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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.