Orleans, and this was so much better than I remember. I...
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Reviewed on Dec. 16, 2007 by carrie clayton
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carrie clayton
Dec. 16, 2007
This is the BEST gumbo! I've been making this for over 20 years from my mom's recipe that she got from a cajun neighbor when she lived in Lafayette LA in the early 60's. And this recipe is almost exactly like the one I make. The changes I made was I did not add bellpepper (personal preference) and I added 2 cans of okra (drained) and added 1 tbs of file (optional). Plus I boiled a chicken and deboned. I darkened my roux more like chocolate pudding. Otherwise, I was tickled to see this recipe posted. It truly is "THE BEST EVER GUMBO! Once in a while, I'll add some canned drained oysters too. Thanks YoYo!
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3 users found this review helpful
This is the BEST gumbo! I've been making this for over 20 years from my mom's recipe that she...
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Reviewed on Apr. 14, 2008 by
LRIEMEN
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LRIEMEN
Apr. 14, 2008
This was really wonderful. I did make a few changes for the ingredients I had on hand and for preferences of my kids (hide the veges). I reduced the oil and flour to to 2/3 cup, I chopped 1 onion, 4 cloves of garlic, 2 carrots, 2 stalks celery & 2 green peppers in my food processor until faily fine. After I cooked the oil/flour mixture, I added the vegetables & then the sausage, it was very thick and somewhat gooey - I was a little worried. I added the chicken stock and spices and let cook for about 45 min. I still wasn't wasn't thrilled with the way it looked, so I added paprika, a couple dashes of hot sauce and 1/2 cup white rice with chopped cooked chicken tenderlions. Toward the end of the hour I added crab meat and about a cup of cooked brown rice. Wow - it turned out great, the kids and husband loved it.
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2 users found this review helpful
This was really wonderful. I did make a few changes for the ingredients I had on hand and for...
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Reviewed on Feb. 7, 2008 by
JOYSMAMA
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JOYSMAMA
Feb. 7, 2008
I've made this twice in the last 6 weeks, the second time by request. I haven't even tasted it because it's gone so fast. I was asked to make again but I just passed on the recipe. I made it a day ahead, added shrimp when I rewarmed it. Roasted the bones from the chicken and the chells from the shrimp and added to chicken broth to make stock - I here it was the best gumbo ever! Thanks!
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2 users found this review helpful
I've made this twice in the last 6 weeks, the second time by request. I haven't even tasted...
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Reviewed on Feb. 19, 2008 by LOTTING123
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LOTTING123
Feb. 19, 2008
Topnotch recipe. I messed up the roux on the first go but got it right the 2nd time. My market had no andouille sausage so I used 1 lb of Hillshire Farms Hot Kielbasa. I added a handful of chopped parsley after the first half-hour of the roux simmering and then a 1/2 pound of shrimp, another handful of chopped parsley, and 1 lb of frozen, but thawed fist, cut okra during the last 5 minutes of cooking. You get this roux down and you are set for life. The writer didn't mention quantities for salt, pepper, or Cajun seasoning so we added them somewhat sparingly and it was enough, the sausage itself provides lots of seasoning/flavor. Wonderful stuff. We made this for 4 people last night who all enjoyed it immensley and we're having it again for dinner (2)and expect there still be some leftovers so it's not that expensive in the end.
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1 user found this review helpful
Topnotch recipe. I messed up the roux on the first go but got it right the 2nd time. My...
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Reviewed on Nov. 19, 2007 by Cherry2000
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Cherry2000
Nov. 19, 2007
Excellent authentic cajun gumbo recipe. I used a smoked chicken (because I had one on hand) and it gave it a nice, faint smoky flavor. Be sure to cook the roux thoroughly and get it good and dark.
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1 user found this review helpful
Excellent authentic cajun gumbo recipe. I used a smoked chicken (because I had one on hand)...
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Reviewed on Jul. 24, 2008 by Jennifer
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Jennifer
Jul. 24, 2008
This recipe was wonderful everyone loved this. I did make some additions I added okra and sauteed shrimp at the very end. Also added gumbo file to individual servings. Next time I will cook the roux longer.
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0 users found this review helpful
This recipe was wonderful everyone loved this. I did make some additions I added okra and...
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Reviewed on May 14, 2008 by