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New Orleans Chicken Sausage Gumbo

There’s several versions of gumbo and this is one just has chicken and sausage.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Creole, Southern
Servings: 4


  • ½ cup canola oil ¼ cup reserve
  • 12-16 drumettes
  • 2 tablespoon + 1 teaspoon creole seasoning
  • ½ cup all-purpose flour
  • 1 onion medium diced
  • 1 bell pepper medium diced
  • 1 stalk celery medium diced
  • 5 garlic cloves minced
  • 1 bay leaf
  • 1 teaspoon cayenne
  • 12 cups unsalted chicken stock
  • 24 oz. beef sausage sliced
  • 5 sprigs of thyme
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1-2 cups brown rice cooked


  • In a heavy bottom 5 qt. pot, over medium high heat oil, once oil is hot, add chicken and fry in batches about 3 minutes rotating to fry evenly. Once chicken is browned sit to the side. If oil has reduced add remaining ¼ cup of oil; bring oil to a smoke point, you will see a faint white smoke coming off oil, (a thicker smoke will burn the flour, remove from heat and let cool for 3 minutes.) add flour and whisk, you want a dark chocolate brown colored roux, if roux is browning to fast remove off heat while stirring, reduce heat to medium-low and place pot over heat until desired color is achieved.
  • Once roux is dark chocolate brown add onion, bell pepper and celery, stirring for 2-3 minutes, add garlic, bay leaf and cayenne. Turn heat up to medium-high heat, add stock in thirds, add chicken, sausage, thyme and worcestershire. Bring to a boil, reduce heat and simmer for one hour uncovered; skim any fat that rises to the top. Taste gumbo and add salt and pepper to taste. Serve hot with rice.


Feel free to only use wings, thighs, legs or breast. Just don’t ever put hot dogs in your gumbo, trust some people do this. When you add liquid to the roux it will lighten the color of the gumbo.